Margherita Pizza

Easy Margherita Pizza made from scratch with my yeast-free, thin crust pizza dough topped with a simple raw tomato sauce, fresh mozzarella cheese, and basil.

Easy Margherita Pizza made from scratch with my yeast-free, thin crust pizza dough topped with a simple raw tomato sauce, fresh mozzarella cheese, and basil.
Easy Margherita Pizza

“One cannot think well, love well, sleep well, if one has not dined well.” This week I am transitioning back into sharing recipes that my family loves. I’m sure by now that you’re no stranger to the ever-so-popular Greek yogurt dough that I used in these bagels, this grilled pizza, and this breakfast pizza. This dough is quick and easy to make – no time for rising needed. For other no-yeast alternatives, use French bread or tortilla pizza. For a low-carb pizza option, try my Zucchini Pizza Bites.

Easy Margherita Pizza made from scratch with my yeast-free, thin crust pizza dough topped with a simple raw tomato sauce, fresh mozzarella cheese, and basil.

We have been making pizza quite a bit in my home on Friday nights. We’ve used sourdough starter dough and traditional pizza dough with yeast. However, most days when I want to whip up a quick pizza that doesn’t require waiting for the dough to rise, and especially when I couldn’t find yeast, this homemade pizza dough recipe is my go-to. It’s also Madison’s favorite. She prefers the thin crust of this pie over thicker crust.

What’s on a margherita pizza?

A classic margherita pizza is topped with a thin layer of tomato sauce, fresh mozzarella cheese, and basil. It’s a simple yet delicious pizza.

I use San Marzano canned tomatoes for the pizza sauce, which are my personal favorite. They are sweeter and less acidic than most other canned tomatoes. The sauce is seasoned with just fresh garlic, salt, pepper, and oregano.

Is margherita pizza healthy?

Margherita pizza is a healthier pizza option since there are minimal toppings. The dough is rolled out so that the crust is thin, and you top it with a very light layer of cheese.

What temperature do you cook homemade pizza?

Bake this margherita pizza for 10-12 minutes at 450 degrees. The pizza is ready when the cheese is bubbly, and the crust is golden and cooked through. If you make two smaller pies, check them around 5-6 minutes to see if they’re done.

I bake my pizza in a nonstick pizza dish placed on top of a preheated pizza stone. The extra hot stone makes the pizza that much crispier. If you don’t have one, no worries – the pizza will still turn out great.

Tips for Perfect No-Yeast Pizza Dough

  •  Greek yogurt instead of plain is a must. If there’s any liquid in the yogurt, be sure to drain it.
  •  I highly recommend using Stonyfield Greek Yogurt because it’s thicker than other brands. If you use another brand, it may result in stickier dough, which would be hard to work with.
  • If your dough is sticky, add more flour or use less yogurt.
  • I’ve tested this dough with white and whole wheat flour. Both work, but the white flour results in lighter and airier pizza.
  • I love this nonstick pizza dish. It’s 14-inches round and easy to clean since it’s nonstick.

yogurt pizza doughno yeast pizza dougheasy pizza made from scratch with no yeast doughEasy Margherita Pizza made from scratch with my yeast-free, thin crust pizza dough topped with a simple raw tomato sauce, fresh mozzarella cheese, and basil.

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Easy Margherita Pizza made from scratch with my yeast-free, thin crust pizza dough topped with a simple raw tomato sauce, fresh mozzarella cheese, and basil.
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4.88 from 39 votes
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Margarita Pizza

6
7
6
SP
236 Cals 15 Protein 27 Carbs 6.5 Fats
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Yield: 4 servings
COURSE: Appetizer, Brunch, Dinner, Lunch, Snack
CUISINE: American, Italian
Easy Margherita Pizza made from scratch with my yeast-free, thin crust pizza dough topped with a simple raw tomato sauce, fresh mozzarella cheese, and basil.

