Protein Pizza

My 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.

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 it packs extra protein in the crust AND the topping.Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make protein pizza
4. Arman’s recipe tips
5. More ways to add protein
6. Storage instructions
7. Frequently asked questions
8. 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 will be 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 my pomodoro sauce and sugo.

How to make 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. Add the flour, yogurt, salt, and Italian seasoning to a mixing bowl and mix together until a smooth dough remains.

Step 2- Roll it out. 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. 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.

Arman’s recipe tips

• If the dough is too thick, add some extra yogurt or a few drops of water.
• If the dough is too thin, add a little extra flour.
• Use a pizza stone or a pizza tray that has holes in the base for even cooking. It will yield an even CRISPIER crust while keeping the middle soft and fluffy.
• I recommend rolling the dough out into about 12 inches wide and 1 1/2 inches thick. If you roll it out thinner, reduce the baking time by two minutes.

More ways to add protein

Like any good pizza, you can add whichever toppings you like. Here are some of my 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. I found that I needed to add a little extra yogurt to compensate.
• Meat and poultry. Deli meat, grilled chicken, meatballs, and lean bacon (try my air fryer turkey 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. You can also swap out half the Greek yogurt with this (although try using whipped cottage cheese for a smoother consistency).
• 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. 

Storage instructions

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. 

Frequently asked questions

Will gluten-free flour work?

I tested this with Dove Farms gluten-free self-rising flour, and it worked really well. I also tested it with Bob’s Red Mill but found it a little too sticky. If you use the latter, add an extra 3 tablespoon of yogurt.

Can I use dairy-free yogurt?

Yes, dairy-free yogurts like coconut yogurt or soy yogurt work well. Just avoid sweetened or overly thin brands of yogurt.

Easiest Protein Pizza

5 from 124 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:

Prep:2minutes mins

Cook:15minutes mins

Total:17minutes mins

Ingredients  1x2x3x

• ▢1 cup Protein flour * See notes
• ▢1 cup Greek yogurt non-fat
• ▢1/4 teaspoon salt
• ▢1 teaspoon Italian seasoning
• ▢1 teaspoon olive oil

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 1/4 of the pizza, which yields at least 35 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: 1sevingCalories: 240kcalCarbohydrates: 26gProtein: 35gFat: 9gSodium: 339mgPotassium: 132mgFiber: 1gVitamin A: 106IUVitamin C: 1mgCalcium: 105mgIron: 1mgNET CARBS: 25g

Cuisine: American