Love high protein main dishes? Try protein pasta, protein mac and cheese, and New York steak.
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.
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.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to five days.
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.
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
More healthy pizza recipes to try
Low calorie pizza Keto pizza Garlic pizza Cloud bread pizza Cauliflower pizza crust
Originally published February 2022, updated and republished March 2024
