No yeast, no waiting, no fuss. This quick and easy Greek yogurt pizza dough is ready in 5 minutes and made with only two ingredients. It’s soft, chewy, high in protein, and perfect for homemade pizza nights – even when you’re short on time.
When I first started cooking, this was the pizza dough recipe I came back to over and over. It just WORKS. It’s easy, genuinely foolproof, and always a crowd-pleaser. I even made a dozen pizzas in a wood-fired oven one New Year’s Eve using this exact dough, and they were gone in minutes.
One of the best things about homemade pizza is how customizable it is. Whether you’re into bold, unconventional toppings or just looking to use up whatever’s in the fridge, this dough is the perfect base. Leftover greens, herbs, half-used packets of cheese – it all works here. And yes, you can get that crispy, chewy, pizzeria-style crust at home. If you’re looking for topping ideas, try this spicy Hawaiian pizza, peach, blue cheese and sweet chili pizza or sausage and ricotta pizza.
If you want even more tips, I’ve shared my top five tricks for making perfect homemade pizza every time. Below, you’ll find the full recipe for the dough, plus one of my go-to topping combos to inspire you.
Why you’ll love this easy pizza dough recipe
- No yeast, no rising – skip the proofing time! Just mix, roll, top and bake.
- Ready in FIVE minutes – it’s the ultimate quick pizza dough recipe for busy nights.
- High in protein – Greek yogurt adds a boost without compromising on taste.
- Endlessly versatile – use it for pizza, flatbreads or cheesy garlic bread.
- Just TWO ingredients – no fancy equipment and no kneading required.
Ingredients
You only need TWO ingredients to make this pizza dough. And, I bet you already have them in your cupboard.
- Self-raising flour. This is why you don’t need yeast. If you don’t have self-raising flour, just use plain all-purpose flour and add 2 teaspoons of baking powder. I tend to use white flour, but whole wheat also works well. I’ve also had great results using gluten-free flour.
- Greek yogurt. The yogurt gives the dough a lovely tangy flavor, helps keep the dough light and fluffy, AND gives you a good boost of protein. Use thick, Greek or Greek-style yogurt, as very runny ones will make the dough sticky and harder to work with. Fat-free Greek yogurt is fine to use, too. You could also use whipped cottage cheese.
You’ll also season the dough with a tiny bit of salt, and that’s it.
How to make the pizza dough
This recipe is as easy as mixing the ingredients in a bowl, forming a dough, rolling it out, and topping it.
1. Add your all-purpose flour, Greek yogurt and salt to a large mixing bowl.
2. Use a wooden spoon or spatula to mix the ingredients until they come together as a rough, lumpy mixture.
3. At this point, go in with your hands to bring it together into a rough ball. I like to press into the dough, breaking up any lumps of yogurt to fully mix it with the flour.
4. Cut the dough in half, form each piece into a ball, and then prepare two pieces of parchment paper that will fit on your oven trays. Roll each piece out into a large circle, then transfer to the baking paper.
PRO TIP: If you find the dough is hard to roll out and keeps bouncing back rather than staying in a nice circle, cover it and leave it for 5 minutes to let the gluten relax. This should make it easier to roll.
5. Top your pizza bases as desired, making sure you’ve got the base on your parchment paper. PRO TIP: Less is more with toppings – try not to overload your bases.
6. Transfer your topped pizzas onto your pre-heated oven trays, and bake until the crusts are golden and the toppings are beautifully bubbling.
Four tips for making the best homemade pizzas
Over many years of making pizza at home, I’ve discovered a few key tips that help if you’re looking for a perfect homemade pizza. I’m talking about a pizza with a crispy, airy crust that isn’t wet and soggy in the middle (which can often happen with homemade pizza).
