There’s no way you could make your own pizza dough and have a cheesy pepperoni pizza with just 5 grams of fat per slice in under 30 minutes, right? Wrong. With this simple air fryer pizza recipe, you can now replace the frozen and delivery pizzas with a healthier (and tastier) option on even the busiest of nights.
You’ll find a printable recipe card at the bottom of this post along with a video tutorial. If you have ingredient questions, they’re likely covered in the post between here and there. If not, I’m happy to help!
Step 1: Mix all purpose flour, baking powder, salt, garlic powder, and fat free Greek yogurt together to make nearly fat free pizza dough.
This recipe almost uses the same Greek yogurt dough as my cast iron skillet pizza, with the only difference being the addition of baking powder. Since this pizza is air fried without olive oil like in the cast iron version, I wanted to give the dough a little rise to avoid a bland cracker-like crust.
If you’re new to making Greek yogurt pizza dough, it’s super easy to make. And unlike my Greek yogurt biscuit dough or monkey bread pizookie, it’s almost impossible to mess up by over mixing. Just throw everything in a bowl, give it a stir, and use your hand to work everything into a ball of dough.
Once you’ve made a couple batches, you’ll be able to pump out pizza dough in about 5 minutes!
I used my 6.5-quart Ninja Foodi for air frying, so the pizza dough is ideal for making an 8″ crust to the fit the Foodi’s air fryer basket. If you’re using a smaller/larger air fryer, you can easily scale the recipe up or down for a better fit.
A few important notes for making the dough:
- Use a food scale if possible. You should be able to easily handle the dough. If not, your measurements are off. A food scale could’ve prevented that! (I have my recommended scale on my kitchen tools Amazon list.)
- I’ve not had any luck substituting other types of flour or yogurt so substitute at your own risk.
- If you are having trouble handling the dough, you can use a rolling pin or spray your hands with a bit of cooking spray or sprinkle of flour.
If you have any other dough questions, drop a comment at the bottom of this post.
Step 2: Air fry the pizza dough at 400ºF for 12-15 minutes, flipping once, before adding toppings.
I mentioned that this crust is air fried without olive oil, but I did use a bit of olive oil cooking spray. It’s common knowledge that I have the quickest sprays this side of the Mississippi, so I don’t count any nutrition facts from cooking sprays. If you have a slower trigger finger and want to track it, go right ahead.
You could also brush olive oil on both sides of the crust. I did this for my air fryer cheese bread, and half a tablespoon did the job perfectly. And that’s only 60 extra calories added to the entire recipe. Worth it!
Can I use an oven to bake the crust instead of air frying?
Yep! My pepperoni sheet pan pizza recipe does just that with a slightly lower temp and longer bake time. You can play around with the temp and time. Just try to match the look of your bread to the photos above to know when to flip and add the cheese.
Step 3: Add toppings and air fry for another 3-5 minutes.
I kept it simple with a marinara, cheese, and turkey pepperoni combo. Feel free to get creative just be aware of the quick cook time at the end. If you’re working with a topping that requires more than a few minutes to cook, you’ll want to cook it separately before adding the the crust.
You could also try reducing the temperature in the final run of air frying, but you’ll want to check on the crust to make sure you’re not burning it.
If you want more topping ideas, I included a ton in the cast iron pizza recipe like a buffalo chicken dip pizza. There’s also my Ninja Foodi breakfast pizza that uses a biscuit crust. And my free Facebook group has a beaucoup of folks crazy about pizza you can get ideas from.
I think that’s all the notes I have for you. When you finally get a pizza this recipe, I wanna hear about it. Come back and leave a review or hop in my Facebook group and share it with the crew!
For the Pizza Dough
- 1 C (120g) All Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Kosher Salt
- 1/4 tsp Garlic Powder
- 2/3 C (150g) Fat Free Greek Yogurt
For the Toppings
- 1/3-1/2 C (80-120g) Pizza Sauce or Marinara
- 1/2 C (56g) Shredded Italian Cheese Blend (mozzarella and parmesan)
- 30g Turkey Pepperoni
- Pinch of Crushed Red Pepper and Oregano (optional)
- Mix the dry dough ingredients together in a large bowl before adding the Greek yogurt. Use a fork or rubber spatula to mix everything together until crumbly. Empty the beginnings of the dough onto a flat surface and use your hands to form 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. The dough should be about 8" in diameter.
- Spray the air fryer basket with cooking spray before adding the crust. You can spray the top with a little extra cooking spray or brush with olive oil to help with browning.
- Air fry at 400ºF for 8-10 minutes* or until golden brown. Use a fork or tongs to carefully flip the crust. Air fry for an additional 3-5 minutes until both sides are golden brown.
- Add the toppings and air fry an additional 3-5 minutes until the cheese is melted and toppings are cooked to your liking.
*I used a 6.5-quart Ninja Foodi for air frying. Different air fryers may require different cook times/temps. Start on the lower end and extend as needed. You can reference the photos in the post above for visual cues on what your crust should look like at each step. If you don't have an air fryer, you should be able to bake the crust on a baking sheet or pizza stone.
Each slice (1/4 of the pizza) has 6 WW SmartPoints (blue plan).
Nutrition Information:Yield: 4 Slices Serving Size: 1 Slice
Amount Per Serving: Calories: 200Total Fat: 5gCarbohydrates: 25gProtein: 13g