This post is sponsored by Stonyfield.
Greek Yogurt Pizza Dough
We are always looking for easy pizza recipes for kids, and this dough recipe is officially our new favorite. It’s made with a base of Greek yogurt for moisture and protein and comes together so darn fast. You don’t have to wait for it to rise since there’s no yeast, which means you can make the meal in just about 20 minutes. And it bakes up super tender, with slightly crisp edges. It works great for personal pizzas, a big pizza to share, and pizza rolls. Similarly to my Yogurt Flatbread, I also love this as a seriously easy way to offer a protein- and calcium-rich meal to the whole family. I love using Stonyfield plain Greek yogurt here since it’s mild in flavor and has the perfect consistency. Plus, Stonyfield yogurt is made with high-quality organic ingredients, without the use of toxic, persistent pesticides. We started using it when our kids were babies and it’s still a regular on our grocery list each week. (You may also like Broccoli and Cheese Pinwheels, Pizza Pinwheels, Pizza Rolls, and Whole-Wheat Pizza Dough.)
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this Greek yogurt pizza dough recipe. Sign up for our email updates to get tips and ideas sent to your inbox.
Self-rising flour: Using self-rising flour means you can shortcut the need for any other leavening, so it’s a great option here. Or, you can use all-purpose flour and baking powder for the same results. Plain Greek yogurt: I prefer to use plain whole-milk Greek yogurt from Stonyfield. It has a wonderful flavor that’s not too tangy, and it provides just the right amount of moisture in the dough so it bakes up amazingly tender. Olive oil: We put a little olive oil into the dough to help it stretch easily and have additional flavor. Pizza sauce, shredded mozzarella cheese, and assorted desired pizza toppings.
Step-by-Step Instructions
Below is an overview of the Greek yogurt pizza recipe so you know what to expect. Scroll down to the end of the post for the full information, including amounts and timing.
Pizza Roll Dough
You can double this dough recipe and use it to make my Pizza Rolls recipe, which are a fun way to serve up pizza, too. This dough usually bakes a little faster than standard pizza dough in this recipe, so check it starting around 14-16 minutes.
How to Store
Store any fully cooked leftovers in an airtight container in the refrigerator for up to 5 days. Warm briefly on a heat-safe plate in the microwave or in a toaster oven. You can also freeze leftover cooked pizza. Let cool first, then transfer to a freezer bag and remove as much of the air as possible. Seal and freeze for up to 6 months. To make the dough ahead, follow the recipe, then once the dough is made, transfer to a plastic storage bag. Remove as much air as possible and seal. Store in the fridge for up to 24 hours. Let sit at room temperature for about 30 minutes before rolling out. Proceed with the recipe.
Best Tips for Success
Greek yogurt works best in this recipe. Sub in whole wheat flour and add 1-2 tablespoons water as needed to bring the dough together. Trade in pesto—Spinach Pesto or Kale Pesto works well here—for the pizza sauce. Use the recipe to make personal pizzas, a big pizza to share, or my Pizza Rolls recipe. Sprinkle pizzas with dried oregano, garlic powder, or pizza seasoning before baking. I haven’t had issues with this dough sticking when rolling it, but if you do, use a lightly floured surface. Use whichever pizza toppings your family enjoys such as pepperoni, sliced olives, minced onion, diced cooked chicken, thinly sliced or diced bell peppers, cooked crumbled sausage, or herbs including fresh basil to finish. Serve with simple sides such as Vanilla Milk, Strawberry Juice, or a salad with Caesar dressing.
I’d love to hear your feedback on this post, so please comment and rate the recipe below to share!
Favorite Pizza Rolls Recipe
Favorite Pizza Bites
Whole Wheat Pizza Dough (No Knead)
Fluffy Greek Yogurt Pancakes
Thank you to Stonyfield for sponsoring this post. This post was first published March 2023.
