Two-Ingredient Greek Yogurt Pizza Dough

Makes 4 Servings

  • Prep Time: 15

If you don’t believe two-ingredient pizza dough is a thing, then you haven't tried greek yogurt pizza crust! Not only does this yogurt pizza dough recipe prove Greek yogurt’s versatility, it’s a sink-your-teeth-into foundation for summer garden goodies from zucchini to tomatoes to peppers and beyond! And cheese. It’s a great foundation for all kinds of cheese. Scroll to the bottom for tasty toppings ideas.


2 cups self-rising flour

1 cup Greek Yogurt (fat level of choice)

1/4 cup cornmeal

Shredded cheese and pizza toppings of choice (see below for suggestions)


1. Place a pizza stone in the center of gas grill and preheat to 450 degrees for at least 30 minutes.

2. Combine flour and Greek yogurt in a large bowl, stirring with a fork until a shaggy dough begins to form. Turn the mixture out onto a floured work surface and knead, adding additional flour as needed, until the dough becomes smooth at elastic, about 8 minutes.

3. Divide the dough in half to create two balls. Place one ball on a floured work surface and use a rolling pin to roll the dough into a disk, approximately 10 inches in diameter.

4. Dust a pizza peel or inverted cookie sheet with a generous amount of cornmeal, then transfer dough on top.

5. Add pizza toppings and cheeses of choice, leaving a half inch border around the edge.

6. Carefully slide pizza from pizza peel (or cookie sheet) onto preheated pizza stone in the center of grill. Close the grill lid and cook until the crust is golden and the cheese is bubbling, 8 to 10 minutes.

7. Use pizza peel or a large spatula to transfer pizza to cutting board. Rest pizza for 5 minutes before slicing. Repeat process with second dough ball.

Greek yogurt pizza crust cooking tips

  • This recipe can easily be doubled. Use 4 cups of self-rising flour and 2 cups of Greek Yogurt and divide the dough into four balls instead of two. 
  • If you don’t have a grill, you can easily bake this recipe in a standard oven. Place the pizza stone in the center of the oven on the middle rack. Preheat the oven to 475 for 30 minutes prior to baking. Bake pizzas for 8 - 10 minutes, until the crust is golden brown and the cheese is melted and bubbling. 
  • If you do not have a pizza stone, you can use a large rimmed baking sheet instead. Simply turn the baking sheet over and place it face-down on the grill (or in the oven) and follow the recipe as written.
  • If you do not have self-rising flour, substitute two cups of all-purpose flour, 3 teaspoons of baking powder and 1/2 teaspoon of salt. Whisk the ingredients together until blended then follow the recipe as written. 
  • If you would like to make this dough in advance, wrap each dough ball in a sheet of plastic wrap sprayed with cooking spray. Place the wrapped dough in the refrigerator until ready to use. 

Topping ideas

Grilled Zucchini With Harissa and Feta: Spread 2 tablespoons harissa evenly over pizza dough. Top with one small zucchini, peeled into ribbons using a vegetable peeler. Top with 1 cup of shredded mozzarella plus 1/4 cup crumbled feta.

Tomato, Basil and Havarti: Spread 2 tablespoons harissa evenly over pizza dough. Top with fresh tomato slices, 1/4 cup of loosely packed fresh basil leaves and 1 cup of shredded Havarti cheese

Sweet Corn, Cilantro, Jalapeno and Cotija Cheese: Brush 1 tablespoon olive oil evenly over pizza dough. Top dough with 1/2 cup fresh corn kernels, 1 jalapeno, thinly sliced, 1 cup shredded mozzarella and 1/4 cup crumbled Cotija cheese. After baking, sprinkle pizza with 1/4 cup chopped cilantro leaves and a squirt of lime juice.