I’d like to personally guarantee this cast iron pizza will be one of the best homemade pizzas you’ve ever made. And for a pizza made with Greek yogurt pizza dough, that’s really saying something!
Seriously, the crust is crispy golden brown with just the right amount of chew around the edges of the crust. I’ve included instructions in the recipe for a veggie pizza, but you can take this cast iron pizza crust and run with it in any direction you choose.
How to Make Greek Yogurt Pizza Dough
Okay, this technically isn’t the classic 2-ingredient pizza dough because I’ve added a pinch of salt and garlic powder. But at its core, the pizza dough is made from good ol’ all purpose flour and fat free Greek yogurt.
You can use a mixing bowl and fork, food processor, or stand mixer to bring the dough together.
Unlike my monkey bread pizookie, you don’t have to worry as much about overworking the dough since this is a thin crust pizza. Though if you just mix it to death, your crust might be a little chewy.
Regardless of mixing method, aim to leave the dough a little crumbly and finish bringing everything together with your hands. You should be able to easily handle the dough. If not, your ingredient measurements are probably off somewhere. Get a food scale!
Going from Dough to Crust
For this cast iron pizza, the dough will roughly go all the way to the pan’s edges. So use that for size reference when forming your pizza dough.
I use my knuckles/hands to stretch the dough, but you could use a rolling pin if you wanted. You could also get fancy and toss that baby around in the air!
Oh, and you could definitely cut this recipe in half and make a smaller personal pan pizza!
How to Make the Cast Iron Pizza
Now the fun begins! Other than handling a giant cast iron skillet, this part it super simple, too.
A few important notes about this section of the recipe:
1. Fully heat the oil before adding the 2 ingredient pizza dough. Otherwise, you may have some trouble getting a crispy crust.
2. Have all your toppings prepped and ready to go before you put the dough in the skillet. You don’t want to be scrambling to prep ingredients while your crust is cooking.
3. If you feel confident, tilting the pan a few times during the first few minutes allows some oil to run up the edges of the dough, creating an extra crispy outer shell. Yum!
4. I like adding some of the shredded cheese early to melt and prevent a protective barrier between the dough and pizza sauce.
5. Cook over medium-low heat. The total time in the skillet should be around 8-10 minutes before finishing in the oven. And the crust should start to turn golden brown on the bottom before going in the oven.
6. Check on the bottom of the crust often. If you notice it’s getting a little too golden brown, reduce the heat or even remove from the heat. This is especially important if it’s your first time making a cast iron pizza. Every stovetop is different and you don’t want to burn the bottom in spots like I do in the video tutorial for this recipe! 😉
Frequently Asked Questions
Can I skip putting my cast iron pizza in the oven?
The final few minutes in a hot oven fully melt the cheese, remove any excess moisture from the toppings, and let all the flavors get to know one another. I wouldn’t recommend skipping the oven but if you’re absolutely against it, you could try flipping the crust in the skillet after a few minutes before adding the toppings.
That way both sides cook and develop some crust. You could cover the skillet with a baking tray at the end to trap heat and finish melting the cheese.
Again, this isn’t ideal. Throw that bad boy in the oven to finish!
What if I don’t have a cast iron skillet?
I’ve had readers use other types of oven-safe skillets successfully. You could also use my air fryer pizza recipe and healthier cheesy garlic air fryer bread as a guide to air frying. Or you could throw your crust on a pizza stone or baking sheet and go oven baked like my low calorie pepperoni pizza.
One of the best tips I can give for recipe questions would be to join my free Facebook group and search the group for pizza. I’d bet there are hundreds of posts about this recipe at this point.
Topping Selection
You’re welcome to use any topping combo you like for your own cast iron pizza. The recipe is a straightforward pepperoni pizza base, but you could add all kinds of things.
Veggie Topping Tips
I like cooking any veggie pizza toppings beforehand for several reasons:
- It removes excess moisture that could soak into the crust.
- For a cast iron pizza like this, the time in the oven is minimal and I’d rather have fully cooked veggies. (That’s a personal preference. You may like slightly raw and crispy veggies.)
- I feel the flavors develop a bit more when cooked together.
For a protein boost with this onion and peppers combo, check out my chicken cheesesteak.
Other Topping Ideas
I have a pulled pork pizza recipe, pizza with buffalo chicken dip, and another biscuit pizza crust that you could definitely throw in a cast iron skillet. A recent favorite is Calabrian balsamic chicken that’s made with air fried frozen chicken bites.
But you get the point. The world is your anchovy. And again, my Facebook group is an awesome place to get topping ideas.
You can also get a ton of inspiration from this focaccia toppings roundup.
Final Cast Iron Pizza Recipe Notes
While this recipe might look long, I feel I’ve over explained in hopes of thwarting any issues up front. I promise it’s really easy to make!
That said, here are a few troubleshooting tips I could potentially see coming in handy:
- As always, a highly recommend using a food scale to weigh your flour and Greek yogurt for the 2 ingredient pizza dough. If you don’t have a food scale and are having issues with a sticky or dry dough, either add more flour or yogurt to go either way.
- If you have trouble handling your pizza dough, lightly flour your hands or spray them with a bit of cooking spray.
- Stretching the pizza dough too thin could lead to small tears or holes in the center. If you run into one, simply press the dough back together and press down. The dough should be rather malleable.
