Skip the waiting and still get a satisfying, chewy crust with this high-protein, no-yeast pizza dough. It comes together in minutes and bakes up sturdy enough for your favorite toppings. No proofing, no kneading marathons, and no special equipment.

Just a quick mix, roll, and bake. It’s perfect for busy weeknights, post-workout meals, or whenever a pizza craving hits.

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Why This Recipe Works

Cooking process, par-bake stage: Overhead shot of a par-baked high-protein, no-yeast pizza crust on

This dough uses Greek yogurt and high-protein flour to build structure and chew without yeast. The yogurt provides moisture, tang, and protein, while baking powder handles the lift.

A small amount of olive oil keeps the crust tender and prevents dryness. The result is a quick crust that’s higher in protein, easy to handle, and reliably crisp on the outside with a soft center.

What You’ll Need

1 1/2 cups (180 g) high-protein flour (bread flour or high-protein all-purpose; see notes below)
1 cup (240 g) plain nonfat Greek yogurt (thick, not runny)
1 1/2 tsp baking powder
1/2 tsp fine sea salt
1 tsp olive oil (plus a little extra for brushing)
Optional add-ins: 1 tbsp whey protein isolate (unflavored), 1/2 tsp garlic powder, 1/2 tsp dried oregano
Your toppings: sauce, cheese, and desired add-ons

Note: If you can’t find bread flour, use all-purpose flour and add 1 tablespoon vital wheat gluten to boost protein and structure.

How to Make It

Final plated, close-up detail: Three sliced wedges of the finished high-protein pizza on a matte bla

Preheat hot. Heat your oven to 475°F (245°C). Place a pizza stone or an inverted sheet pan inside to preheat for at least 15 minutes.
Mix dry ingredients. In a bowl, whisk flour, baking powder, and salt.
If using whey protein or spices, whisk them in now.
Add yogurt and oil. Stir in Greek yogurt and olive oil with a spoon until a shaggy dough forms. If it’s very sticky, sprinkle in 1–2 extra tablespoons of flour.
Knead briefly. Turn the dough onto a lightly floured surface. Knead 30–60 seconds until smooth.
Don’t overwork it—stop once it’s cohesive and springy.
Shape the crust. Divide into 1 large 12-inch crust or 2 personal 8-inch crusts. Roll to 1/8–1/4 inch thick. For extra crisp edges, leave a slight rim.
Par-bake (recommended). Transfer the dough to parchment.
Slide onto the hot stone or pan and bake 4–5 minutes until just set and lightly puffed.
Add toppings. Brush the crust lightly with olive oil. Add sauce, cheese, and toppings in a thin, even layer so the crust doesn’t get soggy.
Finish baking. Return to the oven for 6–10 minutes, until the cheese melts and the crust turns golden with browned spots.
Rest and slice. Cool 2–3 minutes on a rack to keep the bottom crisp. Slice and serve.

How to Store

Unbaked dough: Wrap tightly and refrigerate up to 24 hours.
For longer storage, freeze up to 2 months. Thaw in the fridge, then bring to room temp before rolling.
Par-baked crusts: Cool completely, wrap, and refrigerate up to 3 days or freeze up to 2 months. Top and bake straight from the freezer; just add 2–3 minutes.
Leftover slices: Refrigerate in an airtight container up to 3 days.
Reheat on a skillet or in a 400°F (205°C) oven for 6–8 minutes to revive crispness.

Health Benefits

Higher protein: Greek yogurt and bread flour raise the protein content, helping with satiety and muscle repair.
Less fat than traditional dough: Minimal oil keeps calories in check without sacrificing tenderness.
No added sugar: The dough relies on baking powder for lift, not sugar-fed yeast.
Customizable: You can boost fiber with whole wheat flour or add veggies and lean proteins on top.

Pitfalls to Watch Out For

Too sticky dough: Yogurt brands vary. If sticky, dust with flour 1 tablespoon at a time until smooth but still slightly tacky.
Dry, tough crust: Over-kneading can make it dense. Keep kneading brief and gentle.
Soggy center: Overloading toppings or skipping the par-bake can cause sogginess.
Keep layers thin.
Flat flavor: Salt matters. Don’t skimp, and consider a pinch of garlic powder or oregano in the dough.

Variations You Can Try

Whole wheat boost: Swap 1/2 cup of the flour for white whole wheat. Add 1–2 teaspoons extra water if needed.
Extra protein: Add 1 tablespoon unflavored whey isolate.
If the dough tightens, splash in 1–2 teaspoons water.
Gluten-free: Use a 1:1 gluten-free baking blend and add 1 teaspoon psyllium husk for structure. Texture will be more tender.
Herbed crust: Mix in dried basil, oregano, or chili flakes for a built-in flavor boost.
Skillet pizza: Press dough into a lightly oiled cast-iron skillet, top, and bake at 475°F until golden.

FAQ

Can I make this without Greek yogurt?

Use thick strained yogurt or skyr. Regular yogurt is too runny; if that’s all you have, strain it in a coffee filter for 30–60 minutes before using.

Will all-purpose flour work?

Yes.

Bread flour gives more chew and protein, but all-purpose is fine. If you have vital wheat gluten, add 1 tablespoon to mimic bread flour.

Does the dough need to rest?

Not required, but a 10-minute rest makes rolling easier and helps relax the gluten for a smoother finish.

Can I grill this dough?

Yes. Roll thin, oil lightly, and grill over medium-high heat 1–2 minutes per side to par-cook.

Add toppings, then finish grilling until cheese melts.

How do I keep the bottom crisp?

Preheat a stone or sheet pan, par-bake the crust, and cool the finished pizza briefly on a rack. Avoid heavy, watery toppings.

Is this dough good for calzones or flatbreads?

It’s great for both. For calzones, keep fillings light and bake a few extra minutes.

For flatbreads, roll thinner and bake until deeply golden.

In Conclusion

This high-protein, no-yeast pizza dough gives you a fast, flavorful crust without the wait. It’s versatile, easy to handle, and sturdy enough for all your favorite toppings. Keep the ingredients on hand, and you can have weeknight pizza ready in under 30 minutes—no rise required.