White Yogurt-Dough Vegetable Pizza

This white vegetable pizza uses a quick self-rising-flour and Greek-yogurt crust, then replaces tomato sauce with a creamy mozzarella-yogurt layer. Mushrooms and small tomatoes add savory flavor and freshness, while basil goes on after baking so it stays bright. A firm prebake is essential: it creates a dry surface before the creamy topping and vegetables are added.

Recipe at a glance

• Yield: one 10-inch pizza, 4 slices
• Prep time: 20 minutes
• Bake time: 15–19 minutes
• Equipment: mixing bowl, fork, rolling pin, parchment paper, rimmed baking sheet, skillet, and flexible spatula

Ingredients

Crust

• 1 cup (120 g) self-rising flour, plus up to 2 tablespoons for handling
• 3/4 cup (180 g) thick plain Greek yogurt
• Nonstick olive-oil spray

Topping

• 3 ounces (85 g) shredded low-moisture mozzarella
• 2 tablespoons (30 g) plain Greek yogurt
• 1 small garlic clove, finely grated
• 1/2 teaspoon dried Italian seasoning
• 1 cup (70 g) sliced cremini mushrooms
• 4 small Campari tomatoes, thinly sliced and patted dry
• 6 fresh basil leaves

Prepare the crust and vegetables

1. Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment. Keep parchment away from exposed heating elements.
2. Stir the self-rising flour and 3/4 cup yogurt until a shaggy dough forms. Knead gently in the bowl for 1 minute. If it clings heavily to clean fingers, add flour one teaspoon at a time; the dough should remain soft.
3. Roll or press the dough on the parchment into a 10-inch round about 1/4 inch thick. Pinch a narrow rim and prick the center six times with a fork. Coat lightly with olive-oil spray.
4. Prebake for 6–8 minutes, until the top looks dry and the underside has begun to color.
5. Meanwhile, cook the mushrooms in a dry skillet over medium-high heat for 4–5 minutes, until they release their liquid and the pan becomes nearly dry. Cool briefly.

Top and finish

1. Mix the mozzarella, 2 tablespoons yogurt, garlic, and Italian seasoning. Spread it over the prebaked crust, leaving the rim uncovered. Distribute the cooked mushrooms and dry tomato slices evenly.
2. Bake for 9–11 minutes, until the cheese is melted, the rim is golden, and the base is firm enough to lift with a spatula. The center should show no wet dough; if checked, the bread portion should reach about 190°F (88°C).
3. Rest for 3 minutes, tear the basil over the top, and cut into four slices.

Troubleshooting and substitutions

Wet vegetables are the main cause of a gummy center. Cook mushrooms first and blot tomatoes thoroughly. If the dough is dry and cracked, add yogurt one teaspoon at a time. If it spreads, add a light dusting of flour rather than repeatedly kneading.

Self-rising flour can be replaced with 1 cup all-purpose flour whisked with 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Roasted peppers or well-drained spinach can replace the mushrooms.

Storage

Refrigerate cooled slices within 2 hours and use within 3 days. Reheat on a baking sheet at 375°F (190°C) for 6–8 minutes. The existing featured image shows tortilla-style pepperoni pizzas rather than this yogurt-dough white pizza and should not accompany the rebuilt article.