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This easy Protein Pizza is loaded with 40 grams of protein and delicious toppings. Made in a bowl in under 30 minutes and no yeast, this recipe is perfect for quick weeknight dinners, post-workouts, and pizza nights.
As a nutrition coach, I like putting in my clients’ menus meals that are both nourishing and satisfying – because eating healthy doesn’t mean boring. Last week I was coaching a fitness guy who’s a competing bodybuilder. He’s following a strict diet with lots of protein and limited calories, but he loves Dominos quite a lot. So I put my cottage cheese pizza crust in his meal plan, for days when he works out harder and comes home . Hungry for tasty food and protein. Sadly he’s not a fan of cottage cheese, so I recommended this high protein pizza crust made with Greek yogurt. He absolutely LOVED it, and I’m sure you’ll love it too.
Why you will love this recipe
- 40 g of protein – A Greek yogurt pizza base is topped with shredded chicken and shredded cheese. The result is a macro-friendly meal packed with over 40 grams of protein but no protein powder.
- Quick and easy (no yeast!) – Mix Greek yogurt with flour, roll into a thin crust and top with your favorite foods. From prepping to baking, it won’t take you more than 30 minutes. No need for yeast or rising!
- Cheesy and tasty – This pizza tastes just as delicious as the original, with a soft base, golden borders and a cheesy, meaty topping. You won’t guess it’s actually healthy and with good macros.
- Meal prep friendly – Double or triple the recipe and make a larger batch for the week. It keeps well in the fridge and can be frozen for up to 3 months.
- Customizable – I like a meaty protein pizza with chicken, but you are free to use your favorite toppings such as turkey pepperoni, ham, seitan, tofu, mushrooms and veggies.
What is protein pizza made of?
This easy recipe calls for just a handful of pantry staples, no protein powder. Here are more details along with substitutes, precise quantities for each can be found in the recipe card at the bottom.
- Greek yogurt – I recommend 2% fat or full-fat Greek yogurt, plain and unsweetened. Nonfat Greek yogurt works too, but it won’t give the same rich flavor and texture. Whipped cottage cheese works too. If vegan, swap it for nondairy alternatives like firm coconut yogurt or Greek-style soy yogurt.
- Wholewheat flour – Wholewheat flour is unprocessed and unrefined, containing more fiber and nutrients. If needed, substitute it with all-purpose or self-rising flour. Gluten-free baking flours work too, but the dough consistency may change slightly.
- Baking powder – This is the main leaving agent, allowing the protein pizza crust to rise without yeast. Skip baking powder, if using self-rising flour.
- Pizza sauce – I like making my own from sugar-free tomato sauce, extra virgin olive oil and seasonings. Marinara sauce or store-bought options are also perfect.
- Shredded cheese – I used shredded mozzarella cheese, but also shredded cheddar, shaved Parmesan, or low fat shredded cheese work. For extra protein, try high protein shredded cheese (you can find it at Costco, Whole Foods or Walmart) or EatLean cheese if in the UK or Europe.
- Shredded chicken – Chicken is one of the most macro-friendly pizza toppings. It’s high in protein but low in calories. We make our own shredded chicken at home, but also rotisserie chicken works. Feel free to use your favorite toppings.
How to make pizza high in protein
You can find the printable recipe at the end of this blog post, but for now here’s an overview with step-by-step pictures.
- Prep for baking. Preheat oven to 360°F (180°C) and line a baking sheet with parchment paper. Remove any liquid on top the Greek yogurt, if any is present.
- Make the dough. In a large bowl combine whole-wheat flour with baking powder and Greek yogurt. Quickly stir until it comes to form a dough – adjust with more flour if it is sticky or a bit of Greek yogurt if it is too dry.
- Make the pizza. Transfer the mixture over a clean floured surface and knead to form a soft dough ball. With the aid of a rolling pin and your hands, shape into a round of about 6-inch (15 cm), with the edges thicker than the center. Sprinkle more flour if it gets sticky.
- Top the crust. Spread the pizza sauce over the crust, leaving a slight border around the edges. Sprinkle with shredded chicken (or your favorite toppings) and shredded mozzarella cheese.
- Bake. Bake in hot oven for 15 to 20 minutes, or until the cheese has melted and the crust is golden brown. Let cool for 5-10 minutes before serving.
Dietary adaptations
- Higher in protein – Use protein flour or replace ½ cup (70 g) of flour with unflavored protein powder like pea protein, whey or casein. When making pizza dough with protein powder, you may need to adjust its consistency with more flour or yogurt as needed.
- Low carb and keto – Swap whole-wheat flour for protein flour or almond flour. If choosing almond flour, the dough may need ½ cup more of it (it doesn’t absorb as much moisture as regular flour).
- Low fat and low calorie – Make the dough with nonfat Greek yogurt and top with fat reduced mozzarella cheese or low fat shredded cheese. Stick to shredded chicken or cooked ground turkey as a lean topping, pepperoni has more fats and calories.
- Dairy-free and vegan – Substitute Greek yogurt for a plant based yogurt with a firm texture. If vegan, top with seitan, Beyond Sausage, tofu, or roasted vegetables.
- Gluten-free – Swap regular flour for gluten-free baking flours such as Bob’s Red Mill or Dove Farms gluten-free flour.
Recipe variations and toppings
- Vegetarian – Ditch the chicken for sliced mushrooms, onions, bell peppers, grilled zucchini, roasted cauliflower or cherry tomatoes. My girlfriend loves it with corn and mushrooms. The corn gets so crispy in the oven, perfect served with creamy avocado on top.
