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Pizza night happens a lot more frequently in my house with this low-calorie pizza crust. I make it from scratch in less than half an hour using Greek yogurt, whole wheat self-rising flour, and salt. The dough does not need a long resting or rising time, making it ideal for impromptu pizzas.
Healthy pizza recipes can be tricky since a lighter version can end up dry, dense, or weirdly soggy in the center. This low-calorie pizza crust keeps the texture tender while still crisping around the edges once baked. If you enjoy recipes like my easy pita pizzas, you will love this one. It takes just a few more minutes to make, but the freshly baked crust delivers unbeatable satisfaction.
I first started making this low-calorie pizza crust during extremely busy months, when the long process of my poolish pizza dough was out of the question. My husband told me there was nothing wrong with ordering takeout pizza, but my stubbornness outweighed my exhaustion, and I was determined to make a quick and delicious crust that was also healthy. We have made this so many times that my husband usually gets the dough started for me on busy days. There has not been a mention of takeout pizza since. Ha!
The balance of texture, nutrition, and quick execution is one of the reasons I love this low-calorie pizza crust recipe. It has everything that appeals to me as a working mom and a nutritionist. Greek yogurt adds protein while helping the dough stay soft inside, and the whole wheat flour creates a hearty crust with more fiber than traditional white pizza dough. I also love that the edges bake up crisp while the center stays chewy, just like a classic pizza base.
This low-calorie pizza crust starts with mixing self-rising flour, Greek yogurt, and salt into a soft dough that takes just a few minutes to form. After a short rest on the counter, I roll the dough out thinly, on a lightly floured surface, add my sauce and topping, then bake until the crust becomes golden with crispy edges. I love how quick and easy this recipe is, which means that entirely homemade pizzas are always possible, even when you do not have the time or all the ingredients for a traditional dough.
A few years ago, my daughter had a playdate with a few of her friends from school. Once I heard that it would be more than just 2 or 3 girls attending, I knew I would have to have some kind of activity in place to keep them busy. But since I realized this the night before, it was too late for me to run out for craft supplies. Luckily, my pantry was fully stocked. The next day, I laid out pizza topping stations with premade balls of dough. I kept them busy, and they made their own lunch. Talk about a mom hack. Ha! Make sure you get your whole family involved the next time you make this pizza crust.
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🥘 Ingredients
For this low-calorie pizza crust recipe, I use simple ingredients that create a delicious crust without the need for yeast. This is everything I use:
Self-rising whole wheat flour: I use whole wheat self-rising flour for a hearty texture and a nutty flavor.
Greek yogurt: Plain low-fat Greek yogurt adds protein while keeping the dough soft and pliable. It also helps create that chewy center people expect from a pizza crust.
Salt: A small amount of salt sharpens the flavor of the dough and prevents the crust from tasting bland once baked.
Water: If the dough looks dry while mixing, I add a tiny splash of water to help everything combine smoothly.
🔪 How To Make
I make this low-calorie pizza crust with just one bowl and a rolling pin. This is how I do it:
Mix dough: I add the flour, Greek yogurt, and salt to a large bowl and stir until a rough dough starts forming. If dry bits remain at the bottom, I add a very small splash of water.
Knead gently: Once the dough comes together, I transfer it to a lightly floured surface and knead just until smooth.
Rest dough: I leave the dough on the counter for about 5 minutes so the flour absorbs the moisture fully and the texture relaxes slightly.
Roll crust: Using a rolling pin, I shape the dough into a thin 10-inch round. I keep the center slightly thinner while leaving the outer edge a bit thicker for a classic crust shape.
Add toppings: After transferring the dough to a parchment-lined tray or pizza stone, I spread on sauce, cheese, and toppings.
Bake pizza: I bake the pizza in a preheated oven at 400F until the crust turns golden around the edge and the cheese bubbles on top. Once the pizza cools slightly, I cut it into slices and serve it immediately while the crust is still crisp.
My #1 Secret Tip for this low-calorie pizza crust recipe is to always let the dough rest before rolling it out. Those few minutes help the flour absorb the moisture from the yogurt properly, which makes my dough softer, easier to shape, and less likely to spring back while rolling.
Other Tips To Keep In Mind:
- Flour lightly: I use just enough flour on the counter to prevent sticking, since too much extra flour can dry out the dough.
