5-Ingredient Greek Yogurt Pizza Dough (High-Protein)

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Pizza night does not have to mean delivery — and it does not have to mean planning dough the day before, either. This 5-ingredient Greek yogurt pizza dough skips the yeast entirely and still delivers a tender, golden crust with a serious protein boost.

The yogurt does double duty: its acidity activates the baking powder for lift, and its protein gives the crust structure and chew that no-yeast doughs often lack. A short rest relaxes the dough so it rolls out without springing back, and a hot oven does the rest.

From mixing bowl to bubbling, sliceable pizza in about 30 minutes. Top it like a classic margherita or load it up — the crust holds its own either way.

Why You'll Love This Recipe

• No yeast, no rise time — mix, rest 15 minutes, and bake
• High in protein — Greek yogurt gives each pizza roughly 25 grams of protein (estimated)
• Only 5 ingredients — flour, yogurt, baking powder, salt, olive oil
• Crispy edges, tender middle — a genuinely good crust, not a compromise
• Faster than delivery — 30 minutes from start to first slice

Ingredients

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For the dough:

• 1 1/2 cups (190 g) all-purpose flour, plus more for dusting
• 1 cup (245 g) plain Greek yogurt (2% or full-fat)
• 2 teaspoons baking powder
• 3/4 teaspoon fine sea salt
• 2 tablespoons (30 ml) extra-virgin olive oil, plus more for brushing

Suggested toppings:

• 1/2 cup pizza or marinara sauce
• 8 oz (225 g) fresh mozzarella, torn or sliced
• Fresh basil leaves
• Your favorite toppings: pepperoni, mushrooms, peppers, red onion

Instructions

1. Heat the oven to 450°F (230°C). If you have a pizza stone or steel, place it on the middle rack to preheat.
2. In a large bowl, whisk the flour, baking powder, and salt. Add the yogurt and olive oil and stir with a sturdy spoon until a shaggy dough forms.

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3. Turn onto a lightly floured surface and knead for 2–3 minutes until smooth and slightly tacky. If it sticks to your hands, dust with flour a tablespoon at a time.
4. Cover the dough ball with a clean towel and rest for 15 minutes at room temperature. This relaxes the gluten and makes rolling much easier.
5. On a floured surface or parchment sheet, roll the dough into a 12-inch round, about 1/4 inch thick. Transfer to a baking sheet or floured pizza peel.

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6. Brush the edge with a little olive oil. Spread the sauce over the dough, leaving a 1/2-inch border, and add mozzarella and toppings.

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7. Bake for 12–15 minutes, until the crust is golden and the cheese is melted and bubbly with browned spots.
8. Rest 3 minutes, then slice and serve hot.

Tips for Success

• Use thick Greek yogurt. Watery or non-strained yogurt makes sticky dough that is hard to roll. If your dough is too wet, add flour one tablespoon at a time.
• Do not skip the rest. Fifteen minutes lets the gluten relax so the dough rolls thin without shrinking back — the difference is dramatic.
• Roll it thin. This dough puffs slightly as it bakes. A 1/4-inch thickness gives you the best crispy-chewy balance.
• Get the oven ripping hot. 450°F (230°C) minimum. A preheated stone or steel gives the crispiest bottom crust.
• Less sauce is more. A thin layer of sauce keeps the center from going soggy. You can always serve extra warmed sauce on the side.

Variations

• Whole wheat: swap half the all-purpose flour for white whole wheat flour for extra fiber and a nuttier flavor.
• Garlic-herb crust: knead 1 teaspoon garlic powder and 1 teaspoon dried oregano into the dough.
• Personal pizzas: divide the dough into 4 and roll into 6-inch rounds — great for letting everyone top their own.
• Flatbread style: roll extra thin, brush with olive oil and za'atar, and bake 8–10 minutes for a crisp flatbread.
• Stuffed crust: wrap the edge of the dough around sticks of string cheese before adding toppings.

Storage

The baked pizza keeps in the refrigerator for up to 3 days — reheat slices in a 400°F (200°C) oven or air fryer for 5–7 minutes to re-crisp. Unbaked dough can be wrapped tightly and refrigerated for up to 2 days, or frozen for up to 2 months; thaw in the fridge overnight and bring to room temperature 30 minutes before rolling.

FAQ

Can I use self-rising flour? Yes. Use 1 1/2 cups self-rising flour and omit the baking powder and salt.

Why is my dough sticky? Yogurt thickness varies by brand. Add flour a spoonful at a time until the dough is tacky but manageable. Wet hands also help when kneading.

Can I make this gluten-free? A 1:1 gluten-free flour blend works, though the crust will be more delicate and less chewy. Roll it on parchment and bake it on the parchment to avoid tearing.

Can I grill this dough? Yes — roll it out, brush both sides with oil, and grill over medium-high heat for 2–3 minutes per side before adding toppings and finishing under a covered grill or broiler.

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Recipe Card

• Prep time: 15 minutes (plus 15-minute rest)
• Cook time: 15 minutes
• Total time: 45 minutes
• Servings: 4
• Estimated calories per serving: ~390 per slice (dough + margherita toppings)

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Emma Carter

Hi, I’m Emma! I’m the cook and recipe developer behind Sizzle & Sage. From my sunny home kitchen, I share easy, flavor-packed recipes for real life — quick breakfasts, cozy weeknight dinners, and simple bakes anyone can make. Pull up a chair and stay a while!