Greek Yogurt Pizza Dough

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—all in about 20 minutes!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings -4

Calories 248kcal

Author Amy Palanjian

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)

US Customary - Metric

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 1/2 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 1/2 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.

Nutrition