Low Calorie Greek Yogurt Pizza Dough is a simple and tasty way to enjoy homemade pizza without feeling weighed down. This dough uses just Greek yogurt and flour, making it soft, chewy, and a little tangy from the yogurt. It’s a nice change if you want a lighter option that still feels like real pizza.
I love this dough because it’s super quick to mix up—no need to wait for it to rise like traditional pizza dough. I usually make it when I want a fast dinner that everyone can customize with their favorite toppings. Plus, it’s a fun way to sneak in some extra protein from the yogurt without losing any flavor or texture in the crust.
When I make this pizza dough, I like to roll it out thin and bake it until it’s just golden and slightly crispy on the edges. It’s perfect for a casual weeknight meal or even a fun get-together where everyone builds their own. Give it a try next time you want pizza that feels a little lighter but still hits the spot!
Key Ingredients & Substitutions
Greek Yogurt: Non-fat plain Greek yogurt is the star here. It adds moisture and protein while keeping calories low. If you prefer dairy-free, try a thick plant-based yogurt but expect a slight texture change.
Flour: All-purpose flour is easiest to work with. For a healthier twist, you can swap some flour with whole wheat or oat flour. Just add a bit more flour while kneading as whole grains absorb more moisture.
Baking Powder: This is optional but helps make the dough a bit lighter and puffier. If you skip it, your crust will be denser but still delicious.
Salt: Just a pinch to boost flavor in the dough. Feel free to add herbs or garlic powder here for extra taste.
How Do You Get a Soft Yet Crispy Pizza Crust with Greek Yogurt Dough?
The key to this dough’s texture is how you handle kneading and baking:
- Knead the dough until it’s smooth and elastic, adding flour sparingly. Too much flour makes it tough.
- Roll the dough thin for a crispier finish; thicker dough stays softer but needs a longer bake.
- Preheat your oven and pizza stone or baking tray well—this high heat helps create that lightly crisp crust.
- Bake directly on the hot surface so the bottom cooks quickly, avoiding sogginess.
- Use parchment paper for easy transfer and cleanup.
From my experience, the dough tastes great when baked right away—no rising time needed—making it a quick option for fresh pizza anytime!
Equipment You’ll Need
- Mixing bowl – big enough to mix and knead the dough comfortably.
- Measuring cups and spoons – to get the yogurt, flour, and salt just right.
- Rolling pin – helps you roll the dough evenly for a thin, crispy crust.
- Baking sheet or pizza stone – preheating these gives your crust a nice crisp bottom.
- Parchment paper – makes transferring the rolled dough easy and keeps things tidy.
Flavor Variations & Add-Ins
- Add garlic powder or dried Italian herbs to the dough for extra flavor right in the crust.
- Swap part of the all-purpose flour with whole wheat flour for a nuttier taste and more fiber.
- Top with fresh spinach and feta cheese for a Greek-style pizza twist.
- Use turkey pepperoni or grilled chicken as lean protein toppings to keep it low calorie.
Low Calorie Greek Yogurt Pizza Dough
Ingredients You’ll Need:
For The Dough:
- 1 cup non-fat plain Greek yogurt
- 1 to 1 1/4 cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon baking powder (optional, to help rise)
- 1/4 teaspoon salt
How Much Time Will You Need?
This pizza dough takes about 10 minutes to prepare and knead, plus 12-15 minutes to bake. There’s no rising time needed, so you can have fresh pizza ready in under 30 minutes!
Step-by-Step Instructions:
1. Mix the Dough:
Start by combining the non-fat plain Greek yogurt and salt in a large mixing bowl. Gradually add 1 cup of the flour and the baking powder if you’re using it, stirring continuously until the dough starts to come together and looks rough.
2. Knead the Dough:
Turn the dough out onto a floured surface. Knead it gently for about 5 minutes, adding a little more flour if it’s sticky. The dough should be soft and elastic but not sticky.
3. Roll and Prepare for Baking:
Roll the dough into a circle around 1/4 inch thick, adjusting the size to fit your baking tray or pizza stone. If you have a pizza stone, preheat your oven to 425°F (220°C) with the stone inside for the best crispy crust.
4. Add Toppings and Bake:
Place the rolled dough on parchment paper or a floured pizza peel, then add your favorite low-calorie toppings—such as tomato sauce, fresh tomatoes, lean or turkey pepperoni, and part-skim mozzarella cheese.
Bake directly on the hot stone or baking sheet for 12-15 minutes, until the crust is golden and the cheese melts with slight browning.
5. Serve and Enjoy:
Once out of the oven, sprinkle with dried oregano or fresh herbs if you like. Slice your pizza and enjoy a healthier, delicious homemade meal!
Can I Use Frozen Greek Yogurt for the Dough?
It’s best to use fresh, thawed yogurt for this recipe. If your Greek yogurt is frozen, thaw it fully in the fridge overnight and stir well before using to maintain the right texture.
Can I Substitute All-Purpose Flour with Whole Wheat?
Yes! You can replace all or part of the flour with whole wheat flour for added fiber and nutrition. Just add a little extra flour as whole wheat absorbs more moisture, and knead until the dough feels soft but not sticky.
How Should I Store Leftover Dough?
If you make more dough than you need, wrap it tightly in plastic wrap and refrigerate for up to 2 days. Let it come to room temperature before rolling out and baking to get the best texture.
Can This Dough Be Made Vegan?
Traditional Greek yogurt is dairy-based, but you can try a thick, unsweetened plant-based yogurt as a substitute. Keep in mind that the texture and flavor might be slightly different.
