This Low Calorie Greek Yogurt Pizza Dough is a light and easy way to enjoy homemade pizza without the extra heaviness. It’s made with just a few simple ingredients: Greek yogurt and self-rising flour, which come together quickly into a soft and stretchy dough perfect for your favorite toppings.
I love this dough because it feels like a little win every time I make it—it’s easy to whip up, requires no yeast or rising time, and helps me enjoy pizza nights guilt-free. Plus, the slight tang from the Greek yogurt adds a nice twist to the flavor that makes the crust extra tasty.
My favorite way to serve this pizza is with fresh veggies and a sprinkle of mozzarella. I usually bake it on a sheet or pizza stone to get a crispy edge while keeping the inside soft. It’s a great crowd-pleaser that always surprises people with how light and delicious it is!
Key Ingredients & Substitutions
Greek Yogurt: Non-fat plain Greek yogurt gives moisture and softness without extra fat. If you want creamier dough, try low-fat yogurt. For dairy-free, a thick plant-based yogurt works but texture may vary.
Self-Rising Flour: This flour includes baking powder and salt, helping the dough rise without yeast. If unavailable, mix 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt.
Garlic Powder & Salt: These add subtle flavor. You can skip garlic powder or swap it for Italian seasoning or dried herbs like oregano or basil for a different twist.
How Can I Make the Dough Soft But Not Sticky?
Getting the dough just right is key for easy rolling and a nice crust. Follow these tips:
- Mix yogurt and flour until combined, then knead gently on a lightly floured surface.
- Knead 5-8 times; stop when dough is soft and elastic but not overly sticky.
- If sticky, sprinkle flour sparingly—too much flour makes dough tough.
- If too dry, add a tiny bit of yogurt, a teaspoon at a time.
- Work quickly so the dough doesn’t dry out.
With practice, you’ll find the perfect feel to the dough for your best homemade pizza crust!
Equipment You’ll Need
- Mixing bowl – big enough to combine yogurt and flour easily without making a mess.
- Wooden spoon or spatula – helps mix the dough before kneading with your hands.
- Rolling pin – makes rolling out the dough smooth and even; you can use a clean bottle if you don’t have one.
- Baking sheet or pizza stone – a baking sheet is simple, but a pizza stone crisps the crust nicely.
- Measuring cups and spoons – to get the flour and yogurt just right for perfect dough texture.
Flavor Variations & Add-Ins
- Add 1 teaspoon dried Italian herbs to the dough for a fragrant crust that pairs well with tomato-based toppings.
- Swap some of the self-rising flour with whole wheat flour for a nuttier, healthier crust.
- Mix chopped fresh spinach or basil into the dough for a subtle veggie boost and extra color.
- Try topping with feta and olives after baking to highlight the Greek-inspired flavors in the dough itself.
How to Make Low Calorie Greek Yogurt Pizza Dough?
Ingredients You’ll Need:
- 1 cup non-fat plain Greek yogurt
- 1 cup self-rising flour (plus extra for dusting)
- ¼ teaspoon garlic powder (optional, for flavor)
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and about 12-15 minutes for baking. There’s no rising time involved, so you can quickly make and bake your pizza dough for a speedy meal.
Step-by-Step Instructions:
1. Prepare the Oven and Ingredients:
Preheat your oven to 425°F (220°C). If you have a pizza stone, place it in the oven now so it can heat up properly while you prepare the dough.
2. Mix the Dough:
In a mixing bowl, combine the Greek yogurt, self-rising flour, garlic powder (if using), and a pinch of salt. Stir with a spoon until the dough starts coming together.
3. Knead the Dough:
Lightly dust your surface with some flour and knead the dough gently with your hands for about 5 to 8 times. The dough should feel soft but not sticky. If it’s sticky, sprinkle a little extra flour as you knead.
4. Roll and Shape:
Using a rolling pin, roll out the dough on the floured surface to your desired thickness and shape. It can be a circle, rectangle, or any shape you prefer.
5. Assemble and Bake:
Transfer the rolled-out dough to a baking sheet or a pizza peel if you’re using a pizza stone. Add your favorite pizza toppings such as tomato sauce, low-fat cheese, vegetables, and lean meats like pepperoni.
Bake in the preheated oven for 12 to 15 minutes until the crust turns golden and the cheese is melted and bubbly. After baking, let it cool for a couple of minutes before slicing and serving.
Can I Use Plain All-Purpose Flour Instead of Self-Rising Flour?
Yes! If you don’t have self-rising flour, mix 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to make a similar substitute.
Can I Make the Dough Ahead of Time?
You can prepare the dough and refrigerate it in an airtight container for up to 24 hours. Bring it to room temperature before rolling out and baking for best results.
How Do I Store Leftover Pizza Dough?
Wrap the leftover dough tightly in plastic wrap and store it in the fridge for up to 2 days. Let it warm to room temperature before using again.
What’s the Best Way to Achieve a Crispy Crust?
Baking on a preheated pizza stone helps get a crispy crust. If you don’t have one, a hot baking sheet works too. Also, avoid rolling the dough too thick for a crispier finish.
