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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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
2 servings per recipe
Serving size
1 pizza
Amount per serving
Calories
450
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
Par-bake protein crust for 8 minutes.
Spread pesto over crust.
Add mozzarella, chicken, tomatoes, and artichokes.
Bake at 425°F for 10 minutes.
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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