Greek Yogurt Pizza Crust

A quick and easy Greek yogurt pizza crust that bakes in under 30 minutes, providing a crisp edge and tender crumb without the need for yeast.

Scale

240 g (1 cup) full-fat Greek yogurt
240 g (2 cups) self-rising flour
1/2 tsp (3 g) fine salt
1 tbsp (15 ml) olive oil (optional)
Toppings: 120 ml (1/2 cup) tomato sauce, 150 g (1 1/2 cups) shredded mozzarella, fresh basil leaves, a pinch of dried oregano

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Measure and mix the dough: In a large bowl combine flour and salt. Add Greek yogurt and stir until a shaggy dough forms.
Knead briefly: Turn dough onto a floured surface and knead 6–8 turns until smooth.
Shape the crust: Press or roll the dough into a 25–30 cm round on parchment.
Par-bake the crust: Slide crust onto a preheated baking sheet and par-bake at 230°C (450°F) for 6–8 minutes.
Add toppings and finish bake: Spread tomato sauce, sprinkle mozzarella, and add toppings. Bake for an additional 6–8 minutes.
Rest and serve: Let pizza rest for 2–3 minutes before slicing and serve hot.

Using full-fat Greek yogurt is key for optimal flavor and structure. Avoid overloading with wet toppings to prevent soggy crust.