When we were kids, one of our favorite suppers was when my mom would make a Chef Boyardee pizza kit.
It came with a mix for making the dough, along with pizza sauce and some grated parmesan. Mom would add meat and some veggies and cheese, and we’d have pizza night.
I think Mom might be a little appalled that I claim this to be on my favorites list, especially since she made so many from-scratch, amazing meals for us over the years, but a kid wants what a kid wants.
Recently, we decided to have a pizza night of our own at home, after a friend of ours recommended a crust recipe she’s been using regularly. Not only is it easy and only two ingredients, but it is also lower fat and doesn’t take any rising time, unlike a lot of other from-scratch doughs.
The recipe she shared with me came from the blog “Crazy for Crust” by Dorothy Kern. You can find the original post at https://www.crazyforcrust.com/weight-watchers-pizza-dough/. I didn’t really spice this one up, since it’s only two ingredients. Also, if you don’t have self-rising flour, visit Dorothy’s website for how to substitute it out.
Two-ingredient Pizza Dough
Ingredients
- 1 cup non-fat, plain Greek yogurt
- 1 cup self-rising flour
Instructions
- Preheat oven to 400 degrees
- Add the yogurt and flour to a mixing bowl and mix until combined, turn it out onto a floured surface and knead until the dough is smooth and everything is well incorporated (I kept running into little pockets of yogurt, so be prepared to keep flouring your surface until it finally all combines.)
- Roll out your dough to your desired thickness. (For ours, which ended up in the hand-tossed thickness category, I rolled it out to about half an inch. If you want thin crust, I’d suggest going for more of a quarter inch, if not thinner.)
- Place the dough onto some parchment paper on a pizza or baking pan. Top with your favorite toppings.
- Bake for 20 to 30 minutes or until the crust is browned slightly and cooked through.
For our pizza toppings, we started by brushing the entire crust with extra virgin olive oil. We then tried two variations. For one, we spread on pizza sauce and then sprinkled on some oregano, basil and fresh minced garlic, along with some spicy, precooked sausage and turkey pepperoni, and of course, we sprinkled on plenty of cheese.
Our second pizza used alfredo sauce, along with oregano, basil, fresh minced garlic, spicy sausage, and cheese, along with some fresh spinach leaves.
They were both really tasty, and since I made a double batch of dough, we had tons of leftovers.
Also, I didn’t bother with rolling my dough out into a circle. I just made a square and put it on a rimmed baking sheet. I figured I didn’t really care about the shape as much as the taste.
According to the website this comes from, this is Weight Watchers friendly, so if that’s something you’re working on right now, you might visit the post for more information.
This might be a fun recipe to try with kiddos, too, especially if you separate the dough out for everyone to top their own mini pie.
And despite the fact that our pizza was probably closer to “traditional” than the good, old Chef Boyardee variety, I still have some nostalgic cravings for my childhood pizza nights. Nowadays, I think Mom and Dad would much rather have us take them out for pizza, but while we’re all still stuck at home, maybe I should think about adding a kit to my next shopping list.
This piece first appeared in print on April 9, 2020.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.
