Greek Yogurt Pizza Dough (Quick & Easy + No Yeast!) - That Spicy Chick (2024)

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This Greek Yogurt Pizza Dough is quick and easy to make with a few staple ingredients, doesn’t have yeast or a rise time, and produces tasty homemade pizzas! Customize these healthy pizzas with your favorite toppings, and enjoy them for lunch, dinner, or anytime a pizza craving hits!

Hi friends. 👋

How are you all doing with all the craziness going on? Hope you all are hanging in there and coping as best as you can. Not going to lie – my anxiety levels are OFF the charts! 😬

I’m praying that we all stay strong and safe during these difficult and surreal times, and I know in my heart that we will get through this. There will be a brighter day again, and I am sending lots of positive vibes, love, and courage to all of you. 💛💛 Have faith, and keep reminding yourself that, “This too shall pass. It might pass like a kidney stone. But it will pass”. 💪

With the gym closed, my only real sanctuary and stress reliever these days has been cooking in my kitchen. There’s been a bit of tinkering around with new recipes with the ingredients that I have on hand. I’ve come up with recipes for a few delicious treats, and I’ll be rolling them out these next couple of weeks, so stay tuned!

First up – taaadahhh! Greek Yogurt Pizza Dough!

A few weeks ago, I shared my favorite Easy Homemade Bagels. These bagels are amazing and easy because they don’t require yeast, have a compulsory rise time, or have to be boiled before baking.

Turns out, you can use the same dough ingredients plus a bit of extra virgin oil (for a bit of extra flavor!) to make easy homemade pizza dough and crusts! 🙌

Who’s up for some tasty homemade pizzas made with some Greek Yogurt Pizza Dough?

FIVE REASONS YOU NEED GREEK YOGURT PIZZA DOUGH IN YOUR LIFE

• Pizza is one of the best comfort foods EVER, and we all need a bit of comforting from time to time, and especially during these bizarre times. But this pizza dough is kind of healthy too – you get a good dose of protein from the Greek yogurt!
• The dough is easy to make with FIVE ingredients only.
• It’s ready in less than 30 minutes! Making the dough, rolling it out, adding sauce, cheese and toppings, baking, slicing, and biting into this deliciousness all happens in under half an hour!
• You can customize it with your favorite toppings! You’re the pizza master in charge here, and you can make your pizzas cheesy, spicy, meaty, or load her up with veggies!
• Simply because it’s SO YUM!

INGREDIENTS

This easy pizza dough needs just a handful of everyday ingredients to make. They are…

• All-Purpose Flour: The base of our easy pizza dough. I used Bob’s Red Mill Organic Unbleached White All-Purpose Flour. But see below for notes on using wholegrain (wholemeal wheat) or gluten-free flour if you prefer those options. You can also use self-rising flour, which I’ll get to in a moment below.
• Greek Yogurt: I used Greek Yogurt with 10% fat. But you could use one with less or 0% fat content. Just make sure you use thick, authentic Greek Yogurt and not Greek Style Yogurt. The latter is not as thick, has more water, and will cause the dough to become too sticky.
• Fine Sea Salt: For flavor. Omit this if using self-rising flour since it’ll already have it incorporated.
• Baking Powder: To help our pizza rise a little. Omit this if using self-rising flour since it’ll already have it incorporated.
• Extra Virgin Olive Oil: To help keep things nice and moist, and for a bit of extra flavor!
• Optional Seasonings/Herbs: I didn’t add any, but you are welcome to add any seasonings or dry herbs to the dough if you like. Garlic powder, onion powder, crushed red chili pepper flakes, dried mint, dried basil, oregano, etc. would all work great and add extra flavor to the pizza crust.

