Adventures with The Two Ingredient Dough

Unless you've been living under a rock, or you are a social media hater, you've heard of the two ingredient dough. The lure of the dough is lower calories and no fat as well as it's versatility. I've seen folks make everything from bagels to rolls to pizza dough to doughnuts. Because I am addicted to pizza, that's what I started with.

Pizza made at home with the 2 Ingredient Dough

I made this on a recent Friday night and both the hubby and I agreed that it tasted great. Working with this dough takes a little getting used to. It was very stiff and pretty sticky on my first go round making it. This is kind of a long blog post, but I know that lots of people are intimidated when working with dough, so I want to be as helpful as I can. I hope this helps you!

2 Ingredient Dough

1 3/4 cup Self Rising Flour
1 Cup Plain Non Fat Greek Yogurt

Now what you do with it is up to you. Here is my experience with the dough. I learned a little and it got easier to work with as I did. I hope this helps you have a better first experience with it than I did. 

Because all I had on hand was a generic Greek yogurt, I drained mine in a sieve lined with a coffee filter to remove the excess liquid. If you have a high quality name brand you may be able to skip this step. I mixed the dough in a bowl, using a little more than 1 2/3 cups of the flour and saving the rest to work into the dough while kneading it. As I said it's a little stiff and a little sticky. Here's how mine looked during prep.

The crumbly, pre-kneaded dough. 

 After mixing the dough in a bowl, I turned it out onto a well floured mat, using the remaining flour in the measuring cup. I kneaded it about 20 times, until it pulled together in a cohesive lump of dough and most of the rest of the flour was incorporated. I think now that I kneaded it a bit too much. 

After kneading, very stiff. Let it rest before trying to stretch it. 

Be sure to spray the pan of your choice very well with a non-stick cooking spray or wipe well with olive oil. After resting a few minutes, I was able to spread the dough to about 10 inches round. I added my own pizza sauce.

My Pizza Sauce
makes 2 pizzas

1 tsp. olive oil
1 tsp. finely minced garlic
2 tsp. finely minced onions
1 cup canned tomato sauce
a pinch of Kosher Salt
a pinch of dried red pepper
1 tsp. dried oregano

In a small sauce pan, soften the garlic and onion over low to medium heat. Add the tomato sauce, turn up the heat and bring it to a bubble then add all the remaining ingredients. Lower the heat and let cook gently for about 5 minutes, stirring often.

Pizza prepped with sauce, don't over do the sauce. Ready for the toppings. Since I don't use a ton of cheese, I always add that first and put the other topping on top of the cheese. 

Next add one cup of your choice of cheese. I used part skim mozzarella. Top with your favorite toppings. Mine has banana peppers, roasted red peppers, turkey pepperoni, onion, mushrooms and black olives. Bake at 400 for about 20 -25 minutes. You may need to turn down the heat to 375 and let it bake a few more minutes until the dough is done in the center. You don't want to burn the crust. Lastly I added 1 T. of shredded Parmesan cheese. 


Next Up, Bagels! 

Hot out of the oven, Onion Bagels made with the 2 Ingredient Dough

After my experience with the stiff dough while making the pizza, I decided to begin with 1 1/2 cup self rising flour and 1 cup of plain non fat Greek Yogurt. I used the rest of the flour to dust the surface I used to shape the bagels. This time the dough was MUCH easier to work with, so from here on out, that is absolutely the way I will be making it. I added 2 tsp. granulated dried onion to the dough since I was making onion bagels. I shaped the dough into a round, divided it in half and then divided each half into 3 pieces. I rolled each piece into a 3 -4" rope and then shaped the rope into a circle. This is what I ended up with:

Bagels ready for the oven.

Preheat the oven to 350 degrees. If you are topping your bagels brush them with an egg wash -- 1 egg whisked with 1  T. of water -- using a small pastry brush. I topped mine with a mixture I made from toasted sesame seeds, poppy seeds and the same dried onions I put into the dough, along with a pinch of kosher salt and garlic powder. Bake them for 30 -35 minutes and then run them under the broiler, if desired, for a browner and crustier top. 

Ready for the oven! 

Aren't they cute? And they smelled so good while baking, like a fancy bakery you'd walk by in a big city. 

Fresh from the oven,
Onion Bagels! 

Here they are -all done and ready to eat. I like mine split and toasted with a little light cream cheese and glass of V8. 

Breakfast is served!