This Greek Yogurt Pizza Dough made with 4 everyday ingredients packs 5 grams of protein per slice. No yeast, no waiting and no resting the dough!

We also love this Greek yogurt bread!

Greek yogurt pizza dough in a glass bowl.

My family and all of you guys loved my cottage cheese pizza crust! We make it often along with regular pizza dough.

I wanted to try Greek yogurt pizza dough as another protein-packed option for homemade pizza night, it’s basically my Greek yogurt bagels dough but with more flour and no need to rest it.

I also tried it gluten-free which turned out just as well. Plus, there’s no need to prebake it before adding toppings, it’s a gamechanger for quick healthy dinner recipes.

Why You’ll Love This Recipe

  • High in protein: Each slice contains 5 grams of protein before cheese and toppings.
  • No waiting: Skip the wait for yeast dough to rise or rest, just make the dough, then add your toppings.
  • Ready in 25 minutes: Quick, easy, and prep is 10 minutes resulting in a 30 minute meal or less from dough to slicing.
  • Tastes delicious: Legit the perfect crust. Chewy, fluffy, not too tangy, and totally disguised as a protein pizza crust.

Ingredients for Greek Yogurt Pizza Dough

To make this Greek yogurt pizza dough recipe you’ll need 4 simple ingredients likely already stocked in your kitchen.

Flour, Greek yogurt, baking powder, salt.
  • Flour: I tried both all-purpose flour and gluten free flour and both worked well. If available, self-rising flour yields the same results and omits the need for baking powder and salt.
  • Plain Greek yogurt: I used 2% Danone Oikos Greek yogurt, but you can also use one with less, more, or 0% fat content.
  • Baking powder: Needed to make your yeast-free dough rise.
  • Salt: Activates the baking powder for rise and adds flavor to the dough.

How to Make Greek Yogurt Pizza Dough

Here’s an overview of how to make the easiest Greek yogurt pizza crust. You’ll find a full recipe card below.

Step by step process how to make Greek yogurt pizza crust.

Start out by preheating your oven to 425 F.

  • Make self-rising flour: Add 1 1/4 cups flour, baking powder, and salt to a large mixing bowl then whisk until everything is mixed together.
  • Make the dough: Add in the Greek yogurt and use a spatula to combine. Then use your hands and mix until you have a ball of dough. Finish off by kneading it about 20 times.
  • Roll out the dough and add toppings: Move the dough onto a counter dusted with 1/4 cup of flour and knead it until all the flour is soaked up. Make sure the dough isn’t sticky. Use a rolling pin to roll it out to your preferred thickness then transfer it onto a lightly floured baking sheet or pizza stone. Now, add your marinara sauce, your favorite toppings, and sprinkle on the cheese.
  • Bake: Pop the pizza in the oven and bake it for around 15 minutes, or until the cheese is all bubbly. Once it’s done, take it out, slice it into 8 pieces, and dig in!

Tips for Best Results

Making pizza dough with Greek yogurt is a breeze, but I’ve got a few tips up my sleeve to ensure it’s perfect.

  • Measure flour correctly: Spoon into a measuring cup, and level with a knife instead of dunking cup into the bag with flour.
  • About dough consistency: I recommend using thick Greek yogurt. Keep in mind all brands differ, I personally used Oikos. Your dough should be neither sticky or dry so if your yogurt has more whey you may need to add a bit more flour, and that’s fine. And vice versa.
  • Thickness of the crust: You can roll it out as thin or as thick as you like. Thinner will be more crispy, thicker will be more fluffy and moist.
  • For more crispy pizza crust: Simply prebake crust before adding marinara and toppings.
  • Bake in a cast iron skillet: Shorten the baking time for an easy lunch or dinner for 2 people. Place your empty cast iron skillet in the oven as it preheats, form dough into a circle to fit the pan, add toppings, and bake.
  • Add herbs to the dough: I didn’t add any myself, but feel free to throw in garlic powder, onion powder, basil, oregano, or crushed red pepper flakes into the dough for an extra kick of flavor.
Greek yogurt pizza with marinara and cheese slices on a plate.

Toppings Ideas

Once your pizza crust is rolled out you can craft anything from a classic cheese pizza to your most adventurous topping combinations.

  • Pizza sauce: Choose from store bought or homemade marinara sauce, pesto, alfredo sauce, or BBQ sauce.
  • Pizza toppings: Mix and match pepperoni, mushrooms, bell peppers, onions, olives, sausage, ham, bacon, pineapple, spinach, tomatoes, jalapenos, artichoke hearts, chicken, ricotta cheese, feta cheese, the list goes on!
  • Shredded cheese: Any cheese you have on hand will work from Mozzarella, cheddar, Italian blend, Parmesan, or Monterey Jack.

