What I refer to as the “decadent salad” - a super rich and creamy vegetable…
Greek Yogurt Pizza
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!
Greek Yogurt Pizza
- 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
- 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)
- 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
- 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.