That Spicy Chick

Greek Yogurt Pizza Dough

This Greek Yogurt Pizza Dough is quick and easy to make with a few staple ingredients, doesn’t have yeast or a rise time, and produces tasty homemade pizzas! Customize these healthy pizzas with your favorite toppings, and enjoy them for lunch, dinner, or anytime a pizza craving hits!

Top view of a pepperoni pizza cut into squares on a blackish-blue cutting board.

Hi friends. 👋

How are you all doing with all the craziness going on? Hope you all are hanging in there and coping as best as you can. Not going to lie – my anxiety levels are OFF the charts! 😬

I’m praying that we all stay strong and safe during these difficult and surreal times, and I know in my heart that we will get through this. There will be a brighter day again, and I am sending lots of positive vibes, love, and courage to all of you. 💛💛 Have faith, and keep reminding yourself that, “This too shall pass. It might pass like a kidney stone. But it will pass”. 💪

With the gym closed, my only real sanctuary and stress reliever these days has been cooking in my kitchen. There’s been a bit of tinkering around with new recipes with the ingredients that I have on hand. I’ve come up with recipes for a few delicious treats, and I’ll be rolling them out these next couple of weeks, so stay tuned!

First up – taaadahhh! Greek Yogurt Pizza Dough!

A few weeks ago, I shared my favorite Easy Homemade Bagels. These bagels are amazing and easy because they don’t require yeast, have a compulsory rise time, or have to be boiled before baking.

Turns out, you can use the same dough ingredients plus a bit of extra virgin oil (for a bit of extra flavor!) to make easy homemade pizza dough and crusts! 🙌

Who’s up for some tasty homemade pizzas made with some Greek Yogurt Pizza Dough?

Front view of a pepperoni pizza cut into squares.

FIVE REASONS YOU NEED GREEK YOGURT PIZZA DOUGH IN YOUR LIFE

  • Pizza is one of the best comfort foods EVER, and we all need a bit of comforting from time to time, and especially during these bizarre times. But this pizza dough is kind of healthy too – you get a good dose of protein from the Greek yogurt!
  • The dough is easy to make with FIVE ingredients only.
  • It’s ready in less than 30 minutes! Making the dough, rolling it out, adding sauce, cheese and toppings, baking, slicing, and biting into this deliciousness all happens in under half an hour!
  • You can customize it with your favorite toppings! You’re the pizza master in charge here, and you can make your pizzas cheesy, spicy, meaty, or load her up with veggies!
  • Simply because it’s SO YUM!

INGREDIENTS

This easy pizza dough needs just a handful of everyday ingredients to make. They are…

  • All-Purpose Flour: The base of our easy pizza dough. I used Bob’s Red Mill Organic Unbleached White All-Purpose Flour. But see below for notes on using wholegrain (wholemeal wheat) or gluten-free flour if you prefer those options. You can also use self-rising flour, which I’ll get to in a moment below.
  • Greek Yogurt: I used Greek Yogurt with 10% fat. But you could use one with less or 0% fat content. Just make sure you use thick, authentic Greek Yogurt and not Greek Style Yogurt. The latter is not as thick, has more water, and will cause the dough to become too sticky.
  • Fine Sea Salt: For flavor. Omit this if using self-rising flour since it’ll already have it incorporated.
  • Baking Powder: To help our pizza rise a little. Omit this if using self-rising flour since it’ll already have it incorporated.
  • Extra Virgin Olive Oil: To help keep things nice and moist, and for a bit of extra flavor!
  • Optional Seasonings/Herbs: I didn’t add any, but you are welcome to add any seasonings or dry herbs to the dough if you like. Garlic powder, onion powder, crushed red chili pepper flakes, dried mint, dried basil, oregano, etc. would all work great and add extra flavor to the pizza crust.

For the Pizza:

  • Pizza Sauce: Store-bought or homemade will work fine. I used store-bought for convenience here.
  • Shredded Cheese: Shredded Italian Blend, mozzarella, or any cheese you have on hand or want to use will work! The Italian Blend cheese I used comes in a bag and is a combination of shredded low-moisture mozzarella and parmesan cheese.
  • Olive Oil (or any other cooking oil): Just a tiny bit for brushing on the nonstick cooking paper/foil lined baking tray. This will help make the bottom of the pizza nice and firm, and also brown a little.
  • Optional toppings: Sliced red or yellow onion, jalapeños, banana peppers, artichoke hearts, mushrooms, olives, pepperoni, chicken, ham, sausage, etc.
White all-purpose flour, Greek yogurt, baking powder, salt, and extra virgin olive oil in a large mixing bowl.

