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.
So, I made two of these tonight and fed them not only to my very picky parents, but also to my insanely picky tween brother AND pizza loving husband. We were going to order delivery and I whipped these up instead. The entire family loved every last bite. Added some parm on top for an extra cheesy kick.
Is there a DF yogurt you would recommend? Looking forward to trying this. Thanks!
Finally got around to trying the two ingredient dough in the cast iron skillet for a pizza and wow! The crust came out so crispy and perfect!! It was easy too. Easy and delicious… my favorite combo.
I was amazed at how easy and delicious this recipe was! How did I ever eat regular pizza crust before! I do sub out the flour for equal parts of cauliflower flour that I found at my local Wegmans on clearance. I make this recipe all the time and use different toppings. Everything from feta, spinach, kalmata olives, whole mozzarella slices, variety of vegetables etc. Always comes out great! Little tip…don’t overcook it. My first few times I didn’t think it was done but it was. The bottom browned quick.
I’ve made this a few times now and it’s sooo good! I have a smaller cast iron pan so I cut the recipe to give me 1/4 of the pizza and made my own little personal pan pizza! I also used FF mozzarella and I’ve made veggie only and turkey pepperoni and sausage! It’s been a weekly lunch for me!!
Pizza will never be the same after you try this one. The topping possibilities are endless. I’ve even added some cinnamon and sugar into this dough and made a healthy version of fried dough in the cast iron. Perfection !
This might be hands down the best recipe on this whole blog. I’ve done SO MANY variations of this recipe, I think I could eat this pizza crust every single day for every single meal. I’ve done it exactly as written as well as lots of other combos of toppings. I always keep the cooking instructions and crust as written (although I sometimes add spices to the dough!)
Variation #1: buffalo chicken. chicken breast, buffalo sauce, red onions, mozzarella or blue cheese crumbles. topped with ranch drizzle or bleu cheese dressing drizzle
Variation #2: fig/feta. Fig and feta chicken sausage, alfredo sauce, garlic herb goat cheese or feta crumbles, fig jam, mini tomatoes, handful of arugala
Variation #3: bbq chicken. chicken, bbq sauce, red onions
I could go on, but you get it, the possibilities are endless, don’t sleep on this recipe!!
“unexpectedly delicious, one of my favorite doughs. An enhanced pizza experience”– my boyfriend. I was a little overwhelmed when I first made the dough because of how sticky it was: solved this issue by placing flour on the countertop/mat + my hands OR spraying the surface + your hands with baking spray. This will make the dough much easier to work with. Something else we experienced was the dough getting a little too charred for us, so we just turned the heat to a little less than medium. Now, you can’t really taste the charred-ness regardless, so it’s really just preference. Add some Italian seasoning to the dough once it’s frying in the pan to add extra flavor. Overall, this has become one of my favorite ways to eat pizza !!!
Best homemade pizza, I regularly made these for my kids and let them put on all the toppings, which they love! I also roll some dough into small balls (just smaller than golf ball size) and bake them on high for 8 minutes, these make delicious ‘dough balls’ . Thank for this recipe! ⭐️⭐️⭐️⭐️⭐️⭐️
So easy and tastes amaze. My favorite way to prepare this is rolling out the dough for a thin crust, sprinkle a little cornmeal on the bottom, add some bolthouse ranch, chicken and bacon!
Is there a specific reason you don’t spread your sauce over the dough? I would think you would have pieces that are missing the flavor of the sauce. Will the dough get too soggy??
Just a personal preference. There should be enough to where you don’t have huge spots missing sauce unless you plop it all in 1-2 places. There’s no harm in spreading it out, though!