For years, I’ve made pizza bases that contain yeast, which means it needs rising time and sometimes one just doesn’t have the minutes to spare. That’s why this two-ingredient pizza base is the perfect answer for when you want homemade pizza but don’t want to wait on the dough to rise.

I first came across this recipe on a cooking group on Facebook that I’m a member of. It’s called Swop Cooking Ideas. I kept seeing people talking about these bases and decided to make them and see that the fuss was all about. Turns out they’re pretty great tasting and simple to make too. They also freeze well.

You can make them any size you want. I’ve made mini ones, big ones, even heart-shaped ones.

All you need: 2 cups self and 1 cup of Greek yoghurt (now sold as double cream yoghurt in South Africa because of new legislation). Really. That is all you’ll need.

2 cups of Self Raising Flour. 1 cup of Greek yoghurt.

Combine the 2 ingredients to form a dough

Roll and cut out into desired shape

Grease a baking sheet

Here are some heart-shaped mini ones I made recently. This pic was taken before they went into the oven.

These are after 8 minutes.

Here they are topped with viennas and cheese. Made these during Ramadaan for iftar.

Simply combine the ingredients to form a dough. Roll into desired shape. Cut out with a cookie cutter if you’re make mini ones and bake in the oven for 8 minutes. Remove from oven and top with whatever takes your fancy and cheese of course return for a further 5 minutes or until the cheese melts.

What could be simpler?

Bonus: Pictures of pizzas past

A rather rustic one, topped with leftover mince curry, mozzarella cheese, spinach and red onion.

This one topped with garlic, mozzarella, Rosa tomatoes, red onion, spinach and feta. Suitable for vegetarians who consume dairy.

Vienna pizzas

Another one from Ramadaan: Snoek pizzas and sausage rolls