Let’s be real for a second. You want pizza. I want pizza. We all want pizza. But then that little voice in your head pops up, reminding you about your health goals. Ugh.
It feels like you have to choose between enjoying your food and staying on track. It’s kind of the worst.
But what if you didn’t have to choose? What if you could have a pizza that’s packed with protein, tastes amazing, and doesn’t leave you feeling like you just ate a greasy rock? Well, you can. And I’m going to show you how.
What You’ll Need
This recipe is split into two parts: the super easy dough and whatever you want to put on top.
For the Protein Dough:
- 1 cup plain Greek yogurt (the full-fat kind works best)
- 1 cup self-rising flour (if you don’t have it, I’ll show you a trick below)
- 1 scoop unflavored or vanilla protein powder
- 1 teaspoon garlic powder
- A pinch of salt
For the Toppings (My suggestions):
- 1/4 cup tomato sauce (look for one with no added sugar)
- 1/2 cup shredded mozzarella cheese (part-skim)
- Your favorite protein: cooked chicken, turkey pepperoni, lean ground beef
- Veggies: sliced bell peppers, onions, mushrooms, olives
Tools For the Job
No fancy gear needed here. You probably have all this stuff already.
- A big mixing bowl
- Measuring cups and spoons
- A baking sheet or pizza stone
- Parchment paper (this will be your best friend)
- A rolling pin (or a wine bottle, I don’t judge)
How to Make This Awesome Protein Pizza
Okay, let’s get to the good part. Making the thing!
Step 1: Get your oven ready. Turn it on to 400°F (200°C). You want it nice and hot before the pizza goes in.
Step 2: In your big bowl, mix the Greek yogurt, self-rising flour, protein powder, garlic powder, and salt. Just stir it with a spoon until it starts to come together into a shaggy ball.
Step 3: Lightly flour your counter and dump the dough out. Knead it for just a minute or two. It should be a little sticky, but smooth. Don’t go crazy here, just enough to make it a nice dough ball.
Step 4: Place your dough on a piece of parchment paper. Roll it out into a circle or whatever pizza shape you want. About 1/4-inch thick is perfect.
Step 5: Now, this is important. Slide the parchment paper with your crust onto the baking sheet. Bake it for about 8 minutes by itself. This helps the crust get firm so it doesn’t get soggy later.
Step 6: Pull the crust out of the oven. Now it’s time to decorate! Spread your sauce, sprinkle your cheese, and add all your toppings.
Step 7: Put the pizza back in the oven and bake for another 10-12 minutes. You’ll know it’s done when the cheese is all bubbly and the crust is golden brown.
Step 8: Let it cool for a minute before you slice it. This is the hardest step, I know. Then, eat it!
Pro Tips from My Kitchen
I’ve made this pizza a lot. Here are a few things I’ve learned that really help.
- Don’t Use a Wet Sauce. If your tomato sauce is super watery, it will make the dough soggy. Try to use a thicker sauce, or even let your sauce simmer on the stove for a bit to thicken up.
- Squeeze Your Veggies. Mushrooms and peppers have a lot of water in them. If you’re using them, you can give them a quick saute in a pan first to cook some of that water out. Or just pat them dry with a paper towel.
- Don’t Overload It. I know it’s tempting to pile on a mountain of toppings. But too much weight will make the crust struggle to get crispy. Be cool with the toppings.
Swaps and Fun Variations
Don’t have something? No worries. This recipe is easy to change up.
| Ingredient | You Can Swap It With… | Notes |
|---|---|---|
| Self-Rising Flour | All-purpose flour + 1.5 tsp baking powder + 0.5 tsp salt | Mix these together before adding to the yogurt. |
| Greek Yogurt | Unsweetened coconut or soy yogurt | The texture might be a little different, but it works. |
| Mozzarella | Provolone, Monterey Jack, or a dairy-free cheese | Use whatever cheese you love the taste of. |
| Tomato Sauce | Pesto, BBQ sauce, or even just olive oil and garlic | Get creative with your base! |
You can also add stuff like dried oregano or Italian seasoning to the dough for more flavor.
Meal Pairing and Nutrition
This pizza is pretty great on its own, but a simple side salad with a light vinaigrette is a perfect match.
Here’s a rough idea of the nutrition. This can change a lot based on your protein powder and toppings.
| Nutritional Info (Approx.) | Per Slice (1/4 of pizza) |
|---|---|
| Calories | 250-350 kcal |
| Protein | 25-30g |
| Carbs | 20-25g |
| Fat | 8-12g |
Leftovers and Storage
Got leftovers? Lucky you.
Just put the slices in an airtight container in the fridge. They’ll be good for about 3 days.
To reheat, the best way is in an oven or toaster oven at 350°F for a few minutes. The microwave works, but it can make the crust a little soft.
Frequently Asked Questions
Q1. Can I make the dough ahead of time?
Ans: Yep! You can make the dough and keep it in a covered bowl in the fridge for up to 2 days. Let it sit out for about 20 minutes before you try to roll it.
Q2. My dough is super sticky. What did I do wrong?
Ans: Nothing! It’s supposed to be a bit sticky. Just use a little flour on your hands and on the counter when you’re kneading it. If it’s still unmanageable, add a tiny bit more flour, like a teaspoon at a time.
Q3. Can I use a different type of protein powder?
Ans: Yes, but be careful with flavored ones. A vanilla whey or casein protein works well. I would stay away from the chocolate or strawberry banana flavors for this one.
Wrapping Up
See? You can totally have your pizza and eat it too. This recipe is simple, tastes really good, and helps you stay on track with your goals.
Now it’s your turn. Go give it a try! And when you do, come back and leave me a comment. Let me know what toppings you used or if you have any questions. I’d love to hear how it went
