Chicken Protein Pizza
MACRO-VERIFIED 52G PROTEIN

CHICKEN PROTEIN PIZZA
(MACRO-VERIFIED)

Protein

52G

Calories

480

Prep Time

20M

Bake Time

18M

Loaded chicken protein pizza packs an impressive 52 grams of muscle-repairing protein per serving, making it the perfect choice for fueling your post-workout recovery or satisfying your high-protein cravings. The crispy, golden crust provides a satisfying crunch, while the tender, flavorful chicken topping offers a juicy bite with every slice. Melted cheese and zesty toppings create a rich, savory taste that balances indulgence with nutrition, ensuring you get both flavor and macros in every bite. With its balanced macros—high in protein and moderate in carbs—it’s ideal for muscle building, weight management, or simply maintaining a nutrient-dense diet. This pizza is versatile enough for meal prep, allowing you to make ahead and reheat for quick, delicious meals throughout the week. For those with dietary restrictions, it can be easily adapted—gluten-free crust options or vegan cheese and plant-based proteins work well to suit various needs. To get the best results, use freshly cooked, shredded chicken and pre-bake the crust slightly for extra crispness. Enjoy this hearty, satisfying pizza as a rewarding post-workout meal or a nutritious weekend treat that keeps you energized and on track with your fitness goals. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

2 servings per recipe

Serving size

1 pizza

Amount per serving

Calories

480

% Daily Value*

Total Fat 18g

23%

Total Carbohydrate 34g

12%

Dietary Fiber 4g

14%

Total Sugars 4g

Protein 52g

104%

*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

1

Make protein pizza crust and par-bake for 8 minutes.

2

Spread pizza sauce evenly over crust.

3

Cover with shredded mozzarella.

4

Top with chicken, onions, peppers, and herbs.

5

Bake at 425°F for 10 minutes until cheese is melted.

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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