- I first experimented with this method because I was looking for a healthier pizza option that was 1) fast, 2) easy and 3) really, really good. No sad, cardboardy frozen “diet” pizzas allowed here! This was an instant hit!!
It’s chewy, has a delicious, slightly sourdough flavor, can be flavored a million different ways, and cooks up perfectly every time. It’s husband and preschooler approved, and gets us to the dinner table (or couch, for movie nights) faster than ordering delivery.
To jump straight to the recipe, click here. For step-by-step directions, read on!
First get your ingredients ready.
You’ll need self-rising flour and plain, fat-free greek yogurt for the crust. If you don’t have self-rising flour, you can make your own! For each cup of self-rising called for, substitute 1 cup all-purpose flour plus 1 1/2 tsp baking powder and 1/4 tsp salt. I’ve made it both ways and found no difference, but I keep self-rising on hand now because it’s just faster (and we make it that often). For tools, you need a bowl, a spoon (and a whisk, if you want to break up any lumps in the flour first), measuring cups, and extremely clean hands. An eager-to-cook preschooler can also be a delightful kitchen accessory!
First, turn your oven to 450 degrees. Then measure your flour into the bowl. I use 1 1/2 cups of flour to 1 cup of yogurt. You can do a 1:1 ratio instead, but I’ve found the extra flour really enhances the texture of the crust and does not have a significant impact on points if you’re counting those. Before you measure the yogurt, be sure to pour off any standing liquid in the container. This is important – don’t try to stir it in first! You want the thickest part of the yogurt. Add the yogurt to the bowl and stir to combine.
When the dough is beginning to stick together, add a little extra flour to your hands and form it into a single ball (or disc, it really doesn’t matter). Dust your work surface with a bit more flour and put your dough onto it. Knead the dough by pressing and turning for about 5 minutes or until it’s smooth. If it’s extra sticky, add a bit more flour to hands and counter. If it’s too crumbly, sprinkle a little water or add an extra dab of yogurt.
Dust your rolling pin and roll out the dough into a circle (or, as I prefer, a “rustic” circle, meaning a slightly uneven artsy “get dinner moving quickly” shape). You want it fairly thin, and about the size of a large pizza pan. Make sure your pan is very nonstick or is well-sprayed (I do both). Then, transfer the dough to the pan. A great way to do this is to lay it over the rolling pin and pick up the pin so your pizza dreams don’t flop to your perhaps not so food-grade floor.
Use your fingertips to “bounce” over the dough, stretching it out a bit and making little divots (to better hold the sauce later). If you make a hole, just pinch it back together!
Put in the oven and prebake for 5 minutes. You just want it to be slightly firm, but not golden or browned at all. Take it out and set it aside while you finish assembling your toppings.
You can really get creative here, but I would recommend always starting with the pre-baked crust regardless of your topping combos. (BBQ chicken is our second favorite!) Brush or spoon your sauce over the crust, leaving a little bit uncovered around the edge. I prefer less sauce, so I use 1/3 of a cup, but you can use as much as you like. Next, layer on 1 cup of shredded mozarella, evenly distributing. Then add the pepperoni (I use 80g, but you can do more or less). Because we use turkey pepperoni, and it seems to curl more as it cooks, I stack them and cut them in quarters first. This also makes it easier to get plenty of peoperoni in every bite! Finally, for a super-cheesy finish, sprinkle 1/2 cup of shredded cheddar-jack over the top.
Pop that beautiful thing back into the oven for 10 minutes, throw together a salad (or, in my case, a bag of frozen broccoli in the microwave) and you have dinner! Your oven time may vary slightly, but you want to see golden brown edges and evenly melted, slightly browned cheese. The pizza will have shrunken a bit as the dough has risen.
Cut in 8 slices and dig in!
I’d love to hear from you in the comments- what are your favorite sauce/topping combos? Are you spicy-peppers-to-the-max, plain cheese, ham-and-chevre-with-a-honey-drizzle? The sky’s the limit!
Crust:
1 1/2 cup self-rising flour (plus more set aside for kneading and rolling)
1 cup fat-free plain greek yogurt.
Sauce:
1/3 cup of any marinara sauce
80 grams turkey pepperoni
1 cup shredded part-skim mozarella cheese
1/2 cup shredded cheddar-jack cheese
Directions:
Add yogurt to flour in a bowl (drain liquid from yogurt before measuring). Stir to combine, then dust your hands with additional flour and press dough into a single ball. Turn dough onto a floured surface and knead for approx 5 minutes, pressing, folding, and turning dough until it’s smooth. Roll dough fairly thin into a circle and transfer to a well-sprayed pan. Bake at 450 for 5 minutes.
Remove crust from oven and brush with sauce, leaving a bit of the edge bare all around. Evenly cover with the mozarella, then add the pepperoni pieces. Finally, sprinkle the cheddar-jack cheese over the top. Bake for an additional 10 minutes or until the edges are golden brown and the cheese is melted and bubbly. Cut into 8 slices to serve.
By the way, I’ve provided links below to some of the items I use and love in my kitchen constantly (I think I got the rolling pin and mixing bowls from our wedding registry 13 years ago and they are still going strong!). These are affiliate links, meaning if you use them to make a purchase, I get a small commission at no extra cost to you.
OXO Softworks Rolling Pin: https://amzn.to/2IO3MZ9
OXO Non-skid 3qt Mixing Bowl: https://amzn.to/2uiiPqJ
Farberware Measuring Cups: https://amzn.to/2INVWyD
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