IT’S PIZZA FRIDAY!!!!
If you are a huge foodie like I am, you are going to go nuts over this recipe!
The dough is the same as the one I used for my sour dough dinner biscuits over the holidays.
Any left over dough can be stored in the fridge or freezer. Depending on how thick you like your crust, you can make up to three medium size pizzas!
Our first pizza was a thicker dough that your teeth sink right into but still had a little crunch!
A couple days following, we had enough dough to make two more pizzas! We tried a thinner crust this time and it was just as good!
3 INGREDIENT Greek Yogurt Pizza Dough
♥ 3 cups self-rising flour. This stuff is the best!
♥ 2 1/2 cups non- fat Greek yogurt (I used Cabot)
♥ 1/2 cup non-fat milk
*to cut this recipe down on calories, try other flour and milk options, such as oat or wheat flour and cashew or almond milk!
Combine all ingredients until a dough is formed.
Do NOT over mix!
Let your dough sit for 10-15.
Lightly flour a cutting board and place your dough in the center. Coat the top of your dough with a layer of flour. Knead your dough by hand or with a rolling pin. We actually used a can of vegetables!
Once it is to a thickness you are satisfied with, add your toppings!
Bake at 350 for 12-14 minutes until golden brown or longer depending on how you like your pizza.
Remove and allow to cool!
The last step is important!
You don’t want to burn your tongue like I did!
My mind was blown at the quality! It reminded me of the DiGiorno pizzas my mom would get us growing up. Even those were frozen pizzas, I was obsessed!
Next time I want to try mini pizza bites in my muffin tin. Those would be perfect for parties, tailgating, or quick snack!
Enjoy! Happy pizza Friday!