Greek Yogurt Pizza Dough Recipe (Optionally With Sourdough Discard)

With minimal ingredients and no waiting time, this Greek yogurt pizza dough recipe yields a chewy, crispy crust that’s perfect for pizza night or meal prep. Sourdough discard is optional, but bumps up the flavor and chewy texture. Topped with pizza sauce and mozzarella cheese, each pizza serving has about 470 calories and 30 grams of protein!

Of all the recipes on my blog, there are only a handful that are on repeat at my house. (Mostly because I’m always either trying new things or batch cooking so I have quick meals ready!) But my sourdough discard protein bagels with Greek yogurt is one of the few recipes that I make regularly to keep stashed in my freezer.

I’ve whipped up those bagels so many times that I started experimenting with the dough recipe to make other things. (Pinwheel pastries with a cinnamon pecan filling, hot pocket-style pastries, garlic knots, pigs in a blanket, and more!) One of the things I love most is that this dough lends itself to much more than just bagels, and it works particularly well as Greek yogurt pizza dough!

I keep partially pre-baked individual-sized pizzas with our favorite toppings stashed in the freezer. Then when a pizza craving hits, these are ready instead of ordering takeout. (Side Note: You can bake these directly from frozen, no pre-planning or thinking about dinner in advance needed!) Not only is this a lot more economical (here in St Pete a large cheese pizza with nothing else ordered on Uber Eats with fees, taxes, and tip typically costs $50+, which is ridiculously expensive for what you’re getting), but this is also a healthier meal overall.

Thanks to Greek yogurt, this pizza dough is a decent source of protein. To bump up the nutrition and make this dinner more filling, I usually serve this pizza with a big green salad and either meal prepped frozen chicken tenders or air fried chicken wings.

Why This Recipe is on Repeat at My House (Spoiler Alert, It’s Meal Prep Pizza!)

• Minimal ingredients. This dough recipe uses just six ingredients. Most of them are kitchen staples that you probably have on hand right now. And you can simplify this recipe even more down to just two ingredients: self-rising flour and Greek yogurt!
• Quick and easy. These pizzas take just over half an hour to make, which is faster than you could have a fresh, hot pizza delivered. This is because baking powder is the leavening agent in this dough. There’s no commercial yeast in this recipe, so there’s no rising time. And the sourdough discard is for flavor and texture (not for its wild yeast/leavening purposes), so there’s no fermentation time! Just mix up the dough and bake it right away.
• Make pizza night a little healthier. Each individual pizza (topped with pizza sauce and cheese) has approximately 470 calories, 39 grams of net carbs, 21 grams of fat, and 30 grams of protein. I like to round out the meal with a leafy green salad and air fried chicken wings or meal prepped homemade chicken tenders. This dinner still satisfies a pizza craving, but is also nourishing.
• Budget-friendly. With the price of food what it is today, it’s much more affordable to make your own meals (even pizza!) rather than eating out.
• Meal prep-friendly. Make these pizzas individually-sized so you can stash them in your freezer and grab out as many servings as you need for dinner. Having these on hand has saved me more than once on busy nights when there’s no time to cook.

Greek Yogurt Pizza Dough Ingredients

Instructions

To prep, preheat the oven to 375F. Line a large baking tray with a piece of parchment paper and brush it with olive oil (this will help you spread out the dough).

1. Add the flour, baking powder, and salt to a large bowl, and whisk to combine. Add the yogurt and sourdough to the bowl.
2. Stir until it forms a shaggy dough. At that point, use your hands to knead a few times until it forms a smooth dough.
3. The dough will form a ball like this. (TIP: At first it’ll look like the dough is too dry; it’s not, keep kneading! Then when it forms a ball, the dough will be a bit sticky and spongy, which is normal.)
4. Divide the dough into 5 equal portions.
5. Oil your hands and roll each portion of dough into a ball. Working with one ball at a time, place it on the oiled baking tray (TIP: make sure you put the dough ball where you want it because once the dough is pressed out you can’t move it). Use your fingers to press out the dough to a circle about 6 inches in diameter, leaving it a little thicker along the outside to form the crust (TIP: don’t press the dough too much or you’ll deflate all dough’s puffiness/sponginess and your crust will be dense). Use a fork to poke several holes in the dough (i.e., dock the dough).
6. Par-bake until the pizza crust is puffed and doesn’t look wet or doughy, but is just ever-so-slightly golden and isn’t yet starting to brown, about 10 to 15 minutes in a 375F oven. If you want to eat the pizzas now, spread about 1 1/2 tablespoons of pizza sauce on each (leaving a border for the crust), and sprinkle about 2/3 cup of cheese evenly on each. (TIP: You can skip the pizza sauce and mozzarella cheese and use any pizza toppings you like.) Bake in a preheated 375F oven until the crust is golden and the cheese is melted, about 10 minutes.

How to Meal Prep This Pizza

1. Cool. Let the pre-baked crust cool completely before adding the toppings.
2. Add the toppings. Go with classic pizza sauce and mozzarella cheese, or use any pizza toppings you like.
3. Flash freeze. After adding the toppings, arrange the pizzas in a single layer on a parchment-lined tray. (TIP: You can add another piece of parchment paper on top and double stack them.) Freeze until solid, about 8 hours.
4. Wrap well. Once frozen, wrap each pizza individually, and then pop them into a freezer-safe zip-top bag for up to 3 months. When you want to eat it, there’s no need to thaw it first.
5. To finish cooking the pizzas from frozen. Preheat the oven to 375F and put a baking tray in the oven to preheat. Once the oven is at temperature, carefully put the frozen pizzas on the preheated tray. Bake until the crust is golden and the cheese is melted, about 15 to 20 minutes.

Storage

Let fully cooked pizzas cool to room temperature, and then store them in an airtight container in the fridge for up to 3 days. If you froze the partially pre-cooked pizzas, after flash freezing you can store them in the freezer for up to 3 months.

Reheating

To reheat fully cooked pizzas and keep the crust crisp, pop them in a 350F oven for 5 to 6 minutes, or until the cheese is melted and they’re warm throughout.

Frequently Asked Questions

More Recipes For Pizza Night at Home

• Copycat Olive Garden Salad – Just like at the restaurant, the homemade Italian dressing makes it!
• Garlic Bread – So easy and so good, it’s hard to stop at one piece.
• Beer Battered Onion Rings – Crispy, crunchy, and way better than anything you’d get delivered.
• Parmesan Baked Zucchini Fries – Instead of a salad, baked zucchini fries are a great vegetable option for pizza night! It’s one of my personal favorites, and these are easy to make and come out super crispy in the oven or air fryer.
• Italian Grinder – Just in case there’s that person in your family who prefers a sub or sandwich instead of pizza from your local pizzeria! Swap out the meat and cheese for your favorites, but don’t forget the grinder sauce.