This Protein Pizza is made with an easy 2 ingredient dough, packed with more protein per slice and ready in 30 minutes for a delicious and healthy meal option
This Protein Pizza is one of the easiest Pizzas you can make in less than 30 minutes!
It uses the popular 2 ingredient dough which doesn’t need any yeast or resting time.
It’s made with Greek yogurt and has 72 grams of protein! This equates to 9 grams of protein per slice!
I’ve also used this same dough to make easy Protein Bagels which are always a hit!
We all love pizza so why not make a high Protein Pizza as a healthier alternative which is also lower in calories too 🙂
Looking for some more Italian baking recipes? Then you must try my No Knead Focaccia and Italian Pizza.
You can get as fancy as you like with the pizza toppings! Here I’ve made an Italian / Mediterranean vegetarian pizza but the options are endless! Below I've provided some alternative toppings so you can pick your favourite ingredients!
As this is a quick and easy recipe, it's perfect for a weeknight dinner especially if you have a pizza craving.
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Ingredients to make Protein Pizza
- Self-raising flour is my flour of choice, which assists the dough to rise without adding baking powder. You can use white or even wholemeal / wheat flour as your preference for a great healthy option being less processed, which provides a higher protein content, fiber, and nutrients
- You can also use all purpose flour with baking powder. You'll need 2 teaspoons of baking powder, per 1 cup of all purpose flour
- Alternatively, you can try to make a gluten-free pizza using gluten free flour such as coconut flour, however I haven't personally tried it to know the texture
- Greek yoghurt is the second main component that makes this recipe super healthy as Greek yogurt is high in protein and other nutrients. I've used a fat-free Greek Yogurt, so be sure to read the labels. To make this recipe vegan, you can try a dairy-free plant-based yogurt such as coconut yogurt. However I haven't tried this personally to know how the taste or texture will be
Pizza Toppings
In this pizza recipe, I have used the below toppings:
- Italian canned tomatoes
- Mushrooms
- Red onion
- Kalamata olives
- Marinated artichokes
- Fresh bocconcini mozzarella
- Basil Pesto
Some other toppings you can add are:
- Cheeses: Parmesan cheese, shredded mozzarella, cheddar cheese or ricotta
- Bell peppers/ capsicum
- Cherry tomatoes
- Zucchini
- Sundried tomatoes
- Spinach
- Spices, chili or dried herbs such as oregano
- Proteins: Prawns, Chicken, Salami
How to make Protein Pizza
Time needed: 27 minutes.
- Preheat oven
Set to 200°C/400°F
- Make Pizza Dough
Add flour, greek yogurt and salt in a bowl and mix together to form a ball. It's also easier to use your hands to help shape the ball
Transfer dough to a table or kitchen bench top. Dust with flour and knead for a few minutes until a smooth consistency is achieved (no stand mixer needed!)
If it's too wet or sticky, sprinkle with a little more flour until it's easier to knead - Roll Dough
Dust the top with flour and using a rolling pin or bottle of wine, roll the dough to form a thin round pizza shape
Dust flour along the way to help roll it out. It should be approximately 32 cm in diameter
Carefully transfer the dough to an oven tray lined with a baking sheet - Add toppings
Add a layer of pizza sauce to the centre, leaving the outside rim for the pizza crust
Add all your toppings, except for the fresh mozzarella - Time to cook
Put in the oven for 12 - 15 minutes until the base is browned and looks cooked
Add the bocconcini mozzarella, give a nice drizzle of some extra virgin olive oil and put back in the oven for a further 5 minutes until the cheese has melted
Remove from the oven, cut into 8 slices, and enjoy your easy peasy Protein Pizza!
How to make an Italian Pizza Sauce
Making homemade pizza sauce will level up your pizza and tastes so much better than any store bought sauces.
All you need is:
- Italian tinned whole tomatoes (the better the quality, the better the taste)
- Good pinch of salt
- Drizzle of extra virgin olive oil
- Fresh basil leaves
Add tinned tomatoes in a large bowl and with your clean hands, squeeze the tomatoes so that they break up into small pieces. Add salt, olive oil and tear in the basil leaves.
