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.
For being a really quick throw together dough, it’s really good. I made one pizza for my son and the other was for me and we both liked it. I think I liked it a little too much as I ate his leftovers too lol!
My new go to pizza dough. I typically make a dough that uses yeast and a couple of hours but tried this one tonight to save some time. All around hit and my son said if he could have this pizza everyday he would. Taste wise just as good. Not quite as crunchy but with the time and effort you save, it’s better in my opinion.
We love this dough and have made it almost every Friday for the past year! Now trying to streamline prep a bit. Do you think it would freeze and thaw well or would it get weird?
I haven’t tried freezing it so I can’t say for sure, but my guess is that it would work fine though you might need to knead it a few times after it’s thawed (yogurt sometimes has a tendency to let moisture out once it’s frozen and thawed so that might happen a little here). Let me know if you try it!
You can totally freeze it. Yes, it did take me this long to try it and then remember that I tried it to follow up.
But… it worked beautifully, maybe just slightly less tender.
Love love this recipe. Dough tastes great!
Very easy and quick. Great recipe to make with your kiddo (my 4 year old loved helping). The crust was tender and tasty. Will be adding this to our regular rotation.
I’ve made this one quite a few times, and even just used it last night for the pizza rolls recipe. I love the slightly tangy flavor and the fluffiness of the dough! Mine never seems to come together in a really smooth dough like the recipe says after only one minute, but it’s still super yummy! Also, love that I can make one big pizza and split it or make smaller ones so both of my kiddos can make their own pizza. *After the first time I made it, I’ve always doubled the recipe just to make sure there is enough. That first effort (single batch) seemed like there wasn’t enough pizza to go around.*
I have avoided this recipe for several months because I didn’t trust that it would taste that great. I normally make a quick yeast version of pizza crust. Between naptime and activities, I just couldn’t make it happen and didn’t have a crust ready to go for pizza night. I gave this one a go, and I’m so glad I did! Great flavor and texture. I’m bummed out I waited so long. I’ll definitely make this again!
I’m so glad to hear that!
YUM! So fast and easy. I only had fat free greek yogurt and substituted avocado oil and it still turned out great!
My dough was crumbly. I used a kitchen scale to measure out the flour. Any suggestions Amy? Thanks
I’m not sure but you can simply add a little more olive oil next time
Made this tonight, so delicious! I had to add a little bit extra Greek yoghurt to stick it all together. It came out better than a shop bought pizza for sure – will always make our own from now on.
10/10. Double it. Triple it. I made the pizza rolls and personal pizzas and the dough tasted great. I rolled it fairly thin and baked for 14 min. Perfect texture.
This recipe is a keeper! So so easy on a busy weeknight, simple ingredients, and tasty! My husband and I were so surprised to have liked it so much seeing as we always grab some fresh premade dough from the market. We will be making this from now on. Thank you, Amy!!
This recipe deserves 10 stars! So simple to throw together and tastes devine. I doubled the recipe and made 2 rectangular pizzas. The kids and adults alike gobbled this up as if it were an expensive artisanal pizza.
My oldest daughter suggested that we could also just bake the dough and use as a flatbread alongside soups.
I can’t thank you enough for this staple recipe that I’ve already shared with 5 people.
How to reheat it from frozen?
I tried what you said in Ig for 4 mins and its still cold =(
Newbie here =)
Maybe try a little longer than that then!
Yummy toddler food has done it once again!! We tried this pizza dough recipe and it was straightforward to make with simple ingredients that we had on hand and enjoyed by the whole family. We will definitely be making this recipe again! Thanks Amy and go Bruins!