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Antonella Banno’s 2-ingredient pizza base with olives and pepperoni

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • No added sugar
  • Shellfish free
  • Seafood free
  • High in protein

Try Coles Cooking Club member Antonella Banno’s 2-ingredient pizza base with olives and pepperoni. Made with only two ingredients, this genius pizza base is ideal for a quick and easy dinner.

  • Makes1, Pizza
  • Cook time15 minutes
  • Prep time10 minutes, + cooling & 5 mins resting time
Antonella Banno’s 2-ingredient pizza base with olives and pepperoni


  • 1 1/2 cups (225g) self-raising flour
  • 3/4 cup (210g) natural yoghurt

Pizza toppings

  • 1/4 cup (70g) tomato pizza sauce
  • 1 cup (100g) grated mozzarella
  • 80g Thomson’s Deli Pepperoni Salami, thinly sliced
  • 2 tbs Coles Giant Pitted Kalamata Olives
  • Basil leaves, to serve
  • Baby rocket leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Lightly grease a 30cm round pizza tray or line a large baking tray with baking paper. Place the flour in a large bowl and make a well in the centre. Add the yoghurt and a pinch of salt and stir until the mixture comes together. Use your hands to gather the dough into a ball. Turn onto a lightly floured surface and knead for 2 mins or until smooth. Set aside for 5 mins to rest.
  2. Step 2

    Roll dough out to a large disc and transfer to the prepared tray. Spread pizza sauce over the dough, leaving a 1.5cm border. Sprinkle with mozzarella and top with pepperoni and olives. Bake for 15 mins or until the mozzarella melts and the crust is golden. Set aside to cool slightly.
  3. Step 3

    Sprinkle the pizza with basil and rocket. Cut into wedges to serve.

Greek yoghurt pizza dough recipe

A pizza dough with only two ingredients? Absolutely, says Antonella Banno, a Coles Cooking Club member who shared her brilliant recipe in Coles magazine’s February 2022 issue. Antonella uses natural yoghurt and self-raising flour for her recipe and it’s a winner. Greek yoghurt is essentially the same as natural yoghurt so it makes a great substitute. One of the best things about this recipe is it only needs 5 minutes resting time, which you can spend preparing the toppings of your choice. “Sometimes I’ll just add a drizzle of oil and a pinch of salt, or sprinkle it with mixed herbs and grated parmesan,” says Antonella. For this recipe, the toppings include olives, pepperoni, basil and rocket, but you can add anything you like, from classic ham and cheese to mushroom and chorizo. And the dough isn’t just for pizzas, says Antonella, who also suggests using it for dumplings, flatbread and focaccia. This versatile dough is definitely one to add to your collection of recipes.

How to make pizza dough with Greek yoghurt

Making this pizza dough couldn’t be easier. Simply preheat the oven to 200°C and lightly grease a 30cm round pizza tray. If you don’t have a pizza tray you can line a baking tray with baking paper instead. Place 1 1/2 cups (225g) self-raising flour in a large bowl and make a well in the centre. Add ¾ cup (210g) Greek or natural yoghurt and a pinch of salt and stir everything together until the mixture is all combined. Use your hands to shape the dough into a ball then turn it out onto a lightly floured surface. Knead the dough for 2 minutes until it’s nice and smooth then set it aside for 5 minutes to rest. While it’s resting, prepare the pizza toppings. You’ll need ¼ cup (70g) tomato pizza sauce, 1 cup (100g) grated mozzarella, 80g pepperoni, kalamata olives, basil and rocket leaves.

Roll out the dough to a large disc and place on the prepared tray. Spread the pizza sauce over the base, leaving a 1.5cm border, then sprinkle with mozzarella and pepperoni, followed by the olives. Bake for 15 minutes or until the crust is golden and the cheese is melted. Remove the pizza from the oven to allow it to cool slightly before you sprinkle basil and rocket leaves on top.

Other brilliant ways to use the pizza dough

The beauty of this dough recipe doesn’t end with pizza. You can also use it to make calzones (delicious pizza pockets) filled with the same toppings you’d use on a pizza and baked in the oven or pan fried. You can also try other Italian favourites using the pizza dough - think focaccia topped with rosemary, garlic and potato, or olives and tomato and for a next-level breakfast or brunch dish, a breakfast focaccia with bacon and eggs; bruschetta with toppings such as tomato, basil and cheese; plus flatbreads that are perfect for serving curries and stews or enjoyed with a variety of toppings; and dumplings filled with pork and prawns or tofu and veggies. The possibilities are endless with this brilliant and super-easy pizza dough recipe.

Now get cooking

There are plenty of topping options you can try with your 2-ingredient pizza base. Get started with a quick and easy speedy sausage pizza. Go meat-free with this spinach and mushroom pizza that’s an easy lunch or dinner option. Switch up your usual pizza night with a super-tasty butter chicken pizza that’s ready in just 30 minutes. If you’re keen to try calzones, this tomato pesto and mozzarella calzone is the perfect recipe to start with and the results will get the thumbs up from the family. This breakfast focaccia with tomatoes and prosciutto is worth getting out of bed for, and this classic rosemary garlic and potato focaccia is the ideal side to any lunch or dinner spread.

And for more on the Coles Cooking Club, visit

Nutrition Information

Per Serve (Per 1/4 Pizza)

Energy: 1785kJ/427 Cals (21%) 

Protein: 19g (38%) 

Fat: 16g (23%) 

Sat fat: 8g (33%) 

Carb:  49g (16%)

Sugar: 9g (10%) 

Fibre: 2g (7%)

Sodium:  934mg (47%)