Ingredients

  • 1 cup all purpose or white whole wheat flour*, (5 oz ) plus more for dusting
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup 0% Stonyfield Greek yogurt, not regular, drained if there's any liquid

Sauce

  • 1/3 cup canned san marzano tomatoes, crushed by hand
  • 1 small garlic clove, minced
  • 1/4 teaspoon kosher salt
  • pinch dried oregano
  • fresh black pepper to taste
  • 4 ounces fresh mozzarella cheese, sliced thin and torn by hand
  • fresh basil, torn for topping
  • extra virgin olive oil, optional for drizzling

Instructions

  • In a medium bowl combine the flour, baking powder and salt and whisk well.
  • Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  • Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
  • Preheat oven to 450F. I like to use a pizza stone, and preheat the stone in the oven as well. If using a round pizza pan or sheet pan, spray with oil.
  • Sprinkle a work surface and rolling pin with a little flour and roll the dough out into a large thin round or oval (or you can make 2 smaller pies).
  • Lay the dough out onto the oiled nonstick pizza dish or sheet pan.
  • Spread the sauce over the crust. Top with cheese and place the pan on the pizza stone, bake 10 to 12 minutes or until the cheese is bubbly and the crust is cooked through.
  • Transfer to a cutting board, top with basil and drizzle with olive oil, if desired. Slice the pie into 8 slices.

Video

Nutrition

Serving: 2slices, Calories: 236kcal, Carbohydrates: 27g, Protein: 15g, Fat: 6.5g, Saturated Fat: 3.5g, Cholesterol: 23.5mg, Sodium: 636mg, Fiber: 1g, Sugar: 3.5g
Blue Smart Points: 6
Green Smart Points: 7
Purple Smart Points: 6
Keywords: easy pizza recipe, easy pizza recipe made from scratch, no yeast pizza dough, pizza

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96 comments

  1. Can I make the dough ahead of time and keep in the fridge covered and use later?

  2. Your recipes are always so great! And this one was no different – so good! Plus my picky two year old loves this crust – just add some mozzarella and hidden veggie pizza sauce and he goes to town. Thank you!

  3. Will this work in my outdoor pizza oven?

  4. Is this pizza dough able to be adjusted to be “Gluten Free”?  I know that there are gluten free pizza doughs on the market that can be purchased @stores like “Sprouts” that can be found in the frozen foods area of the store, but I would prefer to make my own-I also prefer thin crust!

    Any suggestions?

    • Hey Suzanne! Check out my bagel recipe https://www.skinnytaste.com/easy-bagel-recipe/ and in the narrative I have tips for making them gluten free. 🙂
      Let me know how it comes out if you try it!

  5. Will be trying this for sure. Can you use all purpose unleavened flour instead?

  6. I’ve made this many times and LOVE it! My husband has coeliac disease so today I decided to use this recipe using gluten-free flour. He has tried many many different gluten-free pizza crusts and many takeout gluten-free pizzas. But he said this one by far is the best one he’s ever had. That’s saying something because he’s a picky eater. I pre-baked the crust for about 5 minutes before adding the toppings. Gina, winner winner pizza is for dinner! Lol

  7. Can you substitute self rising flour for the flour, baking powder and salt?

  8. OMG!! This pizza is so good. We did turkey pepperoni, bell peppers, onions, and mushrooms!!!
    So good!

  9. I was so skeptical about your greek yogurt dough, but it is amazing! We tried your bagels first and loved them, then the pizza and OMG!!! It was a huge hit. My nest is empty now 🙁 Can this dough be frozen? I would only need  half of the recipe and wonder if the rest would freeze well to use the following week.

  10. I’m giving this 5 stars based on making the bagels. I make the Everything bagels religiously every Saturday (Gina you should be tired of me tagging you on IG) and was curious if I could do a pizza & I can! This is too easy and I fear excessive pizza in my future🤣 Going to try it with White Whole Wheat flour to make it even healthier – can’t wait!

  11. Is it okay to use Fage 2% yogurt? Also, can I make the dough ahead of time?

    • I made this dough using 0% Fage as that’s what I usually have on hand and it worked perfectly! My hubby liked it – I can’t wait to experiment more with the dough! If it started to stick I just used a little more flour. Does need to be seasoned a tad more for our taste but I do that with the egg wash in the outside. The air fryer crisps them up better IMO than the oven. The bagels remind me of a soft pretzel more than a bagel. 

  12. I love this recipe! Has anyone tried making panzerotti ?

  13. My favorite thing ever! I added oregano and garlic powder to the dough and even the pickiest of pizza critics, a.k.a. my husband, said it was absolutely delicious. I think the key here is letting the Greek yogurt drain on a paper towel and a strainer for at least 20 minutes. I also added oregano and Garlic powder to the dough and it was outstanding!

