It’s Friyay!  For some reason, this week has felt SO long.  I’m looking forward to a cozy weekend at home, putting up the Halloween decorations and carving some Jack-O-Lanterns. 

I obviously cannot take credit for inventing three ingredient dough, it has been floating around the internet for a long time.  I can take credit for how I choose to use it though, and I have a bunch of great recipes using this easy healthy dough coming up for you!  Starting with these individual pizzas.   

You may be wondering what the heck is three ingredient dough?  Well, some beautiful soul had the brilliant idea to take greek yogurt and flour and baking powder and combine it all and see what happened.  The result was a wonderful and versatile dough, that with a few tweaks to the amount of baking powder and a few other additions if needed, can replace a variety of doughs.  It is higher protein and lower calorie, and a huge staple to our diet. 

For all those saying no thanks, I’ll pass, fair enough.  I have some easy brunch and yummy cupcake recipes coming up this weekend, so stay tuned for those.  But I promise, if you give these a try, you will not be disappointed. 

For ingredients you will need:

• 1 cup of 0% plain greek yogurt (it must be 0% for the dough to work)
• 1 cup of all purpose flour plus more for powdering hands and surface
• 1.5 teaspoons of baking powder
• Spray olive oil
• 1/4 teaspoon of salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 4 tablespoons of pizza sauce
• 200 grams (approximately 4 balls) of regular sized bocconcini cheese balls in water
• 8 slices of prosciutto ham
• Pesto to drizzle

Alright, let’s clarify a few things before we get started.   Firstly, the yogurt must be 0 percent and if there is excess liquid, drain it.  Use a good yogurt like Oikos or Libertie, not something that is mostly fillers.   Secondly, I use Unico pizza sauce, it comes in a tiny can and means there is less waste instead of opening a giant pasta sauce jar but you can use whatever you have on hand, although if it is plain tomato you may want to sprinkle on a bit of oregano or basil before adding the topping.  Finally, the container of bocconcini should say the size of the balls.  Normal bocconcini is usually about 50 grams per ball.  Alright, back to the recipe. 

Preheat your oven to 450 degrees.  In a large metal bowl, whisk together the 1 cup of flour with the baking soda, salt, onion powder and garlic powder.  Next dump in the yogurt and mix and mush it together with a rubber spatula until there is no loose flour.  Now it’s time to get in there.  Powder your hands with flour, and throw some flour on a clean cool surface.  Using your hands, form a ball out of the mixture in the bowl, and then toss on the counter.  Knead a few times until it comes together nicely.  It will be sticky so be generous with the flour on your hands and counter.  Try not to over mix or over knead, just enough until it is combined and in a ball form. 

Cut the ball into 4 equal pieces and roll each piece into its own ball.  Now making sure there is enough flour on the surface still, one at a time put the ball down and squish out a bit with your hand.  Sprinkle some flour on top, lay a piece of parchment paper over and use a rolling pin to make probably about a 6 to 7 inch diameter wide pizza dough (Quick tip, if you don’t have a rolling pin, a wine bottle will work as well). 

Transfer each crust to a baking sheet lined with parchment paper and sprayed well with olive oil spray.  Top each pizza with 1 tablespoon of sauce, leaving room for the edges.  Rip up 1 ball of bocconcini placing bits evenly around the pizza, and do the same with 2 slices of prosciutto.  Pop into the oven and bake for 10 minutes or until the edges look slightly brown. 

Pull out of the oven and spiral drizzle a bit of pesto around.  As you can see in my photo, my pesto was cold and I ended up doing dollops, so I suggest you take the pesto out of the fridge a little bit before you get to this part so you can do the pretty spiral.  Cut and serve! 

I love serving these as a side or cutting them into small slices and putting out for nibbles at a party.  It’s great for a low cal Friday wine and pizza night too, just saying!