Greek Yogurt Pizza Dough
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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!
“l love this pizza dough. It’s so easy to make and tastes delicious! I love that there’s no waiting for it to rise too! My go-to recipe now, thank you!” – Michelle
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?
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.
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.
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.
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.
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.)
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.
Serve!: Then slice and enjoy!
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.
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? Please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ star rating below and let me know how you liked it! You can also take a photo and tag it with @thatspicychick on Instagram and hashtag it #thatspicychick. I love seeing your creations!
PrintGreek 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!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Bake
- Cuisine: American, Italian
- Diet: Vegetarian
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:
- 3–4 TBLS Pizza Sauce (store-bought or homemade)
- ¾–1 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
- 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.
- 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.
- 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.
- 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).
- 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
- 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.
- 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.
- 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.
- 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.
- 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
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Hi my name is Lisa. This is the second time I’ve made this recipe and both times the crust turned out rubbery and couldn’t eat it. I only needed the dough about 4 or 5 times. Wham am I doing wrong? Or what is missing? I’m following the recipe to a T. It must be a sensitive recipe
Hi Lisa, I’m sorry you’re having difficulty with this recipe. If it’s rubbery, I think it could be the flour being to much. I reccomend weighing the ingredients on a food scale and go by the gram measurements instead if you are using cups. Let me know if that works better or I’ll be happy to help troubleshoot further.
Can I prep the dough in the morning to use later that evening?
Hi Natasha,
I believe you can prep 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. Hope this helps!
tried this today, it was good. I made mine pan pizza style, and seasoned my crust with garlic, Italian seasoning, onion powder. I topped with green onion, spinach, mozzarella, and turkey pepperoni. I used a premade pizza sauce but added, crushed red pepper, garlic, onion powder, Italian seasoning and a little salt. will definitely make again, however I will continue to search for a recipe that may be lower in calorie and higher in protein as this one contains less Greek yogurt than most.
Turns out great every time! I add a scoop of unflavoured whey isolate to the dough in place of some of the flour. For 2 good size personal pizzas I 1.5x the recipe as below
180g flour
215g plain 0% greek yogurt
8g baking soda
pinch of sea salt
1 scoop unflavoured whey isolate powder (the Phyzix brand works great)
1tsp light EVOO
Thanks Allie! Glad you enjoy this recipe and thanks for sharing how you incorporate protein powder. 🙂
Can I make the dough tonight to bake tomorrow?
This was very good! I used GF flour and made a BBQ chicken flatbread pizza.
Hi Chelle,
So glad the recipe worked out for you with GF flour! BBQ chicken pizza sounds delicious! 🙂
i absolutely love this recipe and have made it many times. just wondering how you got the nutritional information. i added each ingredient with the accurate measurements directly from the recipe and got about a 400 calorie surplus from the information provided on the recipe
Hi Margret,
So glad to hear you love this recipe!
Nutritional information is calculated through a tool called Nutrifox for my recipes. It pulls generic nutritional data for the ingredients from the USDA. Please see my disclaimer on Nutritional information in my Disclosure Policy: https://thatspicychick.com/disclosure/.
Please note that as per the recipe card Notes, the 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.
The information provided is for 1/2 of the dough.
Please also note that the information is provided as a courtesy and will differ based on the product brands you use.
Hope this helps and thanks for your question. 🙂
It’s just a little confusing the the nutritional info says it’s for half the dough, but the recipe says “yeilds 4”.
what brands of Greek yogurt should I look at?
don’t understand what the difference is between “authentic Greek yogurt” and “Greek style”.
should clarify that.
Hi Taylor,
Greek style yogurt is thinner and more watery than Greek yogurt. It’s more commonly found in Asia and Europe. If you are in the US, any brand Greek yogurt should work. Fage, Stoneybrook, Chobani etc. The yogurt should be thick with no added thickeners but can have added milk and bacterial cultures added to it. Hope this helps!
I used oat flour instead of regular flour and it turned out great!
Great to hear it worked well with oat flour! Thank you for coming back to leave a review and rating Bailey! 🙂
This is a great recipe. I made the dough with 2x the amounts to make a bit larger and thicker. I added a bit more time to crust up the bottom. Extra protein, a lot healthier and more satisfying than ordering out. I have made this twice now, one with all purpose flour and spelt flour. Both turned out great.
So glad you liked this recipe, Dawn! Thanks for sharing that spelt flour works for this recipe too! 🙂
We LOVE this recipe. It is a little bit of a workout to mix and roll out but it’s perfect with extra protein! I will add in spices into the crust as well to give it more flavor. We have made this at least 10 times and still love it!
So glad you guys love this recipe, Camille! Thank you for coming back to leave a rating and comment! 🙂
Tried this recipe tonight and we love it! Will definitely be using this from here on out. Thank you!
So happy to here that, Torey! You’re most welcome and thank you for coming back to leave a comment and rating. 🙂
mine turned out like playdoh that tears apart when you pick it up. I basically built my crust out of 3 pieces on the pan then cooked it anyway. I will say once cooked it was fine to handle and tasted great. was just almost impossible to roll out. best description would be like trying to roll out an entire batch of sugary peanut butter cookies and then trying to pick the slab up off the counter haha.
Hi Mark,
I’m sorry the recipe didn’t work for you as intended. It definitely shouldn’t be like play-doh so my guess is that either the work surface wasn’t adequately sprinkled with flour prior to rolling out or there was too much of the liquidy part from the yogurt used.
It’s best to weigh the ingredients for this recipe instead of use the cups measurement as several readers have said that’s what yielded the best results for them.
I’m glad you enjoyed the taste though! I hope measuring the ingredients gives you the intended result if you do decide to try the recipe again!
I’ve made Greek yogurt pizza dough several times in the past. Are you sure of the proportions in this post? I have always seen a 1:1 ratio of flour and yogurt. This seems a radical departure.
Hi Mac,
This recipe was created after I found that the 1 to 1 flour and Greek yogurt ratio doughs in other recipes yielded a dough that was too sticky to work with and didn’t create the best pizza dough. The several rave reviews for this recipe and comments are testament to the fact that this recipe works and it yields a great tasting Greek yogurt pizza dough. I hope this addresses your concerns! If you try this recipe, I hope you enjoy it! 🙂
Is it possible to freeze the dough if i make extra?
Hi Natasza,
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! 🙂
This turned out FANTASTIC! I was a little hesitant but I will be using it 100% of the time that I make pizza! It was yummy along with her recommendation of pizza sauce. I used an Italian spice grinder and added it to the sauce.
So happy it worked out so well for you and you enjoyed it, Camille! Thanks for coming back to leave a review and rating. 🙂
please can you tell me if you can make the dough and freeze it . I’m thinking I would like to make a batch of bases
So quick and easy, and tastes amazing! Even the kids approved. Will make again soon. Fantastic!
So happy to hear that, Amanda!
We used this recipe for our pizza night last night and it was perfect! I’ll never use another pizza dough!
So glad you all loved it, Taylor!
I am always trying to get extra protein in my kid’s diets and this is such a smart way to get it done! An extra serving of greek yogurt baked in the crust is extra helpful for my son who refuses to eat yogurt!
Wonderful, Paula! I’m glad that this pizza will satisfy your kid’s pizza cravings while making you a happy mom for him getting an extra serving of protein through Greek yogurt!
Love this recipe! So easy to make and the pizza crust is so tender! May never go back to yeast recipes again.
Happy to hear you loved this pizza dough, Angela! Thanks for coming back to leave a rating and review! 🙂