This easy Greek Yogurt Pizza Dough makes pizza night faster, healthier, and just as delicious as the classic. Made with only self-rising flour and Greek yogurt, it’s high in protein, soft and chewy inside, crisp on the edges, and ready in just 5 minutes — or 20 minutes with baking. No yeast, no rise time needed!
A Quick Look At The Recipe
- ✅ Recipe Name: Greek Yogurt Pizza Dough Recipe (Easy & No Yeast!)
- 🕒 Ready In: 5 minutes for the dough or 20 minutes for the whole pizza
- 👪 Serves: 4 (makes one 14-inch pizza or two smaller)
- 🍽 Calories: ~228 per serving
- 💪 Protein: ~11g per slice (depends on toppings)
- 🥣 Main Ingredients: Self-rising flour, Greek yogurt (or Skyr)
- 📖 Dietary Info: High-protein, no yeast, easy to make, vegetarian, can be made gluten-free
- ⭐ Why You'll Love It: Soft, chewy, crisp-edged crust ready in minutes — made with just two ingredients and perfect for any topping combo.
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Pizza night was my favorite night growing up. We’d roll out the dough, pile on way too much cheese, and crowd around the oven waiting for that first golden slice. It was messy and loud and always the best part of the week. Now, I still love pizza night — but I wanted a version that feels a little lighter and fits into a busy week. That’s how this two-ingredient Greek Yogurt Pizza Dough came to life.
I tested it over and over until I got the perfect texture — soft and chewy with crisp, golden edges. No yeast, no rise time, and somehow it still tastes just as good as the classic version I grew up on. If you’ve tried my Air Fryer Pizza Rolls, Healthy Alfredo Pasta Sauce, or Healthy Mac and Cheese, you already know I’m all about keeping that same nostalgic comfort food energy — just made a little lighter, easier, and (usually) with Greek yogurt or cottage cheese!
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- Why I Love Cooking with Greek Yogurt
- Ingredients You'll Need
- Easy Substitutions & Variations
- How to Make Greek Yogurt Pizza Dough without Yeast
- Expert Tips for Perfect Greek Yogurt Pizza Dough
- Serving Suggestions
- Frequently Asked Questions
- Storage & Freezing Tips
- More Healthy Recipes with Greek Yogurt
- 📖 Recipe
- 💬 Comments
Why You'll Love This Recipe
- Just 2 ingredients: You only need self-rising flour and Greek yogurt, and there’s no yeast or rise time required.
- Ready in 5 minutes: The dough comes together in just 5 minutes — mix, knead, and roll. Add your toppings and bake for a healthy pizza in under 20 minutes.
- High in protein: The Greek yogurt adds a natural protein boost and keeps the crust soft and tender.
- Perfect texture: It bakes up golden and crisp on the edges, soft and chewy in the center; just like your favorite pizzeria crust.
- Customizable: Add any toppings you love, from a classic margherita to BBQ chicken or a veggie-loaded flatbread.
- Healthier than takeout pizza: Made with simple, wholesome ingredients and no added oils or sugar.
Why I Love Cooking with Greek Yogurt
Greek yogurt is my secret to making healthier versions of classic comfort foods. It adds protein, moisture, and that creamy texture — without heavy cream, butter, or oil. You’ll find it in many of my high-protein, feel-good recipes like my Healthy Buffalo Chicken Dip, Healthy Homemade Ranch Dip, Protein Oatmeal Blender Pancakes, and Healthy Penne alla Vodka.
Ingredients You'll Need
- Self-rising flour: The secret to skipping yeast! It already contains baking powder and salt, giving the dough lift and structure. If you don’t have any, make your own by mixing 1¾ cups all-purpose flour with 2½ teaspoons baking powder and ½ teaspoon salt.
- Greek yogurt: Greek yogurt replaces the need for oil and yeast! Use thick, plain Greek yogurt — I recommend full-fat or 2% for the best texture and flavor. It adds protein and keeps the crust soft and chewy. You’ll see me use it in so many of my healthier, high-protein recipes, like this Tuna Salad Without Mayo.
Scroll to recipe card for quantities!
Easy Substitutions & Variations
- No self-rising flour? You can make your own by mixing 1¾ cups of all-purpose flour with 2½ teaspoons of baking powder and ½ teaspoon of salt.
- Make it whole wheat. Swap half of the self-rising flour for whole wheat flour for extra fiber and a slightly nuttier flavor.
- Gluten-free option. Use a 1:1 gluten-free baking blend that includes xanthan gum or make your own self-rising version using your favorite gluten-free mix.
- Air fryer pizza. Roll the dough thin, pre-bake at 380°F for 6–8 minutes, then add toppings and air fry for another 3–5 minutes until golden. You can also try my Air Fryer Pizza Rolls with this dough!
- Flavor twist. Mix in garlic powder, Italian seasoning, or grated Parmesan right into the dough for extra flavor before baking.
Need to substitute an ingredient?
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How to Make Greek Yogurt Pizza Dough without Yeast
- Step 1: Preheat your oven to 450°F and add the self-rising flour and Greek yogurt to a large mixing bowl.
- Step 2: Stir with a spatula until a shaggy dough forms, then knead the dough in the bowl with your hands for 3 to 5 minutes, until it’s soft, smooth, and no dry bits remain.
- Step 3: Lightly flour your surface and roll out the dough to your preferred thickness. Thinner crusts bake up crispier, while thicker ones stay soft and chewy.
- Step 4: Carefully roll the dough over your rolling pin (or lift it by hand) to transfer it to a parchment-lined baking sheet.
