Greek Yogurt Pizza Dough (No Yeast)

Name: Greek Yogurt Pizza Dough
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 ½ cups Greek yogurt; 1 cup all-purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; Olive oil (for greasing)

This Greek Yogurt Pizza Dough is a total game-changer! I love how simple and quick it is to make. No yeast, no rise time – just a few basic ingredients and a little elbow grease. The dough is light and fluffy, making it the perfect base for your favorite pizza toppings.

Whether you’re craving a classic pepperoni pizza or a veggie-packed one, this dough will be your go-to, no yeast, pizza dough recipe for years to come.

Every bite of food you eat gives your body fuel to do everything from thinking to running. Some ingredients, like oils and cheeses, are calorie-dense (they pack a lot of energy in a small bite), while others like veggies or Greek yogurt offer nutrients without too many calories. So when you’re building a pizza, the dough plays a big role in the calorie count—and swapping traditional dough for this yogurt-based one can save you some serious calories without sacrificing satisfaction.

What makes this no-yeast dough special is the simplicity. It’s just Greek yogurt and self-rising flour (or all-purpose flour plus baking powder and salt). No waiting for the dough to rise, no kneading for 10 minutes straight.

What You’ll Love About This Recipe

This Greek Yogurt Pizza Dough is a winner on so many levels. First off, it’s ridiculously easy. No yeast, no waiting hours for it to rise – just a quick mix and knead, and you’re ready to go.

Secondly, whether you like thin crust, thick crust, or pan pizza – you name it, this dough can handle it. And finally, the taste! The yogurt adds a subtle tang that pairs beautifully with your favorite pizza toppings.

Other Pizza-related recipes that you might like to try:

Mediterranean Naan Bread Pizza

Quick 5-Minute Air Fryer Pizza with Tortilla

Easy Swedish Pizza Salad

Low Carb Cottage Cheese Pizza Bowls

The Ingredients

Greek Yogurt (1 ½ cups)

This isn’t the time for that runny, fruit-flavored stuff at the bottom of the yogurt parfait. You need the real deal – plain, thick Greek yogurt.

I like to use full-fat yogurt for the best texture, but feel free to experiment with your preference. (Remember that time I accidentally grabbed the low-fat stuff? Let’s just say the crust wasn’t quite as satisfying.)

All-Purpose Flour (1 cup + more for dusting)

This is the base that holds everything together. Don’t be afraid to get your hands dirty and knead it well. (Think stress relief, not punishment!) If the dough feels a little sticky, just add a bit more flour until it reaches a smooth, elastic consistency.

Flavor Enhancers

Salt (½ teaspoon): A sprinkle of salt enhances all the other flavors.
Baking Powder (1 teaspoon): This is what gives our dough a nice rise without the yeast hassle.
Olive Oil (½ teaspoon): A touch of olive oil adds a hint of richness and helps prevent the dough from sticking. (Feel free to use a little more if your yogurt seems particularly dry.)

Optional Flavors

Garlic Powder: For a touch of savory goodness.
Dried Herbs: Italian seasoning, oregano, or a pinch of red pepper flakes – get creative!

Directions

Grab a big bowl and toss in all your dry ingredients – flour, baking powder, and salt. Now, here comes the Greek yogurt. Add it all at once and give it a good stir with a spoon. Don’t be surprised if it looks a little rough at first – that’s where the magic of kneading comes in.
Lightly flour a clean surface and dump your dough mixture onto it. This is where things get a little hands-on.
Imagine you’re giving your dough a massage. Gently push and fold the dough for a minute or two, adding a sprinkle of flour if it feels sticky. You want it to be smooth and elastic, not sticky and frustrating.
Now for the fun part – shaping your pizza! Gently roll out the dough on a lightly floured surface. For a thin crust, aim for a 12-inch circle. If you like your crust thicker, don’t be shy – roll it out a little less. You can even transfer it to a baking sheet or a pizza stone at this point, depending on your preference.
This is where your creativity shines! Spread on your favorite pizza sauce, pile on the cheese, and go wild with your favorite toppings. Personally, I’m a sucker for a classic combo – pepperoni, sausage, and green peppers. But hey, the possibilities are endless!
Preheat your oven to 400°F (200°C). Pop your pizza in and bake for 15-20 minutes, or until the crust is golden.

Recipe Tips

Here are some unique tips and tricks for making the perfect Greek yogurt pizza dough

Tip # 1: Don’t Overwork the Dough

Overworking the dough can lead to a tough and chewy crust. Knead the dough just until it comes together, then shape it into a ball.

Tip # 2: Let the Dough Rest

Before rolling out the dough, let it rest for 10-15 minutes. This will make it easier to roll out and will help prevent it from shrinking while baking.

Tip # 3: Experiment with Toppings

Get creative with your pizza toppings! Try adding different cheeses, vegetables, meats, or herbs. You can even make dessert pizzas with fruit and chocolate.

Tip # 4: Pre-bake the Crust:

If you want a crispier crust, pre-bake the dough for 5-7 minutes before adding your toppings. This will help the crust to hold its shape and prevent it from getting soggy.

FAQs

Can I use wholegrain (wholemeal wheat flour) instead?

I love making this Greek yogurt pizza dough because it’s so easy and quick to make. I just mix together Greek yogurt, flour, baking powder, salt, and a little olive oil. No yeast, no waiting for it to rise – it’s perfect for a weeknight dinner.
I roll out the dough on a floured surface and top it with my favorite pizza toppings. Then, I pop it in the oven and wait for the magic to happen.
The crust is crispy on the outside and soft on the inside, and the flavor is amazing. It’s the perfect way to satisfy my pizza cravings without all the fuss!

Can I make this with gluten-free flour?

I haven’t tried making this recipe with gluten-free flour myself, but I think it could work! I’d recommend using a high-quality gluten-free flour like Doves Farm.
You might need to adjust the amount of liquid a bit, adding a little more yogurt or water to keep the dough moist.
If you’re using a self-rising gluten-free flour, remember to omit the baking powder and salt from the recipe. Happy baking!