For the Pizza:

• Pizza Sauce: Store-bought or homemade will work fine. I used store-bought for convenience here.
• Shredded Cheese: Shredded Italian Blend, mozzarella, or any cheese you have on hand or want to use will work! The Italian Blend cheese I used comes in a bag and is a combination of shredded low-moisture mozzarella and parmesan cheese.
• Olive Oil (or any other cooking oil): Just a tiny bit for brushing on the nonstick cooking paper/foil lined baking tray. This will help make the bottom of the pizza nice and firm, and also brown a little.
• Optional toppings: Sliced red or yellow onion, jalapeños, banana peppers, artichoke hearts, mushrooms, olives, pepperoni, chicken, ham, sausage, etc.

HOW TO MAKE GREEK YOGURT PIZZA DOUGH

Knead: Lightly dust your work surface with flour, then tip the dough ball onto the surface and knead for a minute. If the dough is too sticky, at a teaspoon of flour at a time until it doesn’t stick to your hands when you pull back. If the dough is too dry, add a teaspoon of water and continue kneading. Roll the dough into a ball again. If you’d like to make two individual pizzas, simply divide the dough into two parts. Or you can just leave it whole like I did here.

Roll out the pizza dough: Flatten the dough ball and use a rolling pin to roll into either a round or rectangular shaped pizza crust. The thinner you roll it out, the crispier the crust will be. If you prefer a more pillowy and softer pizza crust, don’t roll out the dough too thin.

Add toppings: Transfer to the prepared baking tray and top with pizza sauce, your desired pizza toppings, and cheese. (I used red onion slices and turkey pepperoni.)

Bake: Bake for 15 minutes, or until the cheese has melted and starts to brown a little. (If making two smaller pizzas from the dough, you may only need to bake for 10-12 minutes.) Remove from oven and allow to cool for 1-2 minutes before transferring to a cutting board.

Serve!: Then slice and enjoy!

Full ingredient amounts/instructions in the recipe card below.

CAN I USE WHOLEGRAIN (WHOLEMEAL WHEAT FLOUR) INSTEAD?

Yes! I’ve tried this recipe with all-purpose and wholegrain (wholemeal wheat) flour and the pizzas have both come out great! I needed to add about a teaspoon of water to the wholemeal dough as it was dryer than the white all-purpose flour dough. But other than adding water, you can follow the recipe as is in the recipe card below to make this Greek yogurt pizza dough.

CAN I MAKE THIS WITH GLUTEN-FREE FLOUR?

I haven’t tried making this recipe with a gluten-free flour myself, but I think it can work with a good quality gluten-free flour such as Doves Farm Gluten Free Self-Raising White Flour. You may need to add a bit more yogurt or a teaspoon or two of water to keep the dough moist. The water will also help prevent the dough from becoming too dry and difficult to deal with. If you choose to use a self-rising gluten-free flour, you can omit the baking powder and fine sea salt as it will already have it incorporated.

MORE PIZZA RECIPES

Looking for more easy pizza recipes? Below are my tried and true favorites that are guaranteed to please any crowd!

• BBQ Chicken Pita Pizza
• Chicken Tikka Naanza (Naan Pizza!)

MADE THIS RECIPE? Please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ star rating below and let me know how you liked it! You can also take a photo and tag it with @thatspicychick onInstagramand hashtag it #thatspicychick and I’ll be sure to share!

Greek Yogurt Pizza Dough

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Healthy Gummy Bear Recipe (Using Fruit & Honey)

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This Greek Yogurt Pizza Dough is quick and easy to make with a few staple ingredients, doesn’t have yeast or a rise time, and produces tasty homemade pizzas! Customize these healthy pizzas with your favorite toppings, and enjoy them for lunch, dinner, or anytime a pizza craving hits!

• Author: Lavina
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 4 1x
• Category: Dinner
• Method: Bake
• Cuisine: American, Italian
• Diet: Vegetarian

Ingredients

Scale

For the Greek Yogurt Pizza Dough:

• 1 cup / 120 grams Unbleached White All-Purpose Flour, plus 1-2 TBLS for dusting work surface (See notes if using a self-rising, wholegrain, or gluten-free flour.)*
• ½ cup / 142.5 grams Greek Yogurt (make sure it is Greek Yogurt, not Greek Style Yogurt, which is not as thick and has more water. The latter will cause the dough to become too sticky.)
• ½ TSP Fine Sea Salt
• 1 TSP / 5 grams Baking Powder
• ½ TSP Extra Virgin Olive Oil
• Optional Seasonings/Herbs: Garlic powder, onion powder, crushed red chili pepper flakes, dried mint, dried basil, oregano, etc.

