Greek Yogurt Pizza

A pizza on parchment paper, topped with pepperoni, cheese, and fresh basil.

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!

Course Dinner, Main Course, Main Dishes

Cuisine American, Italian

Prep Time 10

Cook Time 22

Total Time 32

Servings slices

Calories 204

Author Dorothy Bigelow

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

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