Description
A quick and easy Greek yogurt pizza crust that is crisp on the edges and tender in the center, ready in under half an hour without the need for yeast.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 225 g (1 cup) plain Greek yogurt
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1 tbsp (15 ml) olive oil
- Optional: 1/2 tsp (1.5 g) garlic powder
- Optional: 1 tsp (2 g) dried oregano
Instructions
- Combine dry ingredients: Measure flour, baking powder, and salt into a bowl and whisk.
- Add the yogurt and oil: Mix yogurt and oil with dry ingredients until shaggy dough forms.
- Knead gently: Turn dough onto a floured surface and knead briefly until smooth.
- Divide and rest: Divide dough into 4 pieces and let rest for 5 minutes under a towel.
- Shape the crusts: Roll each piece into 20–23 cm (8–9 inch) rounds on parchment paper.
- Par-bake (optional): Preheat the oven and bake crusts for 4–6 minutes until just set.
- Add toppings and finish baking: Top crusts and bake for another 6–8 minutes until edges are golden.
- Rest and serve: Let pizzas rest for 2 minutes before slicing and serving.
Notes
For a gluten-free option, use a 1:1 gluten-free baking blend. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 360
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 20mg