Easy Healthy High Protein Pizza
Homemade High Protein Pizza with a Greek yogurt or cottage cheese crust, shredded chicken, and plenty of melty cheese. Each serving has over 30 grams of protein, with no yeast or rising time needed.
Servings: 4
Ingredients
- 1 cup plain Greek yogurt or cottage cheese
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups shredded chicken breast (I like to use rotisserie chicken for convenience)
- 1/2-3/4 cup pizza sauce
- 1 1/2 cups mozzarella cheese
- 10-12 slices turkey pepperoni
- Optional toppings: sliced bell pepper, onion, fresh basil
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, add the Greek yogurt or cottage cheese, flour, baking power, and salt. Mix with a spoon and then finish with clean hands, forming into a round ball of dough. Note: it will be a little bit sticky! If it gets too sticky, rinse your hands and lightly coat your hands with flour before continuing to work on the dough.
- Next, lightly flour some parchment paper. First press the dough flat with your hands and then roll the dough into a pizza shape with a lightly floured rolling pin. The dough should be quite thin but still durable. Note: Since the dough will be somewhat sticky, I recommend doing this directly on the parchment paper you'll be baking on.
- Transfer your parchment paper and pizza crust to a baking sheet. Spread your pizza sauce evenly on the rolled out pizza dough.
- Add the shredded chicken first, and then top with shredded cheese, pepperoni, and any veggies or toppings.
- Bake in the oven for 20-25 minutes until the cheese is melted and the crust is golden brown. Note: If you use less sauce and less toppings, it will be done closer to 20 minutes. If you have more sauce and more toppings, it will take a few minutes longer.
Notes
- Sticky dough is normal. Greek yogurt and cottage cheese dough will be a little sticky. Lightly flour your hands, rolling pin, and parchment paper as needed, but avoid adding too much extra flour or the crust can become dry.
- Roll the crust thin. Aim for about ¼-inch thickness so the center cooks through while the crust stays sturdy enough to pick up and hold the toppings.
- Self-rising flour option. You can use 1 cup self-rising flour in place of the all-purpose flour, baking powder, and salt.
- Check for doneness. Bake until the cheese is melted and bubbly and the edges and bottom of the crust are golden brown. Pizzas with heavier toppings may need an additional 3–5 minutes.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. For the crispiest crust, reheat slices in the air fryer at 350°F for 3–4 minutes.
Nutrition
Serving: 2slices | Calories: 377kcal | Carbohydrates: 30g | Protein: 33g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 75mg | Sodium: 832mg | Potassium: 384mg | Fiber: 1g | Sugar: 4g | Vitamin A: 415IU | Vitamin C: 2mg | Calcium: 424mg | Iron: 3mg
