No-Rise Protein Pizza Dough (4 ingredients!)
Published 3/1/2025 • Updated 3/27/2025
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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.
The protein-packed secret? Skyr yogurt OR blended cottage cheese! That’s right, you can use either one in this recipe and they’ll both add a ton of protein.
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 cottage cheese pizza 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.
4 Ingredients You Need
- All-purpose flour: AP flour is the base of this dough. It helps create the perfect crispy and chewy crust. We have not tested this recipe (yet) with gluten-free AP flour or almond flour.
- Plain Skyr yogurt, Greek yogurt or blended cottage cheese: We tested this recipe with Skyr yogurt, Greek yogurt, and blended cottage cheese (the video on IG!) and all were great at adding both protein and the right amount of moisture. Painterland Sisters skyr yogurt is our jam if you haven’t tried it yet.
- 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. 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 or skyr 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
The featuOur homemade pizza sauce comes together with just 4 ingredients. You’ll love it!
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
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 (or blended cottage cheese) 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.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
I doubled the recipe so I could make a very large pizza. At first I thought it was going to be tough because I played with the dough to much but it wasn’t. It was delicious! My husband loved it too! Thanks!
Has anyone tried using whole wheat flour?
I did 1/2 AP and 1/2 WW and it turned out great!
Thanks so much for sharing that this modification worked for you, Rachel! So helpful for other readers ❤️
Made this recipe tonight using gf flour and it was delicious! Very simple to make, will totally be in our rotation.
So glad you had success with g/f flour!!
Snow day in MN and this is the second Fit Foodie Finds recipe I made today (started with your protein pancakes 10/10) This was so good. I made 4 batches for my family of four and it was perfect – everyone had their own personal pizzas. I used cottage cheese (don’t tell my kids) and we were shocked at how good the crust was!
This makes us so happy! Honestly, we couldn’t believe the crust either 🤯
I doubled the recipe and used Greek yogurt. I baked as directed and flipped it to cook a bit more before I added sauce and cheese. We loved it. Next time I’ll try it with cottage cheese.
Both kinds are so good!! Greek is definitely easier because you don’t have to blend anything.
The pizza was great for an afternoon snack. Will double the recipe next time to make more. I only had whole 4% cottage cheese but it worked.
Thanks for the recipe.
So glad you loved it!!
Has s anyone tried it with gluten free flour?
We did tonight, and it was great, 1-for-1 swap. Needed a smidge more flour when kneading bc it was a bit stickier but otherwise followed recipe (used blended cottage cheese).
Easy and so yummy! Whipped this out when I had nothing to eat for dinner and even kids loved. I loved the extra protein in it too!
I did one with Greek yogurt and one with cottage cheese. Both were delicious !
which did you like better???
I made this with Greek yogurt and it was so easy to make and turned out great. I will definitely be making this often and am excited to try it with blended cottage cheese too!
Yessss! So glad you loved it. The Greek option is just as good and so easy.