Greek Yogurt Pizza Recipe with Crispy Thin Crust

This Greek yogurt pizza dough recipe has quickly become a favorite for pizza nights. It’s high in protein, simple to make, and requires no stand mixer or yeast.

This easy recipe yields one medium pizza (about 9½–10″ diameter) or two smaller personal pizzas. It can be adapted to gluten-free flour and is also suitable for the air fryer.

We like to boost protein where we can — so why not on pizza? This Greek yogurt crust delivers great texture and flavor while adding extra protein to a family favorite.

This Greek yogurt pizza is quick, satisfying, and has been refined through many tests to make sure the crust performs reliably. It’s perfect for busy weeknights or casual weekend meals. Serve with a simple salad or raw vegetables for a complete dinner.

Ingredients

• Flour: Use all-purpose flour. If you use self-rising flour, omit the baking powder and salt from the recipe.
• Greek yogurt: Plain Greek yogurt or skyr works. A yogurt with some fat (1–5%) gives the best texture, but fat-free varieties also work.
• Baking powder: Provides oven lift without yeast.
• Garlic powder: Optional but recommended for extra flavor.
• Salt: Any fine salt will do.

For the pizza

• Pizza sauce (about ⅓ cup)
• Shredded cheese (1½ cups; mozzarella or a pizza blend)
• Toppings of choice: pepperoni, mushrooms, fresh basil, hot honey, feta, etc.

How to Make Greek Yogurt Pizza Crust

This crust tastes like homemade pizza but is ready in under 40 minutes with no rising time required.

Make the Dough

1. Preheat the oven to 425ºF (220ºC) and prepare a baking stone or dark baking sheet.
2. Combine 1¼ cups (189g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and ½ teaspoon granulated garlic powder in a medium bowl. Whisk to blend.
3. Add 1 cup (245g) plain Greek yogurt. Fold with a spatula until large lumps form.
4. Use lightly floured or gloved hands to gently knead the mixture into a cohesive ball, working until the dough absorbs the remaining flour.

Shape and Bake

1. Place the dough on a sheet of parchment paper. Press into a 9½–10″ circle, about ¼–⅓” thick. If sticky, dust lightly with flour or use a second sheet of parchment to press the dough.
2. Transfer the parchment and dough to your baking surface and bake for 10 minutes at 425ºF (220ºC).
3. Remove from the oven and carefully flip the partially baked crust over. This step helps prevent the sauce from soaking into the dough and improves texture.
4. Spread about ⅓ cup pizza sauce over the flipped crust, add 1½ cups shredded cheese and desired toppings.
5. Return to the oven and bake 10–12 more minutes, until cheese is melted and edges are browned. Optional: broil 1–3 minutes to brown the cheese—watch closely and only broil if your pan or stone is safe for the broiler.

Topping Ideas

• Pepperoni, sausage crumbles, crispy bacon bits, or seasoned ground beef
• Fresh sliced mozzarella and basil for a classic Margherita
• Roasted or raw vegetables: mushrooms, peppers, red onion, spinach
• Olives — black, green, or kalamata
• Finish with hot honey or crushed red pepper for a spicy-sweet touch
• For a gourmet twist, try fig jam with goat cheese

Gluten-Free Version

The gluten-free version works well with a few adjustments.

• Gluten-free dough will be more fragile than regular dough—handle gently and press cracks together while shaping.
• Weigh ingredients for best results: about 192 g gluten-free baking mix (approx. 1 cup + 3 tbsp) and 245 g Greek yogurt (about 1 cup).
• Consider making two smaller pizzas to make shaping easier.

Air Fryer Instructions

Split the dough in half for the average air fryer. Make one small pizza per batch.

1. Shape half the dough into a 6–7″ circle. Preheat the air fryer to 370ºF (188ºC) and cook for 7 minutes.
2. Flip the dough, add 2–3 tablespoons pizza sauce, cheese, and toppings.

3. Cook at 370ºF (188ºC) an additional 6–8 minutes, until browned and bubbly.
4. Remove carefully (use the parchment), let cool 3–5 minutes, slice, and serve.

Expert Tips

• Weigh ingredients: Using weight for flour and yogurt yields the most consistent results.
• Use gloves: Disposable food prep gloves make kneading and shaping less sticky and quicker.
• Shape by hand: Avoid a rolling pin when possible; the dough shapes best with your hands.
• Flip the crust: Part-baking then flipping prevents sogginess and creates a texture similar to traditional pizza dough.

Recipe Card

Greek Yogurt Pizza (Yields about 6 slices)

Ingredients — Greek yogurt dough

• 1 cup Greek yogurt (245 g)
• 1¼ cups all-purpose flour (189 g) — or gluten-free substitute
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon granulated garlic powder (optional)

For the pizza

• ⅓ cup pizza sauce
• 1½ cups shredded cheese (mozzarella or blend)
• Toppings of choice

Instructions

1. Preheat oven to 425ºF (220ºC) and ready a baking stone or dark sheet.
2. Whisk the dry ingredients together, then add the Greek yogurt and combine until lumps form.
3. Use floured or gloved hands to knead into a smooth ball. Place on parchment and press into a 9½–10″ circle.
4. Bake 10 minutes, remove and flip the crust, then add sauce, cheese, and toppings.
5. Bake 10–12 more minutes until cheese is melted and edges brown. Cool 2–5 minutes before slicing.

Nutrition (per slice)

Calories: 204 kcal | Carbohydrates: 23 g | Protein: 13 g | Fat: 7 g | Sodium: 782 mg