This Low Calorie Greek Yogurt Pizza Dough is a simple and tasty twist on classic pizza crust. Made with just a few ingredients, including creamy Greek yogurt and flour, it’s soft on the inside with just enough chewiness to hold your favorite toppings. The best part? It’s much lighter and easier to whip up than traditional dough, making it perfect for a quick and guilt-free pizza night.
I love using Greek yogurt in this dough because it adds a nice tang and keeps things moist without adding a lot of extra calories. It’s also super forgiving—no need to wait for the dough to rise, which means you can have your pizza ready in no time. Whenever I make this, I enjoy experimenting with different herbs or spices right in the dough for an extra pop of flavor.
My favorite way to serve this dough is with a simple tomato sauce, fresh veggies, and a sprinkle of mozzarella or feta cheese. It’s a great base for both classic and creative toppings, so you really can make it your own. Plus, it’s a crowd-pleaser that proves pizza can be both delicious and a little healthier at the same time!
Key Ingredients & Substitutions
Greek Yogurt: This is the star of the dough, offering moisture and tang without adding many calories. I prefer non-fat or low-fat yogurt, but whole milk Greek yogurt works too for a richer flavor. If you don’t have Greek yogurt, try thick regular yogurt, just strain it first.
Flour: All-purpose flour is great for this dough as it gives the right balance of chewiness. You can swap half the flour with whole wheat for a nuttier taste and more fiber, but expect a denser crust.
Baking Powder: It’s key for helping the dough rise slightly and stay soft since there’s no yeast. If you don’t have baking powder, mix 1/2 tsp baking soda with 1 tsp cream of tartar as a substitute.
Seasonings: I love adding dried oregano or Italian seasoning to lift the dough’s flavor. You can also add garlic powder or fresh chopped herbs if you like.
How Can I Make Sure My Dough Isn’t Too Sticky or Dry?
Getting the dough texture just right can be tricky since Greek yogurt adds moisture. Here’s how I handle it:
- Mix the yogurt and flour gradually so you can see when the dough pulls together.
- If it feels sticky, dust your hands and surface with a little flour and knead gently to incorporate it.
- Don’t add too much flour at once — the dough should be soft and slightly tacky, but not wet.
- For a drier dough, you can add a tiny bit more flour, a teaspoon at a time, until you reach a smooth texture.
- Use a rolling pin with flour underneath to prevent sticking when shaping the dough.
With a bit of patience, the dough becomes easy to work with and results in a soft crust that holds toppings well.
Equipment You’ll Need
- Mixing bowl – big enough to mix the dough comfortably without spilling.
- Measuring cups and spoons – for accurate ingredient amounts so the dough turns out right.
- Rolling pin – helps you roll the dough evenly for a nice, flat crust.
- Baking sheet or pizza stone – a preheated pizza stone gives a crispier crust; a baking sheet works well too.
- Spatula or bench scraper – useful for handling sticky dough and cleaning the workspace.
Flavor Variations & Add-Ins
- Add 1 tsp dried garlic powder or Italian seasoning into the dough for extra flavor anytime.
- Swap mozzarella cheese for crumbled feta to keep with the Greek theme and add tanginess.
- Top with sliced spinach and kalamata olives for a Mediterranean twist.
- Try cooked, lean chicken breast or turkey pepperoni instead of heavier meats to keep it low calorie.
Low Calorie Greek Yogurt Pizza Dough
Ingredients You’ll Need:
For the Dough:
- 1 cup Greek yogurt (preferably non-fat or low-fat)
- 1 cup all-purpose flour (plus more for dusting)
- 1 tsp baking powder
- ½ tsp salt
- Optional: ½ tsp dried oregano or Italian seasoning for flavor
How Much Time Will You Need?
This recipe is quick and easy! It takes about 5-10 minutes to prepare the dough and shape your pizza, plus 12-15 minutes to bake. No rising time is needed, so you can enjoy your pizza in under 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Oven and Dry Ingredients:
Start by preheating your oven to 425°F (220°C). If you have a pizza stone, place it inside to heat up — this helps create a crisp crust. In a large bowl, whisk together the flour, baking powder, salt, and if you like, dried oregano or Italian seasoning to add flavor to your dough.
2. Making the Dough:
Add the Greek yogurt to your dry ingredients. Mix with a spoon or your hands until it comes together into a dough. It might be a bit sticky, but don’t worry — that’s normal with yogurt dough.
3. Kneading and Shaping:
Transfer the dough to a lightly floured surface. Knead it gently for 2-3 minutes until smooth and elastic. If it’s very sticky, sprinkle a bit more flour as you go, but don’t add too much. Roll or pat the dough into a pizza shape about 8-10 inches across, as thick or thin as you prefer.
4. Adding Toppings and Baking:
Carefully move your shaped dough onto a baking sheet or the preheated pizza stone. Add your favorite low-calorie toppings—some tomato sauce, reduced-fat cheese, veggies, and lean meats work great. Bake for 12-15 minutes until the crust is golden and your cheese is melted and bubbly.
5. Serving Your Pizza:
Take your pizza out of the oven and let it cool slightly before slicing. Enjoy your homemade, healthier pizza with a soft, tasty crust made from Greek yogurt!
Can I Use Frozen Greek Yogurt for the Dough?
Yes, you can use frozen Greek yogurt, but make sure to thaw it completely and stir well before measuring. This helps maintain the right texture and moisture for the dough.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours. When ready, just let it come to room temperature before rolling it out and baking.
How Should I Store Leftover Pizza?
Store leftover pizza in an airtight container or wrap it tightly with plastic wrap in the fridge for up to 3 days. Reheat in the oven or on a stovetop skillet to keep the crust crispy.
Can I Substitute the Flour with Whole Wheat or Gluten-Free Flour?
You can substitute half the all-purpose flour with whole wheat for a nuttier flavor and more fiber, but expect a slightly denser crust. For gluten-free options, try a gluten-free all-purpose blend, but the texture might change a bit.
