Pizza night is sacred in our house. My husband and I are obsessed… there’s something about that combination of crispy crust, melty cheese, and delicious toppings that just feels like the best kind of evening. But we’d often finish a classic pizza and think: ok delicious, but where’s the protein?
Between his weightlifting sessions and my Pilates and hot girl walks, we’ve both been more intentional about getting enough protein in our meals. BUT… I wasn’t willing to give up pizza night for that. So I put my chef brain to work and came up with this high protein pizza recipe that we now make on repeat.
The High Protein Pizza Recipe You’ll Make Every Week
The secret is the crust. No yeast, no long proofing time — just Greek yogurt, flour, and salt. It comes together in minutes, bakes beautifully, and packs a surprising amount of protein before you’ve even added a single topping.
Why Greek Yogurt Pizza Dough Works
Greek yogurt is a chef’s secret weapon for high protein pizza crust. It acts as both the fat and the leavening agent — the natural acidity reacts with the flour to create a light, chewy dough without any yeast. One serving of full-fat or low-fat Greek yogurt contains around 10–15g of protein, which means your crust alone is already doing the heavy lifting.
This is what makes this a true high protein pizza recipe: it’s not just about adding a protein topping — the base itself is nutritionally dense. Combined with low-fat mozzarella and a plant-based mince, you’re easily hitting 30g+ of protein per serving without any sacrifice in flavour or satisfaction.
How to Make This High Protein Pizza
STEP 1 — MAKE THE GREEK YOGURT DOUGH
In a large bowl, combine 400g Greek yogurt, 280g plain flour, and a generous pinch of salt. Mix until a shaggy dough forms, then knead briefly until smooth. The dough should be soft but not sticky. Divide into four portions and roll out on a lightly floured surface to your preferred thickness.
STEP 2 — ADD YOUR SAUCE AND TOPPINGS
Spread a good layer of pizza sauce over the base, leaving a small border for the crust. Top with low-fat mozzarella, vegan mince meat, sliced mushrooms, red onion rings, and strips of red bell pepper. The combination of colours here is just as important as the flavour — you eat with your eyes first!
STEP 3 — BAKE UNTIL GOLDEN
Bake in a preheated oven at 220°C (fan) for 12–15 minutes, until the crust is golden at the edges and the cheese is bubbling. Every oven is slightly different, so keep an eye on it from the 12-minute mark.
STEP 4 — THE FINISHING TOUCH
This is my favourite part: as soon as the pizza comes out of the oven, pile on a generous handful of fresh rucola. The heat of the pizza wilts it slightly while keeping that peppery bite. It adds freshness, colour, and yet more nutrients — the perfect finishing move for a healthy pizza recipe.
Serving Suggestions
- Serve straight from the oven with a drizzle of good olive oil and a crack of black pepper.
- Pair with a simple green salad dressed with lemon juice for a complete, balanced meal.
- For a fun Friday night, slice into smaller squares and serve as a sharing platter with a glass of something chilled.
- Leftovers reheat well in the air fryer at 180°C for 4–5 minutes — the crust crisps up beautifully.
My goal is to get you to cook and experiment in the kitchen, even if you are not an expert. If you would like to get to know me more, follow me on instagram : Lifestylemartina . Looking forward to seeing you there!
If you enjoyed this recipe, please let me know in the comments below 
With love, Martina
TIP: find the FAQ at the end!
High Protein Pizza (greek yoghurt dough)
Ingredients
For the high protein pizza dough:
- 280 grams flour + extra for dusting
- 400 grams greek yoghurt 5%
- Pinch of salt
For the pizza toppings:
- 150 grams of low fat mozarella
- 200 grams of pizza sauce
Other extra toppings I recommend:
- 100 grams mince meat (cooked) vegan mince also works!
- 1/2 red onion to taste
- 80 grams mushrooms to taste
- 1/2 bell Pepper to taste
- handful arugula to taste
Instructions
- Preheat your oven to 220°C (fan). Line a baking tray with baking paper.
- In a large bowl, combine the Greek yogurt, flour, and salt. Mix until a dough forms, then knead briefly until smooth. Divide into four equal portions.
- On a lightly floured surface, roll each portion out to your preferred thickness and transfer to the prepared baking tray.
- Spread pizza sauce over each base, leaving a small border for the crust.
- Layer on the mozzarella, vegan mince, mushrooms, red onion, and bell pepper.
- Bake for 12–15 minutes until the crust is golden at the edges and the cheese is bubbling.
- Remove from the oven and immediately top with a generous handful of fresh rucola. Slice and serve.
FAQ
Is pizza high in protein?
Standard pizza can have some protein from cheese and toppings, but it’s typically not a high-protein meal. This recipe is specifically designed as a high protein pizza by using Greek yogurt in the crust, low-fat mozzarella, and a protein-rich topping like vegan mince, boosting the protein content significantly.
How much protein is in this high protein pizza?
Each serving of this pizza contains approximately 30–35g of protein, depending on your toppings. The Greek yogurt crust alone contributes around 10–15g, with additional protein from the mozzarella and mince meat.
Can I use regular flour or do I need high protein flour for pizza dough?
Regular plain flour works perfectly for this recipe. If you want to boost the protein content of the dough further, you can substitute 50–80g of the flour with a plain or unflavoured whey protein powder, though the texture will be slightly different.
Can I make this pizza gluten-free?
Yes! Substitute the plain flour with a 1:1 gluten-free flour blend. The texture may be slightly more crumbly, but the flavour will still be delicious. Make sure your Greek yogurt and other toppings are also certified gluten-free if needed.
Can I meal prep this high protein pizza?
Absolutely. You can prepare the dough in advance and store it wrapped in the fridge for up to 24 hours before rolling and baking. Baked slices also reheat very well in an air fryer or oven the next day.
Can I use cottage cheese instead of Greek yogurt for the crust?
Yes! Cottage cheese pizza crust is a popular alternative. Blend the cottage cheese until smooth before mixing with flour. The result is a slightly softer, denser crust with a comparable protein content to the Greek yogurt version.
Martina is a trained and experienced chef. She has worked as a Chef in multiple restaurants in the Netherlands. Currently, she works as a Marketing Manager for a Start-up in The Hague. In her spare time, she cooks and bakes delicious recipes to host friends and shares all of her best recipes and tips through her blogs.
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