This simple Greek Yogurt Pizza Dough speeds up pizza night while keeping it wholesome and delicious. Made with only self-rising flour and thick Greek yogurt, the dough is protein-rich, soft and chewy in the center, crisp around the edges, and ready in minutes — about 5 minutes to mix and shape, or roughly 20 minutes total including baking. No yeast or rising time required.
Greek Yogurt Pizza Dough Recipe At A Glance
- Recipe Name: Greek Yogurt Pizza Dough (Easy, No Yeast)
- Ready In: 5 minutes for the dough; about 20 minutes total including bake time
- Serves: 4 (one 14-inch pizza or two smaller pizzas)
- Calories: Approximate, varies with toppings
- Protein: Higher than traditional dough thanks to Greek yogurt
- Main Ingredients: Self-rising flour and Greek yogurt
- Dietary Info: Vegetarian-friendly, no yeast; can be adapted to be gluten-free
- Why You’ll Love It: Soft, chewy interior with crisp edges, made with just two core ingredients and easily customized.
Save this recipe for quick, healthy pizza nights.
Pizza night was always a highlight growing up — rolling dough, piling on cheese, and waiting for that first golden slice. I wanted to recreate that comfort-food feeling in a lighter, faster version suitable for busy evenings. This two-ingredient dough delivers the texture and flavor I missed without the fuss of yeast or long rising times.
After testing and tweaking, the result is a crust that browns nicely at the edges, stays tender inside, and brings that familiar chewy bite. The Greek yogurt adds moisture and protein, keeping the crust satisfying even with simple toppings.
Why You’ll Love This Recipe
- Two-ingredient base: Only self-rising flour and Greek yogurt are needed — no yeast or wait time.
- Fast to prepare: Dough mixes and is ready to roll in about five minutes; bake and top for a full pizza in under 20 minutes.
- Higher protein: Greek yogurt boosts protein and gives a tender crumb.
- Great texture: Golden, crisp edges with a soft, chewy center that mimics classic pizzeria crust.
- Customizable: Works with any toppings — from margherita to BBQ chicken or a loaded vegetable pie.
- Lighter than takeout: Simple, wholesome ingredients and no added oils or sugars make it a healthier option.
Why I Love Cooking with Greek Yogurt
Greek yogurt is a versatile ingredient that adds creaminess, moisture, and protein to many recipes without heavy cream, butter, or extra oil. It works well in savory and sweet dishes, helping make comfort favorites lighter while keeping satisfying texture.
Ingredients You’ll Need
- Self-rising flour: Contains baking powder and salt so you can skip yeast. If you don’t have it, make a quick substitute: 1¾ cups all-purpose flour + 2½ teaspoons baking powder + ½ teaspoon salt.
- Greek yogurt: Use thick, plain Greek yogurt (full-fat or 2% recommended) for the best texture. Skyr or strained yogurt can work, too — avoid runny styles.
See the recipe card below for exact quantities and optional toppings.
Easy Substitutions & Variations
- No self-rising flour: Combine 1¾ cups all-purpose flour with 2½ teaspoons baking powder and ½ teaspoon salt to make your own.
- Whole wheat: Swap half the flour for whole wheat for extra fiber and a nuttier flavor.
- Gluten-free option: Use a 1:1 gluten-free baking blend that contains xanthan gum, or create a self-rising version from your preferred gluten-free mix plus baking powder and salt.
- Air fryer: Roll thin and pre-bake briefly, then add toppings and finish in the air fryer until bubbly and golden.
- Flavor boost: Stir garlic powder, Italian seasoning, or grated Parmesan into the dough for extra flavor.
Need to substitute an ingredient?
If you need an alternate ingredient, consider flour swaps, different yogurt styles, or seasoning additions listed above. Adjust liquid or flour amounts slightly if the dough feels too wet or too dry.
How to Make Greek Yogurt Pizza Dough without Yeast (Step-by-Step)
- Step 1: Preheat your oven to 450°F. Combine self-rising flour and Greek yogurt in a large mixing bowl.
- Step 2: Stir until a shaggy dough forms, then knead in the bowl for 3–5 minutes until smooth and no dry bits remain.
- Step 3: Lightly flour your work surface and roll the dough to your desired thickness. Thinner crusts bake crispier; thicker ones stay softer.
- Step 4: Transfer the rolled dough to a parchment-lined baking sheet, using the rolling pin or lifting carefully by hand.
- Step 5: Shape the crust and pinch the edges to form a border.
- Step 6: Spread sauce evenly over the crust.
- Step 7: Add cheese and toppings — for a margherita, use mozzarella and fresh basil.
