This Protein Pizza Crust is crisp and delicious, with Greek yogurt to add a protein boost! Top it with cheese and your favorite protein-packed toppings for a satisfying meal.
Everyone’s looking for ways to work a little extra protein into their meals and this protein pizza crust recipe is one of the easiest for packing protein into your weekly pizza night! Instead of the usual flour-based crust, this recipe pairs the flour with protein-rich Greek yogurt to make the dough, which is then baked for a crispy pizza base. Like my Low Carb Zucchini Pizza Crust and Quinoa Pizza Crust, it doesn’t taste exactly like a traditional crust, but the flavor and texture are still fantastic!
Why This Protein Pizza Crust Recipe Has Become My Go-To
There are so many reasons why I’ve been loving this recipe! Here’s what makes it a win.
- Easier than traditional dough. Classic pizza crust dough is made with yeast, so it requires time to rise. This recipe is leavened with baking powder instead, so as soon as you mix it, it’s ready to bake!
- Extra satisfying. The Greek yogurt added to the crust gives it a little more staying power than the average pizza crust, which is basically all carbs.
- Crispy texture. Some alternative pizza crusts are soggy, but this one actually crisps up on the edges like a traditional crust! If crispy pizza is your fave, you’ll love this recipe.
What You’ll Need
Here’s what you’ll need for this protein pizza crust recipe, along with the toppings I like to use. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – You can make this a gluten-free protein pizza crust by swapping in a 1:1 gluten-free flour.
- Greek yogurt – Use plain, full-fat Greek yogurt for this recipe.
- Baking powder
- Fine salt
- Tomato sauce – Or your preferred pizza sauce. (Pesto is delicious too!)
- Shredded mozzarella – Or another cheese.
- Pepperoni or sausage – Optional, if you want to give your pizza an extra protein boost.
How to Make Protein Pizza Crust
Let’s get started! Here’s a step-by-step guide to show you the process.
- Make the dough. Combine the flour, yogurt, baking powder, and salt in a bowl and stir until it forms a shaggy dough.
- Knead. Turn out the dough onto a lightly floured surface and knead for 2 to 3 minutes, until the shaggy dough becomes smooth and forms a ball.
- Roll it out. Sprinkle a little bit of flour on the ball of dough, then rub flour onto a rolling pin. Roll out the crust, flipping it a few times, and continue to sprinkle flour on top to keep the rolling pin from sticking. Roll to 1/8-inch thick.
- Bake. Place the pizza crust on a peel or baking sheet. Poke it with a fork, then transfer it to the oven (or from the peel to a preheated pizza stone) and bake at 400ºF for 10 minutes.
- Top it. Spread sauce onto the crust, then add the cheese and optional pepperoni or sausage.
- Bake again. Return the pizza to the oven and bake for 10 minutes more. Cool 2 to 3 minutes, then slice and serve.
Tips and Variations
I’ve got some additional notes and pointers for this protein pizza crust recipe!
- Make it whole wheat. Use whole wheat or white whole wheat flour in the crust for some extra whole grain goodness and additional protein.
- Don’t over-mix the dough. Knead just until the dough is smooth. If you overdo it, your crust will be tough.
- Use a pizza stone if you have one. It’ll make the crust even crispier!
- Add a little flavor. Garlic powder, Italian seasoning, or King Arthur’s pizza dough flavor can be added to the dough to jazz it up a little.
- Choose your own toppings. Any sauce, cheese, and toppings will work here, but because the crust is thin, don’t add too much.
Serving Suggestions
I always love pairing pizza with salad. You can buy a bag of salad greens and toss it with Italian Dressing to keep it easy, or make my Vegan Chopped Salad with Spiced Chickpeas, which pairs well with the flavors in pizza.
How to Store and Reheat Leftovers
- Refrigerator: Wrap leftovers in foil or transfer to an airtight container. Refrigerate for up to 3 days.
- Freezer: You can freeze this protein pizza for up to 2 months; wrap it in plastic wrap, followed by foil. (You can also bake the crust for 10 minutes, top it, and then freeze to make your own frozen pizza. Bake at 400ºF from frozen until the edges are crisp and the cheese is melted.)
- To reheat: Warm in a 400ºF oven, air fryer, or the microwave.
More Pizza Recipes to Try
Protein Pizza Crust
Ingredients
- 1 cup all purpose flour (GF if needed)*
- 1 cup full fat greek yogurt
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- ½ cup tomato sauce
- ¾ cup shredded mozzarella
For more protein add:
- ½ cup sliced pepperoni (or sausage)
Instructions
- Preheat your oven to 400ºF. Optional to use a pizza stone here – makes an even crispier crust!
- In a mixing bowl, combine the flour, yogurt, baking powder and salt. Mix to form a shaggy dough.
- Dump the dough onto a flour surface and knead for 2 – 3 minutes until you have a smooth ball.
- Flour the surface of your ball as well as your rolling pin, and roll the crust out on your floured surface. Flip the dough over a few times as you're rolling, adding flour to the surface between each flip, to prevent sticking.
- Once you've rolled the crust to about 1/8″ thick, transfer it to a baking sheet or pizza peel (I prefer the peel & stone!). Poke a few holes in the crust with a fork and bake for 10 minutes.
- Remove after 10 minutes and top with sauce, cheese and any other toppings you'd like.
- Bake for another 10 minutes, then remove and let cool for 2 -3 minutes before slicing and serving.
Notes
Nutrition
