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 for kids, 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.
Similarly to my Yogurt Flatbread, 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.
(You may also like Broccoli and Cheese Pinwheels, Pizza Pinwheels, Pizza Rolls, and Whole-Wheat Pizza Dough.)
Table of Contents
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this Greek yogurt 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 Greek yogurt pizza 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 recipe, 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.
Frequently Asked Questions
Yes, just place it into a freezer bag, remove as much air as you can, seal and freeze for up to 6 months. Thaw completely at room temperature and knead a few times before using.
If you prefer not to use self-rising flour or simply don’t have it, see the Notes at the end of the recipe for alternatives.
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 my Pizza Rolls recipe.
- 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.
- Serve with simple sides such as Vanilla Milk, Strawberry Juice, or a salad with Caesar dressing.
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.
- To freeze the dough: Prepare the dough and roll out. Stack crusts between layers of parchment paper, tuck into a freezer bag, remove the air, and seal. Freeze for up to 6 months. To make, pull one from the freezer, add toppings, and bake for about 2 minutes longer than directed in 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
This post was first published March 2023.
I like this better than regular pizza dough!! And SO much easier to deal with / make. I didn’t have the self rising flour and the substitution worked great
I loved the taste of this! I think it was too dense? I had to add my yogurt to my dough have it stick together (I think my flour might have been packed too tight). If it’s no rise do I need to just roll it thinner next time? Or what did I miss? Looking forward to fixing my flaws and getting this right!
Hi Amy,
You saved the block of mozzarella cheese sitting in my fridge. Each time when I think about using the cheese , I have to make dough , wait to rise , already its dinner time & it will never happen. But your Greek Yogurt Pizza Dough is so easy , I can’t find excuses to stop making pizzas.
Already made two times the pizza using your recipe and its really yummy along with added protein. My kids elder one in middle school & younger one in elementary school. I wish I found your recipes when they were toddlers. Your recipes are life saver for moms.
Thank you.
So good and so easy!! My son loved it, thank you!! Do you think you could freeze dough and if so how long do you think it would be good for?
Do you think you could freeze plain cooked dough and then reheat with toppings?
I bet that you could!
Could the all purpose flour be subbed with gluten-free flour?
wondering if you’ve tried this! I’m going to give it a go with all purpose GF flour & baking powder tonight!
Delicious!!! My son had a blast picking his toppings and inhaled his pizza veges and all! The adults loved it too! Such a great way to make a family favourite healthy while still delicious. Thank you!!
I doubled this for my homemade pizza rolls. It made a very tender crust, was delicious!
This was great and so easy to put together quickly! I substituted ricotta cheese 1:1 for the greek yogurt and it was perfect!
Made this tonight. It was super easy and yummy.
We just tried this a couple of nights ago and it’s so good! I made the base with my homemade yogurt (strained to make it thicker like Greek yogurt) and my 3 and 6 year old chose their toppings. It was a big hit!
Delicious!! We make this regularly
Hi! Would non-fat greek yogurt work?
It should
Hello, do you think I can use spelt flour instead?
Hi- I haven’t tried it so I can’t say for sure, but I think it should work. You may need a little more oil or a tbsp of water if it’s dry.
Hello! Do you think a dairy free Greek style yogurt would also work? I’ve tried a similar recipe before using this and the dough was super sticky!
I haven’t tested it but I think it might. If it’s sticky, you could add a little more flour and/or chill it briefly before trying to roll it out. Let me know if you try it!