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 and review it below with a STAR rating! I always appreciate your feedback. Take a photo and be sure to tag it with @thatspicychick on Instagram and hashtag it #thatspicychick and I’ll be sure to share.

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

Greek Yogurt Pizza Dough

4.8 from 11 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
Scale

Ingredients

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

The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

A whole unsliced pepperoni and sliced red onion pizza on parchment paper.

This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

32 comments on “Greek Yogurt Pizza Dough”

  1. It was absolutely delicious! It really tastes like the real deal!!! I love that it’s easy to make for a quick weekday dinner. Thank you so much for sharing! 🙂

  2. Excellent recipe.  Followed as written and then added garlic and onion powder and Italian seasoning to flour.  I found I did need to add approximately another tablespoon is yogurt.  I did prebake the crust for 5 minutes and then added my toppings.   Will be using this recipe everytime I make pizza now.

    • Fantastic, Peggy! Glad to hear that this recipe made it to your regular pizza rotation! 🙂 Thanks for sharing your changes and glad they worked for you!

  3. Hey, are the macros for the toppings too or just the dough ? Thanks! 

  4. Please note that the measurements are off for the Greek Yogurt. Half a cup is not 142.5G, it’s about 30g less (I both weighed and consulted the packaging to double check this data). 

    • Hi Emily,

      A quick Google search indicates that 1/2 cup Greek Yogurt is roughly 140-142.5 grams. I also weighed the ingredients and the recipe reflects the measurements that were shown on my digital food scale. However, I’m sure that the weight may vary from brand to brand. Make sure to use Greek yogurt and not Greek style yogurt for this recipe.

  5. Been making pizza for 50yrs
    Tried this method using gluten free sr flour
    It was faultless
    Taken photoes

  6. I have been trying to make a version of this dough combination literally for ears but it NEVER worked for me. Thank you a thousand times over for including weights in the ingredient list. I really think that’s what made the difference in the dough finally coming together for me and it tastes yummy to boot. I loved it!

    • Wonderful, Jackie! I’m so happy you found this recipe and that it worked out well for you! YES to the weights – it makes a difference for sure, and is the easiest way to guarantee that you’ll have the same results as me! So glad you loved this recipe, and here’s to many more delicious Greek yogurt dough pizzas ahead! 🙂

  7. This was soooo good. I made it earlier in the week and plan to make it for my 3 year old granddaughter tonight. I think she will like having a mini pizza. Thanks for sharing your recipe and all your tips.

  8. This will be the third Friday in a row we’ve made this pizza! It’s the perfect savory yummy dinner when you are trying to eat healthy! Thanks for the great recipe!

  9. I made it two days in a row.
     Delicious and quick 
    I posted a picture and tagged you on Instagram 🙂

  10. Finally!  Homemade pizza dough that tastes as close to our favorite local pie restaurant as we’ve ever made and SO EASY!  We used the self rising flour option and par-baked the crust for about 10 minutes. Preheat your pizza stone for at least 20 minutes at 450 before you get started. Put shaggy dough on parchment paper and knead, then roll thin  and place (still on same paper) on top of pizza stone. Keeping crust on the parchment paper makes it easy to remove, add sauce and toppings, and return on parchment to 450 oven for additional 10-12 minutes.  Crispy crust, perfect thickness, delicious!  Thanks for your crust recipe.  Enjoy!

  11. Well, it didn’t turn out as I expected. I used a new container of baking powder so know it wasn’t that factor but mine was tough almost like cardboard. I was very gentle in mixing it and in rolling it out. It barely made a 10” circle but was so thin. Thankfully I had good toppings and cheese so that made up for it. Just disappointed as I had read the comments. 

    • Hi Pat,

      I’m so sorry that the recipe didn’t work out for you!! This is the first time I’ve received a comment saying it didn’t work out from all the people that have tried the recipe on Pinterest and on here. I’m happy to help you troubleshoot if you’re wanting to have a go at it again.

      First, did you follow the recipe quantities exactly? If so, great. Second, pizza tasting like cardboard sounds like a moisture issue to me. It could be not brushing enough oil on the parchment paper/foil, not adding enough Greek yogurt or oil to the dough. There’s also a possibility the dough was kneaded for a bit too long and became dry. As mentioned in the instructions, adding a little water can help bring the moisture back in the dough if it becomes too dry while kneading. Another possibility is that there was too much flour on the work surface so the dough packed in more flour while rolling it out.

      Do let me know how it works out for you if you decide to try the recipe again.

      • I followed the recipe exactly but in seeing other similar recipes they used more yogurt in proportion to the flour. I think that might have been the problem. I also gently spooned the flour into the measuring cup and didn’t pack it at all.  The dough wasn’t sticky like some other yogurt dough , so again I am thinking something was off. I didn’t use self rising flour so may try that another time.  I also was careful not to use too much flour on my sheet I use to roll out pie crusts or to knead it too much. 

        • Hi Pat,

          The dough does call for less yogurt than other recipes and is easier to work with because it’s not sticky. But the pizza shouldn’t come out tasting like cardboard or be dry. In my experience when it comes to flour, it’s really best to use the weight measurement as different flour brands have different weights for 1 cup. Also, different measuring cups may slightly differ in size. That’s why I also included the weight measurement in the recipe card. A possibility is that the flour you used may have weighed more than 120 grams even if it appeared to be 1 cup. I hope using the self-rising flour works out better for you, but do feel it might be better to weigh it for more accuracy. Hope this helps!

  12. Excellent pizza dough recipe using Greek yogurt. Worked well with cassava flour and arrowroot flour instead if regular flour because i cannot eat gluten. The crust turned out crunchy.  Had to bake the dough first then add the cheese and sauce the last few minutes, broiling until cheese was melted and slightly browned. Yummy!

    • Thanks so much for reviewing this recipe and sharing your experience with using gluten-free alternatives to flour Jennifer! I’m sure others who follow a gluten-free diet will find it very helpful! 🙂 Glad you enjoyed the pizzas, and that it turned out well for you!!

  13. This was very easy and delicious.  Your instructions were perfect and the pizza was yummy!

    Thank you 😀

  14. Can you freeze this dough?

    • Hi Michelle!

      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.

      Hope you enjoy it!

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