Greek Yogurt Pizza Dough Recipe

I am always searching for ways to get a satisfying, hearty meal on the table fast on busy weeknights. This 30-minute greek yogurt pizza dough recipe is my new favorite healthy dinner solution. It creates a tender, high-protein crust without yeast or waiting. We’re pairing this speedy crust with a vibrant, flavorful roasted red pepper and smoked paprika sauce. It’s a game-changer for families who want homemade food in a flash, and honestly, it tastes better than takeout.

Ingredients

• Self-Rising Flour (240 g / 2 cups): This ingredient is crucial for leavening without yeast, providing lift and structure to the dough in combination with the yogurt. If you don’t have self-rising flour, substitute with all-purpose flour and add 3 teaspoons of baking powder and 1/2 teaspoon of salt. Keep extra flour on hand for dusting your work surface during kneading.
• Plain Full-Fat Greek Yogurt (240 g / 1 cup): Full-fat yogurt provides the best flavor and texture, resulting in a richer, softer crust compared to non-fat varieties. The acidity of the yogurt reacts with the leavening agent in the self-rising flour, creating a quick rise. Use plain yogurt (not flavored or sweetened) to maintain the savory profile of the pizza base; this high-protein greek yogurt pizza dough recipe relies on the thick texture of the full-fat variety.
• Olive Oil (30 ml / 2 tablespoons total): Used for both roasting the vegetables (15 ml) and drizzling over the finished pizza dough (15 ml) before adding the toppings. A good quality extra virgin olive oil enhances the flavor of both the sauce and the crust. You may want extra oil for drizzling after baking for added richness.
• Red Bell Peppers (3 large): These form the base of the vibrant sauce and provide sweetness and nutrients. Roasting them until charred enhances their natural sweetness and creates a deep, smoky flavor profile. Choose bright red, firm peppers for the best results.
• Garlic Cloves (2 cloves): Roasting whole cloves alongside the peppers sweetens the garlic and removes the sharp, raw flavor. This mellows the garlic for a smooth, palatable sauce base. Ensure the cloves are peeled before roasting.
• Smoked Paprika (5 ml / 1 teaspoon) and Maple Syrup (2.5 ml / 1/2 teaspoon): Smoked paprika adds a deep, savory layer to complement the red pepper base. A small amount of maple syrup balances the acidity of the peppers and enhances the sweetness. Be careful not to use too much maple syrup, as it can make the sauce overly sweet.
• Water or Vegetable Broth (30 ml / 2 tablespoons): Used to thin the roasted red pepper sauce to a spreadable consistency. Add more liquid as needed, 1 tablespoon at a time, to achieve your desired thickness. Vegetable broth will add slightly more depth of flavor than water.
• Low-Moisture Part-Skim Mozzarella Cheese (150 g / 1 1/2 cups): Shredded mozzarella melts evenly without releasing too much water, preventing a soggy crust. Grate the cheese fresh from a block for the best flavor and melt. Ensure the cheese is made with microbial rennet for a truly vegetarian option, if necessary.
• Fine Sea Salt (5 ml / 1 teaspoon): Used in the dough itself to enhance the flavor of the crust. Adjust according to taste, especially when seasoning the final red pepper sauce. Fine sea salt dissolves quickly in the dough.
• Fresh Basil Leaves: Used as a final garnish to add brightness and a contrasting green color to the red pizza base. Add the fresh leaves after baking to preserve their vibrant color and fresh flavor. Roughly tear the leaves before garnishing for a rustic look.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prepare the Roasted Pepper Sauce Base: Preheat your oven to 200°C (400°F). Arrange the red bell peppers (whole) and peeled garlic cloves on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the peppers are softened, slightly charred, and wrinkled.
2. Steam and Peel the Peppers: Once roasted, transfer the hot peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10-15 minutes; this makes the skin incredibly easy to peel off. Peel the skin from the peppers, remove the seeds and stems, and set aside.
3. Blend the Sauce: In a food processor, combine the peeled roasted peppers, roasted garlic, smoked paprika, maple syrup, and 15 ml of olive oil. Blend until the mixture is very smooth and consistent. Add the water or vegetable broth, blending again until the sauce reaches a thick, spreadable consistency, then season with salt to taste.
4. Mix the Dough: In a large mixing bowl, combine the self-rising flour, Greek yogurt, and 5 ml of salt. Mix with a wooden spoon or your hands until a shaggy dough forms and most of the flour is incorporated. The dough will be slightly sticky at first, which is normal for this greek yogurt pizza dough recipe.
5. Knead and Shape the Dough: Turn the dough out onto a lightly floured surface. Knead for 3-5 minutes until the dough becomes smooth and elastic; avoid overworking it. If the dough is still too sticky to handle, add more flour, 1 tablespoon at a time, until it reaches a manageable consistency.
6. Assemble the Pizza: Roll out the dough into a 25-30 cm (10-12 inch) circle or rectangle, about 0.6 cm (1/4 inch) thick. Carefully transfer the rolled dough to a pizza stone or a baking sheet lined with parchment paper. Drizzle 15 ml of olive oil over the dough, spreading it evenly to the edges.
7. Add Toppings and Bake: Spread the roasted red pepper base evenly over the greek yogurt pizza dough, leaving a small border for the crust. Sprinkle generously with shredded mozzarella cheese over the sauce. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly with slight charring around the edges.
8. Garnish and Serve: Carefully remove the hot pizza from the oven. Let it rest for 2-3 minutes before slicing into wedges. Garnish with fresh basil leaves for a vibrant final touch on this greek yogurt pizza dough recipe.

