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
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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’m so glad that I saw this recipe posted by Amy. It truly is SO EASY and SO YUMMY! The dough is very easy to work with and the final product is a piece of pizza that is tender but strong enough to pick up and not flop around. Love that the crust has protein, too!
I’m so glad you saw it too!
I am the “best mom ever” for making a delicious pizza! This was an easy recipe to make with my toddlers, also easy clean up! Next time I’ll have to bake the dough first though, it took 20 mins to cook through. I did have difficulty getting the dough together. I do plan on making this again – should I add more yogurt or water?
(Sorry if this gets posted multiple times, had a hard time navigating the website with all the ads.)
If the dough has a hard time coming together, I usually add a drizzle more of olive oil. And try rolling it a little thinner if it took a while to bake through this time. Enjoy!
Wow!! Such an amazing recipe, so easy and a hit with the kiddos and hubby! A keeper for sure. Thank you, Amy!
You’re so welcome!
Can i use low fat greek yogurt?! It’s all i have 🙁
Sure
Made this twice and it’s very crumbly and doesn’t come together easily. I’m using Fage, could it be too thick?
Such a quick, easy and delicious recipe! Love that the ingredients were simple and all things we have on hand. Will be adding this to the rotation 🙌🏼
I added oregano to the dough too. Tastes so good. Our family loves your recipe. We always have everything on hand.
I added oregano to the dough too. Tastes so good. Our family loves your recipe. We always have everything on hand.
Can I cook the dough in waffle maker?
Maybe, I haven’t tried that so I can’t say for sure.
Can I omit the salt for baby?
Sure.
Hi there, I see your note on freezing cooked pizza, but have you have frozen just the dough? If so, do you roll it out before freezing or freeze in a ball then let it thaw before rolling? Do you think I’d need to alter the recipe at all if I added 1/2 cup to a cup of cauliflower rice to the dough for extra nutrients?
I haven’t done either of those things so I can’t say for sure how it would turn out. Let me know if you try it!
Hi, I don’t have a toddler, but do have a diabetic father. I’d love to try this, but am having difficulty figuring out how to alter the recipe if I don’t use baking powder or the self rising flour. Can you please help?
Hi- I’ve only made this with one or the other. You need a leveaner and baking powder is fast. Otherwise maybe look at a naan pizza recipe or another one that uses a premade crust?
Can I use whole wheat flour + baking powder?
Yes, the baking powder info is in the recipe.
Would this recipe work with a 1:1 gf flour mix plus the baking powder?
I haven’t tested it so I can’t say for sure but I think so. (If it’s sticky, add a little more flour.)
Yup! Works great :). I use Bob’s Red Mill.
Thanks, Sara! I was looking for this answer!
Just curious if you ever tried making this with gf flour?
I gave this recipe to my husband to make while it was sick, it was his first time making pizza! It was a success! Thank you, Amy!