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

Greek Yogurt Pizza Dough

5 from 2 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!

Scale

Ingredients

For the Greek Yogurt Pizza Dough: 

For the Pizza:

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.

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Nutrition

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.