For the Pizza:

• 3–4 TBLS Pizza Sauce (store-bought or homemade)
• ¾–1 cup Shredded Italian Blend or Mozzarella Cheese (or any cheese you prefer) – The Italian Blend Cheese I used is a combination of shredded low-moisture mozzarella and parmesan cheese)
• 1 TSP Olive Oil (or any other cooking oil), for brushing on nonstick cooking paper/foil on baking tray
• Optional toppings: Sliced red or yellow onion, jalapeños, banana peppers, artichoke hearts, mushrooms, olives, pepperoni, chicken, ham, sausage, etc.

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Instructions

1. Prep: Preheat oven to 200°C / 400°F. Line a baking tray with aluminum foil or parchment paper (nonstick cooking paper) and brush lightly with the olive oil.
2. Combine the dough ingredients: Combine all-purpose flour, Greek yogurt, fine sea salt, baking powder, any dried seasonings or herbs (if using), and extra virgin olive oil in a large mixing bowl. Mix with a spoon to combine until it looks like dough crumbles. Use your hands to combine the dough crumbles into a ball.
3. Knead and roll: Lightly dust your work surface with flour, then tip the dough ball onto the surface and knead for a minute. If the dough is too sticky, at a teaspoon of flour at a time until it doesn’t stick to your hands when you pull back. If the dough is too dry, add a teaspoon of water and continue kneading. Roll the dough into a ball and divide into two equal parts if you’d like to make two individual pizzas, or leave it whole. Flatten the dough ball and use a rolling pin to roll into either a round or rectangular shaped pizza crust. The thinner you roll it out, the crispier the crust will be. If you prefer a more pillowy and softer pizza crust, don’t roll out the dough too thin.
4. Add Toppings: Transfer to the prepared baking tray and top with pizza sauce, your desired pizza toppings, and cheese (I used red onion slices and turkey pepperoni).
5. Bake, slice, and enjoy!: Bake for 15 minutes, or until the cheese has melted and starts to brown a little. Remove from oven and allow to cool for 1-2 minutes before transferring to a cutting board. Then slice and enjoy!

Equipment

gluten-free white flour

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Large Mixing Bowl

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Bob’s Red Mill Organic Unbleached White All-Purpose Flour

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Notes

1. Self-rising flour: If using self-rising flour, you can omit the baking powder and fine sea salt as the self-rising flour will already have them.
2. Wholegrain (wholemeal wheat) flour: You may need to add a teaspoon or so of water to the wholemeal dough as it might be dryer than the white all-purpose flour dough. But other than that, you can follow the recipe as is.
3. Gluten-free flour: I haven’t tried making this recipe with a gluten-free flour myself, but I think it can work with a good quality gluten-free flour. You may need to add a bit more yogurt or a teaspoon or two of water to keep the dough moist. The water will also help prevent the dough from becoming too dry and difficult to deal with. If you choose to use a self-rising gluten-free flour, you can omit the baking powder and fine sea salt as it will already have it.
4. Baking time for two smaller pizzas: If you are dividing the dough to make two pizzas, bake for 10-12 minutes only as it will cook quicker than a whole pizza.
5. Nutritional information: Nutritional information provided only accounts for the pizza dough and not the sauce and toppings as it will vary based on the sauce and toppings you use.

Nutrition

• Serving Size: 1/2 of pizza dough
• Calories: 311
• Sugar: 3g
• Sodium: 612.1mg
• Fat: 5.4g
• Saturated Fat: 2g
• Unsaturated Fat: 3.1g
• Trans Fat: 0g
• Carbohydrates: 52.9g
• Fiber: 1.8g
• Protein: 12.9g
• Cholesterol: 9.3mg

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