HOW TO MAKE GREEK YOGURT PIZZA DOUGH

Prep: First, preheat your oven to 200°C / 400°F. Then line a baking tray with aluminum foil or nonstick cooking paper and brush lightly with the olive oil.

Combine the dough ingredients: Combine all-purpose flour, Greek yogurt, fine sea salt, baking powder, and any dried seasonings or herbs (if using), and extra virgin olive oil in a large mixing bowl. Mix with a spoon to combine until it looks like dough crumbles. Use your hands to combine the dough crumbles into a ball.

Dough crumbles in a large mixing bowl with a spoon.

Knead: Lightly dust your work surface with flour, then tip the dough ball onto the surface and knead for a minute. If the dough is too sticky, at a teaspoon of flour at a time until it doesn’t stick to your hands when you pull back. If the dough is too dry, add a teaspoon of water and continue kneading. Roll the dough into a ball again. If you’d like to make two individual pizzas, simply divide the dough into two parts. Or you can just leave it whole like I did here.

Greek yogurt pizza dough ball on a floured surface with a rolling pin and carton of Greek yogurt in the back.

Roll out the pizza dough: Flatten the dough ball and use a rolling pin to roll into either a round or rectangular shaped pizza crust. The thinner you roll it out, the crispier the crust will be. If you prefer a more pillowy and softer pizza crust, don’t roll out the dough too thin.

A round shaped unbaked pizza crust on parchment paper.

Add toppings: Transfer to the prepared baking tray and top with pizza sauce, your desired pizza toppings, and cheese. (I used red onion slices and turkey pepperoni.)

An unbaked pizza with pizza sauce, sliced red onion, shredded cheese, and pepperoni on a parchment paper lined baking tray.

Bake: Bake for 15 minutes, or until the cheese has melted and starts to brown a little. (If making two smaller pizzas from the dough, you may only need to bake for 10-12 minutes.) Remove from oven and allow to cool for 1-2 minutes before transferring to a cutting board.

A freshly baked whole pepperoni pizza on a parchment paper lined baking tray.

Serve!: Then slice and enjoy!

Hand holding up a pepperoni pizza square above a pepperoni pizza made with greek yogurt pizza dough.

Full ingredient amounts/instructions in the recipe card below.

CAN I USE WHOLEGRAIN (WHOLEMEAL WHEAT FLOUR) INSTEAD?

Yes! I’ve tried this recipe with all-purpose and wholegrain (wholemeal wheat) flour and the pizzas have both come out great! I needed to add about a teaspoon of water to the wholemeal dough as it was dryer than the white all-purpose flour dough. But other than adding water, you can follow the recipe as is in the recipe card below to make this Greek yogurt pizza dough.

CAN I MAKE THIS WITH GLUTEN-FREE FLOUR?

I haven’t tried making this recipe with a gluten-free flour myself, but I think it can work with a good quality gluten-free flour such as Doves Farm Gluten Free Self-Raising White Flour. You may need to add a bit more yogurt or a teaspoon or two of water to keep the dough moist. The water will also help prevent the dough from becoming too dry and difficult to deal with. If you choose to use a self-rising gluten-free flour, you can omit the baking powder and fine sea salt as it will already have it incorporated.

Hand holding up a pepperoni pizza square and a whole pepperoni pizza made with greek yogurt pizza dough.

MORE PIZZA RECIPES

Looking for more easy pizza recipes? Below are my tried and true favorites that are guaranteed to please any crowd!


MADE THIS RECIPE? If you make this recipe, leave a comment below and let me know how you liked it! Take a photo and tag it with @thatspicychick on Instagram and hashtag it #thatspicychick and I’ll be sure to share your masterpiece!

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Greek Yogurt Pizza Dough

A freshly baked whole pepperoni pizza on a parchment paper lined baking tray.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 28 reviews

This Greek Yogurt Pizza Dough is quick and easy to make with a few staple ingredients, doesn’t have yeast or a rise time, and produces tasty homemade pizzas! Customize these healthy pizzas with your favorite toppings, and enjoy them for lunch, dinner, or anytime a pizza craving hits!

  • Author: Lavina
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American, Italian
  • Diet: Vegetarian

Ingredients

Scale

For the Greek Yogurt Pizza Dough: 

  • 1 cup / 120 grams Unbleached White All-Purpose Flour, plus 1-2 TBLS for dusting work surface (See notes if using a self-rising, wholegrain, or gluten-free flour.)*
  • ½ cup / 142.5 grams Greek Yogurt (make sure it is Greek Yogurt, not Greek Style Yogurt, which is not as thick and has more water. The latter will cause the dough to become too sticky.)
  • ½ TSP Fine Sea Salt
  • 1 TSP / 5 grams Baking Powder
  • ½ TSP Extra Virgin Olive Oil
  • Optional Seasonings/Herbs: Garlic powder, onion powder, crushed red chili pepper flakes, dried mint, dried basil, oregano, etc. 

