This is really the greatest thing ever. I have made probably 8 pizzas in 2 weeks. I don’t even think that’s an exaggeration.

You can view an updated post on this recipe here. Greek yogurt pizza, people. I’m talkin’ under 300 calories for an entire pizza and over 17g of protein.

I found this recipe on pin via this excellent blog, the slow roasted italian, and you can find that here. I didn’t use self-rising flour and instead used unbleached all-purpose flour from Trader Joe’s. I seriously make this every week! You could even try a flatbread or a calzone with this dough. Mini pizzas? That would be so cute. Help.. I can’t stop.

Greek Yogurt Pizza Dough via The Slow Roasted Italian

1 1/2 cup all-purpose flour

1 cup Greek yogurt; I use Total FAGE 0%

1 1/2 tsp baking powder

3/4 tsp salt (I’ve forgotten this before and didn’t notice)

1 pizza stone, optional

Preheat oven to 450 degrees. Combine all ingredients in a large mixing bowl. Once combined — you’re looking for uniform consistency, mix until no longer flaky — begin kneading. I usually knead* for about 5-8 minutes, until the dough is soft, not sticky and doesn’t peel away from your hand.

Once dough is ready, roll out into 2 medium pizzas or one large one — about 1/4 inch or so thick. Really, you can’t mess it up.

Now, the fun part! Top it up with whatever you like. For the pizza sauce,  I like to use my processor and blend up a bunch of cherry and San Marzano tomatoes, garlic, crushed red pepper, basil and oregano. Sometimes I just crush them up with my hands! Light, fresh and feels almost like you just might be in Italy. Except you’re not. It’s humid and 90° here in Florida.

Bake at 450°, on a pizza stone if you can*, until cheese is bubbling and crust is a nice golden brown. Check the bottom and look for brown spots — this indicates a cooked-through crust.

*TIP to knead, fold the dough on top of itself and use the palms of your hands to press the dough into itself — repeat until dough reaches desired consistency.

*TIP if you have not bought a pizza stone yet (do it) you can place the dough on a baking sheet and then once the crust is just cooked enough to move, place it directly on oven rack to finish up. You will find that this is very annoying. Hence, pizza stone.

Some of the variations I’ve made:

broccoli rabe, fresh mozzarella and ricotta with basil 

mushroom, sun-dried tomatoes + ricotta 

spinach and buffalo mozzarella + fried egg

fresh mozzarella, prosciutto, cherry tomatoes + basil 

burrata + basil (pictured — also my favorite)

baby bella mushrooms + arugula (pictured)