SPINACH FETA PROTEIN PIZZA
This Mediterranean spinach feta protein pizza offers a deliciously satisfying way to fuel your day with 36 grams of high-quality protein per serving, perfect for supporting muscle recovery and keeping you energized. Packed with nutrient-dense spinach and creamy feta, each bite delivers a delightful combination of crispy crust, tender greens, and tangy cheese that melts in your mouth. The balanced macros make it an ideal choice for a post-workout meal or a wholesome dinner, providing a satisfying blend of protein, healthy fats, and complex carbs. Its savory Greek flavors evoke the sunny shores of the Mediterranean, making every slice a flavor-packed experience. Whether you’re meal prepping for the week or craving a quick, nutritious pizza night, this recipe is versatile and easy to customize—gluten-free options can be achieved with a low-carb crust, and vegan versions can substitute feta with plant-based cheese. For best results, use fresh spinach and high-quality feta, and avoid overloading the crust to keep it crispy. Enjoy this protein-packed delight warm for maximum flavor and texture, and feel good knowing you’re nourishing your body with a wholesome, satisfying meal.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
- 1 protein pizza crust
- 30ml olive oil
- 3 cloves garlic, minced
- 100g fresh spinach
- 80g shredded mozzarella
- 60g feta cheese, crumbled
- 30g kalamata olives
- Red onion slices
STEP-BY-STEP INSTRUCTIONS
Prepare
Par-bake protein crust for 8 minutes.
Garlic Oil
Mix olive oil with garlic, brush over crust.
Layer
Add mozzarella, spinach, feta, olives, and onion.
Bake
Bake at 425°F for 10 minutes.
Serve
Slice and serve immediately.
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
2 servings per container
Serving size 1/2 pizza
* 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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