For the Pizza:

  • 34 TBLS Pizza Sauce (store-bought or homemade)
  • ¾1 cup Shredded Italian Blend or Mozzarella Cheese (or any cheese you prefer) – The Italian Blend Cheese I used is a combination of shredded low-moisture mozzarella and parmesan cheese)
  • 1 TSP Olive Oil (or any other cooking oil), for brushing on nonstick cooking paper/foil on baking tray
  • Optional toppings: Sliced red or yellow onion, jalapeños, banana peppers, artichoke hearts, mushrooms, olives, pepperoni, chicken, ham, sausage, etc.

Instructions

  1. Prep: Preheat oven to 200°C / 400°F. Line a baking tray with aluminum foil or parchment paper (nonstick cooking paper) and brush lightly with the olive oil.
  2. Combine the dough ingredients: Combine all-purpose flour, Greek yogurt, fine sea salt, baking powder, any dried seasonings or herbs (if using), and extra virgin olive oil in a large mixing bowl. Mix with a spoon to combine until it looks like dough crumbles. Use your hands to combine the dough crumbles into a ball.
  3. Knead and roll: Lightly dust your work surface with flour, then tip the dough ball onto the surface and knead for a minute. If the dough is too sticky, at a teaspoon of flour at a time until it doesn’t stick to your hands when you pull back. If the dough is too dry, add a teaspoon of water and continue kneading. Roll the dough into a ball and divide into two equal parts if you’d like to make two individual pizzas, or leave it whole. Flatten the dough ball and use a rolling pin to roll into either a round or rectangular shaped pizza crust. The thinner you roll it out, the crispier the crust will be. If you prefer a more pillowy and softer pizza crust, don’t roll out the dough too thin.
  4. Add Toppings: Transfer to the prepared baking tray and top with pizza sauce, your desired pizza toppings, and cheese (I used red onion slices and turkey pepperoni).
  5. Bake, slice, and enjoy!: Bake for 15 minutes, or until the cheese has melted and starts to brown a little. Remove from oven and allow to cool for 1-2 minutes before transferring to a cutting board. Then slice and enjoy!

Notes

  1. Self-rising flour: If using self-rising flour, you can omit the baking powder and fine sea salt as the self-rising flour will already have them.
  2. Wholegrain (wholemeal wheat) flour: You may need to add a teaspoon or so of water to the wholemeal dough as it might be dryer than the white all-purpose flour dough. But other than that, you can follow the recipe as is. 
  3. Gluten-free flour: I haven’t tried making this recipe with a gluten-free flour myself, but I think it can work with a good quality gluten-free flour. You may need to add a bit more yogurt or a teaspoon or two of water to keep the dough moist. The water will also help prevent the dough from becoming too dry and difficult to deal with. If you choose to use a self-rising gluten-free flour, you can omit the baking powder and fine sea salt as it will already have it.
  4. Baking time for two smaller pizzas: If you are dividing the dough to make two pizzas, bake for 10-12 minutes only as it will cook quicker than a whole pizza. 
  5. Nutritional information: Nutritional information provided only accounts for the pizza dough and not the sauce and toppings as it will vary based on the sauce and toppings you use.

Nutrition

  • Serving Size: 1/2 of pizza dough
  • Calories: 311
  • Sugar: 3g
  • Sodium: 612.1mg
  • Fat: 5.4g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3.1g
  • Trans Fat: 0g
  • Carbohydrates: 52.9g
  • Fiber: 1.8g
  • Protein: 12.9g
  • Cholesterol: 9.3mg
A whole unsliced pepperoni and sliced red onion pizza on parchment paper.

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82 comments on “Greek Yogurt Pizza Dough”

  1. My 2nd time using your wonderful recipe and it’s so delicious. I use 00 pizza flour and whole milk greek yogurt. It’s easy, quick and rolls out nicely. I bake in my convection toaster oven on an oblong pan. I love how I can whip up pizza whenever the mood strikes.
    Thank you!






  2. This pizza dough is soooo delicious!!! I was not expecting it to be so good!! I definitely have not had the best experiences with diy “healthy” pizza dough, but this one… I mean suffice to say that my toddler ate some pizza as well!!! I will definitely be using this recipe from now on. Thank you beautiful woman that made this recipe, you are amazing!!






