Pesto Chicken Protein Pizza
MACRO-VERIFIED 46G PROTEIN

PESTO CHICKEN PROTEIN PIZZA
(MACRO-VERIFIED)

Protein

46G

Calories

450

Prep Time

15M

Bake Time

18M

This fresh pesto chicken protein pizza offers a satisfying, high-protein meal with an impressive 46 grams of muscle-repairing goodness per serving, making it perfect for post-workout recovery or fueling your busy day. The combination of tender, juicy chicken and vibrant basil pesto creates a flavor explosion—earthy, herbaceous, and slightly savory—while the crispy crust provides a delightful crunch with every bite. Its balanced macros make it an ideal choice for those looking to boost their protein intake without sacrificing taste or texture. The gooey, melted cheese blends seamlessly with the pesto, adding richness and creaminess that complements the fresh ingredients beautifully. Plus, it's versatile—gluten-free crust options and vegan pesto can easily be incorporated to suit various dietary needs. For best results, use high-quality, fresh basil and a good-quality chicken breast, and pre-cook the chicken to ensure maximum tenderness. This pizza is perfect for a quick weeknight dinner, meal prepping for the week ahead, or anytime you crave a flavorful, protein-packed treat that’s both satisfying and nourishing. 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

450

% Daily Value*

Total Fat 20g

26%

Total Carbohydrate 32g

12%

Dietary Fiber 4g

14%

Total Sugars 4g

Protein 46g

92%

*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

Par-bake protein crust for 8 minutes.

2

Spread pesto over crust.

3

Add mozzarella, chicken, tomatoes, and artichokes.

4

Bake at 425°F for 10 minutes.

5

Sprinkle with pine nuts.

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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