Greek Yogurt Pizza Dough
Anyone who’s living a low-sugar and/or low-fat lifestyle needs this Greek Yogurt Pizza Dough in their recipe arsenal. A pizza dough recipe that has no yeast, no rise time and can be as simple as 4-ingredients.
Pizza in minutes? Sign. Me. Up.
When I first stumbled upon this recipe I was intrigued. Back then, it was a 3-ingredient recipe calling for self rising flour, Greek yogurt and salt. Because it’s extremely rare that I ever have that type of flour in my pantry, I decided made my own. Did you know you can make your own self-rising flour by combining all-purpose flour and baking powder? TRUTH. The baking powder gives the dough its lift just like yeast would in a more traditional recipe. Yet you get skip the over the part where you have to wait and let the dough rise.
Besides being low sugar and fat, this is also low in points, if you’re following the Weight Watcher’s Smartpoint program. You will want this recipe.
Before you call me out and point out that there are 6 ingredients here, let me just say: I am aware. However, the onion and garlic powder are completely optional. I’ve made it with and without those spices and found that I prefer this recipe with them. But that doesn’t mean you have to make it with them. They are simply bonus ingredients.
Start by measuring and adding 1 cup of unbleached all-purpose flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon kosher salt plus 3/4 teaspoon garlic powder and 1/2 teaspoon onion powder (these two are of course optional) into a mixing bowl. And then whisk to combine.
To the dry ingredients, add 1 cup non-fat plain Greek yogurt. Then switch over to a rubber spatula and stir until combined and forms a shaggy dough.
That’s it. SO super simple, right?
Next, place the dough onto a clean and generously floured surface. It’s a sticky dough, but when you go to roll it out, the extra flour will work itself into it and help it from sticking. Here you can either divide the dough into fourths for 4 personal pizzas (1/4 of the dough is considered 1 serving) or leave it whole. Either way, sprinkle more flour to dust a rolling pin, adding more as needed to roll the dough out thin.
I would suggest baking your pizza on the bottom rack of your preheated 475° for 12 to 18 minutes, depending on your oven and toppings.
However, keep in mind that if you’re making individual pizzas, they may need less time in the oven.
Enjoy! And if you give this Greek Yogurt Pizza Dough recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
Keep in mind that if you're making individual pizzas, you may need to reduce the baking time. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Greek Yogurt Pizza Dough
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 151 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 3mg Sodium: 469mg Carbohydrates: 27g Fiber: 1g Sugar: 2g Protein: 9g
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! (
Thank you for this unusual recipe. I would have loved to see how the pizza looks after baking…I am very visual. I plan on giving it a try soon.
Laurie McNamara replied: — January 24th, 2019 @ 8:07 pm
Hi Lin! Stay tuned, I’m sharing a recipe tomorrow!
Just printed out this recipe. My hubby and I are on a very low-fat diet, and this sounds like it will satisfy that craving for pizza. I also like to use goat cheese instead of mozzarella to cut down on the fat. Also grilled veggies and fresh basil after it comes out of the oven. And since he’s also on a potassium-restriced diet, I make a roasted red pepper sauce instead of tomato.
I’ll definitely have to try this. Thanks.
Laurie McNamara replied: — February 5th, 2019 @ 7:18 am
Brilliant! Enjoy!