GREEK YOGURT PROTEIN PIZZA CRUST
(MACRO-VERIFIED)
Protein
30G
Calories
260
Prep Time
10M
Bake Time
15M
This 2-ingredient Greek yogurt protein pizza crust offers an incredibly nutritious and satisfying base, packing a remarkable 30 grams of protein per serving to fuel your muscles and keep you feeling full longer. With its tender, chewy texture and subtly tangy flavor from the Greek yogurt, this crust provides a perfect balance of softness and slight crispness as it bakes. Its simplicity makes it an ideal choice for a quick, wholesome meal—perfect for post-workout recovery or meal prepping for busy weekdays. Whether you top it with your favorite veggies, lean meats, or plant-based alternatives, this versatile crust can be customized to fit gluten-free or vegan diets—simply select your preferred toppings and cheese substitutes. For best results, ensure your Greek yogurt is thick and full-fat for added flavor and structure, and avoid overworking the dough to maintain its light, airy texture. Serve it fresh out of the oven for a delicious, high-protein treat that satisfies both your taste buds and your nutritional goals, making it a go-to for healthy, guilt-free indulgence any time of day. 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
1 servings per recipe
Serving size
1 pizza
Amount per serving
Calories
260
Total Fat 6g
8%
Total Carbohydrate 26g
9%
Dietary Fiber 3g
11%
Total Sugars 4g
Protein 30g
60%
*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
Combine flour, yogurt, protein powder, and salt in a bowl.
Knead for 2 minutes until smooth dough forms.
Roll out to 12-inch circle on floured surface.
Brush with olive oil.
Par-bake at 425°F for 8 minutes, add toppings, bake 7 more minutes.
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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