Easy Healthy High Protein Pizza
Each serving of this simple high-protein pizza contains 30 grams of protein. It's simple to prepare, requires no yeast, and I adore that the dough just requires two ingredients. One of the simplest pizzas you can cook in under 30 minutes is this protein pizza!Add mozzarella cheese and your preferred pizza sauce on top, then bake it until it is golden brown. This recipe is ideal for pizza nights, post-workout meals, and quick midweek dinners.
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Servings: 4 servings
Calories: 357kcal
INGREDIENTS
- 1 ½ cup self-rising flour
- 1 cup plain Greek yogurt
- ⅔ cup pizza sauce
- ¾ cup shredded chicken
- ⅓ cup red onion sliced
- ⅓ cup bell pepper sliced
- 14 slices turkey pepperoni
- 1 cup mozzarella cheese
INSTRUCTIONS
- Set one of the racks in the middle of the oven and preheat it to 400 degrees F. Additionally, use parchment paper to line a sheet pan.
- Combine the Greek yogurt and protein flour in a mixing basin and stir to combine. Add extra yogurt if the dough is too thick. Increase the flour if the dough is too thin. Form the dough into a smooth ball using your hands.
- Roll the dough with a rolling pin to create a thin, round pizza shape after dusting it with flour. Add more flour if it becomes sticky. Gently place the dough on a baking sheet-lined oven pan.
- Leaving a thin border around the edges, cover the crust with the pizza sauce.
- Top with bell pepper, red onion, turkey pepperoni, and shredded chicken (or your preferred toppings). Add mozzarella cheese on top.
- The pizza should be baked for 15 to 20 minutes, or until the cheese has melted and the crust is brown. You might need to bake it for a bit longer if there are a lot of toppings. Keep an eye on it and broil for 1-2 minutes at the end for an extra cheesy crisp!
- After 5 minutes of cooling, cut into slices and serve!
NOTES
- For even cooking, use a pizza stone or a pizza tray with holes in the bottom. It will maintain the middle's softness and fluff while producing an even CRISPIER crust.
- Ten minutes of resting the dough before rolling will help the gluten relax and make it simpler to deal with and roll out.
- Since fresh mozzarella cheese cooks quickly, it is always added for the last five minutes of cooking. It will overcook and get a touch dry and chewy if you add it first, along with the other toppings.
- Before making the pizza, prepare the dough, cover it tightly with plastic wrap, and place it in the refrigerator for up to 24 hours.
- Any type of flour will work, such as whole wheat flour, oat flour, or all-purpose flour. Use gluten-free flour if you have a gluten sensitivity.
- Preheat the Oven: Before baking the pizza, make sure the oven is completely preheated. For a crispy base and evenly cooked toppings, a hot oven is essential.
- Avoid using too much sauce or garnishes. This may cause the crust to become soggy and heavy.
NUTRITION
Calories: 357kcal | Carbohydrates: 28g | Protein: 38g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 94mg | Sodium: 693mg | Potassium: 472mg | Fiber: 1g | Sugar: 4g | Vitamin A: 368IU | Vitamin C: 9mg | Calcium: 220mg | Iron: 1mg
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