2-Ingredient Greek Yogurt Pizza Dough (No Yeast!)

It is 6pm on a Tuesday. You are tired. Dinner needs to happen fast. You want pizza but cannot wait for dough to rise. This Greek Yogurt Pizza Dough is your new best friend.

Forget the yeast and the long wait. This recipe is a total game changer. It is fast, high-protein, and ready in 25 minutes. Your family will think you spent hours in the kitchen.

Why This Recipe Is a Winner

This is the ultimate hack for a busy weeknight dinner. It uses only two main ingredients. You do not need any fancy equipment. It is perfect for a quick summer meal when you want to minimize kitchen time.

The yogurt adds a subtle tang. It also packs a massive protein punch. This dough is sturdy enough for all your favorite toppings. You get a crispy exterior with a chewy middle every single time.

Simple Method

Making this dough is incredibly easy. You just stir, knead, and roll. There is no stress about water temperature or yeast blooming. Even a total beginner can master this recipe on the first try.

Ingredients You’ll Need

This recipe relies on simple pantry staples that you likely have right now. Fresh, thick yogurt is the key to success here.

• 1.5 cups self-rising flour
• 1 cup non-fat Greek yogurt
• 0.25 cup extra flour for dusting

Step-by-Step

1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
2. In a large mixing bowl, combine the self-rising flour and Greek yogurt.
3. Stir with a spatula until a shaggy dough begins to form.
4. Transfer the dough to a clean, floured surface.
5. Knead the dough by hand for approximately 5 to 8 minutes until it is smooth and no longer sticky.
6. Roll the dough out into a 12-inch circle or your desired shape.
7. Add desired toppings and bake for 10 to 15 minutes until the crust is golden brown.

Best Ways to Enjoy It

Serve this hot with melty mozzarella and fresh basil. It is a kid-approved masterpiece for any night of the week. Pair it with a fresh green salad to keep things light. This dough also makes incredible garlic breadsticks for a crowd.

Keep It Fresh

Wrap any leftover baked crust in foil. Store it in the fridge for up to three days. You can also freeze the raw dough for later use. Just wrap it tightly in plastic wrap and a freezer bag. Thaw it in the fridge before rolling it out.

Recipe Tips

• Use thick Greek yogurt for the best dough consistency.
• Drain any liquid off your yogurt before measuring.
• Do not skip the 5-minute kneading process.
• Kneading develops the structure for a chewy pizza crust.
• Dust your hands with flour to prevent sticking.
• Roll the dough thin for a crispier finish.
• Use a pizza stone if you have one for extra crunch.

Ways to Switch It Up

• Add one teaspoon of garlic powder to the flour.
• Mix in dried oregano for an Italian herb crust.
• Use whole wheat self-rising flour for extra fiber.
• Make mini individual pizzas for a fun family activity.

FAQs

Can I use regular all-purpose flour?

You must add baking powder and salt to all-purpose flour first. Use 1.5 teaspoons of baking powder and 1/2 teaspoon of salt. This creates your own homemade self-rising flour blend.

Does the yogurt make it taste sour?

It has a very slight tang similar to sourdough. Once you add sauce and cheese, you barely notice it. It just tastes like high-quality restaurant dough.

Stop stressing about dinner and start rolling. You deserve a pizza night that is actually easy.

— Jasmine