  14. Really good!!!  I make and freeze slices for lunch!!!  YUM!!

  15. Looks delicious!  Can this be made with gluten free flour or almond flour?

  16. Can you use almond flour instead ?

    • No. Almond flour works very differently from all purpose. I have subbed half whole wheat (plus half white) with good results. Another idea is to use a gluten free flour like Bob’s 1:1.

  17. My teen son and I liked this so much I made it TWICE this week! I highly recommend. Fast and delicious! I might suggest using a bit more sauce then the recipe calls for. I used a different brand of greek yogurt than suggested and drained it a few minutes before adding and also added a bit more flour when needing and worked out well. One piece of advice: better not to let the dough sit to long before going in oven. I preheated oven and put stone in oven before I started the dough. When it sat longer before cooking I found it got wetter.

  18. I can’t have milk, and I haven’t found a non-dairy Greek-style yogurt, so I made this with unsweetened plain soy yogurt instead. (I’d usually use coconut or almond, but my grocery doesn’t carry all those kinds).

    It actually came out really well! I reduced the amount of yogurt, and had to add extra flour to account for the extra liquidity of nondairy yogurt, but it DOES work! It rolled out well and tasted really yummy. I will definitely make this again.

    (If any other non-dairy people are out there, I don’t like most “fake’ cheese, so instead of mozzarella, I put on sliced olives to add some good fat and to get that salty flavor.)

  19. Crazy Good!

  20. Saw reference to this recipe on another website. Really sounds good. Pizza isn’t my jam, but it sure got me interested! All the positive comments….gotta try it out soon.

  21. Wow! I am pleasantly surprised. First time making pizza dough with 0% Greek yogurt and white whole wheat flour. I will definitely making this again. DELISH!

  22. We absolutely love this recipe for pizza dough. We bake it less than the time given and it comes out like a commercial delivery style US pizza but tastes much better. A five star quick pizza recipe, thanks again Skinnytaste.

  23. Loved this quick and easy to make pizza dough. Tasted and felt healthier than restaurant or more-than-3 ingredient pizza doughs. I used 2% greek yogurt because I wasn’t sure mine would be as creamy as Stonyfield, dried basil, and whole wheat flour – turned out great. I also added anchovies (canned in OO) for a cheap protein boost and some healthy fats. Tasted amazinggg thank you Gina 🙂

  24. I can’t say enough great things about this recipe! I made it last night and my family said it was the best thing I’ve ever made. Incredibly easy. Crust is perfection. I can’t believe I made this! Making it again tomorrow at my family’s request. Thanks!!

  25. This was delicious! I decided to bake my dough for 5 mins before adding the toppings. The crust was crispy, just the way I like it. My teenage daughter who has become a very picky eater even commented on how good this pizza was. I will definitely make this again! Thanks for sharing such a great recipe 🙂

  26. My very finicky pizza freak partner even liked this! I never thought I could get him to like a homemade pizza. Can you make the dough ahead of time? 

  27. My husband, 7 yr old son and I tried this recipe last night and just loved it! I was nervous that the crust would be bland or the sauce wouldn’t be flavorable enough…boy, was I wrong! My husband actually said that he would happily eat this pizza even if he wasn’t on WW. Wow!! It is even more delicious the next day! Thank you!

  28. Oh WOW! I have never successfully made an edible homemade pizza crust, and believe me, it’s not for lack of trying. I usually have to keep a store bought crust on hand as a backup. This was so simple and my whole family LOVED it. The crust held together so well without being tough at all. It had a perfect amount of “chew” to it. Thank you so much for this awesome recipe. It will be my new go to for homemade pizza. No more store bought crusts for us!

  29. I have been making SkinnyTaste meals for over a year now and had to comment on this one. My son not only told me that this was “the best pizza you have ever made”, but my husband and daughter requested this 3 times in one week. It is so easy and delicious! This will definitely be entering our regular rotation!

  30. I doubled the recipe and made four individual pizzas. My oven isn’t working at the moment, so I made them in my air fryer instead. The whole family enjoyed them!

    Air fryer Directions – preheat 370*, put the crust without toppings in for 2 minutes. Then add toppings and cook another 4-6 minutes until the crust is brown. I rolled out the dough on parchment. The bottom did stick to the parchment, so next time I’ll spray it with olive oil first. 

