Protein Pizza

18 comments

5 from 119 votes
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This protein pizza packs in over 30 grams of protein per serving! It’s easy to make, has no yeast, and I love how the dough needs just 2 ingredients.

Love high protein main dishes? Try protein pasta, protein mac and cheese, and New York steak.

Protein pizza.

It’s no secret that I love pizza and would eat it daily if possible. Traditional pizzas are high in fat and carbs with low amounts of protein. Luckily, my recipe looks and tastes like any good pizza, BUT packs in extra protein in the crust AND the topping.

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make a protein pizza
  4. More ways to add protein
  5. How to store leftovers
  6. More healthy pizza recipes to try
  7. Easiest Protein Pizza (Recipe Card)

Why I love this recipe

  • No yeast is needed. I adapted my 2 ingredient dough recipe, which doesn’t require any yeast and needs just two key ingredients. 
  • Over 30 grams of protein. By using high-protein flour and Greek yogurt (super high in protein!), you already start with 20 grams of protein BEFORE adding any of the toppings. Add some low-fat cheese and turkey pepperoni and you are all set.
  • Ready in 20 minutes. Have you ever made pizza from scratch? It’s delicious but also incredibly time-consuming! This recipe takes 20 minutes from prep to plate. 
  • Tastes like the real thing. Even the biggest pizza snob will agree.

Ingredients needed

  • High protein self-rising flour– A little different from traditional self-rising flour. This high-protein flour can be found at grocery stores, and each serving adds an extra 12 grams of protein per serving. If you can’t find any protein flour, simply use traditional self-rising flour or add 1/4 cup of unflavored protein powder to the dough.
  • Greek yogurt– Non-fat Greek yogurt packs over 21 grams of protein per cup. Not a fan of yogurt? You can use sour cream or thick plain yogurt.
  • Salt– Just a pinch to add some flavor. 
  • Italian seasoning– Like salt, Italian seasoning adds lovely pizza flavors to the dough (without actually needing to use the spices!). 
  • Toppings of choice– Low fat cheese, turkey pepperoni, and vegetables are all high protein topping ideas. Use any pizza sauce you like, or a wholesome tomato sauce like pomodoro sauce and sugo.

How to make a protein pizza

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the dough. Start by adding the flour, yogurt, salt, and Italian seasonings to a mixing bowl and mixing together until a smooth dough remains. If the dough is too sticky, add a little extra flour. If the dough is too thick, add a touch more yogurt.

Step 2- Roll it out. Next, lightly flour a flat surface and transfer the dough on top. Using your hands, gently knead the dough several times, before rolling it out into a pizza shape.

Step 3- Prep. Now, transfer the pizza dough onto a pizza tray or stone. Brush the crust with some olive oil, then spread some tomato sauce (pizza sauce) on top, followed by your favorite toppings.

Step 4- Bake the pizza in a preheated oven for 15-20 minutes, or until the cheese has melted and the crust is golden brown. Remove the pizza from the oven, slice it up, and enjoy immediately. 

high protein pizza.

More ways to add protein

Like any good pizza, you can add whichever toppings you like. Here are some protein-packed options to amp up the protein content:

  • Protein powder- Swap out 1/4-1/2 cup of flour with unflavored protein powder to add an extra 16 grams of protein per serving.
  • Meat and poultry– Deli meat, grilled chicken, meatballs, and lean bacon. 
  • Cottage cheese– A half cup of cottage cheese packs in over 20 grams of protein and very little fat. Spread a layer on the base of the crust for an even creamier texture. 
  • Ricotta cheese– Similar to cottage cheese, light or low fat ricotta has 12 grams of protein per half cup. Dollop spoonfuls on top just before baking. 
  • Plant-based protein– sliced tofu, tempeh, and vegan sausages. 
  • Nutritional yeast– A vegan alternative to parmesan cheese, sprinkle a tablespoon or two over the top of the pizza for an extra 8 grams of protein. 

How to store leftovers

To store: Leftovers can be stored in the refrigerator, covered, for up to five days. 

To freeze: Place the leftover slices in a ziplock bag and store it in the freezer for up to six months. 

