Greek Yogurt Protein Pizza Crust
MACRO-VERIFIED 30G PROTEIN

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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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

1 servings per recipe

Serving size

1 pizza

Amount per serving

Calories

260

% Daily Value*

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

1

Combine flour, yogurt, protein powder, and salt in a bowl.

2

Knead for 2 minutes until smooth dough forms.

3

Roll out to 12-inch circle on floured surface.

4

Brush with olive oil.

5

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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