Greek Yogurt Pizza Dough Recipe

Homemade margherita pizza made with soft, doughy, and high-protein Greek Yogurt Pizza Dough.

Greek Yogurt Pizza Dough Recipe

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!

5 from 1 vote

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Prep Time 5

Cook Time 15

Total Time 20

Serving servings

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.

Notes

Make your own self-rising flour: Mix 1¾ cups all-purpose flour with 2½ teaspoons baking powder and ½ teaspoon salt.

Greek yogurt matters: Use thick, plain Greek yogurt (full-fat or 2%) for the best texture. If yours is thin, strain it or add 1 extra tablespoon of flour.

Rolling tip: The dough puffs slightly as it bakes — roll it a little thinner than you think for a crispier crust.

Storage: Refrigerate leftover dough for up to 3 days or freeze for up to 2 months. Thaw completely before rolling.

Nutrition is for the dough only (without toppings). Calories and macros will vary based on your toppings.

Nutrition

Course Appetizer, Dinner

Cuisine American, Italian

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!