^{The go-to pizza recipe when you need to satisfy that craving but, without the guilt!}

Hands down one of my favorite recipes to get homemade pizza fast without feeling the guilt for eating an entire pie. There are a lot of recipes out there that show different variations of this crust. I can say that I have made this for years, working on perfecting the craft of Greek yogurt and self-rising flour.

I’m not saying it’s the right technique or the best technique. I am saying that this is how I like to eat pizza and I know that it works when you do it right. Other bloggers I’ve seen make this somehow nail it with less steps. Try it a couple times and then see what you like and what works for you. It’s also fun for children because there is no rising and waiting time.

Growing up, Friday nights were our family pizza and movie nights. In Columbus, the best chain pizza was Donatos (and it’s not so popular here in Florida). Donatos is known for their thin crust pizza with a 100 pepperoni count that goes from edge to edge. The best memory was getting in the car after picking up the pizza, and my mom made me hold the piping hot box in my lap. As it burnt my legs I became more and more tempted to sneak a piece. The pizza never made it home without a small sample taken 😉

Now as an adult, I am convinced I can still eat a whole Donatos pizza on my own. Since that’s not really the smartest way to go about a healthy lifestyle, I tried this recipe and it does a great job getting me what I need. This recipe is pretty simple once you get the concept and make it how you prefer. The dough can be large with a thin crust or small with a thicker crust. That’s up to you. So, prepare to kick off your shoes on a Friday night, curl up on the couch and eat the whole damn thing if you want!

No ratings yet

Greek Yogurt Pizza

Print Recipe

The go-to pizza recipe when you need to satisfy that craving but without the guilt!

Prep Time:30

Cook Time:55

Total Time:1 25

Ingredients

Sauce

1 (15 oz.) can diced tomatoes with juice
1/2 (6 oz.) can tomato paste
1/4 cup water
1 tablespoon garlic minced
1 teaspoon Italian seasoning
1 teaspoon oregano
1 teaspoon basic dried
1 teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon pepper

Dough

1 cup selft-rising flour (plus 3-4 tablespoons)
¾ cup non fat Greek yogurt plain
salt & pepper to taste
dried italian herbs or spices (optional)

Toppings

¾ cup fat free mozzarella shredded
30-35 turkey pepperoni slices
¼ cup pickled jalapeños sliced
4 small mushrooms sliced
½ small onion sliced
½ fresh spinach chopped

Instructions

Preheat oven to 425 degrees.

For the sauce:

Add tomatoes, tomato paste, water, garlic, all seasonings, salt and pepper to a medium sized sauce pan. Cook for 20-30 minutes on medium heat, stirring occasionally. For a less chunky sauce, use an immersion blender for 10-20 seconds.

For the dough:

In a stand mixer, add flour, greek yogurt, salt and pepper. Add any addition seasonings if desired.
Mix on low speed for 1-2 minutes. Add additional flour, one tablespoon at a time if mixture is too sticky. It should not be sticking to the bowl at all and should come together in one ball.
Lay a 13 x 9” sheet of parchment paper on the counter and spray entire sheet with non stick cooking spray. Repeat this step with a piece of wax paper.
Turn the mixer off and remove the dough ball from the bowl and gently roll into a formed ball in hands.
Place the dough ball in the center of the parchment paper and gently press down. Take the wax paper, sprayed side down and lay on time of the dough. Using a rolling pin, roll out dough to desired thickness. The thinner it is, the less cooking time. Best to prepare to exceed the edges of a baking sheet.
Remove and discard the wax paper and gently transfer the parchment paper with the dough to a rectangle baking sheet. If dough hangs over the edge, roll these edges in to make a crust. Gently press and form the dough to the baking sheet. Place in oven and cook for 17-20 minutes. For a crispier crust, remove after 17 minutes and gently move the crust to the rack (be very careful and make sure the crust is supported on all edges). Cook on the rack for another 5-6 minutes. Add back to the pan and remove from oven.
Top with pizza sauce and any toppings of choice. Return back to the over for about 5 more minutes or until cheese has melted. Remove from oven and sprinkle with parmesan, basil or any additional herbs and spices.

Notes

How long does it last and where?

This can last in the fridge for 3-4 days. Honestly, it’s usually gone after day one.

Can you freeze it?

I have baked the crust and put it in the freezer. It’s was fine, you just need it to defrost before adding ingredients or the cooking times won’t align. Other than that, I have not played around with freezing it.

Substitutions?

People have asked about using regular plain yogurt. I can’t imagine it not working but I also know that sometimes the different brands of Greek yogurt can even alter the consistency so give it a go but you may have to do some ingredient adjustments.

Toppings: Feel free to get creative. I have added buffalo chicken and BBQ chicken ingredients on top of the crust. There really isn’t a perfect topping just get the crust down and then get creative.

Flour: I did try the “make your own self-rising flour” method by adding baking powder and salt. It didn’t seem to work the same as the bag of self-rising flour so I just stuck to the self-rising bag and never looked back.

Sauce: Any pizza, marinara or tomato sauce will do. I usually just make something from scratch with the flavors I am feeling at the time. Plus it’s simple and tastes great. No need to go all out, use what you have.

Tips and tricks

I found great success in using a piece of parchment paper and a piece of wax paper that have been sprayed with non stick cooking spray to be the top and bottom to shaping the dough (dough is sandwiched between the sprayed down pieces). Using a rolling pin and a floured surface works fine but it does make a little mess. If you’re not hoping to roll it out much, use your hands too. I HIGHLY encourage you to play around with this recipe as much as possible. It’s magic and can be molded into what you want it to be. I truly believe that.

This dough doesn’t need to rise and doesn’t pull back when rolling it out which makes it super easy to work with. The only issue is it can get sticky. Always have tons of flour or self-rising flour on hand to help the shaping process.

Depending on what toppings you choose to use, you may want to sauté them slightly. I only do this with mushrooms, peppers and onions.

What to serve with it?

Any and all toppings you want.

I have made an extra batch of the dough and made garlic knots and bread sticks from it based on what was easy to shape.

Biggest question….do you like to dip your pizza in ranch?! Yes please!