This Greek yogurt pizza dough recipe has quickly become a favorite for Friday nights! Not only is it high in protein, but it's also made without a stand mixer.
This easy pizza recipe makes 1 single medium pizza or 2 smaller personal pizzas. It can even be made gluten-free or in the air fryer.
We are always trying to find ways to sneak extra protein into our favorite dishes, so why not pizza!?
This easy Greek yogurt pizza recipe is SO quick to make, packed with protein, and tastes just as good as regular ol' homemade pizza. It's been tested COUNTLESS times – I wanted it to be absolutely perfect before sharing it with you.
If you love Friday pizza nights, you're going to love this easy recipe. Serve it up with some crudité (or bagged salad) and you're good to go!
Why You'll Love It:
- High protein. Since this recipe is made with Greek yogurt, it's much higher in protein than traditional pizza dough recipes.
- Simple ingredients. If you have flour, Greek yogurt, your favorite toppings, and a few pantry staples, you have everything you need.
- No rise time! This recipe is made with no yeast and requires no rising time! It's perfect for busy weeknights or whenever the pizza craving hits!
Ingredients
- Flour: This recipe uses basic all-purpose flour. If you use self-rising flour (or have made homemade self-rising flour), you can skip the baking powder and salt listed in the recipe.
- Greek yogurt: This recipe can be made with any plain Greek yogurt or skyr yogurt. Using a type with a little bit of fat (1%, 2%, or 5%) was preferred by testers, but 0% fat yogurt works great too!
- Baking powder: This provides some lift in the oven without the use of yeast.
- Garlic powder: This helps add some flavor to the dough and makes a significant difference. We highly recommend including it!
- Salt: Any fine salt will do.
For making the pizza:
- Pizza sauce
- Shredded Cheese (we use shredded mozzarella cheese or a Pizza blend)
- Your favorite toppings (pepperoni, mushrooms, hot honey, feta, etc)
How to Make Greek Yogurt Pizza Crust
This Greek yogurt pizza tastes just like "real pizza", but is packed with protein, requires NO yeast (or rising time), and can be prepared in less than 40 minutes!
How to Make the Dough
- Add the flour, garlic powder, salt, and baking powder to a medium bowl.
- Whisk well to combine all of the dry ingredients.
- Weigh out the Greek yogurt (or measure), and add it to the bowl of dry ingredients. Fold it in with a silicone spatula as much as you can.
- Using gloved hands (or hands lightly dusted with flour), gently knead the dough into a cohesive ball until it absorbs all the flour.
Shaping and Baking the Pizza
- Place the pizza dough onto a sheet of parchment paper.
- Shape the crust. Using your hands, press the dough into a 9 ½-10" wide circle. Reshape the edges as you go by cupping your hands and pushing the dough back (see the video in the recipe card for a good visual on how to shape the pizza crust).
- Bake for 10 minutes, then flip. Transfer the pizza crust (and parchment paper) to a pizza stone (or dark colored baking sheet) and bake in a 425ºF (220ºC) oven for 10 minutes. THEN remove it from the oven, and carefully pull up the pizza dough and flip it over (yes, it's weird, but yes, it works!).
- Tip: I normally do this very quickly with my hands, but you can use a silicone spatula if that works better for you.
- Add the sauce. On the newly flipped-over pizza, spread ⅓ cup of your favorite pizza sauce with the back of a spoon.
- Add the toppings. Sprinkle on shredded cheese and your favorite toppings.
- Final bake. Return to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and the edges are browned.
Top Tip
For extra flavor, brush the crust with olive oil (or garlic olive oil) just before placing it in the oven. This is optional, but it helps give it a crispy crust.
Topping Ideas
- Pepperoni, sausage crumbles, crispy bacon bits, or ground beef
- Fresh sliced mozzarella and basil (for a classic margherita pizza)
- Your favorite veggies (mushroom, green pepper, red onion, etc)
- Black, green, or kalamata olives
- Hot honey (this is our favorite!) or crushed red pepper
- Fig jam and goat cheese (drool-worthy)
Gluten Free Version
I've tested a gluten-free version of this recipe MANY times, and it works great with a few adjustments!
- One thing of note is that the dough will be more brittle than Greek yogurt dough made with traditional flour.
- Use gentle hands, and "heal" any cracks by gently pressing the dough back together as you shape it.
- This recipe works best if you weigh your flour and Greek yogurt, as gluten-free flours can be a bit "thirsty" and absorb moisture more readily.
- You will need 192 grams of gluten-free baking mix (we use Bob's Red Mill 1-to-1), or about 1 cup + 3 tablespoons, and 245 grams of Greek yogurt (about 1 cup)
Air Fryer Instructions
For this recipe to work for the average air fryer, it needs to be split in half. You can either make 1 single small pizza, or make the full recipe and split the dough in half for 2 small pizzas.
- Shape one half of the dough into a 6-7" circle and cook for 7 minutes in an air fryer that has been preheated to 370ºF (188ºC).
- After the 7 minutes are up, flip the dough (carefully) and top with 2-3 tablespoons of pizza sauce, shredded cheese, and the toppings of your choice.
- Return to the 370ºF (188ºC) air fryer and cook for an additional 6-8 minutes, or until browned and bubbly.