- Meat lovers – Swap chicken for cooked ground turkey or beef, chopped sausage, bacon, lean ham, salami, pepperoni (turkey pepperoni for less fat). Or use a mix of meats for that extra punch of taste – and protein!
- BBQ sauce – Replace marinara or tomato sauce with BBQ sauce, or try my keto BBQ sauce for a sugar-free alternative. It pairs well with both pepperoni, ham and shredded chicken.
- Plant protein – Substitute chicken for seitan, vegan chicken, mock meat, Beyond sausage, Impossible meat or tofu. Chickpeas and beans are great toppings too, they get so crunchy in the oven.
- Margherita – Stick to tomato sauce and shredded mozzarella. For a Neapolitan touch (from Matteo the Italian), use “Mozzarella di Bufala” and add fresh leaves of basil in the last 2 minutes of baking.
- Mini pizzas – If hosting a party, planning birthdays or meal prepping your snacks, roll the dough into many small rounds. Since they’re smaller, baking time may be slightly shorter.
- Mozzarella stuffed border – Craving the Original Stuffed Crust Pizza from Pizza Hut? Roll a string of mozzarella into the borders, sealing them with your fingers so the cheese doesn’t come out while baking.
How to store and freeze
Once cooled, transfer any leftovers into an airtight container and pop it in the fridge. It keeps fresh for up to 3 days and makes the perfect grab-and-reheat dinner after a long day at work or a late gym session.
To freeze, slice it and wrap each piece in parchment paper, then place in a zip-top freezer bag. It lasts well for up to 3 months — just reheat your frozen protein pizza in the oven at 350°F (180°C) or in the air fryer until warm and crisp.
Frequently asked questions
What is the best cheese for protein pizza?
Part-skim mozzarella is good pick, it gives that melty texture with fewer calories, but protein cheese is recommended if you want to bump up the protein even more. You can also top it with cottage cheese or feta cheese.
How much protein in a slice of pizza?
Each large slice of this protein pizza delivers around 21.4 g of protein, and 1 serving (2 large slices) has a whopping 42.9 g of protein. Keep in mind that the precise nutritional values may vary, based on ingredients used and toppings.
More high protein Italian meals
- Tuscan chicken pasta
- Cottage cheese Alfredo pasta
- Cottage cheese pizza crust
- Lasagna recipe with cottage cheese
- Italian pasta salad
Protein Pizza
This easy Protein Pizza is loaded with 40 grams of protein and delicious toppings. Made in a bowl in under 30 minutes and no yeast, this recipe is perfect for quick weeknight dinners, post-workouts, and pizza nights.
Ingredients
- 1 ½ cup (180 g) whole-wheat flour, or all purpose flour
- 1 cup (220 g) Greek yogurt, full-fat or nonfat
- ¾ tsp baking powder
Pizza Topping
- ¼ cup (60 g) pizza sauce, see notes for recipe*
- ⅓ cup (40 g) shredded mozzarella cheese, or low fat cheese
- 5 oz (140 g) shredded chicken, or preferred toppings
Instructions
- Preheat oven to 360°F (180°C) and line a baking sheet with parchment paper.
- Remove any liquid on top of the Greek yogurt, if any is present.
- In a large bowl combine whole-wheat flour with baking powder and Greek yogurt. Quickly stir until it comes to form a dough – adjust with more flour if it is sticky or a bit of Greek yogurt if it is too dry.
- Transfer the mixture over a clean floured surface and knead to form a soft dough ball.
- With the aid of a rolling pin and your hands, shape into a round of about 6-inch (15 cm), with the edges thicker than the center. Sprinkle more flour if it gets sticky.
- Spread the pizza sauce over the crust, leaving a slight border around the edges. Sprinkle with shredded chicken (or your favorite toppings) and shredded mozzarella cheese.
- Bake in hot oven for 15 to 20 minutes, or until the cheese has melted and the pizza crust is golden brown. Let cool for 5-10 minutes before serving.
Notes
Healthy Pizza Sauce Recipe
- Ingredients: ¼ cup tomato sauce, 1 tsp olive oil, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp dried oregano, a pinch of dried basil, salt, black pepper, and red pepper flakes (optional).
- Directions: Mix all ingredients in a bowl until well combined. Let sit for a few minutes to enhance flavor, then use immediately or store in the fridge for up to 5 days.
- To store: Store in an airtight container for up to 3 days. Reheat at 350°F (175°C) for 5-7 minutes or in a skillet for a crispier texture.
- To freeze: Wrap slices individually and freeze for up to 2 months. Reheat from frozen at 350°F (175°C) for 10-12 minutes—avoid microwaving to prevent sogginess.
- Nutritional values are calculated for 1/2 pizza (2 large slices).
- Nutritional values are approximations only, and they include shredded chicken as topping. For more precise values, I recommend calculating your own.
Nutrition
Serving: 1serving | Calories: 520.9kcal | Carbohydrates: 71.2g | Protein: 42.9g | Fat: 9g | Saturated Fat: 3.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2.2g | Trans Fat: 0.01g | Cholesterol: 66.1mg | Sodium: 549.2mg | Potassium: 845.4mg | Fiber: 10.1g | Sugar: 5.2g | Vitamin A: 298.6IU | Vitamin C: 2.9mg | Calcium: 349.5mg | Iron: 4.1mg
Like this recipe? Rate and comment below!
Hi, is that 377 kcal for the entire pizza or for a slice? Xx
Hey dear Layla,
nutritional values are provided for 1/2 pizza.
Have a great day,
Matteo
I made it. Really awesome! Put chicken on it.
Hey dear Flo,
thank you very much for your feedback, it means a lot to me. I am glad to hear you liked!
Have a great day,
Matteo
Look amazing this pizza!?