This soft and chewy Greek yogurt pizza dough comes together in about 15 minutes with just 4 pantry staples (no yeast, no rise time!). Thanks to a full cup of Greek yogurt, this high-protein pizza crust packs around 22 grams of protein before you even add toppings. The recipe makes 2 medium pizzas, making it perfect for family pizza night so everyone gets a say on the toppings.

Pepperoni pizza sliced on a wooden board, topped with fresh basil leaves. A glass of drink and a bowl of fresh basil leaves are nearby.

We love pizza night in our house, but I have to confess I was always a store bought crust kind of gal. Until I discovered I could make this ridiculously easy Greek yogurt pizza dough. Even as someone who cooks for a living, I always felt like making it from scratch was just too much work! And to be honest, this probably still holds true for me when it comes to traditional dough, but this version is so quick to whip up by just mixing flour, baking powder, salt and Greek yogurt and is ready to knead (for just a couple minutes, don’t worry) and roll out right away before to be topped to your heart’s desire. 

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I first tried Greek yogurt pizza dough when I was visiting my sister in Hawaii, and I was NOT expecting it to be that good. That said, we both found that it came out a little soggy and undercooked in the middle, and we couldn’t pop it back in because the cheese was already starting to brown. While I was impressed with the overall flavour and texture, I came home determined to put my own twist on it until it was just the way I like it. Thin, with a perfectly crisp golden bottom, soft and chewy without a hint of sogginess. And I have to say, we nailed that here. 

A hand lifts a slice of pepperoni pizza from a wooden board, with melted cheese and basil leaves on top. A bowl of fresh basil and a dish of honey are in the background.

While the dietitian in me does love the protein boost the Greek yogurt adds (protein keeps us full longer and also helps keep blood sugars stable), it would never pass my test kitchen if it wasn’t as good if not better than the original (as confirmed by my chewy cottage cheese bagels, if you’ve tried them you know). 

I can say with confidence, this nutrition boosted pizza dough passes that test with flying colors. So yes, homemade pizza can absolutely be a PFF quick and balanced weeknight meal!  

Bowls of flour, baking powder, salt, Greek yogurt, tomato sauce, honey, mozzarella cheese, and pepperoni slices are arranged neatly on a pink tile surface, garnished with fresh basil leaves.

Key Ingredients That Make This Greek Yogurt Pizza Dough the Best

Plain Greek yogurt: And yes, it has to be Greek (regular yogurt has too much moisture and will leave you with a sticky mess). Its thick texture binds the dough, its protein is what turns this into a true protein pizza dough and its natural tang mimics the subtle flavour you’d get from a slow-fermented yeast dough. How awesome is that!?

All-purpose flour + baking powder Over Selt-Rising Flour: Lots of yogurt dough recipes call for self-rising flour, which is great until you realize you don’t have any. Using all-purpose flour with baking powder gets you the same rise in your crust from ingredients that are already in your pantry. 

Salt: A full teaspoon might seem like a lot for a dough, but it’s doing all the flavour heavy-lifting here. Under-salted pizza dough tastes flat no matter how good your toppings are.

A pepperoni pizza made with greek yogurt pizza dough and topped with fresh basil sits on a wooden board, surrounded by drinks, fresh basil leaves, a small bowl of honey, and empty plates on a pink tiled surface.

Success Tips from My Dietitian Test Kitchen

Don’t overmix the dough! The dough will look shaggy and feel a bit sticky at first. Keep working it until it comes together, with no more loose flour and and a relatively smooth surface (doesn’t have to be completely smooth). And then STOP! haha. Overworking will lead to a tough, chewy-in-the-wrong-way crust. 

Roll it thin, then thinner. This was the biggest lesson from my testing. I aim for just under ⅛ inch,  a bit thicker than a flour tortilla.This thinner base is the secret to a golden, fully cooked bottom instead of a doughy centre. 

I don’t usually form a “crust” because I like crunchy edges, but you can leave it a bit thicker around the edges if a true defined crust is your vibe. 

Watch the bottom, not the clock. Ovens vary, so start checking around the 15 minute mark. You’re looking for a slightly crusty bottom and golden edges. The parchment-lined baking sheet makes it easy to lift a corner and peek. 

Let’s Roll Out This Dough Together Step-by-Step

A person whisks flour in a large bowl, surrounded by small dishes of baking powder, salt, and a bowl of yogurt on a peach-colored tiled surface.
Step 1: Whisk the flour, baking powder, and salt together before adding the yogurt so the baking powder distributes evenly.
A ball of dough sits in a large mixing bowl on a peach-colored tiled surface, surrounded by small dishes containing flour and other baking ingredients.
Step 2: Use a fork to mix in the Greek yogurt until mostly mixed, then switch to your hands to knead it into a smooth (ish) ball.
Rolled out pizza dough on parchment paper, surrounded by a bowl of flour, a rolling pin, and a small dish of salt on a peach-colored tiled surface.
Step 3: Make sure to flour your surface so the dough doesn’t stick! And don’t skip the parchment paper before baking!
Uncooked pepperoni pizza with shredded cheese and tomato sauce on a baking sheet lined with parchment paper, surrounded by small bowls of ingredients on a peach-colored tiled surface.
Step 4: Add your favorite toppings
A sliced pepperoni pizza with fresh basil on a wooden board, surrounded by two drinks, a knife, basil leaves, grated cheese, and a small bowl of honey on a peach-colored tiled surface.
Step 5: Bake until crisp on the bottom and golden around the edges
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Pepperoni pizza sliced on a wooden board, topped with fresh basil leaves. A glass of drink and a bowl of fresh basil leaves are nearby.

High-Protein Greek Yogurt Pizza Dough

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Bea Villanea
  • Prep Time: 15 minutes
  • Cook Time: 15-17 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x
  • Category: Appetizer, Baking, Mains
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

This soft and chewy Greek yogurt pizza dough comes together in about 15 minutes with just 4 pantry staples (no yeast, no rise time!). Thanks to a full cup of Greek yogurt, this high-protein pizza crust packs around 22 grams of protein before you even add toppings. The recipe makes 2 medium pizzas, making it perfect for family pizza night so everyone gets a say on the toppings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour, plus 1-2 Tbsp for dusting the surface
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup plain Greek yogurt
  • Toppings of choice
    • I like prosciutto, pear, blue cheese and mozzarella, topped with arugula and balsamic once it comes out of the oven. Or a simple pepperoni and hot honey.
    • My hubby likes pepperoni, ham, spicy salami, mushrooms and tomatoes
    • My kids like ham and pineapple or pepperoni and lots of cheese. haha

 

Instructions

  1. Preheat the oven to 400F. Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, combine the flour, baking powder, and salt and whisk to combine.
  3. To the same bowl, add the Greek yogurt and mix to combine, then knead until a ball of dough forms. Divide the ball in two.
  4. Sprinkle a clean, flat surface with 1-2 Tbsp flour. Place the first ball of dough in the centre and roll it out using a rolling pin until just under ⅛ inch (a bit thicker than a flour tortilla). Repeat with the second ball of dough, adding more flour to the surface if needed.
  5. Carefully place the pizza crusts onto the prepared baking sheets. Add your toppings and bake for 15-17 minutes, until the bottom is slightly crusty and the edges are golden.

Notes

Yogurt: Make sure it’s thick Greek yogurt, not regular or “Greek-style,” which have too much moisture. If your dough feels too sticky to handle, knead in an extra tablespoon of flour at a time.

Storage: Store leftover pizza in an airtight container in the fridge for up to 5 days. Reheat it in the oven or toaster oven to bring back that crispy bottom (the microwave will leave it soggy).