- Step 8: Bake at 450°F for 12–18 minutes, depending on crust thickness, until the crust is golden and the edges are crisp.
Expert Tips for Perfect Greek Yogurt Pizza Dough
- Use thick Greek yogurt: Full-fat or 2% will give the best texture. If the yogurt is thin, strain it or add a tablespoon of extra flour.
- Preheat the baking sheet: Heating the pan before you transfer the dough helps the bottom crisp and gives a better oven spring.
- Knead properly: Spend 3–5 minutes kneading so the flour hydrates and the dough becomes smooth and slightly elastic for a chewier bite.
- Roll a bit thin: The dough puffs somewhat while baking, so rolling slightly thinner than you expect yields a crispier result.
Serving Suggestions
This dough is a versatile base for many styles of pizza. A few favorite ways to use it:
- Classic margherita: Tomato sauce, fresh mozzarella, and basil.
- High-protein options: Top with cooked chicken, barbecue or buffalo sauce, and extra cheese for a protein-forward pie.
- Veggie-loaded: Add pesto, sautéed mushrooms, spinach, onions, peppers, or other vegetables for a colorful, nutritious pizza.
- Appetizer-style: Roll thin and bake into breadsticks or cut into strips for dipping.
- Breakfast flatbread: Top with scrambled eggs, cheese, and veggies for a savory morning meal.
How to Store & Freeze
- To store the dough: Wrap tightly and refrigerate up to 3 days. Bring to room temperature for 20–30 minutes before rolling.
- To freeze: Shape into a ball, wrap well, and freeze up to 2 months. Thaw overnight in the fridge before using.
- To store baked pizza: Refrigerate covered for up to 4 days.
- To reheat: Warm slices in the oven or air fryer at 350°F for 3–5 minutes, or reheat briefly in a skillet to restore crispness.
Greek Yogurt Pizza Dough FAQs
Yes. Make a self-rising substitute by mixing 1¾ cups all-purpose flour with 2½ teaspoons baking powder and ½ teaspoon salt.
Thick, plain Greek yogurt (full-fat or 2%) yields the best texture. Thinner yogurts may require extra flour or straining.
Yes. Use a 1:1 gluten-free baking blend that includes xanthan gum, or prepare a self-rising version of your preferred gluten-free mix with baking powder and salt.
Compared with many traditional doughs, it can be higher in protein and lower in added fat. Nutrition varies with toppings and serving sizes.
More Healthy Recipes with Greek Yogurt
If you enjoyed this dough, try using Greek yogurt in other recipes that benefit from extra creaminess and protein, such as creamy sauces, dips, and breakfast dishes.
Did you make this recipe?
If you try this recipe, consider leaving a comment with your variations and how it turned out. Tagging the creator on social media is optional but appreciated by many home cooks.
📖 Recipe
Greek Yogurt Pizza Dough Recipe
Pin Recipe
Ingredients
The Dough
- 1 ¾ cups self-rising flour
- 1 cup Greek yogurt, thick, full-fat or 2% preferred
The Pizza
- ¾ – 1 ½ cups Marinara or pizza sauce, amount depends on crust size
- 8 oz ball of mozzarella or 1 cup shredded cheese
- ½ cup toppings, choose pepperoni, chicken, pineapple & ham, vegetables, or other favorites
Instructions
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Mix the dough: Add self-rising flour and Greek yogurt to a large bowl. Stir until a shaggy dough forms and most of the flour is incorporated.
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Knead: Knead in the bowl for 2–3 minutes until smooth and no dry bits remain.
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Roll it out: Lightly flour the surface and roll the dough to about ¼ inch thick, or thinner if you prefer a crispier crust.
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Preheat the pan: Place a baking sheet in the oven while it preheats to 450°F so the crust crisps from the start.
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Shape and transfer: Roll the dough over the pin or lift by hand onto parchment-lined sheet. Pinch the edges to form a border.
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Top and bake: Add sauce, cheese, and toppings. Bake 10–15 minutes until golden and crisp at the edges.
Notes
Greek yogurt matters: Thick, plain Greek yogurt gives the best dough. If thin, strain or add an extra tablespoon of flour.
Rolling tip: The dough puffs slightly while baking — roll a touch thinner for a crispier crust.
Storage: Refrigerate leftover dough up to 3 days or freeze up to 2 months; thaw completely before rolling.
Nutrition values provided are for the dough only and will change depending on toppings.
Nutrition
Recipe developed by Tati Chermayeff, creator of the source recipe. The recipe reflects testing to produce a quick, high-protein, home-friendly pizza dough that maintains pleasing texture and flavor.