Greek Yogurt Pizza Dough

This Easy Greek Yogurt Pizza Dough makes homemade pizza simple, with no yeast and no long rise time. The dough comes together with Greek yogurt, flour, baking powder, and salt, then bakes into a tender, lightly crisp crust.

This Greek yogurt pizza crust is a weeknight dream come true, 4 ingredients, 20 minutes to chewy, crispy, and delicious pizza. It’s an easy homemade pizza dough recipe for a quick weeknight dinner, and you can customize it with your favorite sauce and toppings. This recipe is based off of my delicious 3 ingredient bagels, and is so good!

I’ve had so many readers tell me they make this dough into pizza, so I had to share it.

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Tailgating snacks month

Happy tailgating snacks month! I think each tailgating snacks month has had a fantastic pizza recipe (or two). Pizza is an essential game day good. And this recipe puts a nice little healthy spin on the game day grub!

Health benefits

This 4 ingredient pizza dough offers a little more protein than traditional pizza crust, thanks to the Greek yogurt. Greek yogurt is a good source of protein, which helps support muscle maintenance and can help you feel satisfied after eating.

The exact amount of protein will vary depending on the brand and type of Greek yogurt you use, but using a high-protein Greek yogurt can make this pizza crust an easy way to add more protein to a meal.

Pair the crust with vegetables and a protein-rich topping for a more balanced, satisfying pizza.

non fat yogurt

You’ll notice that I used nonfat Greek yogurt here. Nonfat dairy products will typically have more protein than their full fat counterparts. This is because producers often add milk solids to non-fat dairy products like skim milk, yogurt, and ice cream. These added milk solids come in the form of non-fat milk powder, which is easily incorporated into the dairy product. This is to enhance the texture and mouthfeel, essentially restoring some of the richness that’s lost when fat is removed, even though the product remains non-fat.

In addition, when the fat is removed from dairy to create lower-fat products, the remaining liquid is more concentrated with the milk proteins, making the protein percentage higher relative to the overall volume.

If there’s liquid on top of the yogurt, drain it before you measure it out.

How to make

Greek yogurt pizza dough is naturally a little different from traditional yeast pizza dough. It doesn’t require yeast, proofing, or a long rise, which makes it a convenient option when you want homemade pizza quickly.

Super easy to make, basically, there’s just a couple of steps.

Make the dough

Mix the dough ingredients together.

Don’t overmix.  Lightly knead the dough by hand a few times, just until the flour and yogurt are evenly combined.

The dough should feel soft and slightly sticky when you’re shaping it. Resist the temptation to add a lot of extra flour. If the dough is difficult to handle, lightly flour your hands or lightly oil your hands and add flour just 1 tablespoon at a time.

Pro tip: Don’t add too much flour. The dough should be slightly sticky but manageable. Adding flour gradually keeps the crust tender.

Greek yogurt varies in thickness from brand to brand, so the exact amount of flour needed can vary slightly. Full-fat or whole-milk Greek yogurt will give the crust a richer texture, but low-fat or non-fat Greek yogurt also works.

Shape the dough

Next, shape the dough. I have a nice 12-inch meta pizza pan that helps me get a pretty round shape to my pizza. It’s like this pizza pan.

Lightly oil your hands or lightly flour them to keep the dough from sticking to them, and place the dough on the prepared pan. Gently press and shape the dough into a circle about 12 inches in diameter. Don’t squish it down too much while shaping it, or it will lose the air bubbles inside.

Rub the top of the crust with a little olive oil, using your hands to smooth the surface as you go.

Prebake the crust

A 12-inch metal pizza pan is preferable to a glass pan for this recipe because it helps the crust brown properly. And don’t use a pizza stone, unless you preheat it for at least an hour.

Pre-baking the crust before adding the sauce and cheese helps the dough cook through and prevents the center from becoming soggy. For the best browning, use a metal pizza pan and place it on the upper rack of the oven.

Pro tip: I tested this recipe several times, and it comes out way better when you pre-bake the crust. Don’t skip this step!

Top the crust and bake again

Remove the crust from the oven. Spread the pizza sauce (and here’s my recipe for amazing homemade pizza sauce) over the crust, and sprinkle with mozzarella and Parmesan. Return the pizza to the top rack and bake for about 5 minutes, or until the cheese is melted.

Turn the oven to broil and broil for 2–3 minutes, watching closely, until the cheese is bubbly and the crust edges are deeply golden. Do not walk away while broiling.

Pro tip: Keep a close eye on the pizza during broiling. It can brown very quickly.

FAQ

Can I make Greek yogurt pizza dough without yeast?

Yes, you can make great pizza crust without yeast! This recipe is a no-yeast pizza dough, so there is no yeast to activate and no rising time required. Baking powder provides the leavening that helps the crust puff slightly as it bakes.

Why is my Greek yogurt pizza dough sticky?

Greek yogurt varies in moisture, so some brands will produce a stickier dough than others. Lightly flour or oil your hands, then add additional flour 1 tablespoon at a time if needed. Avoid adding too much flour because it can make the crust dense. I rarely add additional flour.

Can I use whole wheat flour instead of all-purpose flour?

You can substitute some of the all-purpose flour with whole wheat flour, but the texture will be denser and heartier. For the softest crust, I recommend using all-purpose flour. If experimenting with whole wheat flour, start by replacing about ½ cup of the all-purpose flour.

Can I use cottage cheese instead of Greek yogurt?

Yes, you can use cottage cheese instead of the Greek yogurt. Yogurt skips the step of having to blend the cottage cheese.

Serving Suggestions

Serve this homemade Greek yogurt pizza with:

• A simple green salad
• Caesar salad
• Roasted vegetables https://lifecurrentsblog.com/roasted-veggies/
• Air fryer vegetables like air fryer ranch carrots https://lifecurrentsblog.com/air-fryer-ranch-carrots/ or air fryer broccoli https://lifecurrentsblog.com/air-fryer-roasted-broccoli/
• Garlic bread, breadsticks, or garlic cheese sticks https://lifecurrentsblog.com/roasted-garlic-and-herb-cheese-sticks/
• A bowl of extra pizza sauce https://lifecurrentsblog.com/easy-homemade-pizza-sauce/  , Garlic Butter Dipping Sauce https://lifecurrentsblog.com/garlic-butter-dipping-sauce/ , or Garlic Parmesan Sauce https://lifecurrentsblog.com/garlic-parmesan-cream-sauce/ for dipping

For toppings, try sautéed mushrooms, chopped bell peppers, black olives, spinach, red onion, roasted garlic, fresh basil, banana peppers, pepperoncini, sliced tomatoes, or crushed red pepper flakes.

For a finishing touch, drizzle the hot pizza with olive oil or hot honey.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3–4 days.

For the best texture, reheat slices in a 375°F oven or air fryer until the crust is hot and crisp and the cheese is melted. A microwave works for quick reheating, but the crust will be softer.

You can also freeze baked pizza slices. Let them cool completely, wrap them individually, and freeze in an airtight freezer-safe container or bag for up to 2 months. Reheat directly from frozen in a 375°F oven or air fryer until heated through.

Can I make the pizza dough in advance?

Yes, this can be made up to three days in advance. Store the dough tightly wrapped in plastic wrap or in an airtight container in the fridge.

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