HIGH PROTEIN PIZZA CRUST
This maximum protein pizza crust packs an impressive 42 grams of muscle-building protein per serving, making it an ideal choice for serious athletes and anyone looking to fuel their active lifestyle. Crafted with a blend of high-quality ingredients, this crust offers a satisfying, chewy texture with a subtly crispy edge that pairs perfectly with your favorite toppings. Its rich, savory taste provides a wholesome foundation that complements everything from lean turkey and veggies to plant-based cheeses for vegan options. With only 320 calories per serving, itโs a guilt-free way to indulge in pizza while supporting your fitness goals. This crust is especially perfect for post-workout recovery, meal prepping for busy weeks, or enjoying a nutritious dinner that keeps you energized. For best results, ensure your ingredients are well mixed and baked at the right temperature to achieve a golden, crispy crust every time. Gluten-free options can be created using almond or coconut flour, and vegan alternatives can be made by substituting eggs with flaxseed or chia seed gel. Overall, this high-protein crust is a versatile, delicious way to elevate your pizza game while staying aligned with your dietary and fitness ambitions.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
- 100g oat flour
- 80g unflavored whey protein powder
- 5g baking powder
- 2g salt
- 2 eggs
- 100ml Greek yogurt
- 15ml olive oil
STEP-BY-STEP INSTRUCTIONS
Preheat
Preheat oven to 425ยฐF (220ยฐC).
Combine Dry
Mix oat flour, protein powder, baking powder, and salt.
Add Wet
Beat eggs, add yogurt and oil. Combine with dry ingredients.
Knead
Knead briefly until smooth dough forms.
Bake
Shape into 12-inch circle, par-bake 8 minutes, add toppings, 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.
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