Greek Yogurt Pizza Dough

Sharing is caring!

Not every Greek yogurt pizza dough recipe will actually pull through with the promise of satisfying pizza crust that gives you an Instagrammable pizza. While there are more than two ingredients in this crust, for a no yeast and kind of healthy pizza, this is legit. Today I am going to share some of my tips!

First of all, try out my three ingredient dough if you are used to the two-ingredient dough. I promise you, you won't turn back. Just like the 2 ingredient dough, my 3 ingredient dough is 12sp for a full serving. What makes it better?

The egg in the dough gives the dough more elasticity and rise. The lowered yogurt ratio makes the dough easy to work with while maintaining the acidity needed to activate the baking powder found in the self-rising flour.

Improving on the Two Ingredient Dough Recipe

• 1 cup Self Rising Flour (I use Medal)
• 1 egg
• 1/2 c Greek Yogurt (I use Fage)

Mix ingredients together in a stand mixer if you have one using your dough hook. If you don't have a dough hook and a stand mixer, use a wooden spoon. Once the dough forms a ball, remove and place on a lightly floured cutting board.

When I make my Greek yogurt dough for pizza, I usually mix in about 1 tsp (eyeballed) of garlic powder. Sometimes I use Italian Seasoning. You are totally fine without it.

Weight Watchers friendly pizza

I add seasonings when I'm making the traditional pepperoni, plain, or sausage pizza. By the way, have you tried my zero point Italian sausage recipe? It's awesome! I cooked it and freeze it in 1/4lb batches specifically for pizzas.

So you're planning on pizza night. You'll need some key ingredients. Specially sauce, cheese, and toppings. I cannot stress this enough, have all of your toppings chopped, weighed, and ready to go before you start the pizza process. Cooking the pizza is quick.

Weight Watcher friendly pizza toppings

CHEESE

For a full 3 ingredient dough recipe, I usually use 4oz of cheese. It is usually plenty (although it will look a little skimpy before cooking). I stick to part-skim mozzarella now that Trader Joe's no longer carries Lite-Mozzarella (RIP). If you are a fan of fat free cheese (I am not), people mix fat free with part skim to "stretch" the cheese since fat free does not melt well on its own.

HOMEMADE TURKEY SAUSAGE

I am a fan of getting the most bang for my buck (or well, points). That's why I love my homemade Italian turkey sausage which happens to be zero points on blue and purple. I load my pizza with it.

It's super convenient too because you can just sprinkle the frozen, already cooked sausage crumbles directly on top of the pizza and they'll be perfect when it's done.

Alternatively, they will be just as good and a little crispy (yay texture) if you make the sausage fresh or thaw the sausage.

PEPPERONI

While I like Hormel Turkey Pepperoni for my pizza, I love the Dietz and Watson turkey pepperoni. There is 1 pepperoni difference in Weight Watchers points (14 vs. 15) and the quality is so much better.

SAUCE

For the sauce, try mine! It's zero points and AMAZING. I freeze 2 cup portions that I thaw the night before or in a bowl of water on the counter when I get home. I don't like an overly saucy pizza, so I use 1/2 - 3/4 cup (ish) of sauce for a full 3 ingredient dough. When I make pizza, I make two for the whole family, hence the 2 cup portions.

Weight Watchers Buffalo Chicken Pizza

I do this when I have cooked chicken in the fridge. I always have these ingredients on hand. My Zero point ranch from my ebook Lite Ranch (1/4 c Hidden Valley for 6sp) mixed with a few dashes of hot sauce (usually Franks).

I spread that on the crust for a sauce, add most of the chicken, top with cheese, add a little more chicken, and bake.

When it is done, I top with scallions and drizzle a little more hot sauce. It comes to 11 points for half of a pizza, but with the chicken loaded on top, I usually do 2 slices for 5sp (blue and purple) and then a slice or two of a lower point pizza.

