dinner · italian
Greek Yogurt Dough Pepperoni Pizza
Two-ingredient dough, crisp bottom, loaded pepperoni. 50g protein.
Self-rising flour and Greek yogurt knead into a soft, tangy dough in five minutes, no yeast and no waiting for it to rise. Par-baking on a screaming-hot pan gives it a crisp, browned bottom, then it is loaded with a full blanket of mozzarella and turkey pepperoni. One personal pizza each, and every slice pulls cheese.
7.2 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Dough
- 1¼ cups self-rising flour, spooned and leveled155 g self-rising flour, spooned and leveled
- 1 tbsp self-rising flour, for dusting1 tbsp self-rising flour, for dusting
- 1 cup nonfat plain Greek yogurt225 g nonfat plain Greek yogurt
- olive oil cooking spray, for the crust edgesolive oil cooking spray, for the crust edges
- ¼ tsp garlic powder¼ tsp garlic powder
Toppings
- ½ cup pizza sauce125 g pizza sauce
- 1 cup shredded part-skim mozzarella115 g shredded part-skim mozzarella
- 3 oz turkey pepperoni, about 45 slices85 g turkey pepperoni, about 45 slices
- 2 tbsp grated Parmesan2 tbsp grated Parmesan
- ½ tsp dried oregano½ tsp dried oregano
- ¼ tsp crushed red pepper flakes, optional¼ tsp crushed red pepper flakes, optional
- ¼ cup fresh basil leaves6 g fresh basil leaves
Method
- Put a rimmed sheet pan (or pizza steel) upside down on the middle rack and heat the oven to 475°F (245°C) for at least 20…
- Every step, timer and tip for this one…
6 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Best fresh. Leftover slices keep 3 days in the fridge; re-crisp in a dry skillet over medium, covered, for 3 to 4 minutes or in the air fryer at 375°F (190°C) for 3 minutes.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
