5.0 from 3 votes
Greek Yogurt Pizza Dough (Easy Deep Dish Recipe!)
All you need for this 3-ingredient pizza dough is flour, Greek yogurt, and salt—no yeast or rising time required! Simply mix, shape, and press onto a small sheet pan. Par-bake, top, bake again, and slice for delicious, deep-dish-style pizza. Perfect for dinner, lunch boxes, or freezing, all in about 30 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 9
Calories: 364 kcal
Course:
Snacks
Cuisine:
Italian , American
Ingredients
For the dough
- 4 cups self raising flour (If you don't have it, make your own by mixing 1.5 teaspoons baking powder with each cup of flour.)
- 2 cups Greek yogurt I prefer an authentic Greek brand, but any will work.
- 1 teaspoon salt
Toppings (only a suggestion - you can add any toppings you like)
- 1 cup Pizza Sauce jarred pizza or pasta sauce, or marinara sauce
- 2 cups grated cheese (I like a pizza blend)
- 1 cup diced ham or chopped
- 1 cup pineapple drained (finely chopped canned is convenient)
Instructions
- Preheat the oven to 445F/230C (this is for a fan oven - in a conventional oven increase the temperature to 480F/250C). Lightly spray a quarter size sheet pan or baking dish (roughly 9 x 13 inches) with oil, or line it with baking paper.
- Put the flour, salt and yogurt in a large mixing bowl. Mix with a silicon spatula or wooden spoon until it's a crumbly consistency with all the yogurt mixed in.
- Now use your hands to gather it into a dough. Knead until you have a smooth(ish) ball. At first it might seem dry, but as you knead it it will become more moist as the yogurt gets completely combined. It should be moist but not too sticky or too dry. Add a little more flour if too sticky to handle, or a drizzle of milk or water if at all dry.
- Press the dough onto the sheet pan/into the baking dish. Push it into the corners and sides with your hands (it doesn't have to be perfect).
- Par-bake for 10 minutes. The edges may start to turn a light golden color.
- Remove the crust from the oven. Spread/Scatter over the sauce and other toppings.
- Bake again for 10 to 15 minutes, or until the cheese is golden and bubbling. Cut into 9 or more rectangles to serve.
Cup of Yum
Notes
- Note about nutrition: Note that the nutrition information also includes the suggested toppings. The nutrition will vary according to the toppings you add, of course.
- Storage: The cooked pizza will keep well in the fridge in an airtight container for up to 3 days. You can also freeze the cooked slices. Reheat in your oven or air fryer.
- I don't recommend freezing the uncooked dough as the baking powder may not work as effectively when defrosted.
- Variation: Use the dough to make thinner classic style pizzas instead. Just divide the dough ball into two and use each to roll out into a roughly 10 to 12 inch wide crust. Pre-bake for about 5 minutes, then add the toppings and bake for 7 to 10 more minutes, or until golden and bubbling.
Nutrition Information
Calories
364kcal
(18%)
Carbohydrates
48g
(16%)
Protein
20g
(40%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.002g
Cholesterol
34mg
(11%)
Sodium
734mg
(31%)
Potassium
253mg
(7%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
374IU
(7%)
Vitamin C
5mg
(6%)
Calcium
243mg
(24%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 364
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 34mg | 11% |
| Sodium | 734mg | 31% |
| Potassium | 253mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 374IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 243mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.