Print

Protein Pizza Recipe

Print Recipe

★★★★★

4.4 from 456 reviews

This high-protein pizza recipe features a nutrient-dense almond flour and whey protein crust combined with Greek yogurt and mozzarella cheese for a satisfying gluten-free and protein-packed alternative to traditional pizza dough. The crust is pre-baked to achieve a light golden color, then topped with your favorite sauce and toppings before finishing in the oven until bubbly and golden. Ideal for a wholesome and delicious meal that supports a high-protein diet.

Ingredients

Scale

Crust Ingredients

  • 1 1/2 cups Wholesome Yum Blanched Almond Flour
  • 1/2 cup Whey protein powder
  • 1/4 tsp Sea salt
  • 1 large Egg, whisked
  • 1/2 cup Greek yogurt
  • 1 cup Mozzarella cheese, shredded
  • Olive oil cooking spray

Toppings

  • Toppings of your choice (e.g., pizza sauce, vegetables, meats, additional cheese)

Instructions

  1. Combine Dry Ingredients: In a large food processor, combine the almond flour, whey protein powder, and sea salt. Process until the mixture is uniform and well blended.
  2. Add Wet Ingredients: Add the whisked egg and Greek yogurt to the food processor. Process again until the mixture is smooth and fully combined.
  3. Melt Cheese: In a medium microwave-safe bowl, melt the shredded mozzarella cheese in the microwave until fully melted, about 30-60 seconds.
  4. Form Dough: Add the melted cheese to the food processor near the blades and process until a thick, sticky dough forms. You may need to scrape the sides of the food processor to ensure thorough mixing.
  5. Chill Dough: Transfer the dough using a spatula into a bowl and cover with plastic wrap. Refrigerate the dough for at least 2 hours to firm up; overnight refrigeration is preferable for easier handling.
  6. Preheat Oven: Preheat your oven to 400°F (204°C). If you have a pizza stone and pizza peel, place the stone in the oven before preheating to ensure it’s hot for baking.
  7. Prepare Dough for Rolling: Spray a large piece of parchment paper with olive oil spray. Also spray a rubber spatula with oil and use it to transfer the dough onto the paper. Place another piece of sprayed parchment paper over the dough, oiled side down, and roll or spread with a rolling pin or hands to form a 12-13 inch diameter circle about 1/8 inch thick.
  8. Prevent Bubbling: Remove the top parchment paper and poke several holes through the dough using a toothpick or fork to prevent bubbles forming during baking.
  9. Pre-bake Crust: Slide the parchment paper with dough onto a pizza peel if available, then onto the pizza stone. If not, place on a pizza pan or large baking sheet. Bake for 6-8 minutes until the crust is lightly golden but not browned to avoid burning during final bake.
  10. Cool and Add Toppings: Remove the pre-baked crust and let it cool for 5 minutes. Add your favorite pizza sauce and toppings evenly over the crust.
  11. Final Bake: Return the pizza to the oven directly on the pizza stone or oven rack (remove parchment paper). Bake for about 10 minutes until the cheese topping is melted and lightly golden. If desired, broil for 1-2 minutes to deepen cheese browning.

Notes

  • Refrigerating the dough helps reduce stickiness, making it easier to handle and shape.
  • Using a pizza stone improves crust texture by evenly distributing heat.
  • Adjust toppings to preference; avoid overly wet toppings to prevent soggy crust.
  • You can substitute whey protein powder with other protein powders, but this may affect texture slightly.
  • Be careful not to over-bake the crust during pre-baking to avoid burning edges when baking with toppings.

Keywords: protein pizza, almond flour pizza crust, high protein pizza, low carb pizza, gluten free pizza, whey protein crust, healthy pizza

Find it online: https://flavorsbymaya.com/protein-pizza-recipe/