Greek Yoghurt Pizza

Serves 1/2


For the dough

  • 1 cup greek yoghurt (300ml)

  • 300g whole grain flour

  • 300g self-rising flour

  • 1 tbsp baking soda or bicarbonate of soda (do not use baking powder)

  • 1 tbsp extra virgin olive oil

  • 2 cloves garlic, minced (or 1 tbsp garlic powder)

  • 1 tsp Himalayan Salt, fine

To make the pizza

  • ready-made tomato sauce (salsa pronta)

  • 1 tbsp dried oregano

  • 2 tbsp breadcrumbs

  • 1/2 tsp basil pesto

  • Mozzarella (if using fresh, slice and drain well before putting on pizza)

  • basil leaves

  • low-fat prosciutto (optional)


  • Place a large dish in the middle of the oven and preheat at 250℃

  • In a large bowl, make sure to mix in well wholegrain & self-rising flour, baking soda and salt.

  • Add in the greek yoghurt, minced garlic and olive oil. Mix in well until a soft dough forms (if the dough is still sticky, add in a handful of flour)

  • Let the dough rest for 15 minutes. In the meantime, dilute 1/2 tbsp of pesto with a light drizzle of olive oil. Prepare any desired toppings.

  • Cover a clean surface with breadcrumbs and flatten the dough with a rolling pin. The breadcrumbs will help the dough to not stick to the kitchen surface.

  • Place the dough on a baking sheet. No toppings yet!

  • Carefully place the dough in the oven and let the dough cook for around 10 mins until it starts to rise.

  • Spread with tomato sauce, sprinkle oregano, drizzle the pesto/oil mixture, place the mozzarella, basil leaves and your desired toppings.

  • Cook for another 10 mins until the crust becomes golden brown and the mozzarella is melted.

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