And just as a reminder, let the oil get hot before adding the dough to the cast iron skillet!
I think we’ve ironed out all the details. When you make this cast iron pizza, let me know if it’s one of the best homemade pizzas you’ve ever made. Take a photo and tag me on Instagram @mason_woodruff or join the conversation in the Facebook group!
Cast Iron Pizza with Greek Yogurt Pizza Dough
Ingredients
- 1 1/2 C 180g All Purpose Flour
- 1 C 227g Fat Free Greek Yogurt
- 1/2 tsp Kosher Salt
- 1/2 tsp Garlic Powder, optional
- 1 Tbsp 16g Olive Oil
- 1/3-1/2 C 90-120g Pizza Sauce (I used Trader Joe’s Fat Free)
- 1/2 C 56g Shredded Mozzarella
- 1/4 C 28g Shredded Parmesan Reggiano
- 30 g Turkey Pepperoni
Instructions
For the Greek Yogurt Pizza Dough
- Mix the flour with the salt and garlic powder before adding the Greek yogurt. Use a fork to mix everything together until a crumbly dough begins to form. Empty the dough onto a flat surface and use your hands to bring everything together into a ball of dough. (You can also use a food processor or stand mixer for this step.)
- Use your hands to press outward from the center of the dough, creating thicker edges for the crust than in the center. Be careful not to stretch the center too thin and create holes.
For the Cast Iron Pizza
- Preheat an oven to 500F or as hot as your oven will go and heat a large 12" cast iron skillet over medium-low heat.
- Add the olive oil to the skillet and wait until you start to see a bit of smoke before carefully adding the pizza dough to the skillet.
- Cook for 2-3 minutes until you begin to see color from the oil cooking into the dough before adding half the cheese. (This acts as a barrier to prevent any sogginess from the sauce and toppings.) Cook for another 2-3 minutes until the cheese begins to melt.
- Spoon the pizza sauce on top of the dough and layer of melted cheese.
- Add the remaining toppings and cheese. Be sure to get some cheese around the edges of the crust for golden brown edges. (Optional: Sprinkle with crushed red pepper and dried oregano.)
- Put the cast iron pizza in the hot oven for 8-10 minutes until the cheese is fully melted and the edges are golden brown. Let the pizza cool for a few minutes before removing from the skillet to slice.
I couldn’t leave any starts but I give it 5! Made these with my hubby- I subbed GF flour for mine and did as the recipe called for for the hubby. The dough was a little hard to work with (I attribute that to my less than stellar cooking skills) but they tasted and looked amazing once they were done.
This recipe is a staple in our house! I add 1.5 tsp baking powder and an egg white to my dough. I use the base dough for everything from pizza to bagels and sweet and savory rolls. Making it in a cast iron pan was a game changer for us!
This recipe competes with regular pizza! This was the first of Mason’s recipes I made and was in love after eating it. I used to make cauliflower crust, but that is so much work and doesn’t taste close to real pizza. With this recipe you really won’t have to have regular pizza again lol! My favorite toppings on this are cheese, pineapple, mushroom, and ham. So good!
I’ve been craving pizza and living in a small town the option is either bar pizza or frozen pizza from the grocery store. This is the perfect healthier option and so good! Thank you!!
You know the question, “if you could only eat one food for the rest of your life, would would it be?” Easy, pizza! My first job growing up was at a pizza place – I did everything from make pizzas to working the oven. My boyfriend is so sick and tired of pizza, because that’s all I ever want. Luckily I can now make this at any point.
The first time I made this, I didn’t make the dough thin enough. Which means I started burning it before it was cooked completely. The second time around, I got it thin enough and it turned out perfectly.
I’m amazed at how good the crust is with only two ingredients – plus salt. I use Trader Joe’s pizza sauce and turkey pepperoni as my topping. I’ll always do mozz (sometimes half fat free half regular). I’ll also add some ricotta sometimes. If my boyfriend decides he’ll actually eat pizza, he does pepperoni or sausage and banana peppers!
I have a long list of other toppings I want (basically all my faves from the pizza place):
-philly cheese (maybe use some Trader Joe’s queso as the base),then philly meat, onions and peppers
-something we called hitman – Italian sausage, pepperoni, and meatballs – then some different seasonings
I’m so glad my love of pizza can continue with a much more cost effective and healthy option!
Finally got to try this pizza crust and I was pleasantly surprised! The center crust was chewier than the outside and I think it was due to being over cooked since my skillet was larger than the burner. The outside that was cooked to perfection was crispy and perfectly golden.
This recipe is AMAZING! I like to add a little bit of coconut flour and Egg whites to add to the structure of the dough!!
I haven’t made this in a cast iron but I’ve baked it, I’ve made pizzas, stromboli/calzones , garlic knots and pizza stuffed balls. Always delicious. Plus the low calories let me eat MORE.
I make this recipe but divide it into 2 crusts for a thinner pizza. Delicious!
If I could make this fit into my macros, I would eat it every day. It’s really that good. I’ve made so many variations- red sauce, Alfredo, pesto- so many options. I even bought a larger (12”) cast iron pan just for making pizza because I wanted a thinner crust. I mix by hand instead of the food processor. Taught my 80 year old Mom how to make it. Great recipe.