What Else Can I Make with This Pizza Dough?

Pizza crust isn’t the only thing this dough is perfect for, here are a few other ways to put it to good use:

  • Dinner rolls: Divide dough into 4 or 6 even pieces, roll each piece into a roll, and bake for 15-20 minutes.
  • Garlic knots: Form the dough into a log then slice it into even strips. Roll each strip into a rope and tie it into a knot. Brush with olive oil mixed with grated garlic. Bake for about 20 minutes or until they’re golden on top.
  • Flatbread: Cut the dough into 6 or 8 even pieces and shape them to your liking. Heat a large skillet over medium-high heat, add a drizzle of olive oil, and cook the flatbreads until they’re golden brown on both sides.
  • Pretzel bites: Divide the dough in half and roll each piece into a long rope about 1 inch thick. Cut the ropes into bite-sized pieces, brush them with melted butter, sprinkle with sea salt, and bake for 5-10 minutes until they turn golden brown.

How to Store and Make Ahead

Store: Keep any pizza leftovers in an airtight container in the fridge for 3-4 days then reheat in the microwave when you’re ready for another slice.

Make ahead: Make dough as per recipe, transfer to a Ziploc bag and refrigerate for up to 3 days. After, bring to room temperature for 30 minutes, roll out, and bake.

Freeze: You can also freeze the dough in bags for up to 3 months. Thaw in the fridge overnight, bring to room temperature, and bake.


Can I make it with whole wheat flour?

Yes, I think so. I recommend either to add 1-2 tablespoons of water or use 2-3 tablespoons less flour because it is more absorbing.

Can I make this pizza dough with gluten-free flour?

Yes, I tested the recipe with Bob’s Red Mill 1:1 gluten-free baking blend and it worked great. Keep in mind it’s not as pliable, so as you roll it out you will have to shape the edges by hand. Also, I recommend to roll out pizza crust on parchment paper and transfer it onto a baking sheet so it doesn’t break.

Can I use self-rising flour instead?

Sure, self-rising flour is pre-mixed flour with baking powder and salt. Replace regular flour 1:1 and skip baking powder and salt. Baking powder is what makes the flour rise in this recipe and salt adds flavor. Where I live you can’t find self-rising flour in stores.

Can I use regular yogurt?

No, this pizza crust recipe requires Greek yogurt. Regular yogurt has more whey, and therefore will need more flour.

More Greek Yogurt Recipes

More Bread Recipes to Try

Rolled out pizza dough on the counter, rolling pin and flour in a bowl.
Greek yogurt pizza dough in a glass bowl.

Greek Yogurt Pizza Dough

Greek Yogurt Pizza Dough is made with 4 ingredients and packs 5 grams of protein per slice. No yeast, no waiting and no resting the dough!
5 from 2 votes
Servings 8 slices
Calories 102
Diet Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1 1/2 cups all-purpose flour or gluten-free flour divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup Greek yogurt any fat %


  • Preheat oven to 425 degrees F. In a large bowl, add 1 1/4 cups flour, baking powder and salt; whisk well.
  • Add Greek yogurt and stir with spatula to combine, then proceed to mix with your hands until a ball of dough forms. Knead it about 20 times.
  • Transfer dough on a counter sprinkled with 1/4 cup flour and knead until all flour is absorbed. Dough should be not sticky. Roll it out into a pizza crust of desired thickness and transfer on a lightly floured baking sheet or pizza stone. Top with marinara sauce, your favorite toppings and cheese.
  • Bake pizza for 15 minutes or until cheese is bubbly. Remove from the oven, cut into 8 slices and enjoy.



  • Store: Refrigerate pizza leftovers in an airtight container for 3-4 days. Reheat in a microwave. You can also make ahead the dough and refrigerate it in a resealable bag for up to 3 days. Warm up on a counter for 30 minutes and bake as per recipe.
  • Freeze: Freeze dough in a resealable Ziploc bag for 3 months. Thaw in the fridge overnight, bring to room temperature and bake.
  • Gluten free: I tried dough with this Bob’s Red Mill gluten free baking flour. Shape pizza crust more by hand after rolling out as dough isn’t stretchy.


Serving: 1slice | Calories: 102kcal | Carbohydrates: 19g | Protein: 5g | Fat: 0.3g | Saturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 234mg | Fiber: 1g | Sugar: 1g
Course: Dinner
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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