Greek Yogurt Pizza - heart healthy pizza crust for when you're in a hurry

Honestly, I like my husband’s incredible no-knead pizza crust better, but it takes hours to produce and therefore, you need to plan well ahead-of-time for no-knead pizza. Nonfat Greek yogurt provides some extra protein, and it’s an easy way to make pizza dough when you need pizza in a hurry.

I let my children select their own pizza toppings and “make-their-own” pizzas, which is a great way to get kids involved in the kitchen, and also a great way to get them excited about eating vegetables. I photographed my own pizza, which is topped with plant-based protein crumbles, yellow peppers and basil.

Turkey pepperoni is another exceptionally good heart healthy pizza topping. Feel free to top your pizza as you prefer.

Print Recipe

Greek Yogurt Pizza

Prep Time20

Cook Time15

Servings: 4

Calories: 454kcal

Ingredients

Pizza Dough

2 cups all-purpose flour
1 teaspoon salt
1 cup nonfat Greek yogurt
2 tablespoon olive oil

Pizza Sauce

8 ounces canned tomato sauce
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder

Toppings

½ bell pepper (sliced)
4 ounces soy crumbles
¼ cup fresh basil leaves
4 ounces part-skim mozzarella cheese (shredded)

Instructions

First, make the dough. I like to mix together the flour and salt with a whisk, then I whisk together the yogurt and olive oil in a smaller bowl. Finally, I stir the wet and dry ingredients together with a spoon. You might need to add a little water to get a workable dough, but take it slow – you can always add more water in, but you can't take any water out.
Combine the sauce ingredients in a small saucepan and bring to a simmer over medium-high heat. Turn the heat down to low and continue to simmer for 10 minutes or so.
Preheat the oven to 450 °F . Line a baking sheet with aluminum foil and give it a spray of nonstick.
Form the dough into 4 s-sized balls. On a lightly floured surface, flatten each ball and roll it flat with a rolling pin.
Arrange the 4 pizzas on the prepared baking sheet. Top each pizza with ¼ of the tomato sauce, 1 ounce of shredded mozzarella and various toppings (I used bell peppers, soy crumbles and basil because that's what I had. Turkey pepperoni is especially good on pizza, too.)
Bake the pizzas for about 12-15 minutes, or until the cheese bubbles and the crust starts turning lightly golden-brown.