No-Rise Protein Pizza Dough (4 ingredients!)

Published 3/1/2025

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Have your pizza and protein boost too with this No-Rise Protein Pizza Dough! Crispy, chewy, and no-rise, no fuss — this pizza dough packs 20g of protein per serving, and is perfect for homemade pizza nights.

Slices of pepperoni pizza with melted cheese on parchment paper.

As a woman married to a pizza connoisseur, I’ve been on a mission to find ways to amp up the protein on this beloved cheesy, saucy dish. And I’m happy to report that this protein pizza dough is a game-changer! We’re talkin’ 20g of protein per serving, people 🤯

My favorite perk of this recipe is the no-rise dough. You’ll make the dough and pop it in the oven right away, so there’s no waiting around for the dough to rise (aka fast enough to make with a hungry toddler😋).

the key to the perfect crust?

In our expert opinion, the key to perfect crust is to roll it as thin as possible. We use this crust when we make homemade pizza with our families, and trust us when we say ROLL IT OUT THIN. This may involve adding more flour so it doesn’t stick to the work surface or the rolling pin.

The bottom line? The thinner the crust, the crispier it will be.

A sequence showing pizza dough preparation: ingredients in a bowl, mixed dough, kneading, rolled-out dough, baked crust, and finished pizza with pepperoni and cheese.

4 Ingredients You Need

All-purpose flour: AP flour is the base of this dough. It helps create the perfect crispy and chewy crust.
Plain Skyr yogurt: This thick, protein-packed yogurt brings all the ingredients together while adding a touch of creamy moisture. We ❤️ Painterland Sisters skyr yogurt. We also tested this recipe with Greek yogurt and blended cottage cheese and both worked well.
Baking powder: Because this dough doesn’t have any yeast, it needs baking powder as a leavening agent. Don’t skip it!
Sea salt: Every pizza crust needs a lil salt!

Don’t Have Skyr Yogurt?

Greek yogurt or 2% blended cottage cheese are great substitutes for Skyr yogurt in this recipe. Both are still packed with protein and will give you a similar outcome.

Cottage Cheese vs. Greek Yogurt

Both are delicious, but can you use them interchangeably? The short answer is yes, we’ve tested both, and both work well. But there are some differences to consider:

Greek yogurt comes out like classic, thin pizza dough that has crispy edges.
The cottage cheese variation is chewier and puffs up a tad.

try it!

Homemade Pizza Sauce

Our homemade pizza sauce comes together with just 4 ingredients. You’ll love it!

get recipe

A pepperoni pizza on parchment paper with a knife beside it, garnished with herbs. A small bowl of grated cheese is in the top-left corner.

Storage Directions

Leftover un-baked pizza dough can be stored in the refrigerator for up to 3 days. To freeze, wrap the un-baked dough tightly in plastic wrap and place it in a resealable freezer bag. It will keep well for up to 2 months. Just make sure to thaw in the fridge overnight before using.

No-Rise Protein Pizza Dough Recipe

This no-rise protein pizza dough is the perfect base for creating delicious homemade pizzas. Adding skyr yogurt gives the dough a boost of protein (20g / serving!) while creating a perfectly chewy and crispy crust.

By: Lee Funke

Prep: 10

Cook: 17

Total: 27

Servings:

A hand holding a slice of pepperoni pizza with melted cheese on a white parchment background.

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Ingredients

For the Dough

▢ ½ cup all-purpose flour
▢ ½ teaspoon baking powder
▢ ½ teaspoon sea salt
▢ ½ cup plain Skyr yogurt, Greek yogurt, or 2% blended cottage cheese

Pizza Toppings

▢ ⅓ cup pizza sauce
▢ ½ cup shredded mozzarella cheese
▢ 1 tablespoon grated parmesan cheese
▢ 1 oz. sliced pepperoni

Instructions

Preheat the oven to 425℉. Spray a baking sheet with cooking spray. Set aside.
Place the flour, baking powder, salt, and yogurt in a bowl. Using a silicone spatula or wooden spoon, stir until combined. Then, using your hands, press together until a ball is formed.
Transfer the dough to a floured work surface. Knead dough until smooth. You want the dough to feel dry, not sticky.
Add more flour to the surface and the dough ball and roll to form a thin crust. About 10 inches round or ⅛ inch thick.
Transfer the crust to the prepared baking sheet. Place in the oven and bake for 10 minutes.
Remove the parbaked crust from the oven and top with pizza sauce, mozzarella cheese, parmesan cheese, and pepperoni.
Bake for 7-8 minutes or until the crust begins to brown on the bottom of the pizza.
Top with crushed red pepper and serve.

Tips & Notes

Nutrition information is for the pizza dough ONLY, and not the pizza toppings.
Cottage cheese vs. Greek yogurt: both are delicious! Greek yogurt comes out like classic, thin pizza dough that has crispy edges. The cottage cheese variation is chewier and puffs up a tad.
The key to perfect crust is to roll it as thin as possible. This may involve adding more flour so it doesn’t stick to the work surface or the rolling pin.