- Carefully remove the pizza using the parchment paper, and allow to cool for 3-5 minutes before slicing and serving.
Expert Tips
- Weigh your flour and yogurt (if you can). I've listed both weight and cup measurements in the recipe card, but you'll get the most consistent results when you weigh your flour and Greek yogurt.
- Use gloves. You can get by with bare hands, but they will be a bit sticky! For both making the dough and shaping it, we recommend using a pair of disposable food prep gloves. Total lifesaver!
- Don't use a rolling pin. This crust works best when you shape it with your hands. The dough easily sticks to a rolling pin and leads to frustration.
- Flip the crust. This is my secret to perfect Greek yogurt pizza! This prevents the sauce from soaking into the crust and makes for the BEST texture that rivals classic homemade pizza dough.
If you loved this recipe for Greek Yogurt Pizza, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Greek Yogurt Pizza
This Greek yogurt pizza dough is high in protein, has no rising time, and is made without a stand mixer. It's quick, easy, and SO GOOD!
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Servings: 6 slices
Calories: 204kcal
Ingredients
Greek yogurt dough:
- 1 cup Greek yogurt* 245g
- 1 ¼ cup all-purpose flour 189g (or gluten-free flour**)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon granulated garlic powder optional
For the pizza:
- ⅓ cup pizza sauce
- 1 ½ cups shredded cheese mozzarella or pre-shredded blend
- Toppings of choice pepperoni, mushrooms, etc
Instructions
- Preheat the oven to 425ºF (220ºC) and prepare a large broiler-safe baking pan or baking stone.
- Measure or weigh out the flour, baking powder, salt, and garlic powder (optional). Whisk well to combine.
- Add the Greek yogurt to the bowl of dry ingredients.
- Slowly begin to combine the ingredients using a silicone spatula until you have large lumps. It is difficult to fully combine using utensils and tools, so next, I recommend using a clean or gloved hand to gently work the lumps and flour together into a solid mass.
- Knead gently in the bowl until the ball is smooth and comes together. Continue to knead until the dough absorbs the flour.
- Form the dough into a round ball and place it on a large sheet of parchment paper.
- Press the dough into a flat circle using your hands and/or a rolling pin, continuing until a smooth circle about 9 ½ -10” in diameter is formed. The dough should be about ¼-⅓” thick. Note: If the dough is very sticky, dust it lightly with additional flour OR place an additional sheet of parchment on top and press or roll the dough on top of that.
- The parchment paper will wrinkle as the dough is spread out; this can be fixed by gently picking up the dough and smoothing out the parchment before setting the circle of dough down again.
- Transfer the rolled pizza crust to a large baking pan or baking stone and bake in the preheated oven for 10 minutes.
- Once the 10 minutes are up, remove the baking pan and carefully flip the half-baked dough over completely.
- Top the pizza crust with the pizza sauce, shredded cheese, and toppings of your choice.
- Return to the oven for an additional 10-12 minutes, or until the cheese is melted and the edges of the crust are beginning to brown.
- Optional: Switch the oven to “BROIL” and cook for an additional 1-3 minutes or until the cheese is bubbly and browned. Watch it carefully! (Note: Only do this step if your baking pan or pizza stone is broiler-safe)
- Carefully remove the pizza from the oven and cool for 2-5 minutes before slicing. Garnish with grated parmesan cheese, fresh basil, hot honey, or additions of your choice (optional).
Video
Did you try this recipe?Tag me at @dashfordinner and share your photos!
Notes
*Greek yogurt: I’ve tested this recipe with all kinds of options, including alternatives like Skyr. My top recommendation is to use Greek yogurt with some fat content, as that helps improve the texture of the dough and allows some browning, which closely resembles traditional pizza. That being said, we’ve still had great results using fat-free Greek yogurt!
**Gluten free: I’ve tested this recipe using Bob’s Red Mill gluten-free flour, and it works well, although the dough is a little more brittle (and so you will need to be more careful when rolling it out). Because of the brittle dough, I recommend making two smaller pizzas (split the dough in half and roll each to about 6-7” in diameter). It needs a tad less flour in my experience: about 1 cup + 3 tablespoons (192g). It works best if the yogurt and flour are measured by weight.
Air Fryer: Divide the dough into two smaller pizzas (or cut the recipe in half). Roll each circle to about 6-7 ½” and cut the parchment to the size of the air fryer. Preheat to 370ºF (188ºC) and cook for about 7 minutes, then flip, add sauce, cheese and toppings, and cook for another 6-8 minutes, or until browned and bubbly. Repeat with the second pizza (if using).
Personal pan size: The recipe can be cut in half and prepared either in the oven or air fryer as directed.
Self-rising flour: If you have self-rising flour on hand, you can use that instead of all-purpose. Just omit the baking powder and salt listed in the recipe.
Nutrition
Serving: 1slice | Calories: 204kcal | Carbohydrates: 23g | Protein: 13g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 24mg | Sodium: 782mg | Potassium: 140mg | Fiber: 1g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 263mg | Iron: 2mg
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Dorothy Bigelow
This recipe is my favorite way to eat pizza at home! If I'm going to go through the effort of making something, I like it to be high in protein, so this is my go-to recipe. We love it because it turns out every single time.