2 Ingredient Dough (3 Ways!) - Recipe Diaries (2024)

FAQs

Is 2 Ingredient dough healthier? ›

Two-ingredient dough is packed with protein thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prebaked crusts and prepared doughs.

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

This easy no-cook dough requires just 2 ingredients: cornstarch and hair conditioner. Easy enough! Mix equal parts together in a bowl. There is no cooking required and students can get their hands messy while helping to make it.

Yes, you can make the dough ahead and refrigerate it in an airtight container for up to 2 days.

Whole wheat flour is higher in fiber and nutrients, making it a healthier choice. Cauliflower Crust: Create a low-carb, gluten-free pizza crust by using cauliflower rice as the base. Mix cauliflower rice with egg and cheese to form a dough, then bake it into a crust.

Yogurt: Plain Greek yogurt holds the dough together and ensures a tender texture.

The result is a delicious bread you will have trouble controlling yourself around. The texture is soft and fluffy and the taste is slightly sweet but kind of salty.

Make ahead: Tightly wrap the dough with plastic wrap. You can also cut it up into portions and wrap them up individually. The dough will last 3 days refrigerated or 1 month frozen.

Ingredient List: - 1/4 cup of conditioner, any kind will work - 1 drop or more of food coloring (optionial) - 3/4 cup of corn starch - Mix until smooth, and done! :D.

Here's our Test Kitchen's simple method to make self-rising flour: For every cup of self-rising flour, substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.

Can dough go bad if not refrigerated? ›

Food safety wise it's safe to say 4 hours max! The longer it is out of the cooler it will speed up the bacteria growth on your dough. If you aren't serving a large quantity of people and just making something at home. I would say 6–8 hours is okay.

But there's so much more to it than just calories. Each creation packs the flavor of your favorite deli bagel or donut-shop pastry but with 90% fewer carbs and a whopping 250% more protein. And that shift in 2 ingredient dough gives us both expected and surprising advantages when it comes to slimming down.

Both the cauliflower crust and the whole-wheat crust offer fiber and protein, which play a key role in weight loss by helping to keep you feeling full and satisfied after a meal. But if you're not trying to cut carbs and are looking for that traditional pizza pie flavor, the whole-wheat crust is what you want.

That said, most homemade breads are likely healthier than store-bought breads, which are often high in sugar and preservatives. One benefit of making your own bread is that you can control the ingredients. For example, you can use whole wheat flour instead of white flour, or add healthy toppings like nuts and seeds.

Lowers illness risks: Although gluten-free pizza won't turn you into Superman, it can help lower your risk of heart disease, reduce cancer risks, and help you avoid viruses. This is because gluten-free food options are often packed with antioxidants that act as your body's armor.

Flour provides structure to the bread, water gives the moisture and helps in binding all ingredients together. Yeast is the leavening agent and helps in fermentation of the dough. Salt provides some taste along with controlling the activity of yeast.