Why You’ll Love This Recipe

I love how quickly this pizza dough comes together. Since I don’t use yeast, I can skip proofing and rising and move almost immediately from mixing the dough to shaping my pizza.

I also like that the basic version only requires two main ingredients. Greek yogurt adds moisture and protein while self-rising flour provides the structure and leavening I need for an easy crust.

Another benefit for me is portion control. I can make one larger pizza or divide the dough into individual portions and choose toppings that fit the meal I’m planning.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Self-rising flour
Nonfat plain Greek yogurt
Garlic powder, optional
Italian seasoning, optional
Salt, optional
Cooking spray or a small amount of flour, for handling the dough

Directions

I start by preheating my oven to 425°F (220°C). I line a baking sheet or pizza pan with parchment paper or lightly coat it with cooking spray.

I add the self-rising flour and nonfat Greek yogurt to a large mixing bowl. If I want more flavor in my crust, I add a little garlic powder or Italian seasoning.

I stir the ingredients together until they begin forming a shaggy dough.

I transfer the dough to a lightly floured work surface and knead it for about 2 to 3 minutes. I stop once the dough becomes relatively smooth and easy to handle.

If my dough feels very sticky, I add a small amount of flour at a time. I avoid adding too much because excess flour can make the finished pizza crust dry or tough.

I shape the dough into a ball and then roll or press it into my desired pizza shape. I can make one medium pizza or divide the dough into smaller portions for individual pizzas.

For a firmer crust, I like to prebake the plain dough for about 5 to 7 minutes before adding my toppings.

I remove the crust from the oven and add a thin layer of pizza sauce, followed by my preferred cheese and toppings.

I return the pizza to the oven and bake it for approximately 10 to 15 minutes, or until the crust is golden around the edges and the toppings are hot.

I let my pizza rest for a few minutes before slicing and serving.

Servings and Timing

I usually use this dough to make one medium pizza or several smaller individual pizzas. The exact serving size depends on how I divide the dough and the toppings I use.

Prep time: 10 minutes
Prebake time: 5–7 minutes, optional
Final bake time: 10–15 minutes
Total time: approximately 25–35 minutes
Servings: about 4

The exact Weight Watchers Points value can vary depending on the specific flour and yogurt I use, my portion size, the toppings I add, and the current WW program. I calculate the finished recipe using the current WW app and the exact ingredients I use rather than relying on a fixed Points estimate.

Variations

For a garlic herb pizza dough, I add garlic powder, dried oregano, basil, or Italian seasoning directly to the flour before mixing in the yogurt.

When I want individual pizzas, I divide the dough into smaller portions before rolling. I like this option because I can give each pizza different toppings.

I can also use the dough to make calzones, breadsticks, or small pizza bites. I adjust the baking time depending on the size and thickness of the dough.

For a crispier crust, I roll my dough relatively thin and prebake it before adding the sauce and toppings. I also avoid using too much sauce because excess moisture can soften the crust.

When I don’t have self-rising flour, I can make a substitute using all-purpose flour with baking powder and salt, then use that mixture in the dough.

Storage/Reheating

I prefer using this pizza dough shortly after preparing it because it doesn’t require yeast or a long resting period.

If I need to prepare it ahead, I wrap the dough tightly and keep it in the refrigerator for up to 24 hours. I let it sit at room temperature briefly before shaping so it becomes easier to roll.

I store leftover baked pizza in an airtight container in the refrigerator for up to 3 to 4 days.

When reheating, I prefer using the oven or air fryer because I get a firmer, crispier crust. I warm the pizza at about 375°F (190°C) until heated through.

I can also microwave individual slices when I’m short on time, although the crust becomes softer.

FAQs

What is Weight Watchers Pizza Dough made from?

I make the basic version with self-rising flour and nonfat plain Greek yogurt. I can also add garlic powder, Italian seasoning, or other herbs when I want more flavor in the crust.

