No Rise Greek Yogurt Dough Breakfast Pizza
This quick and easy breakfast pizza starts with a no yeast, no rise Greek yogurt dough that’s mixed in one bowl, briefly rested, then pan-fried into a golden, bubbly flatbread. Topped with scrambled eggs, melty cheddar, and crispy thick-cut bacon, it’s a high-protein, skillet-style pizza that comes together in minutes—perfect for a fast, satisfying breakfast or brunch.
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!