Pizza has always been on my family’s menu…hey, we are from New York where pizza is just a way of life! But I’m always looking for healthier options for all my recipes, and this skinny pizza dough uses fat-free Greek yogurt adding a nice serving of lean protein. I like that. I use this same dough to make my Skinny Everything Bagels and my Skinny Everything Bagel Egg & Cheese Sandwich too.
The key to getting a crispy crust is to preheat your oven AND the baking sheet you’ll bake the pizza on. This will make the bottom of the pizza crispy while still cooking from the top.
I used 425 degrees F. in my oven using my baking sheet. If you have a baking stone or baking steel, you can go much higher on the temperature (up to 500 degrees F.) for an even crispier pizza that cooks even faster. So, if you have those tools at home, go higher on the temperature and watch your bake time to be sure what works for your oven. You don’t want to burn that pizza.
Sure, you could, but after I read and tried MyBizzyKitchen’s recipe, I totally agreed with her and adopted this revised recipe. It might have a few more ingredients, but the flavor is much better, and the finished product is more like the pizza we all know and love.
I have kept this in the refrigerator covered for up to 7 days and the dough has been fine. I wouldn’t go much longer than that and the truth is, it won’t last that long! You can use this dough to make rolls, bagels and garlic knots, so it won’t be sitting around that long.
HOW TO MAKE SKINNY PIZZA DOUGH
Making this dough is simple. You have to wait while the dough rises and rests, but that time is passive and isn’t hard (except waiting for your next round of pizza!). I usually have a bowl of dough in the refrigerator waiting for me all the time.
To get started, mix flour, salt and yeast in a large bowl . Stir in the yogurt and mix until it just comes together. Add about ½ cup of water and mix until the dough comes together. If needed, add a tablespoon of water at a time until you’ve got a smooth and elastic dough. Place the dough in a bowl and cover with a towel.
Put the bowl in a warm place away from any drafts. The microwave is the perfect spot. Leave it there all day (up to 8 hours). 5-6 hours is fine if that is all the time you have. Then refrigerate overnight or up to 7 days, covered in the fridge.
You are now ready to use the dough to make pizza. Preheat your oven and baking pan to 425 degrees F. Remember, if you have a pizza steel or a pizza stone, you can preheat to a much higher temperature…up to 500 degrees F. Check the manufacturer’s instructions on those products. I just found that my baking sheets are good up to 425 degrees F. Higher than that and they buckle.
Cut the dough into two or 4 equal pieces depending on the size of pizza you prefer. I find smaller ones are easier to work with and a much easier way to have portion control. You can use just the amount of dough that you want and keep the rest covered in the refrigerator. Shape into balls of dough. On a piece of parchment paper, press down the dough slightly and using your fingers, form into rustic shaped circles. This does not have to be perfect. Use a little extra flour if the dough is sticky. You can dust a rolling pin with flour and roll out the dough to make it flat and smooth.
You are preparing your pizza crust right on top of the parchment paper to make it easier to transfer the pizza to the preheated pan in the oven. If you have a pizza peel, put the parchment paper on top of that, and build your pizzas. You’ll be able to slide the pizza and the parchment paper right off and onto the baking sheet.
You are now ready to top the pizza crusts with your sauce and toppings. Be sure to try my New York Style Pizza Sauce. This sauce and shredded mozzarella, some fresh grated Parmesan and a sprinkle of dried oregano are all you need for a great pizza, but feel free to add your favorites like sausage, pepperoni, mushrooms and peppers. For a Mexican twist, use this dough to make my Ground Turkey Taco Pizza recipe. So good!
Place the parchment paper with pizza rounds in the preheated oven on the preheated baking sheet and bake for 20-25 minutes if it is preheated to 425 degrees F. If you are baking at a higher temperature, start checking at 10 minutes. Once the dough is brown and crispy, and your toppings are hot and cheese is melted, you are ready to enjoy!
If you like this recipe, be sure to leave a comment below. For other bread recipes, do check out my favorites like:
Rosemary Raisin Pecan Crackers
Traditional Irish Barmbrack Bread
Skinny Pizza Dough
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Cups Self-rising flour
- ½ Cup Fat-Free Greek yogurt (Fage is a favorite)
- 1 Tsp. Fast acting yeast
- 1 Tsp. Salt
- ½– ¾ Cup Water
- 1 Tbsp. Baking soda
- 1 Egg + 2 Tbsp. Water, mixed (egg wash)
Instructions
- Mix flour, salt and yeast in a large bowl. Stir in the yogurt and mix until it just comes together.
- Add about ½ cup of water and mix until the dough comes together. If needed, add a tablespoon of water at a time until you’ve got a smooth and elastic dough. Place the dough in a bowl and cover with a towel.
- Put the bowl in a warm place away from any drafts. The microwave is the perfect spot. Leave it there all day (up to 8 hours). Then refrigerate overnight or up to 7 days, covered in the fridge.
- You are now ready to use the dough to make pizza. Preheat your oven and baking pan to 425 degrees F.
- Cut the dough into two equal pieces OR into 4 small pieces. You can decide on the size of your pizzas. I find smaller ones are easier to work with and a much easier way to have portion control. You can use just the amount of dough that you want and keep the rest covered in the refrigerator. Shape into balls of dough. On a piece of parchment paper, press down the dough slightly and using your fingers, form into rustic shaped circles. This does not have to be perfect. Use a little extra flour if the dough is sticky. You can dust a rolling pin with flour and roll out the dough to make it flat and smooth.
- You are now ready to top the pizza crusts with your sauce and toppings. Be sure to try my New York Style Pizza Sauce. This sauce and shredded mozzarella are all you need for a great pizza, but feel free to add your favorite like sausage, pepperoni, mushrooms and peppers.
- Place the parchment paper with pizza rounds in the preheated oven on the preheated baking sheet and bake for 20-25 minutes. Once the dough is brown and crispy, and your toppings are hot and cheese is melted, you are ready to enjoy!
