So, I’ve been experimenting with different variations of 2-ingredient doughs. As awesome as the Greek Yogurt version is because of the nutritional values in the yogurt, I’m honestly not a huge fan of the flavour it brings to the bread. So, I did research on alternatives to the Greek Yogurt and came across a lot of recipes that use Sour Cream. I’ve tried different measurements of ingredients and found just the right balance of flour and sour cream. I’m going to include how to create self-rising flour in case you can’t get hold of it during these crazy times (I can’t find it anywhere, and have a hard enough time even finding all-purpose flour).
900 Calories | 110g Carbs
Serving size 1/8 of dough:
112.5 Calories | 14g Carbs
- 1 & 1/4 cup Self-Rising Flour
- 1 Cup Sour Cream
With stand mixer, mix on medium-high until it forms a ball and you’re ready to form your dough for whatever you’re making!
- 1 cup All-Purpose Flour
- 1 & 1/2 tsp Baking Powder
- 1/4 tsp Salt
Whisk together. You can make this in bulk and store it in a sealed container or plastic bag to use later.
Pre-heat oven to 450F. Before adding sauce, cheese, and toppings, bake on middle rack for five minutes. Remove from oven, let sit for a minute or two, then create your pizza. Place back in oven until cheese is slightly golden!