- Prebake crust: When I load the pizza with vegetables, I prebake the crust for a few minutes first so the center stays crisp.
- Do not overload: Heavy toppings release moisture while baking, which can leave the crust soggy underneath. I always spread my toppings out evenly.
- Use a hot oven: A properly preheated oven helps the bottom crisp quickly before the toppings overcook.
- Roll thinly: Thin dough bakes more evenly and creates the chewy, crisp texture closest to traditional pizza.
📖 Variations
This calorie pizza crust can take all kinds of toppings and sauces, but sometimes I like changing up the actual dough for a more nuanced pizza. These are 3 of my favorites:
Herb crust: I mix 1 teaspoon of dried oregano and 1/2 teaspoon garlic powder into the dough for extra savory flavor. My husband loves this crust with a very basic cheese topping similar to a flatbread.
Cheesy crust: I stir 2 tablespoons of grated Parmesan into the dough for an extra cheesy flavor. I love topping this crust with grilled artichoke hearts and spinach. This is my favorite variation for my gourmet toppings.
Stuffed crust: I use a few strands of string cheese and place them around the crust near the edge, then fold the dough over it, and add toppings and sauce as usual before baking. My kids love this version, and it is one way to ensure that there are never any wasted crusts.
🍽 Serving Suggestions
For your next pizza night, use this quick, low-calorie pizza crust recipe and get creative with your toppings. Take a break from the usual tomato base, and spread over some vegan white cheese sauce instead. I love topping this with spinach and caramelized onions. If you need more inspiration, be sure to check out my guide on 45 healthy pizza toppings.
The last time I made this crust, I let my kids assemble their own pizzas with any topping of their choice. My daughter kept hers simple with a healthy marinara sauce base and fajita veggies, which she topped with sliced avocado before eating. My son loaded his pizza with mozzarella and some slices of garlic butter miso mushrooms and drizzled homemade vegan ranch dressing over it once it was out of the oven.
🧊 Storing And ♨️ Reheating
Refrigeration: I wrap leftover dough tightly and store it in the refrigerator for up to 3 days before rolling and baking.
Freezing: I freeze rolled out pizza crust between sheets of parchment paper, and wrapped in plastic wrap for up to 3 months.
Reheating: To reheat baked pizza, I warm slices directly on a baking tray in a 375F until the crust crisps again.
❓ Recipe FAQs
Dense crust usually happens when the dough is overmixed or too much extra flour is added during kneading. I mix just until the dough comes together and keep the surface just lightly floured.
When the dough springs back constantly, it means the gluten needs more time to relax. This is why I always let the dough rest for several minutes before rolling. And if it still shrinks, I pause for a few more minutes, or chill the dough briefly before continuing.
Sticky dough happens when the yogurt contains more liquid than expected. I sprinkle in a little extra flour, one tablespoon at a time, until the dough becomes soft and workable. Be sure not to use a yogurt that is too thin in this recipe, as you will likely have the same issue with stickiness.
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📋 Recipe Card
Low Calorie Pizza Crust
Pizza night happens a lot more frequently in my house with this low-calorie pizza crust. I make it from scratch in less than half an hour using Greek yogurt, whole wheat self-rising flour, and salt. The dough does not need a long resting or rising time, making it ideal for impromptu pizzas.
Servings: 4 pizza slices
Calories: 123kcal
- My #1 Secret Tip for this low-calorie pizza crust recipe is to always let the dough rest before rolling it out. Those few minutes help the flour absorb the moisture from the yogurt properly, which makes my dough softer, easier to shape, and less likely to spring back while rolling.
- Flour lightly: I use just enough flour on the counter to prevent sticking, since too much extra flour can dry out the dough.
- Prebake crust: When I load the pizza with vegetables, I prebake the crust for a few minutes first so the center stays crisp.
- Do not overload: Heavy toppings release moisture while baking, which can leave the crust soggy underneath. I always spread my toppings out evenly.
- Use a hot oven: A properly preheated oven helps the bottom crisp quickly before the toppings overcook.
- Roll thinly: Thin dough bakes more evenly and creates the chewy, crisp texture closest to traditional pizza.
Serving: 1slice | Calories: 123kcal | Carbohydrates: 23g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 303mg | Potassium: 109mg | Fiber: 3g | Sugar: 1g