CLASSIC PROTEIN PIZZA CRUST
This high-protein pizza crust delivers an impressive 35 grams of protein per serving, making it an ideal choice for anyone looking to fuel their muscles and stay satisfied longer. With its crispy exterior and delightfully chewy interior, each bite offers a perfect balance of crunch and tenderness, providing a satisfying texture that elevates your pizza experience. Rich in protein and relatively low in calories—around 280 per slice—this crust is not only delicious but also supports your fitness goals, whether you're building muscle or maintaining a balanced diet. Its neutral flavor makes it a versatile base for a variety of toppings, from vibrant vegetables to lean meats or dairy-free cheese, making it suitable for gluten-free or vegan adaptations with simple ingredient swaps. This crust is perfect for post-workout recovery, meal prep, or whenever you're craving a wholesome, satisfying slice. For best results, ensure your oven is fully preheated to achieve that crisp exterior, and consider using a pizza stone or baking sheet for even heat distribution. With its hearty texture and protein-packed profile, this crust will quickly become a staple in your healthy eating arsenal.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
- 120g oat flour
- 60g vanilla whey protein powder
- 5g baking powder
- 2g salt
- 1 egg
- 120ml Greek yogurt
- 15ml olive oil
STEP-BY-STEP INSTRUCTIONS
Preheat
Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
Mix Dry
Combine oat flour, protein powder, baking powder, and salt.
Add Wet
Mix in egg, Greek yogurt, and olive oil until dough forms.
Shape
Press dough into a 12-inch circle on the baking sheet.
Par-bake
Bake for 8 minutes, then add toppings and bake 7 more minutes.
TROUBLESHOOTING GUIDE
Slice is too dry
Try reducing baking time by 2-3 minutes, or add an extra tablespoon of Greek yogurt to the batter.
Not rising properly
Check that your baking powder is fresh (less than 6 months old). Also avoid overmixing the batter.
Gummy texture in center
This usually means under-baking. Use a toothpick to test - it should come out with just a few moist crumbs.
Too dense
Make sure you're measuring protein powder correctly. Too much protein powder can make baked goods dense.
SUBSTITUTION MATRIX
| Original | Swap With | Macro Impact |
|---|---|---|
| Whey Protein | Casein or Pea Protein | +10% Liquid Required |
| Greek Yogurt | Cottage Cheese (Blended) | Higher Protein + Sodium |
| Oat Flour | Gluten-Free 1-to-1 Blend | Neutral |
| Liquid Egg Whites | 2 Whole Eggs | +10g Fat / +90 Cal |
NUTRITION FACTS
1 pizza per container
Serving size 1 crust
* 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.
PRO TIPS
Store in an airtight container at room temperature for up to 5 days.
For best results, use a kitchen scale to measure ingredients in grams.
Let cool completely before storing to prevent sogginess.
TRY THESE NEXT
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