- Get your oven AND the trays you’re cooking your pizza on SUPER hot. Pizza is traditionally made in a VERY HOT (we’re talking up to 900F/500C) wood-fired oven and will literally cook in seconds. To mimic this as best as possible in a home oven, it’s very important that you preheat your oven and your baking trays before you add the pizza. You want your oven on the highest setting (for me this is 480F/250C) for at least 30 minutes – if possible – before you want to cook your pizza. Preheating the trays means that when the base hits the tray, it’s going to quickly crisp up and give us that lovely crispy crust we’re looking for.
- Less is more when it comes to toppings. I know it’s incredibly tempting to just throw lots of lovely toppings on your pizza, but if you put too many things on, you run the risk of ingredients not cooking evenly and ending up with a very charred top but a raw base.
- Cook ingredients that release water first. This is another way to reduce the risk of your pizza going soggy in the middle. If you’re putting ingredients like mushrooms or bell peppers on your pizza, I’d recommend always cooking them first so that you get rid of the water. If you don’t, the water from the vegetables will pool in the middle of your pizza, and it will just make a mess.
- Stick to low-moisture mozzarella. Similarly, with the veggies that release water, some mozzarella is VERY watery and if you use too much, you’ll end up with pizza soup instead of a lovely, melty cheesy pizza. You can often find ‘pizza mozzarella’ in stores – it comes in a block rather than a ball like Buffalo mozzarella. I’ll often just use pre-shredded mozzarella as I find it melts evenly.
Got a question?
If you don’t have Greek yogurt, you can use plain yogurt, but make sure it’s thick, as runny yogurt will make the dough too sticky and tricky to work with. You can also use whipped cottage cheese as an alternative for a slightly different texture.
You can make the dough in advance. Divide it into balls, wrap in clingfilm or store in an airtight container, and refrigerate for up to two days. When you’re ready to use the dough, take it out of the fridge 30 minutes before you roll it, to make it easier.
The sky’s the limit here! Below I’ve given you one idea, but you really can do what you like. Keep it classic with a margherita, or go wild with leftover bits and bobs in your fridge.
Or, follow these recipes for spicy Hawaiian pizza, spinach ricotta and sausage pizza or peach blue cheese and sweet chili pizza (a few of my favorites).
You can make garlic pizza bread from this dough – just mix a couple of tablespoons of butter or olive oil with two crushed garlic cloves (or make this roasted garlic butter) and brush the mix over the dough before it goes in the oven.
For the crispiest crust, make sure your oven and baking trays are preheated to the highest setting of your oven (ideally 480F/250C). This is the best way to mimic a super-hot pizza oven, which gives you that gorgeously crispy base and soft, chewy center.
This no-yeast pizza dough doesn’t freeze very well, as the texture can change when it’s defrosted. I recommend just halving the recipe if you’re after a small batch.
Yes! If you don’t have self-raising flour, just swap it out for regular all-purpose flour and add 2 teaspoons of baking powder.
One dough, many ways
If you like this recipe, I’ve developed others that use this same, amazing flour and Greek yogurt dough. From pumpkin spice cinnamon rolls, to cheese and herb scones, garlic butter dinner rolls and high-protein Greek yogurt bagels, it’s truly incredible what this dough can do.
Like this recipe? Here are more better-than-takeout ideas to try
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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5 Minute Greek Yogurt Pizza Dough (No Yeast, High Protein)
- Total Time: 25 minutes
- Yield: 2 pizzas 1x
Description
No yeast, no waiting, no fuss. This quick and easy Greek yogurt pizza dough is ready in just 5 minutes and made with only two ingredients. It’s soft, chewy, high in protein, and perfect for healthy homemade pizza nights, even when you’re short on time.
I’ve also included a delicious topping idea – but the sky’s the limit here.
Check out my post that shares my top 5 tips for making the best pizza at home to up your homemade pizza game even further.
