Description
This easy no yeast pizza dough recipe combines just two simple ingredients—nonfat Greek yogurt and self-rising flour—to create a quick, soft, and delicious pizza crust. Perfect for anyone short on time or without yeast on hand, this dough can be shaped into one large or two personal-sized pizzas and baked to golden perfection in under 30 minutes. Customize with your favorite sauces and toppings for a homemade pizza experience that’s both convenient and satisfying.
Ingredients
Pizza Dough
- 1 cup nonfat Greek yogurt
- 1 cup self-rising flour (see notes for substitutions)
Toppings (optional)
- About ⅓ cup tomato sauce
- Desired amount of shredded cheese
- Your choice of additional pizza toppings (pepperoni, vegetables, herbs, etc.)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (about 200 degrees C) to ensure it’s ready for baking the pizza once the dough is prepared and topped.
- Mix Ingredients: In a large mixing bowl, stir together 1 cup of nonfat Greek yogurt with 1 cup of self-rising flour until the mixture is mostly uniform and homogeneous, forming the base dough.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead it gently by hand until it just comes together, about 2 to 4 minutes. Avoid overworking the dough to keep it tender.
- Shape Dough: Either form the dough into one ball for a single 10-inch pizza crust or divide the dough into two smaller balls for individual 5-inch crusts. Using a rolling pin, roll the dough out to the desired size and thickness.
- Prepare Pizza Base: Transfer the rolled-out dough onto one or two pizza pans lined with parchment paper to prevent sticking and for easy cleanup.
- Add Toppings: Spread approximately ⅓ cup of your favorite tomato sauce evenly over the dough, then sprinkle with your preferred amount of cheese and any additional toppings you desire.
- Bake the Pizza: Bake in the preheated oven for 20 to 25 minutes, or until the crust edges are browned and the cheese is fully melted and bubbly.
Notes
- For a fluffier, chewier dough, substitute full-fat plain Greek yogurt instead of nonfat.
- You can also use 2% or reduced-fat Greek yogurt for a crunchier texture, or sour cream as an alternative.
- Do not use regular yogurt that is not Greek style, as thinner yogurts make the dough wet and sticky.
- For a dairy-free option, use a soy-based or dairy-free yogurt.
- If self-rising flour is unavailable, use all-purpose or whole wheat flour and add 1 ½ teaspoons baking powder and ¼ teaspoon salt to the flour before mixing.
- To make this recipe gluten-free, use a gluten-free self-rising flour or a gluten-free flour blend with appropriate leavening.
- Adding a pinch of garlic powder or dried herbs to the dough improves flavor.
- For a crunchier crust, pre-bake the dough for 5-10 minutes before adding sauce and toppings and then bake again.
- Leftover dough can be refrigerated for up to 2 days wrapped in plastic wrap or frozen after rolling it out; thaw before use.
- This dough can also be used for yeast-free breads or rolls; brush baked items with melted butter, garlic, and herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
