3-Ingredient Pizza Dough with Greek Yogurt {No Yeast} - Healthy Kids Recipes (2024)

FAQs

What is the healthiest dough for pizza? ›

With just self-rising flour and plain Greek yogurt, you can make almost any bread-based creation you can think of. Thick, Greek-style yogurt gives the dough its moisture and tenderness, while the leavening agents in the flour allow the dough to rise without yeast.

Save time by swapping your regular pizza dough for simple substitutes. Our alternative bases include pitta bread, naan, puff pastry, wraps and polenta.

No-yeast pizza dough does not go through a lot of kneading and rising, so it has a softer, fluffier, less chewy, and more bread-like texture. It's not super crispy, it does not make those big delicate bubbles on the edges, and it doesn't get very brown.

The best flour for making Deep-Dish Pizza Dough is all-purpose flour. In bakeries and pizzerias, Pizza Flour is often used because it is a high-protein flour that produces a light and airy crust. However, all-purpose flour will also work well for Deep-Dish Pizza Dough.

Because of its high acid content, you can substitute Greek yogurt for yeast. You need to first mix it with baking soda. Use a ½ cup of yogurt and a ¼ teaspoon of baking soda for every teaspoon of yeast your recipe needs. Remember to reduce the other liquid ingredients in your recipe accordingly.

Greek yogurt dough has been one of my favorite easy lunch preps for months. It's insanely easy to make, light & fluffy, and a delicious protein-rich dish to have on hand. It's made using all-purpose flour, greek yogurt, baking powder, salt and garlic powder.

Two-ingredient dough is packed with protein thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prebaked crusts and prepared doughs. Once blended, you can work with it immediately, too.

What are three other ingredients you can add to the pizza dough to make it more flavorful? ›

Salt: Salt adds necessary flavor. Sugar: 1 Tablespoon of sugar increases the yeast's activity and tenderizes the dough, especially when paired with a little olive oil. Cornmeal: Cornmeal isn't in the dough, but it's used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp.

In baked goods, you can replace yeast with an equal amount of baking powder. Just keep in mind that the leavening effects of baking powder will not be as distinct as those of yeast. Baking powder causes baked goods to rise rapidly, but not to the same extent as yeast.

You can substitute yeast with equal parts lemon juice and baking soda. So if a recipe calls for 1 teaspoon of yeast, you can use half a teaspoon of lemon juice and half a teaspoon of baking soda. Keep in mind that the bread will not need the typical proofing time and the dough will begin rising right away.

Tips for Working with Yeast in Pizza Dough

One common mistake is using water that is too hot or too cold, which can kill the yeast or prevent it from activating properly. Another mistake is using too much or too little yeast, which can result in over- or under-proofed dough.

Opt for a thin-crust pizza instead of a deep-dish. Skip the stuffed pizza crusts and dipping sauces. Enjoy your slice of pizza with a side salad or cooked vegetables. Top your pizza with lean protein, like chicken strips, instead of processed meat, like pepperoni.

Wholegrain flours like wholewheat, rye or oatmeal add flavour, texture and fibre so are healthy choices. Use traditional flours when baking foods from other cultures.