Greek Yogurt Pizza Dough
Greek Yogurt Pizza Dough made with 4 ingredients like Greek yogurt and all-purpose flour and packs 7 grams of protein. No yeast, no waiting and no resting the dough!
Servings: 8 slices
Calories: 126kcal
Ingredients
- 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 %
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Serving: 1slice | Calories: 126kcal | Carbohydrates: 22g | Protein: 7g | Fat: 1g | Saturated Fat: 0.03g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 234mg | Fiber: 1g | Sugar: 1g