No Rise Greek Yogurt Dough Breakfast Pizza
If you’re craving a quick, savory breakfast that comes together in minutes, this no yeast Greek yogurt pizza dough breakfast flatbread is about to be your new go-to. Made with a simple, no-rise dough that’s quickly pan-fried instead of baked, this recipe delivers a golden, crispy exterior with a soft, chewy center—no oven time or waiting required. It’s the perfect solution when you want something homemade, satisfying, and fast.
This no yeast Greek yogurt pizza dough is the ultimate shortcut when you want homemade dough without the time or hassle. Made with just flour, baking powder, Greek yogurt, olive oil, and a splash of water, it comes together in one bowl in minutes— no rising and no special equipment needed. A quick rest while you prep your toppings helps improve the texture, giving you a soft, pliable dough that rolls out easily and cooks up perfectly in a skillet.
Because this dough is designed to be pan-fried into a flatbread-style crust, it’s portioned to fit right into a large skillet for even cooking and that golden, bubbly finish. The recipe yields enough for about two servings, making it perfect for a quick breakfast or small meal. Need more? Simply double the batch and cook in rounds to make multiple pizzas—ideal for feeding a crowd or meal prepping easy, high-protein flatbread pizzas throughout the week.
Topped with fluffy scrambled eggs, melty cheddar cheese, and crispy thick-cut bacon, this breakfast pizza is everything you love about a classic morning plate—just better. The flatbread-style crust gets perfectly bubbly and golden in the skillet, creating the ultimate base for all those rich, savory toppings. Whether you’re making a weekend brunch or a quick weekday breakfast, this easy skillet breakfast pizza is packed with flavor, protein, and comfort in every bite!
No Rise Greek Yogurt Dough Breakfast Pizza
Ingredients
For the Flatbread Dough:
- 1 cup + 2 tbsp all purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup plain Greek yogurt
- 1 tbsp olive oil
- 3-4 tbsp warm water as needed
For the Pizza:
- 5 eggs
- ¼ cup whole milk
- 4-5 strips bacon
- 1 cup yellow cheddar cheese grated
Instructions
For the Flatbread Dough:
- In a large mixing bowl combine your dry ingredients of 1 cup + 2 tbsp all purpose flour, ½ tsp baking powder and ¼ tsp salt. Stir to combine
- Add to the same bowl ¼ cup Greek yogurt, 1 tbsp olive oil and begin with 2-3 tbsp of water. Stir to combine and bring ingredients together, adding additional 1 tbsp of water if needed to form a dough.
- Knead dough for 2-3 minutes and let rest as a ball for 5 minutes, this helps improve texture. Roll the dough out on a lightly floured surface to about ¼-inch thickness, keeping it even for consistent cooking. Heat a lightly oiled skillet over medium heat, then transfer the dough to the pan. Cook for 2–3 minutes, or until the bottom is golden and bubbly, then flip and cook another 1–2 minutes until cooked through and lightly crisp on both sides.
Assemble the Breakfast Pizza:
- Preheat oven to 400℉. Whisk the eggs with ¼ cup of milk in a small bowl and scramble in a lightly buttered pan. I undercook the eggs slightly so they are not rubbery after the pizza bakes.
- Layer the cooked eggs, chopped cooked bacon and grated cheddar cheese on top of the flatbread dough and bake for 5-7 minutes until cheese is bubbly. I broil the last minute to get a nice, bubbly pizza. Slice & enjoy!