Reheating: Either microwave the pizza for 30-40 seconds or reheat in a preheated oven. 

protein pizza crust.

More healthy pizza recipes to try

protein pizza recipe

Easiest Protein Pizza

5 from 119 votes
This protein pizza packs in over 30 grams of protein per serving! The dough needs just 2 ingredients and it tastes like any good pizza.
Servings: 8 slices
Prep: 2 minutes
Cook: 15 minutes
Total: 17 minutes

Ingredients  

For the toppings

  • 1/2 cup pizza sauce
  • 1/2 cup pepperoni low fat ** See notes
  • 1/2 cup mozzarella cheese low fat ** See notes

Instructions 

  • Preheat the oven to 200C/400F. Line a large baking sheet or pizza tray with parchment paper.
  • In a mixing bowl, add the protein flour, Greek yogurt, salt, and Italian seasonings and mix well. If the dough is too thick, add more yogurt. If the dough is too thin, add more flour. Using your hands, shape the dough into a smooth ball.
  • Transfer the ball of dough onto a floured surface. Roll out the dough into a large pizza. Transfer the pizza dough onto the lined sheet. Brush the edge of the crust with olive oil.
  • Spread sauce over the pizza, followed by the cheese, pepperoni, and any other toppings. Bake the pizza for 15-20 minutes, or until the crust is golden, and the cheese has melted.
  • Remove the pizza from the oven and slice into eight slices.

Notes

One serving is 2 slices, which yields at least 30 grams of protein. 
* Protein flour is self rising flour with added protein in it. I used the Vetta brand. 
** Turkey pepperoni and low fat mozzarella cheese are low in fat and higher in protein than their traditional counterparts. 
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days. 
TO FREEZE: Place the leftover slices in a ziplock bag and store it in the freezer for up to six months. 
TO REHEAT: Either microwave the pizza for 30-40 seconds or reheat in a preheated oven. 

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 13gProtein: 15gFat: 4gSodium: 339mgPotassium: 132mgFiber: 1gVitamin A: 106IUVitamin C: 1mgCalcium: 105mgIron: 1mgNET CARBS: 12g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published February 2022, updated and republished March 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    Is there a way to make this gluten-free what’s the best flour substitute ( no rice or potato starch) I have Hashimoto’s and food is complicated thank you so much for all of your delicious recipes so many of them work out for me. I appreciate you. 🙂

  2. 5 stars
    Hi, the only Vetta protein flour I can find is plain flour – is that OK? Will I need to add baking powder/soda? Thanks heaps!

  3. 5 stars
    This recipe was god tier and made me ascend to another plain. I am writing this from the land of furry’s and dissapointed dad’s.

  4. 5 stars
    I just made this pizza and it came out delicious.
    I will definitely make it again. Thank you for all your easy and amazing recipes!!!

  5. 5 stars
    Easy to make and can be used immediately, no resting or waiting for it to rise. It’s fantastic. Much more reliable than regular pizza dough and the additional protein is always welcome!

  6. 5 stars
    This recipe is amazing! I’ve tried to make regular pizza dough with yeast and it was always a epic fail! This recipe is the perfect pizza dough recipe and meal!

    1. Hi, what brand is used? I’m in the US & can’t find any brand that contains both higher protein AND self rising advertised on the package. (Checked Amazon, a few grocery stores, Target, Walmart). Any search tips would be greatly appreciated if I’m missing something.Thank you, looks like a fantastic recipe!

      1. 5 stars
        L go to the Kodiak Pancake brand website and look there; in my search I show that Kodiak does make a high protein flour.

      2. If it’s high protein but not self rising, just throw some baking powder in! That’ll give it the rise you need.

  7. I noticed that the recipe calls for Protein Flour in the recipe, however in the notes below you say it’s a self-rising flour with added protein.
    The Vetta flour offers 2 kinds: protein flour and self-rising protein flour. I assume you mean we should use the latter? Thanks for clarifying.

  8. 5 stars
    I really like the idea of high protein pizza using Greek yogurt! Which keto flour can I sub for the Protein flour and at waht ratio?