Tips for Working with Greek Yogurt Dough

The success of this greek yogurt pizza dough recipe relies on two key components: self-rising flour and Greek yogurt. Self-rising flour already contains the necessary leavening agents and salt. When combined with the acidity of the yogurt, it creates a quick rise without any yeast or proofing time. If you use regular all-purpose flour instead, you must add 3 teaspoons of baking powder and 1/2 teaspoon of salt per 2 cups of flour for the best results. Do not substitute standard yogurt for Greek yogurt; the thickness of Greek yogurt provides the correct moisture balance and texture for a soft crust.

• Kneading Technique: Knead the dough just enough to bring everything together and create a smooth surface. Over-kneading will make the crust tough; aim for 3-5 minutes of light kneading on a floured surface. The finished dough should feel soft and elastic, but not overly sticky.
• Handling Sticky Dough: The dough will be sticky right after mixing; resist the urge to add too much flour at once. Add flour gradually, a tablespoon at a time, while kneading, until the dough no longer sticks to your hands. A slightly sticky dough in the beginning results in a more tender crust.

Meal Prep and Storage Notes

This recipe is perfect for easy dinner ideas and meal prep on busy weeknights. The raw dough can be prepared ahead of time and stored for up to two days. Wrap it tightly in plastic wrap and keep it in the refrigerator. Before rolling it out, allow the dough to sit at room temperature for about 30 minutes to make it easier to handle.

The roasted red pepper sauce is also a great candidate for make-ahead convenience. Store the sauce in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze the sauce in an ice cube tray; these small portions can be added directly to the pizza base for quick assembly.

Topping Variations and Serving Suggestions

This vibrant red pepper base offers a savory and slightly sweet foundation for many family-friendly toppings. Add high-protein toppings like grilled chicken, or keep it vegetarian with sautéed mushrooms, caramelized onions, or artichoke hearts. I like to sprinkle a bit of feta or goat cheese on after baking for a salty finish that cuts through the richness. For easy dinner ideas, divide the greek yogurt pizza dough into four equal parts to make individual mini pizzas. This lets everyone customize their own high-protein snack or meal, and reduces baking time to just 10-12 minutes.

FAQs

Can I make this a high-protein pizza?

Yes, Greek yogurt pizza dough is inherently higher in protein than traditional dough. Use a high-protein flour blend for an extra boost, and add protein-rich toppings like chicken or beans. The greek yogurt provides a substantial protein base for this easy dinner idea.

Why is self-rising flour used here?

Self-rising flour contains baking powder, which allows the dough to rise quickly when combined with the acidity of the Greek yogurt. This eliminates the need for yeast and lengthy proofing times, making it a fast weeknight option for a healthy, hearty meal.

Can I use non-fat Greek yogurt?

Yes, you can, but full-fat yogurt is recommended for the best flavor and texture. Non-fat yogurt may result in a slightly tougher crust because of the lower fat content. If you must use non-fat Greek yogurt, consider adding 1 tablespoon of olive oil to the dough to compensate for the lost fat.

Is this suitable for a gluten-free diet?

No, traditional self-rising flour contains gluten. You must use a gluten-free self-rising flour blend for a gluten-free version. The texture will be slightly different, but the process for making this greek yogurt pizza dough recipe remains the same, providing a low-carb alternative.

How do I fix dough that is too sticky?

If the dough sticks to your hands, add a small amount of flour (1 tablespoon at a time) during kneading until it becomes smooth. I find that if I chill the greek yogurt pizza dough in the fridge for about 15 minutes before rolling it out, the edges bake up neater and crispier and it’s less sticky to start. Ensure your work surface is well-floured before rolling.

What are the health benefits of this greek yogurt pizza dough recipe?

This recipe offers several advantages over traditional yeast dough. The Greek yogurt provides significant protein and probiotics, making this a healthy alternative for a high-protein snack or family dinner. It also simplifies the process greatly, reducing prep time for busy households.

Conclusion

This greek yogurt pizza dough recipe offers a quick, healthy, and high-protein alternative to traditional pizza night. The combination of the easy two-ingredient crust and the vibrant roasted red pepper base makes for a hearty meal ready in minutes. Pin this recipe for quick weeknight inspiration and family-friendly dinners!

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