High Protein Pizza (greek yoghurt dough)
This high protein pizza is made with a quick 2-ingredient Greek yogurt crust, topped with pizza sauce, low-fat mozzarella, vegan mince, mushrooms, red onion, and bell pepper — then finished with fresh rucola straight from the oven. Ready in under 30 minutes, packed with over 30g of protein per serving, and completely satisfying. The perfect healthy pizza recipe for fitness-focused weeknights.
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.