BBQ CHICKEN PROTEIN PIZZA
(MACRO-VERIFIED)
Protein
48G
Calories
460
Prep Time
20M
Bake Time
18M
This tangy BBQ chicken protein pizza delivers an impressive 48 grams of protein per serving, making it an ideal choice for fueling your workouts or supporting muscle recovery. Packed with lean chicken breast and a flavorful smoky-sweet BBQ sauce, it offers a satisfying combination of tender, juicy bites and a crispy, golden crust that provides just the right crunch. The rich, savory flavors are perfectly balanced by a hint of tanginess, creating an irresistible taste experience that keeps you coming back for more. With its high protein content and moderate calories, it's perfect for post-workout refueling or meal prepping for busy weeknights. This recipe can easily be adapted to gluten-free diets by using a cauliflower or gluten-free crust, and vegan options are possible with plant-based chicken and dairy-free cheese. For best results, cook the pizza on a preheated stone or baking sheet to achieve a crisp crust, and brush the edges with a little olive oil for extra golden perfection. Enjoy it fresh from the oven for maximum flavor and texture, or reheat slices for a quick, protein-packed snack anytime. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
2 servings per recipe
Serving size
1 pizza
Amount per serving
Calories
460
Total Fat 16g
21%
Total Carbohydrate 38g
14%
Dietary Fiber 4g
14%
Total Sugars 12g
Protein 48g
96%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Par-bake protein crust for 8 minutes.
Spread BBQ sauce over crust.
Add mozzarella, then chicken and onions.
Bake at 425°F for 10 minutes.
Top with smoked gouda and fresh cilantro.
TROUBLESHOOTING
My pizzas are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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