Easy Greek Yogurt Pizza Dough (No Yeast!)

square crop looking down onto a cheese pizza.

5 from 1 vote

Easy Greek Yogurt Pizza Dough (No Yeast!)

Make easy Greek yogurt pizza dough with no yeast or rising time. This simple homemade pizza crust is tender, lightly crisp, and ready in about 30 minutes.

Course Main Course

Cuisine American, Italian

Keyword easy pizza dough, Greek yogurt pizza dough, homemade pizza, no yeast pizza dough

Prep Time 15

Cook Time 20

Total Time 35

Servings slices

Calories 204kcal

Author Debi

Ingredients

1 ½ cups plain Greek yogurt
1 ½ cups all-purpose flour plus 2–3 tablespoons for dusting
1 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon olive oil plus more for your hands

For the pizza:

½ to ¾ cup pizza sauce
1 ½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese

Instructions

Place an oven rack in the highest position, near the top of the oven. Preheat the oven to 450° F. Prepare the pan. Line a baking sheet or 12-inch round metal pizza pan with parchment paper. Lightly spray the parchment paper with olive oil or cooking spray.
In a large bowl, combine the Greek yogurt, flour, baking powder, and salt. Mix until a crumbly dough forms. Don't overmix. Lightly knead the dough by hand a few times, just until the flour and yogurt are evenly combined. The dough will be somewhat sticky. If needed, add additional flour 1 tablespoon at a time. Avoid adding too much flour, or the crust can become dense.
1 ½ cups plain Greek yogurt, 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon salt
Lightly oil your hands to keep the dough from sticking to them, and place the dough on the prepared pan. Dust the top with a little flour. Gently press and shape the dough into a circle about 12 inches in diameter.
Rub the top of the crust with a little olive oil, using your hands to smooth the surface as you go.
1 tablespoon olive oil
Bake the crust on the top rack, without toppings, for 10–15 minutes, or until it looks slightly puffed and the edges are lightly golden.
Remove the crust from the oven. Spread the pizza sauce evenly over the crust, leaving a small border around the edge. Sprinkle with mozzarella and Parmesan. Add any toppings you like at this time.
½ to ¾ cup pizza sauce, 1 ½ cups shredded mozzarella cheese, ¼ cup grated Parmesan cheese
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.
Let the pizza cool for 3-5 minutes before slicing and serving.

Notes

Greek yogurt thickness varies by brand, so you may need slightly more or less flour. Add extra flour 1 tablespoon at a time to avoid making the crust dense. If there’s liquid on top of the yogurt, drain it before you measure it out.

Lightly flour or oil your hands when shaping the sticky dough.

You can also use a food processor to mix all ingredients into a dough.

Watch closely while broiling because the cheese and crust can brown quickly.

Serve with red pepper flakes, a drizzle of olive oil or hot honey, or extra pizza sauce for dipping.

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.

Nutrition