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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Set your oven to 200°C (400°F) to ensure it reaches the right temperature for baking your pizza.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