Do I need yeast for Weight Watchers Pizza Dough?

No. I don’t use yeast in this dough. The leavening in self-rising flour helps the dough bake into a tender crust, so I don’t need to activate yeast or wait for the dough to rise.

Why is my two-ingredient pizza dough sticky?

Greek yogurt can vary in moisture content, so sometimes my dough needs a little extra flour. I lightly flour my hands and work surface and add flour gradually until the dough becomes manageable. I avoid adding large amounts because that can make the crust dense.

Should I prebake the pizza crust?

I often prebake it for about 5 to 7 minutes, especially when I’m using several toppings or a wetter pizza sauce. This helps me create a firmer base and reduces the chance of a soggy center.

How many Weight Watchers Points are in this pizza dough?

I don’t assign one fixed Points value because the number can change with ingredient brands, serving size, recipe proportions, toppings, and updates to the Weight Watchers program. I enter my exact ingredients and portions into the current WW app to calculate the Points for the version I make.

Conclusion

This Weight Watchers Pizza Dough is an easy option I turn to when I want homemade pizza without yeast or a long rising time. Using self-rising flour and nonfat Greek yogurt gives me a simple dough that I can mix, knead, and shape in just a few minutes.

Weight Watchers Pizza Dough Recipe

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This Weight Watchers Pizza Dough is an easy no-yeast crust made with self-rising flour and nonfat Greek yogurt. It comes together quickly and can be rolled thin for a crisp crust or kept thicker for a softer pizza base.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15-22 minutes
Total Time: 25-35 minutes
Yield: 1 medium pizza, about 4 servings
Category: Bread
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

1 cup self-rising flour, plus 2 tablespoons more as needed for handling
1 cup nonfat plain Greek yogurt
1/2 teaspoon garlic powder, optional
1/2 teaspoon Italian seasoning, optional
1/4 teaspoon salt, optional
Cooking spray, for the pan

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Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper or lightly coat it with cooking spray.
Add 1 cup self-rising flour and 1 cup nonfat plain Greek yogurt to a large mixing bowl. Add the garlic powder, Italian seasoning, and salt if using.
Stir the ingredients together until they begin to form a shaggy dough.
Transfer the dough to a lightly floured work surface. Knead for 2 to 3 minutes, until relatively smooth and easy to handle.
If the dough is too sticky, add additional self-rising flour about 1 tablespoon at a time, using only enough to make the dough manageable.
Shape the dough into a ball. Roll or press it into one medium pizza crust, or divide it into smaller portions for individual pizzas.
For a firmer crust, place the shaped dough on the prepared pan and prebake it for 5 to 7 minutes.
Remove the crust from the oven and add pizza sauce, cheese, and desired toppings.
Return the pizza to the oven and bake for 10 to 15 minutes, until the crust is golden around the edges and the toppings are hot.
Remove the pizza from the oven and let it rest for a few minutes before slicing and serving.

Notes

Greek yogurt brands vary in moisture content, so additional flour may be needed if the dough is particularly sticky.
Add extra flour gradually because using too much can make the finished crust dry or tough.
For a crispier crust, roll the dough relatively thin and prebake it for 5 to 7 minutes before adding toppings.
If self-rising flour is unavailable, combine 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
The dough can also be used for individual pizzas, calzones, breadsticks, or pizza bites, with baking times adjusted according to size and thickness.
Prepared dough can be wrapped tightly and refrigerated for up to 24 hours. Let it sit briefly at room temperature before shaping.
Weight Watchers Points can vary with ingredient brands, portions, toppings, and the current WW program. Calculate Points using the current WW app and the exact ingredients used.
Store leftover baked pizza in an airtight container in the refrigerator for 3 to 4 days.

Nutrition

Serving Size: 1/4 of dough
Calories: 140 kcal
Sugar: 2 g
Sodium: 390 mg
Fat: 0.5 g
Saturated Fat: 0 g
Unsaturated Fat: 0.5 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 2 mg