Continuing on with the ‘Greek Yogurt is the new carb’ trend that is currently happening, I knew immediately after making my Greek Yogurt bagels that I’d want to try using that same dough recipe for pizza dough…because pizza is the literal best.
Ever felt that shame from eating an entire frozen pizza by yourself? Just me? k. Well, now you can join in on the fun without all of the shame with my Greek yogurt pizza dough recipe!
Feel free to file this one with the rest of your meal prep ideas too because the dough can be frozen for future use, which is great considering the prep can be a little messy. Only having to prep once every few meals is defnitely a plus.
- 1/2 cup marinara sauce
- 1 1/4 cup mozzerella (you can use less, really, just depends on preference)
- Red peppers to top (optional)
- Other pizza toppings* (optional)
*Additional toppings may alter information in the Nutrition section
Greek yogurt dough ingredients:
- 1 cup flour
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 1 cup Greek yogurt (I prefer Fage total 0%)
- Oregano (optional)
- Minced garlic cloves (optional)
Making the dough
If you’re familiar with my bagels you already have an advantage! The instructions are almost identical.
1. Add 1 1/2 tsp of baking powder, 1/2 tsp of salt and 1 cup of flour together in a mixing bowl and mix together. This creates self-rising flour so your crust is nice and doughy.
2. Add 1 cup of Greek Yogurt to the bowl with the pre-mixed self-rising flour and mix all together with a spoon or your hands (it was easier with my hands, but be sure to flour your hands before diving in to avoid too much sticking/dough loss).
3. The dough will be crumbly and a little resistant at first, but keep working with it. Once you feel it’s as stuck together as it will be, take out the lump of dough and place on a floured surface.
Tip: for my baking newbies, a floured surface will help keep dough from sticking to literally everything. Same concept in the previous step with rubbing some flour on your hands before mixing/kneading.
Now is a good time to pre-heat the oven to 350 degrees.
4. If you want to add any herbs or spices to the crust directly – I added oregano and garlic cloves – now is the time to knead them in. Totally optional but give you fun, new flavor options!
5. Take the dough and roll it out in to a nice, flat shape. If you’re feeling brave…give it a little toss just like in the movies (it’s not as hard as you think, start small and you’ll feel like a pro immediately).
6. Bake at 350 degrees for 23 minutes, then turn the oven up to 400 degrees for 3 minutes for additional browning.
7. Take your dough out, leaving your oven on and at 400 degrees (we’ll be right back) and let’s get to topping the pizza!
Topping the pizza
1. Take your 1/2 cup of marinara and spread it evenly on top of your dough.
2. Take your desired amount of cheese (1 1/14 cup in my recipe) and spread evenly atop the sauce. Add any other ingredients here.
3. Slide back in the oven for about 13-15 minutes, or until cooked to preference. Remove and let cool.
The full pizza is about 1,000 calories, which I ate on my own (let’s say it was ‘in the interest of journalism’), but was definitely not necessary. You can split this creation with a friend and cut that intake down to 500 calories per half, which is much closer to a regular suggested serving size.
Weight Watchers Freestyle friends – this pizza comes out to 24 points for a full pizza, or 12 points per serving (one half of the pizza – which is all you truly need for a good meal). It may be more points than you’re looking to spend on one meal, but I promise you’re getting more food for fewer points than a frozen pizza – and you’re satisfying those pizza cravings while staying true to your diet. Budget this bad boy in, you won’t regret it!
Have a creation in mind already? What toppings are you putting on yours? Share the yum – tag us after!
For anyone not quite ready to tackle making dough, but wants to make quick, homemade pizza, try my English Muffin Pizzas!