Easy Protein Pizza Dough with Greek Yogurt (No Yeast) (Print Version)
Whip up this easy protein pizza dough using Greek yogurt and no yeast! Quick to make, it's a healthier base for your favorite homemade pizzas. High in protein, simple ingredients.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Vegetarian
# Ingredients:
→ The Protein-Rich Foundation
01 -
1 1/2 cups Plain Greek Yogurt (low-fat)
02 -
2 cups All-Purpose Flour
→ Leavening & Savory Depth
03 -
2 tsp Baking Powder
04 -
1 tsp Fine Sea Salt
05 -
1/2 tsp Garlic Powder
06 -
1/4 tsp Onion Powder
07 -
1/2 tsp Dried Oregano
08 -
1/4 tsp Black Pepper
09 -
1 tsp Granulated Sugar
10 -
Pinch of Red Pepper Flakes
→ For a Golden Crust
11 -
1 tbsp Extra Virgin Olive Oil (for the dough)
12 -
1 tbsp Extra Virgin Olive Oil (for brushing the pan/dough)
13 -
1/4 cup Cornmeal (for dusting the pan)
# Instructions:
01 -
In a large bowl, whisk together 2 cups All-Purpose Flour, 2 tsp Baking Powder, 1 tsp Fine Sea Salt, 1/2 tsp Garlic Powder, 1/4 tsp Onion Powder, 1/2 tsp Dried Oregano, 1/4 tsp Black Pepper, 1 tsp Granulated Sugar, and a Pinch of Red Pepper Flakes. This forms the savory base for your Easy Protein Pizza Dough with Greek Yogurt (No Yeast).
02 -
Create a well in the center of your dry ingredients. Add 1 1/2 cups Plain Greek Yogurt (low-fat) and 1 tbsp Extra Virgin Olive Oil (for the dough). Stir with a sturdy spoon or spatula until a shaggy, cohesive dough begins to form.
03 -
Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a tiny bit more flour, but avoid over-flouring this Easy Protein Pizza Dough with Greek Yogurt (No Yeast).
04 -
Form the kneaded dough into a ball, cover it with a clean kitchen towel, and let it rest at room temperature for 10 minutes. This brief rest allows the gluten to relax, making the dough much easier to roll out evenly.
05 -
Preheat your oven to 425°F. Lightly brush a 12-14 inch pizza pan or baking sheet with 1 tbsp Extra Virgin Olive Oil (for brushing the pan/dough) and dust generously with 1/4 cup Cornmeal. Roll out your Easy Protein Pizza Dough with Greek Yogurt (No Yeast) to your desired thickness.
06 -
Carefully transfer the rolled dough to the prepared pan. Bake for 8-10 minutes, or until the crust is lightly golden and slightly puffed. This crucial step ensures a wonderfully crispy and sturdy base for your pizza.
07 -
Remove the pre-baked crust from the oven, add your favorite pizza sauce and toppings, then return to the oven. Bake for another 10-15 minutes, or until the cheese is melted and bubbly, and the crust edges are golden brown.
# Notes:
01 -
For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. You might need a tiny bit more or less yogurt to achieve the right consistency.
02 -
Leftover dough can be stored tightly wrapped in plastic wrap in the refrigerator for up to 2 days. Bring to room temperature before rolling.
03 -
Feel free to experiment with the dried herbs! Add a pinch of dried basil or rosemary for a different aromatic profile in your dough.
04 -
For an extra crispy crust, place a pizza stone or an inverted baking sheet in your oven while preheating. Transfer the dough directly onto the hot surface.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Measuring cups
03 -
Measuring spoons
04 -
Spatula or wooden spoon
05 -
Baking sheet
06 -
Parchment paper (optional)
# Nutrition Facts (Per Serving):
Calories: 180 kcal
Total Fat: 3 g
Total Carbohydrate: 27 g
Protein: 7 g