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Greek Yogurt Pizza Dough

A few years ago, I met Biz of My Bizzy Kitchen in our hometown of Oak Park, Illinois. We ate burgers and talked for hours. It was perfect. Biz is a total HOOT and her blog is wildly successful. She doesn’t know it yet, but I want her to be a guest on our podcast someday soon. Biz, what do you say? 🙂

Biz is also a type 1 diabetic and Weight Watcher and so she’s always putting our recipes that are total stunners and healthy, too. And as a lover of pizza, I shouldn’t be surprised she came out with a pizza crust sensation that is buzzy about all over the internet. AND it uses Greek yogurt! So fun.

Just like Biz, Mark and the girls LOVE pizza – and me, too. Everyone loves pizza! I picked up Shea from afterschool care the day of her Easter party at school and I was told that she probably wouldn’t be hungry for dinner – she had had 2 slices of leftover pizza from the party at lunch for snack that afternoon. GEE, PEOPLE. Who’s in charge here? Of course she wants pizza for snack. #annoyed

It’s comfort, it’s simple, and it’s delicious…versatile, too. Not a SNACK, but a meal to be served alongside a vegetable, people. This particular night, I served our salad with a homemade Caesar salad. Piper proceeded to eat THREE BOWLS of salad before even touching her pizza.

Shea? Shea is basically her father – sleeps a lot and lives for pizza. Pepperoni pizza. We were sure to sneak on some bell pepper slices because it makes us feel like we’re doing our job.

This dough was quick and easy to come together and just take my advice – double the recipe. Pizza dough is not difficult to make, but when you get your hands dirty kneading dough, might as well plan ahead. You’ll love this dough, friends!

Greek Yogurt Pizza Dough
Prep time: 
Cook time: 
Total time: 
Serves: 4 individual pizza crusts
  • 2 cups self-rising flour
  • 1 tsp yeast
  • ½ tsp salt
  • ½ cup low-fat plain Greek yogurt
  • ½ to ¾ cup water
  1. Heat oven to 425 degrees F.
  2. In a bowl, whisk together the flour, yeast, and salt together. Stir in the yogurt and mix until it starts to combine. Add ½ cup water and mix until combined (using your hands to knead is easiest). Use up to ¾ cup of water until combined. If dough is too sticky, add a few tablespoons of additional flour to knead until smooth, about 2 minutes.
  3. All to rise for 30 minutes, if an option (can proceed without allowing to rise).
  4. Divided dough into 4 equal portions and roll into a ball before flattening and rolling into an individual-sized pizza crust on a lightly floured surface.
  5. Transfer crust to a pizza stone or baking sheet with parchment. Top with desired ingredients and bake for 12-14 minutes (reduce to 9-10 minutes if using a pizza stone).
Recipe from My Bizzy Kitchen

I recommend doubling the recipe and storing leftovers in the fridge for up to 7 days.
Nutrition Information
Serving size: ¼ recipe (1 pizza crust) Calories: 221 Fat: 0.8 Carbohydrates: 45.3 Sugar: 1.2 Sodium: 953 Fiber: 1.0 Protein: 8.8 Cholesterol: 2
Be well,

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