Have you heard about the magical Weight Watchers 2 Ingredient Dough? If not, then you are in for a real treat! It’s a basic dough that uses self-rising flour and Greek yogurt. Not only can you make bread, but you can make pizza, rolls, desserts, and so much more!
Have you ever wanted to make your own dough? This recipe is easy to make and tastes delicious.
The best part of this recipe is that there are no artificial flavors or preservatives in our dough.
So if you want something healthy but tasty, look no further than our recipe!
With only 5 minutes of prep time, it really couldn’t be easier to whip up some fresh baked goods at home.
This is just the recipe to make the dough. Head to the bottom of the post to see all of the yummy recipes that you can make from this dough!
Jump to:
🥘Ingredients
- Self-rising flour
- Greek yogurt
You will find the complete measurements at the bottom of the post.
🔪Instructions
You will find the step-by-step instructions to make the dough at the bottom of the post.
🧾Substitutions
- All-purpose flour – you can use all-purpose, however, it will no longer only use two ingredients. To make your own self-rising, combine 1 cup of all-purpose flour, 2 tsp of baking powder and 1/4 tsp of salt.
- Yogurt – it’s really important that you stick with Greek. You won’t get the same results.
🥫Storage
Freeze: You can easily freeze this for up to three months. Simply wrap the dough well in plastic wrap. When you are ready to use it, let it thaw in the fridge.
🔎Top Tips
- Using a dough hook really helps when making this. However, you can use your hands.
❔FAQ
Why Choose 2 Ingredient Dough Versus Traditional Dough?
The beauty of 2 ingredient dough is that it is only 2 ingredients. There is no yeast involved, which means no leavening or rising required. There is no waiting period required between when you start mixing the ingredients and when you’re ready to eat your treat, like pizza. You can literally be eating pizza in 15 minutes or less!
What is Self-rising Flour
Self-rising flour is a type of flour that has baking powder and salt added to it. It’s used in recipes where you would otherwise add those two ingredients to the dry mix.
My Dough is too Sticky
I add a little extra flour when my dough is sticky. First, I put the flour on my hands, the table and the rolling pin. I knead the flour in until it is workable.
More Dough Recipes
2 ingredient dough
Equipment
- Large bowl
- measuring cups
Ingredients
- 1 cup self rising flour
- 1 cup nonfat greek yogurt
Directions
- Mix ingredients together
- The dough is ready.
Nutrition
How Many Weight Watchers Points
I am counting the Weight Watchers points in this recipe as a whole. Then once you divide your dough into whatever you are using it for, you can find the points per serving.
- Blue and Purple: 12 points for the whole batch
- Green: 15 points for the whole batch
UPDATE: With the new personal points plan, these points will change. I can’t give you the exact points because it will be different for your plan. For me, the points stayed the same for the Weight Watchers Dough.
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sandy
1-6-2021 WOULD YOU LIKE TO TELL US HOW LONG THE DOUGH RESTS AND HOW LONG TO BAKE IT
HOW TO CUT IT INTO SHAPES….ETC .ETC.
Debi
The dough does not have to rest
Our Wabi Sabi Life
No, you don’t need to let it rest at all. The time to bake the dough will vary depending on which recipe you are making with it. For example, this dough is absolutely fantastic as the dough for the Weight Watchers Pizza. If you look at that recipe, you will see how long to bake the dough. This recipe is just for making the dough.
Candie
I tried to click on bread recipe for temperature and time but it is not working, so can u please tell me? Thanks
Our Wabi Sabi Staff
This dough is to be used in the recipes that I have listed in the recipe post. That’s why the temp and time isn’t listed for this dough recipe.
Chloe
It should still be listed for a better user experience.
Our Wabi Sabi Life Staff
We will be updating the post soon with more information and hopefully users will find it more informational. Thank you for the suggestion.
Angela
Have you ever tried freezing this dough? I have a lot of yogurt to use up and wanted to make a few different doughs to freeze.
Brandy
Do you have to use Greek yogurt? Can you use regular plain non fat yogurt?
Debi
No the consistency is not the same.
Mal-Lee
Has anyone tried vegan Greek yoghurt?
Anna
Sour cream works just as good.
Debi
I didn’t know that. Thanks
Debby
What temp and how long do u bake it?
Our Wabi Sabi Life Staff
The time to bake the dough will vary depending on which recipe you are making with it. For example, this dough is absolutely fantastic as the dough for the Weight Watchers Pizza. If you look at that recipe, you will see how long to bake the dough. This recipe is just for making the dough.
Darrin
Can this be used to make hamburger buns?
Debi
Absolutely.
Jean
Need an oven temp for loaf of bread.
Our Wabi Sabi Life Staff
We are currently testing it as a bread loaf, and we will update the post accordingly. You can find all of the other ways to use the dough though in the post. Thanks for the question.
Pat Cathcart
how long to bake for pizza and what temperature
how long to bake for bread and what temperature
Our Wabi Sabi Staff
Here is the link to the pizza recipe: https://ourwabisabilife.com/weight-watchers-pepperoni-pizza/
barbara hilton
How long would I bake it if I made it into a loaf of bread and what temp?
Our Wabi Sabi Life Staff
We are currently testing it as a bread loaf, and we will update the post accordingly. You can find all of the other ways to use the dough though in the post. Thanks for the question.
Pat
So I’ve made the WW bread sticks, now I wanna try making them into cinnamon bread sticks with my no calorie sweetener and cinnamon. But I wanna also try garlic n fat free cheddar cheese bread sticks.
Mary
Debi,
I made the two ingredient dough bagels a few times always turned out great.
Then I started experimenting with the dough and made pizza crust and stuffed bagel bite bombs.
But now it seems like wheneve I make anything
using the two ingredient dough recipe, The dough never rises at all The bagels flat and hard and the pizza crust are flat and heavy.
One time I made pizza crust in the dough just blew up really tall but light and airy and lately it’s just like flat doesn’t expand at all, and feels heavy.
And sometimes the bagels don’t rise or grow at all and I’m stuck with this little teeny tiny thin thing, but it’s like heavy doesn’t make sense.
My question is, because I’m not a bread maker, how long should we be mixing the dough. If we mix it longer will it get more airy, do we barely mix it just as enough as we need, I just don’t know how it works. Why one time I pizza crust is really tall and airy like a cracker, and now every time I make it and roll it out it’s stays in the shape I made it, not area at all, and just heavy harder to chew.
And also, whenever you help me figure that part out, I want to be able to do bagels in the air fryer but it really browns before the insides done, on the few times that I have got it to rise in the air fryer. So I just need tips and advice please