This Low Calorie Greek Yogurt Pizza Dough is a super simple and tasty take on traditional pizza dough. It uses just Greek yogurt and self-rising flour, which makes it a bit lighter than regular dough but still nice and chewy. The dough comes together really fast, and it’s great for when you want a quick homemade pizza without all the extra heaviness.
I love using this dough because it’s so easy to mix by hand—no yeast or long rising times needed. I usually make a big batch of toppings while the dough rests for just a few minutes, and then I roll it out on my favorite baking sheet. It feels fun to make your own pizza with less guilt, and the tanginess from the yogurt adds a little something special to the crust.
My favorite way to serve this pizza dough is with fresh tomato sauce, a sprinkle of mozzarella, and whatever veggies I have on hand—like bell peppers, olives, or spinach. It’s always a hit, whether I’m having a casual weeknight dinner or sharing with friends. If you want to keep things extra light, this dough also works great as a base for flatbread snacks, just add your favorite herbs and a drizzle of olive oil before baking.
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Key Ingredients & Substitutions
Greek Yogurt: Using non-fat plain Greek yogurt keeps the dough light and adds protein. If you can’t find Greek yogurt, thick plain yogurt works too, but the dough might be a bit less firm.
Self-Rising Flour: This flour has baking powder and salt mixed in, which helps the dough rise without yeast. If you don’t have self-rising flour, mix 1 cup all-purpose flour with 1 1/2 tsp baking powder and 1/4 tsp salt as a substitute.
Mozzarella Cheese: Part-skim shredded mozzarella melts well and keeps calories down. Feel free to swap it with reduced-fat mozzarella or even a dairy-free cheese if you want a lighter or vegan option.
Pepperoni: Choosing turkey or low-fat pepperoni cuts calories and fat but still delivers that classic spicy flavor. You can also swap it for veggies like mushrooms or olives for a vegetarian version.
How Do I Make This Dough Easy to Handle Without It Sticking or Cracking?
This dough is pretty simple, but it can be sticky or dry if you’re not careful. Here’s my go-to approach:
- Start by mixing until the dough just comes together. Don’t overmix to keep it soft.
- Lightly flour your work surface and hands to keep sticking at bay without adding too much flour, which makes the dough tough.
- Knead gently for about 5 minutes. The dough should feel smooth and a little tacky but not wet. If it’s too sticky, sprinkle a tiny bit more flour.
- When rolling out, use a gentle touch and flour your rolling pin or hands to prevent sticking.
- If cracks form at the edges, gently pinch and smooth the dough back together—they won’t affect the bake.
With these tips, you’ll get a tender, pliable crust that holds up well in the oven and gives you that nice chewy texture without extra calories or waiting time.
Equipment You’ll Need
- Baking sheet – perfect for baking the pizza evenly and easy to clean up.
- Mixing bowl – you’ll combine yogurt and flour here, so pick one that’s medium size and sturdy.
- Rolling pin or your hands – to shape the dough smoothly; hands work well if you like a rustic look.
- Measuring cups – for accurate flour and yogurt amounts to get the right dough texture.
- Spatula or wooden spoon – helps mix the dough gently without overworking it.
Flavor Variations & Add-Ins
- Swap turkey pepperoni with sliced mushrooms for a veggie-friendly pizza that adds earthiness.
- Try crumbled feta cheese instead of mozzarella for a tangy, Greek-inspired twist.
- Add fresh spinach or arugula on top after baking for a fresh, slightly peppery flavor.
- Mix in dried oregano or garlic powder into the dough for extra aroma and taste right from the crust.
Low Calorie Greek Yogurt Pizza Dough
Ingredients You’ll Need:
For The Dough:
- 1 cup non-fat plain Greek yogurt (preferably thick)
- 1 cup self-rising flour (plus extra for dusting)
Optional Toppings:
- ½ cup shredded part-skim mozzarella cheese
- 8-10 slices turkey or low-fat pepperoni
- ¼ cup sliced green bell peppers
- ¼ cup pizza sauce or marinara (optional)
- Crushed red pepper flakes and dried oregano to garnish
Time Needed:
About 5 minutes to prepare the dough and toppings, plus 12-15 minutes baking time. Total time is roughly 20 minutes, making it a quick and easy pizza recipe you can enjoy any day.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Surface:
Preheat your oven to 400°F (200°C). If you have a pizza stone, place it inside to heat up. Otherwise, lightly grease a baking sheet or line it with parchment paper.
2. Make the Pizza Dough:
In a medium bowl, mix the Greek yogurt and self-rising flour together until a dough starts to form. Transfer the dough to a lightly floured surface and knead gently for about 5 minutes until it’s smooth and a little tacky but not sticky. Add a bit more flour if the dough sticks too much.
3. Shape and Add Toppings:
Flatten the dough with your hands or a rolling pin to form a circle about 8-10 inches wide, then transfer it to your baking surface. If you like, spread a thin layer of pizza sauce on the dough, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese on top, and add your pepperoni and bell peppers.
4. Bake Your Pizza:
Bake the pizza in your preheated oven for 12-15 minutes until the crust is golden and the cheese is melted and bubbly.
5. Finish and Serve:
Take the pizza out of the oven, sprinkle on crushed red pepper flakes and dried oregano to taste. Let the pizza cool for a few minutes before slicing. Enjoy your quick, delicious, low-calorie pizza!
Can I Use Regular Flour Instead of Self-Rising Flour?
Yes! To substitute, mix 1 cup of all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. This will mimic the leavening effect of self-rising flour for a light, fluffy crust.
Can I Make This Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it in an airtight container for up to 24 hours. Let it come to room temperature before shaping and baking for best results.
How Should I Store Leftover Pizza?
Store leftover pizza in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to keep the crust crispy.
Can I Add Different Toppings?
Definitely! This dough is versatile and works well with veggies like mushrooms, olives, spinach, or different cheeses like feta. Just keep toppings moderate to ensure the crust bakes evenly.
