Greek yogurt replaces 60% of pizza dough flour, creating a protein bomb that still tastes authentically Italian.
Low Calorie High Protein Pizza
Indulge in a guilt-free slice of heaven with our high-protein, low-calorie pizza! Topped with zesty marinara, fresh veggies, and a sprinkle of low-fat cheese, this dish is not only wholesome but bursting with flavor. Perfect for a satisfying meal that won't derail your healthy eating goals!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
The Story
This protein-packed pizza frankenstein was born in 2010s California when bodybuilders discovered ancient Greek yogurt-dough techniques—Byzantine bakers used strained yogurt for unleavened breads around 500 AD, but leave it to Venice Beach gym rats to weaponize this Mediterranean secret into a carb-cutting pizza base that delivers thirty grams of protein while Italian nonnas weep into their tipo-00 flour.
Regional Twist
In Rome's Trastevere district, they replace the low-fat mozzarella with aged pecorino romano and fold fresh basil directly into the Greek yogurt dough, creating a sharper, herbaceous base.
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken breast
- 1 cup (118 ml) greek yogurt
- 1 cup (118 ml) low-fat mozzarella cheese
- 1 cup (118 ml) tomato sauce
- toppings (to taste)
Pantry Items
Amounts also listed in instructions below
- italian seasoning (to taste)
- 1 cup (120 g) whole wheat flour
👨🍳 Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a bowl, mix the whole wheat flour and Greek yogurt to form a dough.
- 3
Roll out the dough on a floured surface to your desired thickness.
- 4
Spread the tomato sauce evenly over the dough.
- 5
Sprinkle the mozzarella cheese and add your choice of toppings.
- 6
Season with Italian seasoning.
- 7
Bake in the preheated oven for 15-20 minutes or until the crust is golden brown.
💡 Pro Tips
- ✓Mix Greek yogurt and flour in a 1:2 ratio by weight (not volume) to create proper gluten development - the yogurt's acidity strengthens gluten bonds while adding 20g protein per serving.technique1:2 ratio by weight
- ✓Pre-cook chicken breast to exactly 165°F internal temperature, then slice thin (1/8 inch) because overcooked protein becomes rubbery and undercooked poses safety risks on pizza's short bake time.ingredient165°F, 1/8 inch slices
- ✓Blind bake the yogurt-flour crust for 8 minutes at 400°F before adding toppings to prevent soggy bottom - yogurt's 85% water content needs partial evaporation first.timing8 minutes at 400°F
- ✓Use a pizza stone or inverted baking sheet preheated for 30 minutes to achieve 450-500°F surface temperature, creating proper crust browning through Maillard reaction.equipment450-500°F surface temp
- ✓Drain excess liquid from vegetables by salting them 15 minutes before use - this removes 60-70% of water content that would otherwise steam the crust and prevent crisping.technique15 minutes, 60-70% water removal
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Greek yogurt replaces 60% of pizza dough flour, creating a protein bomb that still tastes authentically Italian.
Low Calorie High Protein Pizza
Indulge in a guilt-free slice of heaven with our high-protein, low-calorie pizza! Topped with zesty marinara, fresh veggies, and a sprinkle of low-fat cheese, this dish is not only wholesome but bursting with flavor. Perfect for a satisfying meal that won't derail your healthy eating goals!
The Story
This protein-packed pizza frankenstein was born in 2010s California when bodybuilders discovered ancient Greek yogurt-dough techniques—Byzantine bakers used strained yogurt for unleavened breads around 500 AD, but leave it to Venice Beach gym rats to weaponize this Mediterranean secret into a carb-cutting pizza base that delivers thirty grams of protein while Italian nonnas weep into their tipo-00 flour.
Regional Twist
In Rome's Trastevere district, they replace the low-fat mozzarella with aged pecorino romano and fold fresh basil directly into the Greek yogurt dough, creating a sharper, herbaceous base.
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken breast
- 1 cup (118 ml) greek yogurt
- 1 cup (118 ml) low-fat mozzarella cheese
- 1 cup (118 ml) tomato sauce
- toppings (to taste)
Pantry Items
Amounts also listed in instructions below
- italian seasoning (to taste)
- 1 cup (120 g) whole wheat flour
👨🍳 Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a bowl, mix the whole wheat flour and Greek yogurt to form a dough.
- 3
Roll out the dough on a floured surface to your desired thickness.
- 4
Spread the tomato sauce evenly over the dough.
- 5
Sprinkle the mozzarella cheese and add your choice of toppings.
- 6
Season with Italian seasoning.
- 7
Bake in the preheated oven for 15-20 minutes or until the crust is golden brown.
💡 Pro Tips
- ✓Mix Greek yogurt and flour in a 1:2 ratio by weight (not volume) to create proper gluten development - the yogurt's acidity strengthens gluten bonds while adding 20g protein per serving.technique1:2 ratio by weight
- ✓Pre-cook chicken breast to exactly 165°F internal temperature, then slice thin (1/8 inch) because overcooked protein becomes rubbery and undercooked poses safety risks on pizza's short bake time.ingredient165°F, 1/8 inch slices
- ✓Blind bake the yogurt-flour crust for 8 minutes at 400°F before adding toppings to prevent soggy bottom - yogurt's 85% water content needs partial evaporation first.timing8 minutes at 400°F
- ✓Use a pizza stone or inverted baking sheet preheated for 30 minutes to achieve 450-500°F surface temperature, creating proper crust browning through Maillard reaction.equipment450-500°F surface temp
- ✓Drain excess liquid from vegetables by salting them 15 minutes before use - this removes 60-70% of water content that would otherwise steam the crust and prevent crisping.technique15 minutes, 60-70% water removal