This Low Calorie Greek Yogurt Pizza Dough is a simple, light twist on traditional pizza crust. It uses just a few ingredients, with creamy Greek yogurt lending moisture and a slight tang, while the dough stays soft and chewy without piling on calories. It’s perfect for anyone who wants a tasty pizza base that feels fresh and wholesome.
I love making this dough because it’s so quick and easy—no fancy rising times or tons of flour required. Plus, it’s a great way to enjoy pizza without feeling weighed down afterward. I usually mix it up when I want a guilt-free dinner that still hits all the pizza cravings.
My favorite way to serve it is topped with lots of fresh veggies and a little sprinkle of cheese. It also makes a great base for snack-sized flatbreads or even mini pizzas for a fun family night. Whenever I pop this dough in the oven, it fills the kitchen with a warm, inviting smell that always makes me look forward to dinner.
Key Ingredients & Substitutions
Greek Yogurt: Non-fat Greek yogurt keeps this dough light but moist. If yours is watery, drain it in a fine sieve to avoid a soggy dough. You can swap for low-fat yogurt but expect a slightly softer texture.
Self-Rising Flour: This flour already has baking powder and salt mixed in, which helps the dough rise gently. If you can’t find it, use all-purpose flour plus 1 ½ teaspoons baking powder and ½ teaspoon salt instead.
Baking Powder: Adding a bit more baking powder helps the crust puff slightly and stay tender. It’s optional, but I like it for extra lightness.
Olive Oil: Brushing or spraying the dough with olive oil before baking crisps the edges nicely. You can skip it to keep calories lower, but the crust will be a bit softer.
How Do I Make the Dough Soft but Not Sticky?
The dough can be sticky due to the moisture of the yogurt. Here’s how to get it just right:
- Start with 1 cup flour and 1 cup yogurt. Stir until combined.
- If sticky, sprinkle a teaspoon of flour at a time, mixing gently until it holds together without being too dry.
- Lightly flour your work surface before kneading gently 3-5 times. Over-kneading can make the dough tough.
- Roll out on floured parchment paper to avoid sticking and ease transfer to the oven.
Keeping these steps in mind will help you get a soft, pliable dough that bakes up with a tender crumb and slight chew.
Equipment You’ll Need
- Mixing bowl – Perfect for combining yogurt and flour without making a mess.
- Wooden spoon or spatula – Helps mix the sticky dough easily.
- Rolling pin – Makes rolling the dough smooth and even; you can also press it by hand if you don’t have one.
- Baking sheet or pizza stone – A pizza stone heats evenly for a crisp crust; a baking sheet works well too.
- Parchment paper – Prevents sticking and makes transferring the dough to the oven simple.
Flavor Variations & Add-Ins
- Add fresh herbs like rosemary or oregano into the dough for a fragrant twist that pairs well with tomato toppings.
- Mix in a tablespoon of parmesan cheese for extra flavor and a slight crisp on the crust edges.
- Top with grilled chicken or turkey pepperoni to keep protein lean while adding tasty toppings.
- Try roasted veggies like bell peppers, zucchini, or mushrooms for a colorful, healthy boost.
How to Make Low Calorie Greek Yogurt Pizza Dough
Ingredients You’ll Need:
For the Dough:
- 1 cup non-fat Greek yogurt (strained if very watery)
- 1 cup self-rising flour (plus extra for dusting)
- ½ teaspoon baking powder (optional, for extra rise)
- Pinch of salt
- Olive oil spray or 1 tablespoon olive oil (optional, for cooking)
How Much Time Will You Need?
Total prep and cooking time is about 25-30 minutes. You’ll spend 5-10 minutes making and rolling out the dough, 10-12 minutes baking the crust before adding toppings, then another 8-10 minutes baking after adding your favorite low-calorie toppings. It’s a quick and easy recipe perfect for a wholesome and tasty pizza.
Step-by-Step Instructions:
1. Prepare the Oven and Dough:
Start by preheating your oven to 400°F (200°C). If you have a pizza stone, put it in to heat as well. In a mixing bowl, combine the Greek yogurt and self-rising flour. Add the pinch of salt and baking powder if you are using it. Stir everything together until it forms a dough. If the dough feels too sticky, sprinkle in a little more flour until it’s soft but manageable.
2. Knead and Roll Out the Dough:
Lightly flour your clean work surface and knead the dough a few times—just enough to make it smooth. Then roll or press the dough out to a circle or your preferred shape about ¼ inch thick. Place the dough on a sheet of parchment paper for easy transfer.
3. Bake, Top, and Finish Baking:
Lightly spray or brush the dough with olive oil if you want a crispier crust. Bake the plain dough on the pizza stone or baking sheet for 10-12 minutes, until it’s set and just starting to turn golden. Remove it from the oven, add your favorite low-calorie toppings like tomato sauce, mozzarella, veggies, or lean meats. Return it to the oven and bake for another 8-10 minutes, until the cheese melts and bubbles. Let it cool a few minutes, slice, and enjoy your light and delicious pizza!
Can I Use Regular Yogurt Instead of Greek Yogurt?
You can, but Greek yogurt is thicker and less watery, which helps the dough hold together better. If using regular yogurt, strain it through a cheesecloth for 1-2 hours to remove excess liquid before mixing.
Is It Possible to Make This Dough Gluten-Free?
Yes! Substitute the self-rising flour with a gluten-free baking blend that includes baking powder. You might need to adjust the flour amount slightly to get a similar dough consistency.
How Should I Store Leftover Dough or Pizza?
Store leftover dough wrapped tightly in plastic wrap in the fridge for up to 2 days. For leftover pizza, keep it in an airtight container in the fridge and enjoy within 3 days. Reheat in the oven for best texture.
Can I Prepare the Dough Ahead of Time?
Absolutely! Make the dough, shape it into a ball, and refrigerate for up to 24 hours. Let it come to room temperature before rolling out and baking as directed.
