Low Calorie Greek Yogurt Pizza Dough is a light and simple twist on traditional pizza crust that uses just a few ingredients, including creamy Greek yogurt and flour. It’s soft, slightly chewy, and comes together quickly without the need for yeast or long rising times.
I love this dough because it’s so easy to make when I’m craving pizza but don’t want to spend a lot of time or calories on the crust. It’s almost like a cross between flatbread and traditional pizza dough, and Greek yogurt adds a nice tang and protein boost that makes it feel a bit healthier.
My favorite way to enjoy this dough is baked thin and crispy, topped with fresh tomatoes, basil, and a little mozzarella. It’s perfect for sharing on a cozy night or making smaller personal pizzas. Plus, leftovers (if there are any!) reheat really well for a quick snack the next day.
Key Ingredients & Substitutions
Greek Yogurt: Using plain non-fat Greek yogurt is great for a tangy flavor and protein boost. If you want a richer dough, try full-fat yogurt, but it may add calories. Dairy-free yogurt can work for a vegan option but may change texture.
Flour: All-purpose flour is standard here, giving the dough structure. You can use whole wheat flour for a nuttier flavor and more fiber, but the dough might be a bit denser. Add a little more water if it feels dry.
Baking Powder: This helps the dough rise without yeast. If you don’t have baking powder, use baking soda plus a pinch of lemon juice or vinegar to get a similar effect.
Toppings: I love low-fat mozzarella to keep the calorie count down. Feel free to swap pepperoni for turkey or plant-based alternatives for a lighter or vegetarian pizza.
How Do You Get the Dough Just the Right Texture Without Yeast?
This dough is quick and easy because it skips yeast, but getting the texture right can feel tricky. Here’s how I do it:
- Mix the wet and dry ingredients until just combined; overworking can make dough tough.
- Knead gently on a floured surface for about 5 minutes, adding a bit of flour only if sticky. The dough should be soft and pliable but not sticky.
- Roll the dough to your preferred thickness—thinner will be crispier, thicker will be chewier.
- Preheat your oven and pizza stone or baking sheet hot so the base crisps up quickly, preventing sogginess.
- Bake until golden and bubbling; watch closely so it doesn’t burn since thinner dough cooks fast.
Patience with kneading and baking temps will reward you with a delicious, light crust every time.
Equipment You’ll Need
- Mixing bowl – big enough to combine yogurt and flour comfortably without mess.
- Spoon or spatula – perfect for folding ingredients together without overmixing.
- Rolling pin – helps you roll the dough evenly for a consistent crust thickness.
- Baking sheet or pizza stone – baking stone crisps the crust nicely; a sheet works well too.
- Parchment paper – prevents sticking and makes transferring the dough easier.
Flavor Variations & Add-Ins
- Swap pepperoni for sliced grilled chicken for a leaner protein option that stays juicy.
- Add chopped spinach or arugula before baking for a fresh, slightly bitter bite that adds nutrients.
- Try feta cheese instead of mozzarella for a tangy Greek touch that pairs well with the yogurt dough.
- Mix in garlic powder or Italian seasoning into the dough for extra flavor right in the crust.
How to Make Low Calorie Greek Yogurt Pizza Dough
Ingredients You’ll Need:
For the Dough:
- 1 cup plain non-fat Greek yogurt
- 1 ½ cups all-purpose flour, plus extra for kneading
- 1 tsp baking powder
- ½ tsp salt
For the Toppings (Optional):
- Low-fat mozzarella cheese
- Tomato sauce
- Sliced pepperoni
- Fresh basil
- Sliced tomatoes
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the dough and 10-12 minutes to bake. In total, you’ll spend around 20-25 minutes from start to finish, making it a quick and tasty option.
Step-by-Step Instructions:
1. Preparing the Oven and Dough:
Preheat your oven to 450°F (230°C). If you have a pizza stone, place it inside to heat up. In a medium bowl, mix together the Greek yogurt, baking powder, and salt. Slowly add the flour, stirring until dough starts to form.
2. Kneading and Rolling the Dough:
Put the dough on a floured surface and knead gently for about 5 minutes until smooth and elastic. Add a bit more flour if it feels sticky. Roll the dough into a 10-12 inch circle, depending on how thick or thin you like your crust.
3. Topping and Baking:
Transfer the rolled dough to a baking sheet lined with parchment paper or onto the hot pizza stone. Spread a thin layer of tomato sauce on top, then add your favorite toppings like mozzarella, pepperoni, and sliced tomatoes. Bake for 10-12 minutes or until the crust is golden and the cheese is melted and bubbly.
4. Finishing Touches:
Remove the pizza from the oven and sprinkle fresh basil over the top. Let it cool for a few minutes, then slice and enjoy your delicious, low-calorie Greek yogurt pizza!
Can I Use Frozen Greek Yogurt for This Dough?
It’s best to use fresh, thawed Greek yogurt to get the right texture. If your yogurt is frozen, thaw it in the fridge overnight and stir well before using to ensure it’s smooth.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes! Whole wheat flour adds more fiber and a nuttier flavor, but the dough may be a bit denser. You might need to add a touch more yogurt or water to keep it from drying out.
How Should I Store Leftover Dough?
Wrap the dough tightly in plastic wrap and keep it in the fridge for up to 2 days. When ready to use, let it come to room temperature for about 15 minutes before rolling out.
Can I Make This Dough Ahead of Time?
Absolutely! You can prepare the dough a day in advance and refrigerate. Just bring it to room temperature before rolling it out and baking.
