2-Ingredient Dough Recipes between 1-5 WW Smart Points - Meal Planning Mommies (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. Once blended, you can work with it immediately, too.

Or make Two-Ingredient-Dough Bagels topped with cream cheese, Marinated Yogurt Cheese or Easy Scallion-Salmon Dip for breakfast or brunch. Can I make Two-Ingredient Dough ahead? Yes, you can make the dough ahead and refrigerate it in an airtight container for up to 2 days.

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.

You can freeze this 2-ingredient pizza dough for later. I like to assemble the pizza and place it in the freezer. When ready to bake, simply add a few minutes to the cooking time above. Make sure to buy PLAIN Greek yogurt.

Wholegrain flours like wholewheat, rye or oatmeal add flavour, texture and fibre so are healthy choices. Use traditional flours when baking foods from other cultures.

How does sugar affect bread dough? Sugar acts as a liquefier. It absorbs water, weakens the gluten structure, and makes the dough looser. The dough expands more when baking achieving an airier and softer crumb.

Black beans (for chocolate desserts) and cannellini beans (for other baking) are great substitutes for flour. They'll also boost the amount of protein and fibre in your baking, meaning they'll help you feel fuller for longer, too. One cup of flour can be replaced with 1 cup of pureed beans.

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

In a medium bowl, add 1 cup of plain Greek yogurt and 2 cups of almond flour. Mix well. You can choose to add a pinch of salt in this mixture, but that's personal preference. Create 6 to 8 small balls of dough from this mixture and punch a hole in center of each ball with your thumb.

Why is my sourdough always sticky? ›

My rule of thumb is that if your dough is soft and sticky BEFORE the overnight prove, you probably need less water in your dough; if it's soft and sticky AFTER the overnight prove, it's probably over proved and you need less starter in the dough or a shorter prove.

If the dough is too sticky, it may be due to using too much water in the recipe, or not adding enough flour. It could also be a result of using a high-protein flour, which absorbs more water and can make the dough stickier.

Two-ingredient dough is one of my favorite baking trends. It creates a low-carb and easy-to-make dough from just two basic ingredients. Greek yogurt and self-rising flour work together as a dream team to form two-ingredient dough, a low-carb alternative dough for many of your baking needs.

Can you refrigerate two ingredient dough? Yes, you can refrigerator two ingredient dough. Store it in an air tight container, place it in the fridge for up to two days and let it come to room temperature before rolling out. This yogurt dough can also be frozen. Thaw before using.

According to MaryJane, yeast dough will never rise as well post-freeze as it would if you baked it the day you made it. This is because some of the yeast will inevitably die in the cold of the freezer. (May the deceased yeast rest in peace.)

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.

You may not realize it, but most flour is a raw food. And it hasn't been treated to kill any bacteria (germs) it may contain. Cooking and baking is what kills any bacteria in flour, as well as in raw eggs that are often used with it. To stay safe, don't eat or taste raw (uncooked) flour, dough or batter.

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.