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 6 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.
To Make This Greek Yogurt Pizza Dough You Will Need:
- unbleached all-purpose flour
- baking powder
- kosher salt
- garlic powder
- onion powder
- plain, nonfat greek yogurt
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.
o 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℉ (or 245℃) oven 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 , for me it’s 8 minutes.
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!
Greek Yogurt Pizza Dough
Ingredients
- 1 cup unbleached all-purpose flour
- 1½ teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 teaspoon garlic powder, optional but recommended
- 1/2 teaspoon onion powder, optional but recommended
- 1 cup plain nonfat Greek yogurt
Instructions
- In a large mixing bowl, combine flour and baking powder, whisking to combine. Add any additional dried herbs or spices here.
- Add in the Greek yogurt, switch over to a rubber spatula and stir until combined.
- Divide the dough in half or fourths (for individual servings) or leave whole.
- Generously flour a clean surface and rolling pin and roll out the dough thin.
- Transfer to an inverted baking sheet that has been sprayed with olive oil before topping the dough with sauce and desired toppings.
- Preheat your oven to 475℉ (or 245℃) and bake on the bottom rack for 12 to 18 minutes. (See notes)
Notes
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THANK YOU in advance for your support!
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.
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.
Brilliant! Enjoy!
You are cooked!
I heard about this elsewhere, but then I looked up your recipe, and I’m hooked. I never thought pizza would be easy enough to include in my meal prep rotation, but it is!
I’m so glad, Alex!
This is the best Greek yogurt crust I’ve ever had and I’ve tried a lot!
I’m so glad you think so, Sami!
Is this a no-knead recipe? I’ve looked at several greek yogurt pizza dough recipes after trying one and it turned out too tough. This is the first I’ve seen that didn’t call for kneading the dough. I’m trying to figure out if my error came from under/over kneading or adding too much flour during the kneading process.
Hi Melissa! Great question! Technically this is a no-knead and no-rise dough. You just mix and roll out, adding a little flour to keep it from sticking. I hope this helps!
Does it have to be Greek yogurt or would plain yogurt work too?
Hi Elizabeth! I’m sure you could use plain, unsweetened yogurt. However I cannot guarantee the results without testing it.
Thank you so much for sharing this recipe! I’ve tried it twice already and absolutely love it! Just a quick question though: I’ve been using the generic brand of non-fat plain yogurt and it seems as though I have to double the amount of flour (2cups of flour for every one cup of yogurt). The reason I do that is because my dough gets super sticky/wet otherwise. Any idea what this might be happening? Could it be that the yogurt brand I’m using is just not as thick as the Greek yogurt?
Hi Rita! I’m so glad you enjoy this recipe. Since Greek yogurt is a lot thicker than regular yogurt, I’m guessing that’s probably why. However, even using greek yogurt, it can be sticky, and you still need a well floured surface to shape and roll out. I hope this helps! Thanks for taking the time to make this recipe and leave a review!
Amazing! I had to use up the Greek yogurt in my fridge and this is the PERFECT way to do it. It is so unbelievably tasty and I will probably be buying Greek yogurt again for this sole purpose! Thank you for sharing!
I’ve made this recipe multiple times and it is excellent. I’ve also made substitutions and modifications with success as well. Whole wheat flour works great and you can use plain yogurt. Just add a little bit of yogurt at a time (maybe start with 1/4th cup) and mix in between until the dough comes together, tacky but not super sticky. I use an old toaster oven, which bakes the pizza at less time (10 mins.), but the crust comes out crispy. I also recommend putting the pizza on a wire rack, so the bottom doesn’t get soggy. Thank you for posting this recipe.
Great tips, Ashley! Thank you for taking the time to make this recipe and for leaving such a great review! It’s greatly appreciated!
Best pizza ever! I made it in a cast iron pan and the crust came out nice and crispy. I should have bought more yogurt.
I’ve never thought to try it in a cast iron skillet! Brilliant!
Can I use this recipe to fry the dough?
Hi Arnold! I’ve never tried it so I cannot say. If you do give it a try, I’d love to hear how it turns out for you. Enjoy!
I made this very quick and easy crust for dinner. My picky kiddo said it was the best crust she’s ever had excluding delivery options… (she’s 6 so she doesn’t know better ). I’ll be adding this to my recipe book. It’s a keeper!
Thanks for sharing this!
So glad, Nina!
Really yummy! So much better than store bought crusts. I added dried parsley flakes as well. My new favorite recipe!
I’m so glad you enjoyed it, Johnna!
Hi there,
Can you use coconut or almond flour?
Thanks,
Kate
Hi Kate! I have not tested it out, so I can’t tell you with any certainty. If you do try it, I’d love to know how it works for you!
Hi Laurie, I haven’t yet tried this pizza dough receipt but am curious to know whether we can make it, baste it with the tomato topping and freeze for easy use with just adding desired toppings?
