Greek Yogurt Pizza Dough (Easy Deep Dish Recipe!)

Ingredients

• 4 cups self raising flour ((If you don't have it, make your own by mixing 1.5 teaspoons baking powder with each cup of flour.))
• 2 cups Greek yogurt (I prefer an authentic Greek brand, but any will work.)
• 1 teaspoon salt
• 1 cup pizza sauce (jarred pizza or pasta sauce, or marinara sauce)
• 2 cups grated cheese ((I like a pizza blend))
• 1 cup diced ham (or chopped)
• 1 cup pineapple (drained (finely chopped canned is convenient))

Instructions

1. 1

   Preheat the oven to 445F/230C for a fan oven and prepare a quarter size sheet pan or baking dish.: Preheat the oven to 445F/230C (this is for a fan oven - in a conventional oven increase the temperature to 480F/250C). Lightly spray a quarter size sheet pan or baking dish (roughly 9 x 13 inches) with oil, or line it with baking paper.

2. 2

   Put the 3 dough ingredients in a mixing bowl and mix until crumbly.: Put the flour, salt and yogurt in a large mixing bowl. Mix with a silicon spatula or wooden spoon until it's a crumbly consistency with all the yogurt mixed in.

3. 3

   Knead the dough until you have a moist ball.: Now use your hands to gather it into a dough. Knead until you have a smooth(ish) ball. At first it might seem dry, but as you knead it it will become more moist as the yogurt gets completely combined. It should be moist but not too sticky or too dry. Add a little more flour if too sticky to handle, or a drizzle of milk or water if at all dry.

4. 4

   Press onto the prepared sheet pan or dish.: Press the dough onto the sheet pan/into the baking dish. Push it into the corners and sides with your hands (it doesn't have to be perfect).

5. 5

   Par-bake for 10 minutes. The edges may start to turn a light golden color.

6. 6

   Add the toppings.: Remove the crust from the oven. Spread/Scatter over the sauce and other toppings.

7. 7

   Bake for 10 to 15 minutes.: Bake again for 10 to 15 minutes, or until the cheese is golden and bubbling. Cut into 9 or more rectangles to serve.