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So I threw this pizza together last Thursday after getting home from the gym, starving but not wanting to blow my macros. Honestly, it's become my go to when I'm craving pizza but don't want the food coma that follows demolishing half a delivery pie. The best part? The whole thing has more protein than two scoops of my protein powder, and I can eat EVERY SLICE without guilt.
My roommate walked in while I was making this and laughed at my "sad diet pizza." Then she tried a slice and immediately asked me to make her one. Now she makes it weekly and sends me pictures every time. Revenge is sweet but this pizza is savory.
What You Need
- Greek Yogurt: The magic ingredient that makes this work - fat free plain gives the most protein bang for your buck
- Regular Flour: Nothing fancy needed - whatever you have works fine
- Light Butter: Just a tiny bit gives that rich garlic butter vibe without the calories
- Fresh Garlic: Don't skip this - the pre minced stuff in jars isn't the same
- Reduced Fat Cheese: Yeah, I was skeptical too, but when melted you seriously can't tell the difference
- Real Parmesan: The secret weapon - a little goes a long way for flavor, don't waste calories on the fake stuff
I discovered this dough trick during lockdown when everybody and their mother was hoarding yeast. Turns out plain yogurt with flour creates a pretty decent pizza base without all the waiting around. My first attempt was edible but not great - took some tweaking to get it right.
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Step-by-Step Instructions
- The Dough Situation
- Mix your dry stuff first, then dump in the yogurt. It'll seem too dry at first - keep kneading and it comes together. Don't stress if it looks ugly - mine always does and still turns out fine. That 5 minute rest isn't just me being lazy - it actually helps the dough become more stretchy and less likely to tear when rolling.
- Roll It Out
- No pizza stone? No problem. I use the back of a baking sheet. You want it thin but not transparent - about 1/4 inch works for me. If it keeps springing back when you roll it, let it sit another minute. The dough's just being stubborn.
- Garlic Butter Magic
- Five grams of butter doesn't sound like much, but mixed with garlic and herbs, it spreads surprisingly far. I use a spoon back to smear it all the way to the edges - nobody wants a dry crust bite. If you're feeling fancy, mincing a real garlic clove makes a huge difference compared to powder.
- Cheese Strategy
- Sprinkle the regular cheese first, then dust the parmesan on top. This way the sharp parm flavor hits your taste buds first. The cheese might not look like enough when it's raw, but trust me, it melts into the perfect amount.
- Hot Oven, Fast Cook
- Get your oven screaming hot first - I turn mine on before I even start making dough. Ten minutes is usually perfect in my oven, but start checking at 8. You want the edges golden and cheese bubbly but not burnt.
The first time I tried this recipe, I used vanilla yogurt by mistake was multitasking while on a work call. Do NOT recommend garlic vanilla pizza. Some lessons you only need to learn once.
Make It Your Own
This basic version is just the starting point. Some nights I add rotisserie chicken and buffalo sauce. Other times I throw on whatever sad vegetables are about to go bad in my crisper drawer. My gym buddy adds a scoop of unflavored protein powder to the dough for even more gains. Just keep the toppings relatively light or the center can get soggy.
What To Do With Leftovers
Who am I kidding? There are never leftovers. But theoretically, you could refrigerate extra slices and reheat them in a dry skillet the next day to crisp up the bottom again. The microwave works but makes the crust chewy instead of crispy.
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I've probably made this pizza thirty times in the last year, tweaking it each time. What started as a sad diet substitute has honestly become something I crave more than delivery. My wallet's happier, my macros are on point, and I don't have to put on real pants to answer the door. That's what I call a win win win.
Frequently Asked Questions
- → Why does this pizza have so much protein?
- This pizza packs in protein from multiple sources. The Greek yogurt in the dough provides a significant protein boost compared to traditional pizza dough. Additionally, the cheese toppings (both light shredded cheese and Parmigiano Reggiano) contribute protein as well. Combined, these ingredients create a pizza with over 30g of protein while keeping the calorie count low at around 475 calories for the entire pizza.
- → Can I add other toppings to this pizza?
- Absolutely! This recipe provides a great high-protein base, but you can customize it with additional toppings. For even more protein, add grilled chicken, turkey pepperoni, or tuna. Vegetables like bell peppers, mushrooms, spinach, or arugula add nutrients without many calories. Just keep in mind that adding toppings will increase the calorie count, so adjust according to your dietary goals.
- → What type of flour works best for this dough?
- This recipe is flexible with flour choices. All-purpose flour, 00 flour (Italian pizza flour), or self-rising flour all work well. If using self-rising flour, omit the additional baking powder since it's already included in the flour. For a higher protein version, you can substitute some or all of the flour with whole wheat flour or add a tablespoon of unflavored protein powder, though this may slightly alter the texture.
- → Can I make the dough ahead of time?
- Yes, this yogurt dough can be prepared up to 24 hours in advance. After kneading, wrap it tightly in plastic wrap or place in an airtight container and refrigerate. When ready to use, let it sit at room temperature for about 30 minutes before rolling out. The dough can also be frozen for up to 1 month - just thaw completely before using. Pre-shaped dough balls freeze particularly well for quick future meals.
- → What can I substitute for Greek yogurt?
- If you don't have Greek yogurt, there are several alternatives that maintain the high-protein profile. Skyr (Icelandic yogurt) works perfectly as a 1:1 substitute. Regular yogurt that's been strained through a cheesecloth can also work. In a pinch, cottage cheese blended until smooth can substitute, though it may alter the flavor slightly. For a dairy-free version, try a thick plant-based yogurt, though the protein content will be lower.