Will it freeze well?
I think it will! I haven’t tested it out myself, so I can’t say with 100% certainty. But I’d love to know how it turns out for you!
I love this recipe – the pizza dough came out just fine using my regular homemade yogurt.
I’m so glad to hear it, Patricia!
Do you think it would work if you went ahead and added yeast ?
Hi there, I made this following your recipe exactly but after 20 minutes in the oven the dough is still raw in the middle. Do you have any tips on what I could be doing wrong? Thank you
Hi Heather, I haven’t had this happen so my guess is either too much yogurt or not enough flour was added? Also, it may be a good idea to check and see if your oven temp is accurate. Sorry to hear this happened, such a bummer!
Hi! I make bagels using a really similar recipe and we love them! Can’t wait to try this!
Do you know the Weight Watchers points on this?
Hi Mike! For 1/4 of this recipe, it is 3 points per pizza.
I’ve used this on muffin tin pizza bombs and stromboli – I have tried various recipes for pizza dough and they have all been a failure, this has been the first one that everyone approves of.
My husband bought normal plain yoghurt by accident, so I halved the amount of yoghurt in the recipe, and it turned out just fine. We have made and frozen (uncooked) an additional batch of mini stromboli (so four portions based on this recipe’s amounts), for the children to take to school when we go back in September.
Thank you for this recipe.
So great, Andrea! I’m so glad you love this recipe!
Can I make this is advance and keep the dough in the fridge for a few hours? Thank you
I don’t see why not. Enjoy! 🙂
I made this tonight Newly diabetic I wanted to use a different flour. I mixed 1/2 cup each of Garbanzo Bean Flour, Coconut Flour and Wheat flour. I saved a little flour for the rolling pin and table top. I figured the 1 cup Greek Yogurt would be too wet and my 1 and 1/2 cups of flour was just perfect. It didn’t come out completely crisp on the bottom so next time I will increase the temperature to 500. I had put my dough on a cold pizza stone because I had
no idea how I would transfer it onto a hot stone. Any help? I still can’t believe I ate pizza again. The taste was incredible. I might try someone’s suggestion of roasted red pepper sauce as I am allergic to tomatoes. I still use a small amount of tomatoes but pay the price later on. Thank you for this recipe and suggestions.
Last week I used a slightly different recipe to make bagels. I used Nut flour which is heavier. Next time I make them, I will either increase the yogurt or decrease the nut flour. What I like most about these two recipes — if I want a bagel for breakfast or a pizza for lunch or dinner — It’s ready in no time.
I’m so glad, Marie! I love how easy it is too and make it at least once a week. Thank you for taking the time to make this recipe and leave such a fantastic review. It’s greatly appreciated!
Thank you so much for sharing this recipe , i tried twice now and turned out Amazing, gratitude love and light. blessings……
Hi Laurie,
I’m looking forwad to trying this recipe – it’s in my queue of “can’t wait to try”, I guess Thanksgiving will have to come first – LOL.
Myquestion: I’m rather novice baker, Do you think I might use finely ground (fancy) semolina flour instead of AP flour in this recipe?
I enjoy your site, keep up the good work, Stay safe.
Can I bake this on a pizza stone. It wouldn’t require any oil or anything so I’m not sure if it would stick what would you suggest?
We cooked ours on parchment paper. Worked great!
My whole family loved this recipe. Do you know if the crusts can be made in advance and then frozen (without toppings). I would love to be able to whip up a healthy pizza on short notice!
Amazing taste and so simple to make… I made it right to the recipe tonight and used the dough to make krout beroks. It worked out amazing and the crust flavor was awesome, like a sourdough and even a bit chewy for not being kneaded much.
I’m so glad you enjoyed it, Scott! Thank you for making this recipe and leaving a review!
I’ve never made home made pizza so this might be a dumb question. Do you bake the crust first and then add toppings and bake again? Or do you put the toppings right on the raw crust and bake it that way? Thanks for your help. I want to try this recipe.
I put the ingredients on the dough and then bake. Enjoy!
Why would this recipe have a gram of transfat?? That’s what the nutritional info states.
I really enjoyed this and I was surprised that it actually looked and tasted like pizza dough. Personally, though, I needed another 1/2 cup of flour before it became an actual dough. Ty for the recipe!
This recipe is not correct. With one cup of yogurt the flour is incorrect. The only way it would work if you packed a
measuring cup full of flour! The flour when weighed is not enough to make dough.
Hi Tonya! I’m honestly curious, have you made this recipe? Because it is indeed enough. I’ve made this countless times and while the recipe calls for 1 cup, you will need to be generous with the flour when you shape and roll out the dough. I promise you, it works. Enjoy!
Hello,
The serving size says 1 gram, that doesn’t seem right. Is that correct? Thanks.