Ingredients
For the pizza dough –
- 300g (2 cups) self-raising flour (or use all-purpose flour and add 2 teaspoons of baking powder)
- 280g (1 cup + 2 tablespoons) Greek yogurt
- 1 teaspoon salt
‘Nduja and honey topping –
- 400g/14oz can of crushed tomatoes
- 2 cloves garlic, crushed
- 1 teaspoon salt
- 2 tablespoons ‘nduja paste (or use chorizo or pepperoni)
- 1/2 cup mozzarella, grated
- 1/4 cup cheddar or gruyere, cubed
- 1 scallion (spring onion), sliced
- A handful of fresh basil
- 1 tablespoon honey or hot honey sauce
- 1/2 tablespoon olive oil
Instructions
- Preheat your oven. At least 30 minutes before you want to cook the pizza, get your oven on its highest setting (that’s 480F/250C for me) and pop two large trays inside on the top rack to heat up (or a pizza stone if you have one).
- Mix the dough. Add 300g (2 cups) of self-raising flour, 280g (1 cup + 2 tablespoons) of thick Greek yogurt and 1 teaspoon of salt to a large bowl and mix until it comes together into a rough, floury dough. At this point, go in with your hands and squeeze any remaining lumps of yogurt into the flour to make a smooth, cohesive dough. Turn it out onto a clean, flat surface and give it a couple of kneads to bring it into a ball. Cover until you’re ready to roll out your bases.
- Roll out the pizza bases. When you’re ready to cook the pizzas, cut the dough into two roughly equal pieces and form them into balls. Dust your surface with a little flour to prevent any sticking. With a rolling pin, roll out each ball into 10″/25cm circles. Pop the circles onto a piece of baking paper and top with your desired toppings. PRO TIP: You can roll your bases directly out onto baking paper to make things even easier.
- Cook the pizzas. Transfer the pizzas to your hot trays or pizza stone (still with the pizza on the baking paper) and bake for 10 to 15 minutes, or until the base is golden and the toppings are bubbling. Keep an eye on it – different ovens run hotter than others!
- Garnish and serve. Remove from the oven and add any fresh garnishes. Slice and serve.
For the ‘nduja and honey topping –
- Make the tomato pizza sauce. Add the tinned tomatoes, 2 garlic cloves and 1 teaspoon of salt into a food processor and blitz into a smooth sauce (or use an immersion blender). Set aside in a small bowl. You can also just mix this in a bowl without using a food processor.
- Top the pizzas. Once you’ve rolled your pizza bases into a circle, spread about 1/2 a cup of the pizza sauce onto the base, smoothing it out with a spoon to cover the base evenly (leaving a little space around the edge for the crust). Scatter the mozzarella and cheddar or gruyere evenly over the tomato sauce, then dollop over the ‘nduja paste. Scatter over the scallions.
- Cook the pizzas. Transfer to a hot tray in the oven and cook for 10 – 15 minutes, until the crust is golden and the cheese is bubbling. Remove from the oven, then drizzle with the honey and scatter with the fresh basil leaves.
Notes
The key to a great homemade pizza is a very hot oven and an oven tray. Make sure you don’t skip the step of preheating them.
INGREDIENT NOTES: Make sure you’re using thick, Greek yogurt in the dough. Plain natural yogurt is a lot runnier, and you’ll end up having to use more flour. This will make the dough more difficult to work with and result in a dense pizza base. You can use a fat-free Greek yogurt, though, that works well, as does whipped cottage cheese.
ONE DOUGH, MANY WAYS: This dough is truly magical – you can use it in so many ways and it’s so easy. From pumpkin spice cinnamon rolls to bagels, quick garlic butter dinner rolls and cheese and herb scones, there are so many wonderful things you can make with it.
- Prep Time: 10
- Cook Time: 15
- Category: fakeaway
- Method: oven
- Cuisine: italian
Nutrition
- Serving Size: 1 pizza
- Calories: 647
- Sugar: 21.7g
- Sodium: 1785mg
- Fat: 10.4g
- Carbohydrates: 81.8g
- Fiber: 3g
- Protein: 56g
Great recipe for the whole family
It really was
I was out of yogurt, so blended cottage cheese until it was smooth. It turned out beautifully and my kids now think I’m a gourmet chef. 🙂
Ooooh I love that cottage cheese worked so well Christie! Such a fab substitute xx