2 Ingredient Dough Personal Pan Pizza

There are so many great things to say about these single serve pizzas. One, they’re adorable. Two, they’re quick and easy. Three, they’re totally customizable so you can make them in whatever flavor you desire. And four, to me, they taste like pure nostalgia.

We’ve talked about this magical base dough a million times here before, so this simple mix of Greek yogurt and self rising flour should be no surprise to you. I like to add a little pinch of garlic powder to my dough for this pizza to add a little bit of extra flavor. So, making our pizza dough is as simple as mixing the flour, yogurt, and garlic powder together until it forms a dough, kneading it a couple times, and pressing it into a mini cast iron skillet that’s been brushed with olive oil. That’s it. It’s the easiest pizza dough you’ll ever make!

The magic of this pizza is that you can top it with anything you want. For the purposes of this recipe, I’m keeping things simple with some marinara and cheese. But, the world is your pizza shop here. Like veggies…load’em up. Want a meat lovers pizza…go for it. Wanna make a white pizza…do it! When we press the dough into the skillet, we’re going to leave a little lip area for our deep dish style crust. So load up your sauce and toppings in the center of the pizza, brush that hangover dough with a little extra olive oil, and these babes are ready to bake.

Now, these are specifically designed to be personal pan, single serving pizzas. But of course, you could make a big ol’ skillet pizza to feed your family too. I have some tips in the recipe notes on how to multiply this recipe to feed a crowd. But really, who doesn’t think these little 6.5 inch pizzas are the cutest things ever?

When our pizza is finished baking, we’ll let it rest in the pan for just a couple of minutes. And then, we can pop it right out of the skillet. From there, it’s time to eat.

These pizzas remind me of the pizzas we used to get in school lunches as a kid. The pizza dough is a little bit more bready and less chewy than a traditional pizza dough. But, that texture is what reminds me of childhood. There’s the perfect ratio of sauce to cheese to dough. And, any toppings you choose to add is just a bonus. On top of being a slightly healthier alternative to traditional pizza dough, you can’t beat an option that let’s you have pizza on the table in under 25 minutes from start to finish.

As we’ve seen time and time again, this dough truly is magic!

Ok, everyone. I think I know what’s next to tackle in the 2 ingredient dough playbook. If there’s anything you’d like to see me make with this dough, please let me know!

For now, enjoy! And, let’s eat!