PROTEIN PIZZA DOUGH
This versatile protein pizza dough is perfect for anyone looking to enjoy a satisfying slice while supporting their fitness goals, offering an impressive 32 grams of protein per serving to fuel your day. Made with wholesome ingredients, it boasts an authentic, chewy texture with a lightly crispy crust that pairs beautifully with a variety of toppings, from vibrant veggie medleys to lean meats or plant-based alternatives. Its rich flavor and satisfying bite make it an ideal post-workout meal or a convenient option for meal prep, allowing you to enjoy a nutritious, homemade pizza anytime. The recipe is also adaptable for gluten-free diets by using alternative flours, and vegan options can be achieved with plant-based protein powders and dairy-free cheeses. For the best results, be sure to measure ingredients carefully and pre-bake the crust slightly before adding toppings to ensure it stays crispy. This dough can be made ahead of time, stored in the fridge, and baked fresh when you're craving a hearty, protein-packed slice. Whether you're looking for a meal to refuel after exercise or a smart, satisfying dinner, this pizza dough checks all the boxes for flavor, nutrition, and convenience.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
- 100g bread flour
- 50g unflavored whey protein powder
- 5g instant yeast
- 3g salt
- 5g honey
- 120ml warm water
- 15ml olive oil
STEP-BY-STEP INSTRUCTIONS
Activate Yeast
Mix warm water, honey, and yeast. Let sit 5 minutes until foamy.
Mix Dry
Combine flour, protein powder, and salt.
Combine
Add yeast mixture and oil to dry ingredients. Mix until dough forms.
Knead
Knead for 5 minutes until smooth and elastic.
Rest
Let rise 30 minutes, then shape and bake at 425°F for 15 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 dough ball
* 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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