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.

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 , 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!

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Yield: 4 servings

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 a few staple ingredients.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 cup unbleached all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 cup nonfat plain Greek yogurt
• 1/2 teaspoon kosher salt
• 3/4 teaspoon garlic powder, optional but recommended
• 1/2 teaspoon onion powder, optional but recommended

Instructions

1. In a large mixing bowl, combine flour and baking powder, whisking to combine. Add any additional dried herbs or spices here.
2. Add in the Greek yogurt, switch over to a rubber spatula and stir until combined.
3. Divide the dough in half or fourths (for individual servings) or leave whole.
4. Generously flour a clean surface and rolling pin and roll out the dough thin.
5. Transfer to an inverted baking sheet that has been sprayed with olive oil before topping the dough with sauce and desired toppings.
6. Preheat your oven to 475° and bake on the bottom rack for 12 to 18 minutes. (See notes)

Notes

Keep in mind that if you're making individual pizzas, you may need to reduce the baking time to 8 to 10 minutes.

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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

Nutrition information isn’t always accurate.