    • Ari, I’m so happy that this recipe was loved by you and it pleased your toddler too!! In all honestly, I too hadn’t had the best experience making other Greek yogurt pizza dough recipes. It’s why I set out to create my own, THIS recipe. 😉 It’s a keeper and one that I make often too! Thank you so much for your compliments and for coming back to leave a review! 🙂

  3. This was so so good and way better than I was expecting honestly! It had a great crispy texture and wasn’t too thick or thin. Will definitely make again and again! 






  4. Nice but way too much salt i put 3/4 of TBS and was too salty gonna put less next time if not none. but thanks for the recipe.






  5. Made the dough tonight for dinner. Used gluten free flour. I added extra oil.  I always partially bake the dough before putting on topping. I also put herbs and garlic powder in the dough. 

  6. I followed this recipe to a T and omg it was SO good! And EASY! I will definitely be making this again and again!






  7. I reduce salt or omit in most recipes. Do you have to add the salt to this dough or can that be optional? Kidney friendly diet here so I’m hoping the salt isn’t necessary

  8. Absolutely love this recipe!! Also added fresh basil & oregano- delicious!!






  9. Since I usually am just making this for myself, I half the recipe. I always put onion powder, garlic powder, and Italian seasoning into my crust and roll it out as thin as possible. I also like to bake the crust for about 5-10 minutes, depending on how thick it is, before I add the toppings to make sure it cooks all the way through. Sooo yummy! My favorite toppings are Alfredo sauce, pepperoni and mozzarella cheese.






  10. Do you actually put olive oil into the dough mix or is the olive oil just for the parchment paper or tinfoil? The directions are a little confusing when it comes to that.

    • HI Barbara,

      As indicated in Step 1, olive oil gets brushed onto the parchment paper/tinfoil. As indicated in Step 2, the Ingredient Notes/Instructions section in the post and shown in the photos, the extra virgin olive oil is mixed into the dough to keep things moist and add flavor. I hope this addresses any confusion you have. Thanks!

  11. I made this tonight and it was delicious! A huge hit with my husband and I but also with our 5 and 3 yos. The 5 yo ate three pieces! 

  12. My son made this for dinner tonight and it was fabulous!






  13. I see comments about freezing the dough but what about just making ahead of time. Can I make it a few hours before I plan to cook it and leave in the refrigerator or will that mess up how it rises?

    • Hi Jac,

      I believe you can make the dough a few hours ahead of time and store in the refrigerator. Tightly wrap the dough with cling wrap/plastic wrap before placing in the refrigerator. Let it come to room temperature before you roll it out and bake. Happy cooking! 🙂

  14. Pretty good. Now I have a question. for TSP do you mean tablespoon or teaspoon? Because capital TSP usually means tablespoon.






  15. Hi can the raw dough be frozen ??

    I live on my own so would love to be able to make this but cook 1 at a time

    • Hi Sian,

      I haven’t tried freezing the dough myself, but I think you can without any issues if you roll it out first and then freeze it in a Ziploc bag. (Freezing the dough as a ball would take too long to thaw.) Wrap the rolled out dough with cling wrap and place it in a freezer-friendly Ziploc bag. Be sure to squeeze out any excess air to avoid freezer burns.

      Then when you’re ready to make the pizza, thaw on the counter for 10-20 minutes, add your toppings and cheese, then bake.

      I also think you can par-bake the dough and add toppings and freeze.

      First bake the rolled out dough for 8 minutes. Once cool add your sauce and toppings and place in the freezer until solid. Then wrap in cling film and foil for extra protection and place in a freezer friendly bag before refreezing. When ready to use, bake from frozen for 10-15 minutes. You can broil at the end to brown the cheese if you like.

      If you try either of these methods, do let me know how it goes. Happy cooking! 🙂

  16. My wife and I have been using this recipe in our oven/cast iron and really enjoy it. She recently bought me an outdoor pizza oven (blackstone). Do you have any input on this dough in that type of oven?

    • Hi Sean,

      Glad you and your wife have been enjoying this pizza dough! I believe it should work fine in an outdoor pizza oven – but here are a couple of tips. Brush the pizza stone with oil well. You may want to pierce the rolled out dough with a fork a few times before placing in the outdoor pizza oven to prevent it from blowing up (same as if you were to grill it on an outdoor grill). I suggest cooking each side 1-2 minutes, then add your sauce and toppings before placing it back in the oven until the cheese has melted. Be sure to use really thick Greek yogurt and drain any liquid before making the dough.

      Hope this helps and do let me know how it turns out after you try making it in the blackstone pizza oven!

      Lavina

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