Amazingly tender and fast, this Greek Yogurt Pizza Dough is the easiest pizza dough ever. There’s no yeast, so it doesn’t need time to rise, and yet it bakes up perfectly. Use for personal pizzas, a big pizza to share, or pizza rolls.
This post is sponsored by Stonyfield.
Greek Yogurt Pizza Dough
We are always looking for easy pizza recipes, and this dough recipe is officially our new favorite. It’s made with a base of Greek yogurt for moisture and protein and comes together so darn fast. You don’t have to wait for it to rise since there’s no yeast, which means you can make the meal in just about 20 minutes. And it bakes up super tender, with slightly crisp edges.
It works great for personal pizzas, a big pizza to share, and pizza rolls.
I also love this as a seriously easy way to offer a protein- and calcium-rich meal to the whole family. I love using Stonyfield plain Greek yogurt here since it’s mild in flavor and has the perfect consistency. Plus, Stonyfield yogurt is made with high-quality organic ingredients, without the use of toxic, persistent pesticides. We started using it when our kids were babies and it’s still a regular on our grocery list each week.
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this homemade pizza dough recipe.
- Self-rising flour: Using self-rising flour means you can shortcut the need for any other leavening, so it’s a great option here. Or, you can use all-purpose flour and baking powder for the same results.
- Plain Greek yogurt: I prefer to use plain whole-milk Greek yogurt from Stonyfield. It has a wonderful flavor that’s not too tangy, and it provides just the right amount of moisture in the dough so it bakes up amazingly tender.
- Olive oil: We put a little olive oil into the dough to help it stretch easily and have additional flavor.
- Pizza sauce, shredded mozzarella cheese, and assorted desired pizza toppings.
Step-by-Step Instructions
Below is an overview of the recipe so you know what to expect. Scroll down to the end of the post for the full information, including amounts and timing.
- Add the dough ingredients to a large mixing bowl and mix together using a spoon. As needed, switch to using your hands to bring the dough together.
- Roll dough out into a circle or a big rectangle.
- Place on a parchment-lined baking sheet.
- Add toppings, spreading on pizza dough thinly with a spatula, and bake until golden brown and baked through.
Pizza Roll Dough
You can double this dough recipe and use it to make my Pizza Rolls, which are a fun way to serve up pizza, too. This dough usually bakes a little faster than standard pizza dough in this recipe, so check it starting around 14-16 minutes.
How to Store
Store any fully cooked leftovers in an airtight container in the refrigerator for up to 5 days. Warm briefly on a heat-safe plate in the microwave or in a toaster oven. You can also freeze leftover cooked pizza. Let cool first, then transfer to a freezer bag and remove as much of the air as possible. Seal and freeze for up to 6 months.
To make the dough ahead, follow the recipe, then once the dough is made, transfer to a plastic storage bag. Remove as much air as possible and seal. Store in the fridge for up to 24 hours. Let sit at room temperature for about 30 minutes before rolling out. Proceed with the recipe.
Best Tips for Success
- Greek yogurt works best in this recipe.
- Sub in whole wheat flour and add 1-2 tablespoons water as needed to bring the dough together.
- Trade in pesto—Spinach Pesto or Kale Pesto works well here—for the pizza sauce.
- Use the recipe to make personal pizzas, a big pizza to share, or Pizza Rolls.
- Sprinkle pizzas with dried oregano, garlic powder, or pizza seasoning before baking.
- I haven’t had issues with this dough sticking when rolling it, but if you do, use a lightly floured surface.
- Use whichever pizza toppings your family enjoys such as pepperoni, sliced olives, minced onion, diced cooked chicken, thinly sliced or diced bell peppers, cooked crumbled sausage, or herbs including fresh basil to finish.
Related Recipes
I’d love to hear your feedback on this post, so please comment and rate the recipe below to share!
Thank you to Stonyfield for sponsoring this post.
Greek Yogurt Pizza Dough
Ingredients
Pizza Dough
- 1 cup self-rising flour (or 1 cup all-purpose flour and 1 teaspoon baking powder)
- ½ cup plain Greek yogurt (full fat, made with whole milk)
- 1 tablespoon olive oil
- ½ teaspoon salt
Pizza Toppings
- ⅓ cup pizza sauce
- 1 cup shredded mozzarella
- thinly sliced pepperoni, olives, precooked broccoli, or other desired pizza toppings (optional)
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Add the flour, yogurt, salt, and olive oil to a medium bowl. Use a spoon to bring the dough together, then use clean hands to knead lightly for 1 minute to make a smooth dough.
