Greek Yogurt Pizza

I'll never forget the first time I discovered that Greek yogurt could make pizza dough. I was scrolling through recipes late one evening, hungry and impatient, when this method caught my eye. The idea seemed almost too simple to work – just flour, yogurt, baking powder, and salt mixed together to form a dough. No yeast, no rising time, no complicated techniques. I decided to give it a shot, and within minutes I had a smooth, elastic dough that felt like it had been kneaded for hours. As I rolled it out, I noticed how easy it was to work with – none of that stubborn pulling back that yeast doughs do. I topped it with caramelized onions I'd been experimenting with, some pepperoni, and a generous amount of mozzarella. The moment it came out of the oven, I knew I'd found something special. The crust had puffed up beautifully, with golden brown edges and a soft, tender interior. That first bite revealed a subtle tanginess from the yogurt that elevated every other flavor on the pizza. The caramelized onions added sweetness, the pepperoni brought a savory punch, and the whole thing came together in perfect harmony.

Why I love this recipe

What I love most about this Greek Yogurt Pizza is how it completely removes all the barriers to making homemade pizza on a weeknight. There's no planning ahead, no waiting for dough to proof, no worrying about whether your yeast is still active. It's just straightforward, simple ingredients that come together quickly and reliably every single time. The yogurt adds this incredible tang to the crust that makes it taste more complex and interesting than regular pizza dough, while also making it lighter and more digestible. I love that it's healthier too – the Greek yogurt adds protein and reduces the need for as much oil or butter. The dough is so forgiving and easy to work with that even my kids can help roll it out and add toppings. But what really makes me love this recipe is how versatile it is. Some nights I go Mediterranean with olives and feta, other times I pile on vegetables, and sometimes I keep it classic with pepperoni like in this version. No matter what I top it with, that tangy, crispy-yet-fluffy crust is always the star of the show. It's become my secret weapon for impressing dinner guests while secretly knowing it took me less than an hour from start to finish.

What You Need From Your Kitchen

• Greek Yogurt: Use full-fat plain Greek yogurt for the dough base, which creates a tangy and tender crust
• All-Purpose Flour: Combine with yogurt and baking powder to form the pizza dough
• Onions: Slice thinly and caramelize slowly in olive oil until golden and sweet
• Mozzarella Cheese: Shred and sprinkle generously over the pizza for a melty, creamy topping
• Pepperoni: Arrange slices evenly across the pizza before baking
• Fresh Basil: Tear or chop and scatter over the finished pizza for a fresh herbal note

Let's Make These Together

Mix the Pizza Dough

In a large bowl, whisk together the flour, baking powder, and salt until evenly combined. Add the Greek yogurt and begin mixing with a wooden spoon. As the mixture comes together, switch to using your hands to knead it into a cohesive dough. The yogurt will seem like it won't fully incorporate at first, but keep working it and it will come together beautifully into a smooth, elastic ball.

Caramelize the Onions

Heat olive oil in your largest skillet over medium heat. Add the thinly sliced onions and spread them out in an even layer. Let them cook without stirring for the first few minutes to develop color, then stir occasionally. As they cook, they'll release moisture, soften, and gradually turn golden brown. This process takes 15-20 minutes, so be patient. The onions are done when they're deeply caramelized, sweet, and jammy in texture. Season with a pinch of salt and remove from heat.

Shape Your Pizza Base

On a well-floured work surface, place your ball of dough and dust the top with a bit more flour. Using a rolling pin or your hands, begin stretching and rolling the dough outward from the center. Rotate it as you work to maintain an even thickness and circular shape. Aim for about 12 inches in diameter and roughly 1/4-inch thickness. Don't worry if it's not perfectly round – rustic shapes have character! Transfer the rolled dough to a parchment-lined baking sheet.

Build Your Pizza

Spread the tomato sauce over the dough using the back of a spoon, leaving about an inch around the edges for the crust. Sprinkle the shredded mozzarella evenly over the sauce – don't be shy, cheese is what makes pizza magical! Distribute your caramelized onions across the surface, making sure every slice will get some of that sweet, savory goodness. Finally, arrange the pepperoni slices evenly over everything.

