Buzz
Flour shortages are making us grateful to find any kind of flour we can. Whether it’s whole wheat, all-purpose, cake flour, or whatever bag is left on the empty shelves, we’re just thankful to get our hands on something.
If you’re accustomed to using self-rising flour but can’t seem to find any, don’t worry—making your own is incredibly simple. Self-rising flour is just all-purpose flour mixed with a small amount of baking powder and salt. That’s all you need.
To create your own self-rising flour, combine 1 ½ teaspoons of baking powder and ¼ teaspoon of salt with one cup of all-purpose flour. Regular table salt works perfectly for this. Mix them together with a whisk, and use as needed in your recipe.
If your recipe calls for self-rising flour, you might need to adjust the liquid content slightly, as most self-rising flours tend to have lower protein levels. But aside from that minor tweak, you’re good to go.
Make No-Yeast Pizza Dough with Self-Rising Flour
If you’re out of yeast but still craving homemade pizza, self-rising flour can come to the rescue. A simple solution is two-ingredient dough, which combines Greek yogurt and self-rising flour.
There are several two-ingredient dough recipes available, each with slight variations in their ratios. From my experience, the best combination is 1.5 cups of self-rising flour and 1 cup of Greek yogurt, enough for one large pizza. (I’ve always used nonfat Greek yogurt, though low-fat or full-fat versions work just as well.)
To make the dough, mix the ingredients together and knead for about five minutes. You’ll know you’ve nailed the right consistency when the dough becomes smooth and firm.
Once your dough is prepared, roll it out onto a pizza pan, spread your favorite pizza sauce, sprinkle cheese, and add any toppings you desire. Then bake it on a pizza pan at 500°F until the crust turns golden and the cheese melts into a bubbly perfection.
In the past, I’ve baked the pizza crust for a few minutes before adding toppings, though it’s one of those optional steps where forgetting it won’t ruin your pizza. For my pizza pan, I prefer using a perforated pizza pan, which is a budget-friendly alternative to a baking stone.
If you’re feeling adventurous (and you should be), you can also use two-ingredient dough to make delicious bagels and breadsticks.
