| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 cups self-rising flour, plus more for rolling
- 2 cups plain Greek yogurt
- 1 heaping tablespoon garlic and herb seasoning blend
- 1 cup pizza sauce, BBQ sauce, pesto or Alfredo sauce
- 2 cups shredded mozzarella
- 3 toppings such as pepperoni, cooked sausage, garlic, onions and peppers, chopped rotisserie chicken, ham, pineapple, olives, etc.
Instructions
- Preheat the oven to 400 degrees F.
- For the dough: In a stand mixer with the paddle attachment, add the flour, yogurt and seasoning blend and mix until combined and tacky. Scrape off the dough from the paddle and replace the paddle with the kneading (dough hook) attachment. Sprinkle in a bit more flour and knead on medium until a ball forms. On a floured surface, roll out the dough to a big thin circle or divide the dough in half to make 2 pizzas.
- For the toppings: Place the pizza on a baking sheet or pizza stone. Leaving a 1-inch border around the edge of the dough, top the pizza evenly with the sauce and cheese, then the selected toppings. Bake until the edges are golden brown, 8 to 12 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 340 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 17 g |
| Cholesterol | 32 mg |
| Sodium | 879 mg |
Reviews
I’ve seen the self-rising flour and yogurt crust all over the ‘Net, although my youngest son mentioned it to me first. It seems every source has a different ratio, from 1-1 on down. Trial and error – many errors – led me to this 3-2 ratio, and it’s surprisingly quick, easy, and (incredibly) fun. The catch, of course, is not to get too carried away with adding too much flour in an effort to keep from wearing most of the dough on one’s hands. And yes, it’s as easy as 1-2-3, quite tasty, and makes Friday Night Pizza a delight, even for one instead of a tribe (I usually use 3/4 cup flour to 1/2 cup yogurt and bake it in the toaster oven). I had never, though, thought to season the crust itself! Thanks!
It was humbling I am humbled
How long should you knead the dough and at what speed?
This was very tasty. So easy to make with my grandchildren. They can’t wait to make it again
I love this recipe. It’s simple and good. The key is to roll the crust out thin to get it crispy. Can’t wait to make it again and try different toppings.
If you were weaned on Chef-Boyardee pizza in the box, you will likely be pleased with this recipe. The crust is easy enough to prepare, and I believe the seasonings in the crust are optional, as kids might not like to see the flecks of spice there. Also, the crust can be rolled or pressed out immediately. No rest is needed. The finished pizza is very reminiscent of that famous boxed pizza…or pizza made with a crescent roll crust. If, however, you are used to authentic Italian pizzeria style pizza, this is probably not the recipe for you. Look for one with yeast in the crust, for a more complex flavor profile.
Loved this pizza. I did have to add a lot of flour to get it to ball. It made a lot more dough than I thought and I ended up with a very big pizza. Next time I will make 2 pizzas so that it cooks through better. But fast and easy for sure.
Made this last night and it was good, and super easy. The crust needs work, though. I kneaded it by hand, instead of the mixer, and my oven is temperamental, so the crust was doughy. I will add some olive oil next time to give the edges more shine, and roll it thinner. My husband liked it, though, and asked for Italian sausage on the next one, so I will make this again!
Sorry, but this dough is terrible. Weird texture, hard to cook through and my husband disliked it so much he asked me to never make it again.
The best homemade pizza dough, easy to remember and make
It is a keeper for us. I loved the way it came together