  31. We’ve made a ton of Skinnytaste recipes with success, but this one was an absolute fail following the recipe as written. The cheese and edges of the dough burned while the middle was still raw. If it’s necessary to pre-cook the crust when not using a pizza stone, I wish that would be included. As it was, I s till pre-cooked the crust for about 5 minutes and tripled the cooking time, but it never actually cooked through. I’m disappointed because I really wanted this to work and hate wasting ingredients. 

  32. Hello! Do you think you could substitute the greek with coconut yogurt in this recipe?
    Thank you,
    Cat

  33. This was a SUPERB recipe! Both my kids and hubby are finicky about their pizza and I wasn’t sure how they would like this since it’s made with yogurt but it was BIG HIT! I’ve been making pizza for lunch these past couple of days! Thanks so much for coming up with an easy and yummy yeastless recipe!

    • AWESOME! I AM SO HAPPY TO HEAR THAT.

      • We loved this! So much flavor without using a ton of ingredients. I did have really sticky dough, but I put the ball in the freezer for a few minutes and it was super easy to roll out after that. Ours was a little floppy as a whole, but the edges were light and crispy. Can’t wait to make it again!

  34. Yummm!! I just doubled this recipe and made two large pizzas for my family. It was so quick and easy to throw the dough together and everyone gobbled them up in no time! Definitely will be making this again! Thank you for all your great recipes and meal plans!

  35. The following is NO reflection on Gina’s recipe because you will see I did not exactly follow it.

    1) I couldn’t find 0% Stonyfield Greek Yogurt (and I missed the mentions that Fage would work), so I used whole fat.

    2) I am trying to cut down on wheat products, so I used King Arthur One4One GF Flour (compared to Bob’s Redmill One4One).

    I rolled it out nicely using the parchment paper method to place it on the preheated 1/4 bake sheet on top of the preheated baking stone, first adding the yummy sauce (I doubled the garlic!!, and ok, maybe I added a couple more hand-squeezed Marzano tomatoes, but those things are yummy and I used buffalo mozzarella instead of regular).

    At 12 minutes the center was still a bit doughy so I put it directly on the baking stone (still on the parchment paper) for 4 more minutes.

    I had a near disaster on removing it from the oven at this point so please, please if using parchment paper like this, slide it directly onto another baking sheet and DO NOT attempt to lift the whole pizza up by the now crispy parchment paper. Learn from me. I sworn that half of the topping fell off onto the oven door or floor so there was a NSFW expletive that followed and I started debating whether or not the 5 second rule would apply here as I just steamed cleaned the kitchen floor the other day. As it turns out, it had just slid to the other side of pizza and so I just had to redistribute it all. Thank goodness!!!

    I added fresh basil, little yellow tomatoes from my Aerogarden but no olive oil. My PERSONAL taste required some black garlic salt and crushed red peppers.

    At some point, I will try again with regular flour and 0% Greek Yogurt when I find it. Until then I will stick to premade cauliflower pizza crusts…lol, using the same yummy sauce.

    • Wish I had seen your post earlier. Both brands don’t exist here, and if there’s any 0% greek yogurt, I’m not sure where to get it. I used 0,1% normal yogurt and had to double the amount of flour to not have a soppy lump that was unkneadable and that ripped even after the extra flour when trying to lift it in rolled-out form. Maybe if I make this again, I’ll roll it out under parchment paper. Still with extra flour though.

      • … I actually tried something similar a minute after writing the post, using non-pre-heated baking paper alone, not having a pizza stone, Dough stuck to it, threw everything away. Frustrating.

  36. I made this tonight, as well as another pizza with this same crust but bbq sauce and bacon for my little one. Both were big hits! Very easy and quick. 

  37. I made this tonight, and my husband LOVED it. He is demanding it for tomorrow night as well 😜. Thank you for such tasty pizza!!

  38. Love this recipe. I bake your bagels every single week.  Can this pizza dough be made in advance and stored in the fridge?

  39. Do you have a gluten free pizza crust that can be used? Can I substitute GF flour in this recipe?

  40. End result was delicious but I’m wondering if anyone else had a hard time working with the dough? Mine was so sticky/wet, I’m wondering if I should’ve strained the Greek yogurt? Would love any feedback. 

    • Mine got a little sticky as well so I used a little extra flour and a little bit of olive oil and that seemed to work pretty for me. Hope it helps!

