When you want pizza that’s both satisfying and incredibly healthy, this Greek Yogurt Crust Spinach Pizza delivers everything you crave without the guilt. This innovative recipe uses thick Greek yogurt as the foundation for a surprisingly sturdy and flavorful pizza crust that’s naturally high in protein and probiotics. The crust bakes up golden and chewy, with a slight tang that perfectly complements the rich, garlicky spinach topping. Loaded with iron-rich spinach, creamy ricotta, and melted mozzarella, each slice offers the comfort of classic pizza while providing exceptional nutrition. The result is a pizza that feels indulgent but actually supports your health goals, making it perfect for anyone who wants to enjoy pizza more often without compromise.
Serves: 4 people (makes one 10-inch pizza)
Total Time: 40 minutes (15 minutes prep, 25 minutes cooking)
The Magic of Greek Yogurt Crust
Greek yogurt creates an unexpectedly excellent pizza crust when combined with self-rising flour. The yogurt’s thick consistency and natural acidity work with the flour’s leavening agents to create a dough that’s both easy to handle and delicious to eat. With about 20 grams of protein per cup, Greek yogurt transforms this pizza into a protein powerhouse while adding beneficial probiotics for digestive health. The slight tanginess of the yogurt enhances all the other flavors, creating a more complex and satisfying taste than traditional pizza dough.
Ingredients for Greek Yogurt Crust
- 1 cup plain Greek yogurt (full-fat or 2%)
- 1 1/2 cups self-rising flour, plus extra for dusting
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Ingredients for Spinach Topping
- 5 ounces fresh baby spinach
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
Cheese and Finishing Ingredients
- 3/4 cup ricotta cheese
- 1 large egg yolk
- 1/4 cup grated parmesan cheese
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh basil, chopped
- 1 tablespoon pine nuts (optional)
- Extra olive oil for brushing
Making the Greek Yogurt Crust
Start by preheating your oven to 425°F and lining a 10-inch pizza pan or baking sheet with parchment paper. In a large mixing bowl, combine the Greek yogurt, salt, olive oil, garlic powder, and dried oregano. Stir until well combined and smooth.
Gradually add the self-rising flour, starting with 1 cup and mixing with a wooden spoon. As the mixture comes together, add the remaining flour a little at a time until a soft dough forms. The dough should be slightly sticky but manageable. If it’s too wet, add a bit more flour; if too dry, add a tablespoon of yogurt.
Turn the dough onto a lightly floured surface and knead gently for 2-3 minutes until smooth. The dough should be soft and pliable, not tough. Let it rest for 5 minutes while you prepare the spinach topping.
Preparing the Spinach Topping
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
Add the fresh spinach to the pan in batches, allowing each batch to wilt before adding more. Season with salt, pepper, and red pepper flakes if using. Cook for 2-3 minutes until all the spinach is wilted and most of the liquid has evaporated.
Remove the pan from heat and stir in the lemon juice. The lemon brightens the flavor and helps balance the richness of the cheese. Set aside to cool slightly while you roll out the crust.
Shaping and Pre-Baking the Crust
On a lightly floured surface, roll the yogurt dough into a 10-inch circle. The dough should be about 1/4 inch thick with slightly thicker edges. If the dough springs back, let it rest for another 5 minutes and try again.
Carefully transfer the shaped dough to your prepared baking pan. Use your fingers to press and adjust the shape as needed, creating a small rim around the edges to hold the toppings.
Brush the entire surface lightly with olive oil to prevent the toppings from making the crust soggy. Poke the crust all over with a fork to prevent large air bubbles from forming.
Bake the crust for 8-10 minutes until it’s set and lightly golden around the edges but not fully cooked. This pre-baking ensures the bottom stays crispy when you add the toppings.
Preparing the Ricotta Mixture
While the crust pre-bakes, combine the ricotta cheese, egg yolk, and grated parmesan in a small bowl. Mix until smooth and creamy. This mixture will create a rich, creamy layer that binds all the toppings together and adds extra protein and calcium.
Assembling the Pizza
Remove the pre-baked crust from the oven and let it cool for 2-3 minutes. Spread the ricotta mixture evenly over the surface, leaving about a 1/2 inch border around the edges.
Distribute the cooked spinach evenly over the ricotta layer, making sure to spread it to all areas of the pizza. The spinach should be in an even layer that covers most of the ricotta.
Sprinkle the shredded mozzarella cheese over the spinach, ensuring even coverage. The cheese will melt and bind everything together while creating those appealing golden spots on top.
If using pine nuts, scatter them over the cheese for added crunch and nutty flavor.
Final Baking
Return the assembled pizza to the oven and bake for 12-15 minutes until the cheese is melted and bubbly and the crust edges are golden brown. The cheese should have some golden spots, and the crust should sound hollow when tapped on the bottom.
If you want extra browning on the cheese, turn on the broiler for the last 1-2 minutes of cooking, watching carefully to prevent burning.
Serving and Finishing Touches
Remove the pizza from the oven and let it cool for 3-4 minutes before cutting. This brief cooling period allows the cheese to set slightly and prevents the toppings from sliding off when you slice it.
Sprinkle the fresh chopped basil over the hot pizza just before serving. The heat will release the basil’s aromatic oils, adding a fresh, bright flavor that complements the rich spinach and cheese.
Cut into 8 slices using a sharp pizza cutter or large knife. Each slice should hold together well, with the yogurt crust providing a sturdy but tender base.
Nutritional Powerhouse
This pizza is exceptionally nutritious, with each slice providing approximately 15 grams of protein from the Greek yogurt, ricotta, and mozzarella. The spinach delivers iron, folate, and vitamins A and K, while the yogurt contributes beneficial probiotics for digestive health. Unlike traditional pizza that can leave you feeling heavy, this version provides sustained energy and satisfaction from its high protein content.
Storage and Reheating
Store leftover pizza in the refrigerator for up to 3 days in an airtight container. The yogurt crust maintains its texture well when stored properly. To reheat, place slices on a baking sheet and warm in a 350°F oven for 5-7 minutes until heated through and the crust is crispy again. Avoid microwaving, as this can make the crust tough.
Creative Variations
This versatile base adapts well to different flavors and dietary preferences. For a Mediterranean version, add sun-dried tomatoes, kalamata olives, and crumbled feta cheese along with the spinach. For extra richness, try adding sautéed mushrooms or caramelized onions.
You can substitute the spinach with other leafy greens like kale or Swiss chard, just be sure to cook them until tender and remove excess moisture. For a vegan version, replace the ricotta with cashew cream and use dairy-free mozzarella.
Different herbs work beautifully too. Try fresh oregano, thyme, or even fresh dill for unique flavor profiles. A sprinkle of everything bagel seasoning on the crust before baking adds an unexpected and delicious twist.
Tips for Perfect Results
The key to success with Greek yogurt crust is not overworking the dough and managing moisture properly. Mix just until the dough comes together, and don’t knead excessively. If your kitchen is humid, you may need slightly more flour.
Make sure to squeeze excess moisture from the cooked spinach before adding it to the pizza. Too much liquid will make the crust soggy. Use a clean kitchen towel to press out any remaining moisture after cooking.
For the best texture, use full-fat or 2% Greek yogurt rather than non-fat. The fat content helps create a more tender and flavorful crust.
This Greek Yogurt Crust Spinach Pizza proves that healthy eating doesn’t mean sacrificing flavor or satisfaction. Each bite delivers the comfort you crave with nutrition that supports your wellness goals, making it a recipe you’ll want to make again and again.
