Quick Weight Watchers Skillet Pizza with Greek Yogurt Dough
This cast iron skillet pizza uses a unique two-ingredient dough made from self-rising flour and Greek yogurt, creating a surprisingly satisfying base that's ready in under 30 minutes. The yogurt adds protein while keeping the crust tender, and the skillet method delivers a crispy bottom with perfectly melted mozzarella on top. Perfect for busy weeknights when you want homemade pizza without the fuss of traditional yeast dough or long rising times.
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 cup self-rising flourall-purpose flour plus 1 tsp baking powder1:1glutenadds gluten
use same amount
- 1 cup fat-free plain Greek yogurt
- ¼ teaspoon kosher salt
- ¼ cup pizza sauce
- 4 ounces shredded part-skim mozzarella cheesewhole milk mozzarella1:1
richer flavor
Instructions
- 1
Preheat oven to 425°F
- 2
Coat cast iron skillet with 1 tablespoon olive oil using basting brush
- 3
Mix flour, yogurt, and salt in bowl with hands until ball forms
- 4
Place dough ball in center of prepared skillet and flatten to cover bottom
- 5
Spread pizza sauce evenly over dough leaving 1 inch border
- 6
Sprinkle mozzarella cheese evenly over sauce
- 7
Brush remaining olive oil around crust edge
- 8
Bake 18-20 minutes until crust is lightly browned and cheese bubbles
- 9
Let rest 4 minutes
- 10
Transfer to cutting board and cut into 6 slices
Tips
Make sure the cast iron skillet is well-oiled to prevent sticking and achieve a crispy bottom crust.
Let the pizza rest before cutting to allow the cheese to set slightly and prevent a messy slice.
Use your hands to mix the dough as it will be sticky initially but comes together better than using utensils.
Good to Know
Refrigerate leftovers up to 3 days. Reheat in oven or skillet for best texture.
Dough can be made 2 hours ahead and kept covered. Assemble just before baking.
Serve immediately while cheese is hot and bubbly for best experience.
Common Mistakes
Don't skip oiling the skillet to avoid sticking
Don't overwork the dough to keep crust tender
Let pizza rest before cutting to avoid cheese sliding off
Substitutions
Gluten-Free Swaps
use same amount
General Alternatives
slightly richer taste
richer flavor
FAQ
Can I make this without a cast iron skillet?
Yes, use a 10-12 inch oven-safe skillet or baking sheet, though you won't get the same crispy bottom crust that cast iron provides.
What if my dough seems too sticky?
The yogurt dough will be stickier than regular pizza dough. Lightly flour your hands and work surface, but avoid adding too much flour.
Can I freeze this pizza?
Yes, cool completely then wrap tightly. Freeze up to 2 months. Reheat from frozen in 350°F oven until heated through.