    • Yes, what worked for me was draining my 0% fage on paper towels in a strainer for about 20 minutes. It was wet completely out to the paper towel edge. Helps keep the dough crisp for sure! Also, sprinkle a bit of flour on the dough itself and also on your rolling pin. I’ve made it twice now and perfect both times. Good luck! 

  41. This will be a new staple at our house. It was SO delicious!!

  42. Oh baby, this was so good! We added some chopped Genoa salami we had in the fridge, but not sure we even tasted it with all the basil we sprinkled on top. We baked it 10 minutes and there was a very slight doughiness in the very center but we still ate every bite! Probably go 11 or 12 minutes next time. Because I know there’ll be a next time! We’re blown away at how flour, baking powder, salt, and Greek yogurt make such a great crust—browned beautifully on the edges and bottom. (Yes we check out the bottom of our pizza crust, doesn’t everybody?😁) We’ve made many pizzas with yeast dough, but this is a great spur-of-the-moment dough with stuff we always have in the house. Gina, you hit this one outta the park!

  43. My husband and I are doing the blue WW plan, and one of the things he really misses having as a staple dinner is pizza. I made this tonight and I think he nearly cried– it was SO GOOD!!!!!! Seriously, 5 stars is not enough! We added a little turkey pepperoni on half and it was great!

  44. This pizza was absolutely delicious! The crust was so good!!!! I doubled the crust recipe and made two pizzas for our family! Everyone loved it! Thank you!

  45. I love the ‘easy bagel’ recipe for pizza dough, i don’t normally roll it out thin though since it has a great chew.

  46. If you do not have a pizza stone, will it make a difference?

  47. We’re going to try this tomorrow! Sounds easy and yummy, and we can use some of our garden basil. But I’ve never tried a thin-crust pizza before. About what diameter should I roll the crust out to for a thin-but-not-too-thin pizza? I’m thinking 12”?

  48. Incredibly delicious! Wow!! I followed the recipe exactly and used a small pizza pan with holes. Just amazing, thank you!!

  49. Hi Gina, would this work with full fat or 2% yogurt? I know it won’t be “Skinny” but I don’t eat fat-free dairy, the flavor is weird to me. Thanks.

  50. Loved the flavor & thinness of this crust. However, I like a crispier crust. What are some tips for making it crispy? I took it out of the oven all floppy, so I crisped it a bit in a frying pan. I baked the pizza on a pan lined with parchment paper on a pizza stone. Is it typically floppy?

  51. Hi Gina, are the sauce instructions missing from the recipe? Thanks!

  52. Can you bake the pizza directly on the stone or do you have to put it in the pan on top of the stone? I usually put corn meal on the stone and then bake my pizzas directly on the stone, but I haven’t tried your dough recipe yet so don’t know if that will work. Thx! 

  53. I make this dough recipe at least once a week. I use 1/3 cup of homemade self rising flour and fat free sour cream in place of yogurt. I actually like the results better but to each his/her own. I place a 1/4 sheet pan in the oven to heat  @ 425 while i put the pizza together. I press the dough out on parchment  into a thin circle and them top. Once ready, I take it to the oven, pull out the heated pan and carefully lift the parchment onto the pan. Back in it goes and cooks for 18-22 minutes. The bottom is always wonderfully crispy and the top bubbling an melted.
    I don’t make a whole recipe as I know I coould not resist eating more than I should. The smaller size is perfect for individual consumption.

  54. Hi Gina,

    Will this recipe work with gluten free flour (the cup for cup type of flour)?

    Thank you for all the delicious recipes!

    Leslie

  55. So you cook the pizza in a  pizza pan and then place the pan on top of the pizza stone?

  56. Can you substitute gluten free flour for the wheat flour? If so, what kind of gf flour would you recommend?

  57. Would love alternative dough ideas—such as gf flour & cauliflower. Do you think GF flour would work in this recipe?

  58. Have you ever tried the dough with a gluten free baking mix instead of flour?

    • The dough is based off my bagel recipe, https://www.skinnytaste.com/easy-bagel-recipe/. In the narrative are tips for gluten free.

  59. Do you think this dough recipe would work for pizza made on the grill? 

    • Of course. The method of cooking pizza varies – you can bake it over hot stones on a cast iron skillet if you like… Recipe is excellent and can be varied just like most recipes but this Margherita is excellent. 

    • https://www.skinnytaste.com/grilled-pizza/