Weight Watchers BBQ Chicken Pizza

Similar to Buffalo Chicken Pizza, I do this with leftover chicken and some other ingredients I usually have on hand. I use BBQ sauce as the pizza sauce (1/2 c is 1 point), top with chicken, mozzarella, some sliced red onion, and sliced jalapeño.

Once out of the oven, I drizzle a little more BBQ sauce and top with some cilantro. Plan it right, and this is easily made after a taco night for minimal prep.

Weight Watcher Spinach Artichoke Pizza

Look, I'll eat vegetables, but not willingly on my pizza unless it's spinach artichoke dip. You do you, veggie pizza lovers.

If I am going to make a veggie pizza, I will make a spinach artichoke pizza with my Spinach and Artichoke Dip. For this pizza, add 3/4 cup of the dip to a 14" crust (the whole 3 ingredient dough recipe) and top with about 2 oz. of cheese. This will make the pizza 3 points a slice, and man is it delicious.

The Best Cast Iron for Pizza

Here is my go-to, affordable and easy pan you can get at any Walmart (in the camping section). I don't get paid for including this, but it is my favorite way to cook pizza.

I like cooking the pizza in the cast iron because it achieved that crispy crust you try to achieve with a pizza without needing a kitchen gadget or pan that's pizza specific. I will say, pizza stones and pizza pans work great too.

Yield: 14" pizza

Greek Yogurt Pizza Dough

Print

This is my no-fail Greek yogurt based pizza recipe. It is easily customizable, and reliably delicious. If you tried the famous 2 ingredient dough and found it was a little difficult to work with, this dough pulls through and will be a hit for your whole family.

Full Recipe 12 sp Blue and Purple, 14 sp on Green

Prep Time 5 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

• 1 cup self-rising flour
• ½ cup 0% fat Greek yogurt
• 1 egg
• 1 pinch of garlic powder

Instructions

1. Preheat your oven to 500 degrees, and prep any toppings you'd like to add to your pizza, including cheese, sauce, pepperoni... whatever you like.
2. Mix ingredients together in a stand mixer if you have one using your dough hook. If you don’t have a dough hook and a stand mixer, use a wooden spoon.
3. Once the dough forms a ball, remove and place on a lightly floured cutting board.
4. When I make my dough for pizza, I usually mix in about 1 tsp (eyeballed) of garlic powder. Sometimes I use Italian Seasoning. You are totally fine without it.
5. While the oven preheats, roll out your dough to your desired thickness on a floured cutting board or countertop. Whether you are using a cast iron or baking sheet, spray your pan with a little bit of cooking spray. I usually can get my dough to take up most of an 11×17 baking sheet. If I am using my favorite 15″ cast iron, I roll it out the dough to roughly the size of the pan, transfer the dough into the pan, and use my fingers to shape & stretch it to cover the full bottom of the pan.
6. Spray your pizza crust with a little bit of cooking spray.
7. Bake your crust for 5 minutes at 500.  
8. After five minutes, take your pizza out and add your toppings.
9. Put the pizza back in for 10 minutes (less if the pizza is super thin) or until cheese is melted and the crust is golden. You can usually lift the crust and see the bottom of the pizza and check if it is done. You are looking for a nice, even golden brown.
10. I always finish my pizza with a high broil for a few seconds (depends on your oven, but I do mine for about 30 seconds) to get the cheese bubbly. The broiler can be scary for people who never cook or use a broiler, but it really finishes off the pizza to make it extra wonderful.

Nutrition Information:

Yield:

4

Serving Size:

1/4 pizza (2 slices)
Amount Per Serving: Calories: 133Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 48mgSodium: 368mgCarbohydrates: 23gFiber: 0gSugar: 1gProtein: 7g

And there you have it! Go make some pizzas! If you are looking for some other fun pizza toppings that are not your typical fare, try my Bougie Brunch Pizza and my Hot Pastrami Pizza for a real treat!

If you like this recipe as much as I do, post it on Instagram and tag me! I love seeing people making and enjoying my food. Tag me @dwardcooks or use #dwardcooks as a hashtag.

Sharing is caring!