Protein Pizza with Mushrooms, Olives, Artichokes, and Mozzarella Recipe

Introduction

This Protein Pizza is a delicious and healthy twist on a classic favorite, packed with 70 grams of protein per serving. With a simple homemade crust using Greek yogurt and self-raising flour, it’s quick to make and perfect for a satisfying meal that the whole family will love.

Ingredients

• 1 ½ cups self-raising flour
• 1 cup Greek yogurt (non-fat recommended)
• Pinch of salt
• Extra flour for dusting
• ½ can Italian peeled tomatoes (or store-bought pizza sauce)
• 1 tsp 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 tbsp basil pesto (optional)

Instructions

1. Step 1: Preheat your oven to 200°C (400°F).
2. Step 2: In a bowl, combine the self-raising flour, Greek yogurt, and a pinch of salt. Mix with a spoon until it forms a ball. Use your hands to help if needed.
3. Step 3: Transfer the dough onto a floured surface. Dust with extra flour and knead for a few minutes until the dough is smooth. Add more flour if the dough is sticky.
4. Step 4: Roll the dough out with a rolling pin or a bottle until it forms a thin circle about 32 cm in diameter. Dust with flour as needed to prevent sticking.
5. Step 5: Carefully transfer the dough onto an oven tray lined with baking paper.
6. Step 6: Spread the pizza sauce over the dough, leaving a rim around the edges for the crust. Arrange the mushrooms, olives, artichokes, and red onion evenly on top.
7. Step 7: Bake in the oven for 12 to 15 minutes until the base is browned and cooked through.
8. Step 8: Remove the pizza from the oven, add the halved bocconcini mozzarella on top, then return to the oven for another 4 to 5 minutes until the cheese melts.
9. Step 9: Take the pizza out, optionally add a dollop of fresh basil pesto, slice, and serve immediately.

Tips & Variations

• For a gluten-free option, substitute the self-raising flour with a gluten-free blend suitable for baking.
• Try swapping the bocconcini for a mix of mozzarella and parmesan for a sharper flavor.
• Add cooked chicken or turkey slices to boost the protein content even further.
• If you like a crispier crust, bake the base for a few minutes before adding the toppings.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (350°F) for about 8-10 minutes to keep the crust crispy. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-raising flour?

Yes, but you will need to add baking powder (about 1 ½ teaspoons) to the regular flour to mimic the leavening effect of self-raising flour and help the dough rise.

Is Greek yogurt necessary for the dough?

Greek yogurt helps keep the dough tender and adds protein. You can substitute with regular yogurt, but the dough may be less firm.

Protein Pizza with Mushrooms, Olives, Artichokes, and Mozzarella Recipe

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★★★★★

4.7 from 81 reviews

• Author: Harper
• Total Time: 27 minutes
• Yield: 8 servings 1x
• Diet: Low Fat

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Description

This Protein Pizza recipe delivers a delicious and healthy homemade pizza loaded with 70 grams of protein. Using a simple dough made with self-raising flour and Greek yogurt, this pizza is topped with Italian peeled tomatoes, mushrooms, olives, marinated artichokes, red onion, bocconcini mozzarella, and an optional basil pesto for extra flavor. Ready in just 27 minutes, it’s perfect for a nutritious meal that satisfies pizza cravings with a protein-packed twist.

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Ingredients

Scale 1x2x3x

Dough

• 1 ½ cups self raising flour
• 1 cup Greek yogurt (non-fat)
• Pinch of salt
• Extra flour for dusting

Pizza Sauce & Toppings

• ½ can Italian peeled tomatoes (or store bought pizza sauce)
• 1 tsp 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 tbsp basil pesto (optional)

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Instructions

1. Preheat Oven: Set your oven to 200°C (400°F) to ensure it reaches the right temperature for baking your pizza.
2. Make the Dough: In a bowl, combine the self-raising flour, Greek yogurt, and a pinch of salt. Mix together using a spoon until a ball forms. For best results, knead the dough on a floured surface for a few minutes until it becomes smooth and pliable. Add more flour if the dough feels too sticky.
3. Roll Out Dough: Dust your work surface and rolling pin with flour. Roll the dough into a thin round about 32 cm in diameter. Keep dusting with flour as needed to prevent sticking. Carefully transfer the rolled dough onto a baking tray lined with baking paper.
4. Assemble Pizza: Spread a layer of Italian peeled tomatoes or pizza sauce evenly over the dough, leaving a border around the edges for the crust. Arrange the mushrooms, kalamata olives, marinated artichokes, and red onion slices evenly over the sauce, reserving the bocconcini mozzarella and basil pesto for later.
5. Bake Initial Pizza: Place the pizza in the preheated oven and bake for 12 to 15 minutes, or until the base is golden brown and cooked through.
6. Add Cheese & Final Bake: Remove the pizza from the oven, add the bocconcini mozzarella pieces on top, and bake again for an additional 4 to 5 minutes until the cheese has melted and bubbled.
7. Serve: Remove from oven and optionally top with a dollop of fresh basil pesto. Slice and enjoy your protein-packed pizza!

Notes

• Use non-fat Greek yogurt to keep the dough light yet rich in protein.
• If you don’t have self-raising flour, you can substitute with all-purpose flour plus 1 ½ tsp baking powder.
• Marinated artichokes add great flavor but can be omitted or replaced with another vegetable you prefer.
• Basil pesto is optional but adds a fresh herby flavor that complements the toppings.
• Ensure the dough is rolled thin for a crispier crust.
• You can add cooked chicken or lean meats if you want to increase the protein content further.

• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: Protein Pizza, High Protein Pizza, Healthy Pizza, Greek Yogurt Dough, Homemade Pizza, Low Fat Pizza, Italian Pizza Recipe