This easy Protein Pizza delivers about 40 grams of protein per serving and is topped with flavorful ingredients. Made in one bowl in under 30 minutes and without yeast, it’s ideal for weeknight dinners, post-workout meals, or any pizza night.
As a nutrition coach, I add meals to my clients’ plans that are both satisfying and nutritious — healthy eating shouldn’t be boring. Recently I helped a bodybuilder who follows a strict, high-protein diet but misses takeout pizza. He didn’t like the cottage cheese crust I sometimes recommend, so I suggested this Greek yogurt–based high-protein crust. He loved it — and I think you will too.
Why you will love this recipe
- High protein: A Greek yogurt crust topped with shredded chicken and cheese yields a macro-friendly meal with around 40 g of protein without using protein powder.
- Quick and easy (no yeast): Mix Greek yogurt and flour, form a thin crust, add toppings, and bake — ready in under 30 minutes with no rising required.
- Cheesy and satisfying: The result is a soft base with golden edges and a melty, meaty topping that tastes indulgent yet fits good macros.
- Meal prep friendly: Double or triple the recipe to prep lunches for the week. It stores well in the fridge and freezes for months.
- Customizable: Use chicken, turkey pepperoni, ham, tofu, mushrooms, or any favorite toppings to suit your preferences.
What this protein pizza is made of
This simple recipe uses a few pantry staples and no protein powder. Quantities are in the recipe card below.
- Greek yogurt: Use plain 2% or full-fat for best texture and flavor. Nonfat works but is less rich. For a similar option try whipped cottage cheese or, for a vegan version, a firm nondairy yogurt.
- Whole-wheat flour: Adds fiber and nutrients. Substitute all-purpose if needed; gluten-free blends will work but may change dough consistency.
- Baking powder: Acts as the leavening so no yeast is required. If using self-rising flour, you can skip extra baking powder.
- Pizza sauce: A simple sugar-free tomato sauce with olive oil and seasonings works well. Jarred marinara is fine too.
- Shredded cheese: Mozzarella melts beautifully; cheddar, Parmesan, or reduced-fat options are fine. Higher-protein cheeses can further boost protein.
- Shredded chicken: A lean, protein-rich topping. Use homemade shredded chicken, rotisserie chicken, or swap for other favorite toppings.
How to make a high-protein pizza
The printable recipe is at the bottom; here’s a concise step-by-step overview.
- Prep: Preheat oven to 360°F (180°C) and line a baking sheet with parchment paper. Drain any liquid from the Greek yogurt.
- Make the dough: In a bowl combine whole-wheat flour, baking powder, and Greek yogurt. Stir until a dough forms, adding more flour if sticky or a little yogurt if too dry.
- Shape the crust: Turn the dough onto a floured surface, knead briefly into a soft ball, then roll or press into a 6-inch (15 cm) round with slightly thicker edges. Dust with flour as needed to prevent sticking.
- Top: Spread pizza sauce over the crust, leaving a small border. Add shredded chicken (or other toppings) and shredded mozzarella.
- Bake: Bake 15–20 minutes until cheese melts and crust is golden. Let the pizza rest 5–10 minutes before slicing.
Dietary adaptations
- Higher protein: Replace up to 1/2 cup (70 g) of flour with unflavored protein powder (pea, whey, or casein). Adjust liquid or flour as needed for dough texture.
- Low carb / keto: Use protein flour or almond flour. Almond flour may require more volume because it absorbs less moisture.
- Low fat: Use nonfat Greek yogurt and reduced-fat cheese; choose lean toppings like shredded chicken or ground turkey.
- Dairy-free / vegan: Swap Greek yogurt for a firm plant-based yogurt and use vegan cheeses and plant proteins such as tofu, seitan, or roasted vegetables.
- Gluten-free: Use a gluten-free baking flour blend; expect slight differences in dough handling and texture.
Recipe variations and toppings
- Vegetarian: Replace chicken with mushrooms, onions, bell peppers, zucchini, roasted cauliflower, or cherry tomatoes. Corn crisps up nicely and pairs well with avocado on top.
- Meat lovers: Use ground turkey, beef, chopped sausage, bacon, ham, or turkey pepperoni for a heartier pizza.
- BBQ version: Swap tomato sauce for BBQ sauce (use a sugar-free version if preferred) and top with chicken, ham, or pepperoni.
- Plant protein: Try seitan, vegan chicken, tofu, or chickpeas for a satisfying, meat-free topping.
- Margherita: Keep it simple with tomato sauce, mozzarella, and fresh basil added at the end of baking.
- Mini pizzas: Divide dough into smaller rounds for party-sized or meal-prep portions; baking time may be slightly shorter.
- Stuffed border: For a stuffed crust effect, roll a string of mozzarella into the edge and seal before baking.
How to store and freeze
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat at 350°F (175°C) for a few minutes or warm in a skillet to keep the crust crisp.
To freeze, slice and wrap each piece in parchment, then place in a freezer bag. Freeze up to 3 months. Reheat from frozen in the oven at 350°F (175–180°C) or in an air fryer until heated and crisp.
Frequently asked questions
Part-skim mozzarella melts well with fewer calories. If you want more protein, choose a higher-protein cheese or add cottage cheese or feta as a topping.
One large slice of this pizza has roughly 21 g of protein; a serving of two large slices provides about 43 g. Exact values vary by ingredients and toppings.
More high-protein Italian-style meals
- Tuscan chicken pasta
- Cottage cheese Alfredo pasta
- Cottage cheese pizza crust
- Lasagna with cottage cheese
- Italian pasta salad
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
- 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.
- Drain any liquid from the Greek yogurt.
- In a large bowl combine whole-wheat flour, baking powder, and Greek yogurt. Stir until a dough forms; add more flour if sticky or a little yogurt if too dry.
- Transfer to a floured surface and knead into a soft ball. Roll or press into a round about 6 inches (15 cm), leaving edges slightly thicker.
- Spread sauce over the crust, leaving a small border. Top with shredded chicken and mozzarella.
- Bake 15–20 minutes until cheese is melted and crust is golden. Let cool 5–10 minutes before serving.
Notes
Healthy Pizza Sauce
- Ingredients: ¼ cup tomato sauce, 1 tsp olive oil, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp dried oregano, pinch of dried basil, salt, black pepper, and red pepper flakes (optional).
- Directions: Mix ingredients and let sit a few minutes to meld flavors. Store in the fridge up to 5 days.
Storage
- Refrigerate leftovers in an airtight container up to 3 days. Reheat at 350°F (175°C) for 5–7 minutes or in a skillet for extra crispness.
- Freeze slices individually wrapped for up to 3 months. Reheat from frozen at 350°F (175°C) for 10–12 minutes.
Serving Size
One serving equals 2 large slices; the recipe yields four large slices total. Nutritional values refer to 1/2 pizza (2 large slices).
Nutrition
Serving: 1 serving | Calories: 520.9 kcal | Carbs: 71.2 g | Protein: 42.9 g | Fat: 9 g | Fiber: 10.1 g