Name: High-Protein Pizza with Greek Yogurt Dough
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian-American
Ingredients: 1 cup (125 g) self-rising flour, plus more for dusting; 3/4 cup (170 g) plain nonfat Greek yogurt; 1/2 cup marinara or pizza sauce; 1 cup (112 g) shredded part-skim mozzarella; 1 oz (28 g) turkey pepperoni; Dried oregano and red pepper flakes

High-Protein Pizza with Greek Yogurt Dough

High protein pizza with a 2-ingredient Greek yogurt dough, marinara, mozzarella and turkey pepperoni. 34 grams of protein per half pizza.

34g protein

495 calories

30 minutes

2 servings

Pizza night doesn’t have to break your protein goals. This high protein pizza uses a two-ingredient Greek yogurt dough that is ready in five minutes, no yeast, no rising. Topped with mozzarella and turkey pepperoni, half a pizza has 34 grams of protein.

The dough

Self-rising flour plus Greek yogurt makes a soft dough that rolls out easily and bakes into a crisp, golden crust. Knead it just until smooth; it should be slightly tacky.

A hot pan is the key

Preheat a pizza stone or an upside-down sheet pan in the oven. Baking the crust on hot metal gives a crisp bottom instead of a soft, bready one.

Topping ideas

BBQ chicken: BBQ sauce, shredded chicken, red onion and cilantro.
Margherita: fresh tomato, mozzarella and basil.
Veggie: peppers, mushrooms and spinach with extra mozzarella.

Round out pizza night with turkey meatballs, or make a big tray of cottage cheese lasagna for the week.

High-Protein Pizza with Greek Yogurt Dough

Prep 15 min. Cook 15 min. Makes 2 servings of 1/2 of a 12-inch pizza.

Servings

Ingredients

Dough

1 cup (125 g) self-rising flour, plus more for dusting 3/4 cup (170 g) plain nonfat Greek yogurt

Toppings

1/2 cup marinara or pizza sauce 1 cup (112 g) shredded part-skim mozzarella 1 oz (28 g) turkey pepperoni Dried oregano and red pepper flakes

Instructions

Heat the oven to 450°F (230°C) with a pizza stone or upside-down sheet pan inside.

Mix the flour and Greek yogurt with a spoon, then knead on a floured surface for 1 to 2 minutes until smooth and slightly tacky.

Roll out on parchment into a 12-inch round.

Slide the dough on its parchment onto the hot pan and bake 5 minutes.

Spread with sauce, top with mozzarella and pepperoni, and bake 8 to 10 minutes more, until the cheese bubbles and the crust is golden.

Sprinkle with oregano and pepper flakes and slice.

Notes

Prebaking the crust for 5 minutes keeps it crisp under the toppings.

Most of the sodium comes from the cheese, pepperoni and the leavening in self-rising flour. Use half the pepperoni and a low-sodium sauce to cut it.

No self-rising flour? Use 1 cup all-purpose flour, 1 1/2 tsp baking powder and 1/4 tsp salt.

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High-Protein Pizza with Greek Yogurt Dough

The dough

A hot pan is the key

Topping ideas

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