- Cut into two pieces to make smaller personal pizzas or leave whole to make one larger pizza. Use hands or a rolling pin dusted with flour to spread or roll the dough out to about ½ inch thick.
- Top with the pizza sauce, cheese, and any desired toppings.
- Bake for 12-14 minutes, or until the cheese and the edges of the crust are golden brown. Slice and serve warm.
- To make Pizza Rolls, double the ingredients. Roll out into a ½ inch-thick rectangle on a piece of parchment paper. Top with a thin layer of pizza sauce, cheese, and any desired toppings. Use the parchment paper to help roll the dough, the long way, into a tight spiral. Slice into 12 pieces with a serrated knife and transfer each to a greased muffin cup. Bake for 14-18 minutes, or until golden brown and baked through in the middle.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. Warm briefly on a heat-safe plate in the microwave or in a toaster oven. You can also freeze leftover cooked pizza. Let cool first, then transfer to a freezer bag and remove as much of the air as possible. Seal and freeze for up to 6 months.
- To make the dough ahead, follow the recipe through step 2 and transfer to a plastic storage bag. Remove as much air as possible and seal. Store in the fridge for up to 24 hours. Let sit at room temperature for about 30 minutes before rolling out. Proceed with the recipe.
- Greek yogurt works best in this recipe.
- Sub in whole wheat flour and add 1-2 tablespoons water as needed to bring the dough together.
- Trade in pesto for the pizza sauce.
- Use whichever pizza toppings your family enjoys such as pepperoni, sliced olives, minced onion, diced cooked chicken, thinly sliced or diced bell peppers, cooked crumbled sausage, or herbs including fresh basil to finish.
- Find my full Pizza Rolls recipe here. Double the dough recipe here and check for doneness starting at 14 minutes as this yogurt dough bakes through faster than traditional pizza dough.
Has anyone used almond flour in this recipe to make a gluten free dough?
It is not likely to work.
Thank you for this recipe. I lost my old yogurt pizza dough recipe and couldn’t remember the ratios. I decided to look for a new one and found yours. It’s the first one that I saw that added olive oil, it made a world of a difference in the dough.
I’m teaching our 11 year old son to make simple dinners and he was able to read and follow the recipe easily. The curst is delicious and the topping suggestions and easy to follow instructions made it possible for him to finish the recipe on his own with minimal help.
Does this work with any types of gluten free flours?
Made this tonight and loved it! So far the best tasting homemade pizza in my opinion! 3.5 year old son had a lot of fun making this with me! He tried a few bites and might start enjoying it more as we repeat this recipe in the future!
Glad to hear that!
Excellent! It’s a fluffy, light crust that holds together well. Love that it has so much protein. So easy to make. This is going into rotation instead of frozen pizzas! Thank you!
Can this be made gluten free?
You can try it with a gluten-free flour blend like the one from King Arthur Flour.
This is a fantastic way to use up some yogurt. I only had bread flour and it worked out great for a last minute easy pizza night! Next time I’ll try adding Italian seasoning to the dough for extra flavor. Great hack!
How do you figure out recommended serving sizes for your recipes?
Every recipe says how many servings it is, so simply divide what you make by that number for a rough approximate of what’s in each serving listed in the nutrition facts. I don’t list specific portions other than that because appetite is always the best guide for any unique person’s hunger, not a portion size someone else decided. Enjoy!
Taste is great! I end up having to cook my pizza much longer to get any sort of firming of the crust. Did I make a mistake or is this dough not the type where the slice of pizza can be held up and hold its form?
Thank you!!!
It should work the same as regular pizza crust, so maybe spread it a little more thinly or go a little lighter on the sauce?
Loooooove it! I use gf flour and it’s so wonderful! My family loves the dough cooked in a skillet on the stove to make a gyro like wrap. Just perfection!
Love this so much, thank you! And I could do it the first time, which means it is super easy & foolproof! 😉 Thank you for the instructions if self-rising flour not available! We made our pizza with cheese, grated zucchini & ground pork. My 15-month old loved it!
I’m so glad to hear that!
So easy to make with my 4 & 2 year olds and their *particular* palettes loved the outcome of this!
Obsessed with this recipe! My boys love making their own pizzas and thanks to this recipe, it’s super easy and has more protein than the alternative. Love it!
Our dough was really sticky. Just add more flour or is there another solution?
I would add a little more flour.
This recipe turns out every dang time!! My 18mo old son loves it (and so do we!!). I just add another swig of olive oil if the dough seems a little dry. This website has made cooking dinner for our little family so easy! I can’t thank you enough.