Craving homemade pizza but don't want to wait for yeast to rise? This quick Greek yogurt pizza dough gives you a wholesome pizza crust with just a few simple ingredients. It's healthy, higher in protein, and there's no yeast, so no rising or waiting time. Pair it with this 1-minute pizza sauce from tomato paste!
This easy pizza dough recipe is perfect for busy weeknights when you want healthy homemade pizza without spending hours preparing the dough. Made with Greek yogurt, whole wheat flour (or all-purpose flour), and baking powder, it comes together in minutes and goes straight into the oven.
I love baking with whole wheat flour and Greek yogurt because it's an easy way to add more healthy fiber and protein to my meals. This Greek yogurt pizza crust is based on my easy Greek yogurt bread without yeast which has been loved by so many readers. The dough is so easy to work with that I simply press it with my hands and shape it into a circle, no rolling pin needed! If you try it, let me know how it went!
If you like baking with Greek yogurt don't miss this easy yogurt flatbread recipe (no yeast) and this vegetarian Greek pizza recipe with a fluffy yogurt and olive oil dough.
📋 Ingredient notes
To make this yogurt pizza crust recipe you'll need the following ingredients:
Greek yogurt: This is strained yogurt↗️ most often made from cow's milk. I like to use reduced fat Greek yogurt (2%) but full fat also works.
👉 If I don't have thick Greek yogurt I put mine in a sieve over a bowl in the fridge to let the liquid drain. It's exactly like making Labneh.
👉 If you've happened to run out of Greek yogurt check these 19 best Greek yogurt substitutes and how to use them.
Whole wheat flour: It gives you more fiber and keeps you full longer.
✏️ I have also made this pizza dough with all-purpose flour and a multigrain flour with very good results.
For the full list of ingredients with quantities, please see the recipe card ⬇️ at the end of this post.
🎥 Video
Watch a short video for how to make this healthy pizza dough:
🎵 Music on Video: Happy kids, Musician: Amusicmedia
📖 Recipe
Quick Greek yogurt pizza dough (no yeast)
Ingredients
- 1 ¾ cups (220 g) whole wheat flour (see note#1)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (120 g) Greek yogurt (reduced fat or full fat)
- ⅓ cup (80 g) water
- 1 tablespoon (13 g) extra virgin olive oil
Instructions
- Transfer the flour, baking powder and salt to a large bowl, mix with a wooden spoon and make a well in the center.👉 You can also use your stand mixer with the dough hook for the mixing and kneading.
- Add the olive oil, the yogurt and the water and mix until you get a rough dough. It's okay if it's a bit sticky at this point.
- Knead by hand until you get a soft dough (if needed, sprinkle with some extra flour), make a ball, cover with plastic wrap or a dump towel and let it rest for 30 minutes (or overnight in an airtight container in the refrigerator).
- Place the Greek yogurt pizza dough on a large piece of baking paper, press it with your hands in circular motions and shape it into a disc.👉 If you don't want to do it by hand, use a rolling pin instead.👉 This is a good time to preheat your oven to 450°F (230°C).
- Spread your favorite pizza sauce and toppings (you can find pizza toppings ideas below) and bake on a pizza stone or at the lower shelve for 20-25 minutes.
Notes
Similar recipes to try:
Nutrition
👨🍳 Expert Tips
Follow these expert tips to make the best pizza dough with baking powder:
✅ Tight schedule? Make it 2-3 days in advance and keep it in the refrigerator, in an airtight container.
✅ Weigh the flour if possible. Whole wheat flour can absorb a different amount of liquid depending on the brand and how it is measured. Too much flour will give you a dry, dense crust. If measuring by cups, avoid packing the flour down.
✅ Don't add too much flour while kneading. The dough may feel slightly sticky at first, but resist the temptation to keep adding flour. A little stickiness is preferable to a stiff dough, especially because whole wheat flour continues absorbing moisture as it sits.
✅ Let the dough rest for 30 minutes. It relaxes the gluten and makes shaping much easier.
✅ Preheat the oven thoroughly. Give it plenty of time to reach its maximum temperature before the pizza goes in. If you have a pizza stone or steel, preheat that as well.
✅ Brush the edge with olive oil. A very light brushing of extra-virgin olive oil around the exposed edge before baking helps with browning and gives the crust a more appealing flavor.
✅ Drain watery toppings. Fresh tomatoes, mozzarella, and other vegetables release water as they cook. Pat them dry or drain them before adding them to the pizza. This helps keep the middle of the crust from becoming soggy.
🍅 Pizza Toppings
I always lean into toppings that make the pizza genuinely nutritious without turning it into "diet pizza." 😄 For a more wholesome pizza, load it with vegetables, lean protein, and moderate amounts of cheese.
🫒 Greek/Mediterranean
- Kalamata olives+ mozzarella + feta + red onion + bell pepper + oregano + a drizzle of extra-virgin olive oil after baking.
- Tomato + zucchini + feta + parmesan cheese + fresh basil
- Roasted peppers + feta + olives + oregano
- Spinach + feta + red onion
- Artichoke hearts + olives + cherry tomatoes
🍗 Higher-protein
- Chicken + peppers + red onion + mozzarella
- Chicken + spinach + feta
- Tuna + red onion + olives + tomato + feta
- Turkey + mushrooms + peppers + mozzarella
💭 FAQs
If you prefer a thicker, more substantial pizza crust, make 1½ times the recipe and par-bake the crust for 10 minutes before adding the toppings. This is the most useful trick if you want a substantially thick crust. However, keep in mind that because this recipe contains Greek yogurt + whole-wheat flour + baking powder, it will be more tender, bready, and slightly dense rather than light and airy.
🍳 More
If you tried this Greek yogurt pizza crust recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Leave a Reply