5 Minute Greek Yogurt Pizza Dough (No Yeast, High Protein)

Easy homemade pizza cut into slices, topped with 'nduja, basil, spring onion and mozzarella.

5 from 2 votes

5 Minute Greek Yogurt Pizza Dough (No Yeast, High Protein)

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.

Prep Time10

Cook Time15

Total Time25

Course: better than takeout

Cuisine: Italian

Keyword: easy homemade pizza dough, no rise pizza, no yeast pizza dough, pizza dough recipe, pizza recipe, quick pizza recipe

Servings: pizzas

Calories: 999kcal

Author: Kate Phillips

Ingredients

For the pizza dough -

300 g self-raising flour 2 cups, (or use all-purpose flour and add 2 teaspoons of baking powder)
280 g plain Greek yogurt 1 cup + 2 tablespoons
1 teaspoon salt

'Nduja and honey topping -

400 g crushed tomatoes 14oz can
2 cloves garlic crushed
1 teaspoon salt
2 tablespoons 'nduja paste or use chorizo or pepperoni
½ cup mozzarella grated
¼ cup cheddar or gruyere cubed
1 scallion spring onion, sliced
A handful of fresh basil
1 tablespoon honey or hot honey sauce
½ 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 480°F/250°C 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 parchment paper and top with your desired toppings.

PRO TIP: You can roll your bases directly out onto parchment 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.

Nutrition