Bake to Perfection

Slide your pizza into the preheated 425°F oven and set a timer for 15 minutes. Watch as the magic happens – the cheese will bubble and brown, the edges of the crust will puff up and turn golden, and your kitchen will fill with the most incredible aroma. After 15 minutes, check the bottom of the crust by lifting a corner with a spatula. If it's golden and crispy, it's done. If not, give it another 2-3 minutes. Remove from the oven, let it rest for a couple of minutes, then tear or chop fresh basil over the top before slicing and serving.

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Switch Things Up

I stumbled upon this Greek yogurt pizza dough recipe on a particularly hectic Tuesday when I was desperately craving pizza but didn't have time for traditional dough rising. I was skeptical at first – could yogurt really replace yeast? But after mixing the simple ingredients and watching the dough come together in less than five minutes, I was hooked. The first bite completely changed my mind about quick pizza dough. The crust was crispy on the outside, pillowy soft inside, with this amazing tangy flavor I'd never experienced in pizza before. I caramelized some onions I had sitting in my fridge, grabbed some pepperoni, and within 40 minutes had the best homemade pizza I'd made in months. Now it's my go-to recipe whenever pizza cravings strike, and I love experimenting with different toppings each time.

Perfect Pairings

This Greek Yogurt Pizza pairs beautifully with a crisp green salad dressed in a light vinaigrette to balance the richness of the cheese and pepperoni. For drinks, try a robust red wine like Chianti or a cold craft beer – the hoppy bitterness cuts through the tangy dough perfectly. If you're serving this for a casual gathering, add some garlic knots or roasted vegetables on the side. A simple arugula salad with lemon and parmesan also complements the Mediterranean flavors wonderfully. For dessert, keep it light with fresh fruit or a lemon sorbet to cleanse the palate.

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Frequently Asked Questions

→ Can I use regular yogurt instead of Greek yogurt?

While Greek yogurt works best because of its thick consistency and higher protein content, you can use regular plain yogurt in a pinch. Just be sure to strain it first to remove excess liquid, or your dough may be too sticky and wet to work with properly.

→ How do I store leftover pizza?

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated 375°F oven for 8-10 minutes, or use a skillet over medium heat to crisp up the bottom while the toppings warm through. Avoid microwaving, as it makes the crust soggy.

→ Can I freeze the dough?

Yes! The Greek yogurt dough freezes beautifully. After kneading, wrap it tightly in plastic wrap and place in a freezer bag. It will keep for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before rolling out.

→ What other toppings work well with this pizza?

This dough is incredibly versatile! Try Mediterranean toppings like feta, olives, and sun-dried tomatoes, or go for a white pizza with ricotta, garlic, and spinach. Mushrooms, bell peppers, sausage, or even BBQ chicken all work wonderfully. The tangy crust complements both bold and subtle flavors.

→ Why is my dough too sticky to work with?

If your dough is too sticky, it likely needs more flour. Different brands of Greek yogurt have varying moisture levels, so you may need to adjust. Add flour one tablespoon at a time while kneading until the dough is smooth and only slightly tacky. It should be soft but not stick to your hands.

→ Can I make this dough without baking powder?

Baking powder is essential for this recipe as it's what allows the dough to rise and become fluffy without yeast. If you don't have baking powder, you cannot substitute it successfully in this particular recipe. However, you could make a traditional yeast-based pizza dough instead.

Conclusion

This Greek Yogurt Pizza is a game-changer for busy weeknights when you're craving homemade pizza without the wait. The yogurt dough comes together in minutes and creates the most tender, flavorful crust with a subtle tang that perfectly complements any toppings you choose. The combination of sweet caramelized onions and savory pepperoni creates an incredible flavor balance that will have everyone asking for seconds. It's lighter than traditional pizza but just as satisfying, making it perfect for a family dinner or casual entertaining.