- Step 5: Shape your crust as thick or thin as you like and gently pinch the edges to form a crust border.
- Step 6: Spread your favorite pizza sauce evenly over the crust.
- Step 7: Add mozzarella slices and fresh basil for a classic margherita-style pizza, or use your favorite toppings.
- Step 8: Bake at 450°F for 12 to 18 minutes, depending on the thickness of your crust, until golden and crisp around the edges.
Expert Tips for Perfect Greek Yogurt Pizza Dough
- Use thick Greek yogurt. I’ve tested this recipe with full-fat, low-fat, and Skyr; thicker yogurt always gives the best dough texture. If yours is thin, strain it first or add a little extra flour until it feels soft but not sticky.
- Preheat the baking sheet. It’s a small step that makes a huge difference. A hot pan helps the crust puff and crisp on the bottom, giving that perfect golden finish.
- Don’t rush the knead. Even just 3 to 5 minutes helps the flour hydrate and the dough become smooth and elastic; that’s what gives you a chewy, pizza-like bite.
- Roll it thinner than you think. The dough puffs slightly in the oven, so a thinner crust gives the best balance of crisp edges and soft center.
Serving Suggestions
This Greek yogurt pizza dough makes the perfect base for any kind of pizza night — healthy, high-protein, or cozy and cheesy. Here are a few ways I love to use it:
- Classic margherita: Spread your favorite red sauce on top, add mozzarella and fresh basil, and bake until bubbly.
- High-protein BBQ or Buffalo chicken pizza: Use my Air Fryer Boneless Chicken Thighs or Air Fryer Buffalo Chicken, drizzle with BBQ or buffalo sauce, and top with shredded cheese.
- Veggie-loaded: Add my homemade Pesto without Pine Nuts, sautéed onions, mushrooms, spinach, and red onion for a colorful, nutrient-packed pizza.
- Appetizer-style: Roll the dough thinner, slice into strips, and bake into crispy garlic breadsticks. Or use it to make my viral Air Fryer Pizza Rolls.
- Breakfast flatbread: Top with scrambled eggs (try my Scrambled Eggs with Cottage Cheese), cheese, and veggies for a savory morning twist—similar to my Air Fryer Frittata but in pizza form!
Frequently Asked Questions
es! Just make your own by mixing 1¾ cups of all-purpose flour with 2½ teaspoons of baking powder and ½ teaspoon of salt. It’ll still rise perfectly and bake up golden even without yeast!
Full-fat or 2% Greek yogurt gives the softest, fluffiest crust. I like to use Fage. Low-fat or Skyr also works, but makes the dough a bit chewier. Avoid runny yogurt because the dough can get too soft.
Yes, use a 1:1 gluten-free baking blend that includes xanthan gum. You can also make your own self-rising version using your favorite gluten-free mix plus baking powder and salt.
Yes! It’s higher in protein, lower in fat, and made with just two simple ingredients — no added oil, sugar, or yeast. It’s one of my favorite healthy swaps for traditional pizza dough.
Storage & Freezing Tips
- To store the dough: Wrap it tightly in plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 3 days. When ready to use, let it sit at room temperature for 20–30 minutes before rolling so it’s easier to work with.
- To freeze: Shape the dough into a ball, wrap it in plastic wrap, and place it in a freezer-safe bag. It’ll keep for up to 2 months. Thaw overnight in the fridge or on the counter for a few hours, then roll and bake as usual.
- To store baked pizza: Cover leftovers and refrigerate for up to 4 days.
- To reheat: Warm slices in the oven or air fryer at 350°F for 3–5 minutes, until the crust is crisp again. You can also use a skillet over medium heat for a few minutes to bring back that fresh-baked texture.
More Healthy Recipes with Greek Yogurt
If you loved this healthy Greek yogurt pizza dough, here are a few more recipes to try next:
Did you make this recipe?
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📖 Recipe
Greek Yogurt Pizza Dough Recipe
Ingredients
The Dough
- 1 ¾ cups self-rising flour
- 1 cup Greek yogurt, I use full-fat; Skyr also works
The Pizza
- ¾ - 1 ½ cups Marinara or pizza sauce, Depends on the size of your pizza crust (please look at photos above in the blog for refference)
- 8 oz ball of Mozzarella cheese or 1 cup of shredded cheese, I love sharp cheddar and mozzarella
- ½ cup of toppings, (pepperoni sausages, chicken, buffalo chicken, pineapple & ham, veggies, mushrooms & onions, whatever you want!)
Instructions
- Mix the dough: Add the self-rising flour and Greek yogurt to a large mixing bowl. Stir with a spatula until a shaggy dough forms and most of the flour is incorporated.
- Knead: Knead the dough in the bowl for 2–3 minutes, until smooth and no dry bits remain.
- Roll it out: Lightly flour your surface and roll out the dough to ¼ inch thick. I like it thinner, so it bakes up soft with a little crisp.
- Preheat the pan: Place a baking sheet in the oven and preheat to 450°F. This helps the crust get nice and crispy.
- Shape and transfer: Carefully roll the dough over your rolling pin (or lift it by hand) to transfer it to a parchment-lined baking sheet. Shape your crust as thick or thin as you like. Pinch the edges to form a crusty edge.
- Top and bake: Add pizza sauce, mozzarella slices, and your favorite toppings, then bake for 10 - 15 minutes until golden brown and crisp around the edges.
Tati Chermayeff says
This is my favorite way to do pizza at home now! I love that you know what is going into your food, and this pizza crust is literally two ingredients. Super soft and has crisp edges when baked!