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–+ servings

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.
23 minTotal
2servings
  • 520 kcal
  • P 43g
  • C 71g
  • F 9g
https://mattsfitchef.com/protein-pizza/

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

  1. Preheat oven to 360°F (180°C) and line a baking sheet with parchment paper.
  2. Remove any liquid on top of the Greek yogurt, if any is present.
  3. 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.
    how to make Greek dough without yeast
  4. Transfer the mixture over a clean floured surface and knead to form a soft dough ball.
    how to make Greek yogurt protein dough without yeast
  5. 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.
    Rolling Greek yogurt protein dough into a circle with a rolling pin.
  6. 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.
    Protein pizza crust topped with pizza sauce, shredded cheese and shredded chicken ready baking
  7. 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.
Storage Directions
  • 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.
Serving Size
One serving corresponds to 2 large slices, and this recipe makes 4 large slices. Nutritional values are calculated for 1/2 pizza (2 large slices).
Nutritional Values
  • 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.