Let it marinate for 30 minutes so the flavours all develop together and it’s ready to use!
Tips for easy Protein Pizza
- When kneading, if the dough is too sticky or wet, add a little more flour as needed. I've noticed, different brands of Greek yogurt result in different dough textures so just slowly add more flour as required
- Before rolling the dough, ensure to sprinkle some flour to the table and the dough ball. Flip it around during the rolling process to ensure you achieve a thin level base
- The pizza base should be approximately 32cm in diameter. If the base isn’t rolled out thin enough, it will be too thick once cooked as it will rise
- Divide the dough to make smaller or mini pizzas too! The cooking time will need to be reduced accordingly
- Fresh mozzarella cheese cooks fast, so it's always added at the end for the final 5 minutes of the cooking time. If you add it at the beginning with the rest of the toppings, it will overcook and become a little dry and chewy
More Dough Recipes
More Italian Recipes
- Pasta e Fagioli
- Tiramisu Cups
- Spaghetti Alla Puttanesca
- Mediterranean Frittata
- Rocket Pear and Parmesan Salad
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Protein Pizza photo on Instagram so I can share the love!
Recipe
Protein Pizza (70 grams of Protein)
Ingredients
- 1 ½ cups self raising flour
- 1 cup Greek yogurt - I’m using non fat
- Pinch of salt
- Extra flour for dusting
Pizza toppings
- ½ can Italian peeled tomatoes (or store bought pizza sauce)
- 1 teaspoon olive oil
- 10 mushrooms sliced
- 50 g kalamata olives halved
- 100 g marinated artichokes sliced
- ¼ red onion sliced
- 100 g bocconcini mozzarella halved
- 1 tablespoon basil pesto (optional)
Instructions
- Preheat oven to 200°C/400°F
- Add the flour, Greek yogurt and salt in a bowl and mix together with a spoon to form a ball. It's also easier to use your hands to helpTransfer dough to a table or kitchen bench top. Dust with flour and knead for a few minutes until a smooth consistency is achieved. If it's too wet or sticky, sprinkle with a little more flour until it's easier to knead
- Dust the dough with flour and using a rolling pin or bottle of wine, roll the dough to form a thin round pizza shapeIt should be approximately 32 cm in diameter. Dust flour along the way to help roll it outCarefully transfer the dough to an oven tray lined with a baking sheet
- Add a layer of pizza sauce to the centre, leaving the outside rim for the pizza crust. Add all your toppings, except for the mozzarella and pesto
- Put in the oven for 12 - 15 minutes until the base has browned and looks cookedAdd the mozzarella and put back in the oven for a further 4-5 minutes until the cheese has meltedRemove from oven and to serve with a dollop of fresh Basil Pesto, and enjoy your easy peasy Protein Pizza!
Aneta
Very tasty and really easy and quick
Ayeh
So glad you loved it too Aneta! Its so easy right 🙂
fatema el zahraa
are the nutrition facts per slice?
Ayeh
Yes dear per slice and it will make 8 slices 🙂
Ayascooking
I've tried this recipe and turns out so good! The dough is amazingly easy and quick, and the taste and texture is so similar to regular pizza. Lovely!
Ayeh
So happy you loved it dear1 Your pizza looked great!
Maryam
The 2-ingredient dough is super quick and amazing! I’ve tried it with different toppings and turned out great! Ayeh’s recipes are to trust 100000%.
Ayeh
Aw so lovely to hear dear!! The toppings are endless aren't they xx
Aman
How much flour and greek yogurt do you use?
Ayeh
The recipe card is at the bottom of the page dear with all measurements xx
Marlen
Have you ever made a gluten free version of this crust. If so, what brand of gf flour and/or rising agents did you use?
Ayeh Manfre
I havnt myself but I have seen some comments from people that have on my Protein Bagels which uses the same dough