Two Ingredient Dough is Weight Watchers approved.

A full batch of 2 Ingredient Dough is 12 Weight Watchers Freestyle Points. It was originally created as a low point dough option for people on Weight Watchers. The points all come from the cup of flour, which is 12 points.

We don’t follow Weight Watchers and we still use this all the time.

You can choose any brand of self-rising flour you want. So, go with whatever is on sale.

Part of the key to this dough is using self-rising flour. So if you can find self-rising whole wheat flour, you can use it as a 1:1 swap.

Personally, I’ve never been able to find a self-rising whole wheat flour.

The difference between self-rising flour and all-purpose flour is that the self-rising flour already has baking powder and salt added to it.

So, if you really want to use whole wheat flour, you can. Just be sure to add 1.5 teaspoons baking powder and 1/4 teaspoon salt to 1 cup of whole wheat flour. Sift it together, then combine the mixture with the yogurt.

I know sifting seems like an extra step, but if you don’t sift the dry ingredients together first, your 2 Ingredient Dough (which is now a 4 Ingredient Dough) won’t come out properly.

You can use any brand of Greek yogurt that you want. But, be sure to choose plain Greek yogurt. Anything else will flavor your dough.

Also, try and go with a mild yogurt. Some brands can be tangy, and you’ll end up compensating with seasoning and extras, which can change your calories dramatically.
After you make this a few times, you’ll find out that some Greek yogurts are more watery than others. If your Greek yogurt is watery, you can add a bit more self-rising flour to make the dough less sticky.

Personally, I haven’t tried to freeze 2 Ingredient Dough. I have frozen dough in the past though.

Wrap the dough completely in plastic wrap and put it in a freezer-safe bag or container. Then, thaw it in the fridge for 12 hours before trying to use it.

Some yogurts are more liquid-y than others and cause the 2 Ingredient Dough to be sticky. And some yogurts get wetter as they sit.

If your 2 Ingredient Dough is sticky as you’re rolling it, you can add extra flour until the dough isn’t sticky.

Add a little at a time. You can add up to 1/4 cup of extra self-rising flour without changing how it bakes. Any more than that might make the dough too dry.

The short answer is yes. You can make 2 Ingredient Dough without yogurt and make it with sour cream instead. It’s a 1:1 swap.

Yogurt has a tangier taste than sour cream, and I actually add salt to offset that tang. So swapping sour cream might be a good idea.

Personally, I like 2 Ingredient Dough pizza using sour cream better than Greek yogurt. It tastes delicious.

If you’re on a budget, sour cream is the way to go. Sour cream is cheaper than Greek yogurt, so sour cream makes 2 Ingredient Dough more budget friendly.

One small caveat … If you’re on Weight Watchers, you don’t want to make this swap. Non-fat Greek yogurt is zero points on Weight Watchers, which is partially why this recipe was recreated. A cup of light sour cream is 16 points (at least, it used to be; it may have change with the new program). So that definitely kills the WW benefit.

That’s part of why I love this recipe. Two ingredient doesn’t need to proof or rise. So it’s ready to go as soon as you make it. No planning ahead needed (unlike Pete’s pizza dough, which is delicious but needs to sit in the fridge overnight to be best).

We usually make 2 Ingredient Dough as soon as we need it. However, if you want to make your life a little easier, you can make 2 Ingredient Dough ahead of time.

I would keep it in a bowl, with a tea towel over it, until you’re ready to use it.

If you’re not going to use it that day, wrap the 2 Ingredient Dough in plastic wrap and keep it in the fridge until you’re ready to use it.

Personally, I haven’t tried freezing 2 Ingredient Dough for later, so I’m not sure if you can freeze 2 Ingredient Dough.