Mozzarella wasn't even used on pizza until 1889—before that, Neapolitans only used aged pecorino and olive oil.
Easy High Protein Cheese Pizza
Indulge in a guilt-free slice of our Easy High Protein Cheese Pizza! Packed with lean protein and topped with melty mozzarella, this delightful dish is not only a treat for your taste buds but also a smart choice for your fitness goals. Whip it up with a whole wheat crust for an extra nutrient boost and enjoy a satisfying meal that keeps you on track!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 10g Minced Garlic (optional) (0.02 lbs)optional
- Parsley Flakes (optional topping)optional
- 95g Pizza Sauce (Leggo’s Garlic & Herb Pizza Sauce) (3.35 oz)
- Salt, Italian Seasoning Blend & Garlic Powder (or your choice of seasonings)
🥛Dairy & Eggs(3)
- 80g Egg Whites (2.82 oz)
- 85g Light or Low Fat Mozzarella (3 oz)
- 10g Parmesan Cheese (0.35 oz)
🫙Pantry Staples(3)
- 11g Coconut Flour (0.09 cup)
- 7g Nutritional Yeast (0.25 oz)
- 65g Self Raising Flour (Vetta Smart Protein Self Raising Flour - can be substituted for all purpose flour - if using all purpose flour add a pinch of salt & 1 Tsp of baking powder) (0.52 cup)can be substituted for all purpose flour
📦Other(1)
- 140g Low Fat Greek Yoghurt (4.94 oz)
👨🍳 Instructions
- 1
In a bowl add self-raising flour, coconut flour, nutritional yeast, salt, Italian seasoning, garlic powder then mix it together.
- 2
Now add egg whites, low-fat yogurt then mix it until it's a thick and wet paste.
- 3
Use a spoon to spread it out on baking paper as big as you can and bake it in the oven until it slightly crisps up.
- 4
Add pizza sauce, minced garlic, parmesan cheese and low-fat mozzarella then bake it again until the cheese is golden brown.
- 5
Cut it up and enjoy!
💡 Pro Tips
- ✓Bake the protein pizza base at 425°F for 12-15 minutes before adding toppings to prevent soggy crust, as the high moisture content from yogurt and egg whites needs proper evaporation.timing425°F for 12-15 minutes
- ✓Use a 2:1 ratio of self-raising flour to coconut flour because coconut flour absorbs 4x more liquid than wheat flour, preventing an overly dense or crumbly texture.ingredient2:1 ratio
- ✓Spread the dough to exactly 1/4 inch thickness using an offset spatula - thinner creates brittle spots while thicker won't cook through properly with the high protein density.technique1/4 inch thickness
- ✓Preheat your baking stone or inverted sheet pan to 450°F for 30 minutes before baking to create immediate bottom heat that compensates for the dough's low gluten structure.equipment450°F for 30 minutes
- ✓Pat mozzarella dry with paper towels and use 25% less cheese than regular pizza since the protein base retains more moisture and excess cheese will create steam pockets.ingredient25% less cheese
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Mozzarella wasn't even used on pizza until 1889—before that, Neapolitans only used aged pecorino and olive oil.
Easy High Protein Cheese Pizza
Indulge in a guilt-free slice of our Easy High Protein Cheese Pizza! Packed with lean protein and topped with melty mozzarella, this delightful dish is not only a treat for your taste buds but also a smart choice for your fitness goals. Whip it up with a whole wheat crust for an extra nutrient boost and enjoy a satisfying meal that keeps you on track!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 10g Minced Garlic (optional) (0.02 lbs)optional
- Parsley Flakes (optional topping)optional
- 95g Pizza Sauce (Leggo’s Garlic & Herb Pizza Sauce) (3.35 oz)
- Salt, Italian Seasoning Blend & Garlic Powder (or your choice of seasonings)
🥛Dairy & Eggs(3)
- 80g Egg Whites (2.82 oz)
- 85g Light or Low Fat Mozzarella (3 oz)
- 10g Parmesan Cheese (0.35 oz)
🫙Pantry Staples(3)
- 11g Coconut Flour (0.09 cup)
- 7g Nutritional Yeast (0.25 oz)
- 65g Self Raising Flour (Vetta Smart Protein Self Raising Flour - can be substituted for all purpose flour - if using all purpose flour add a pinch of salt & 1 Tsp of baking powder) (0.52 cup)can be substituted for all purpose flour
📦Other(1)
- 140g Low Fat Greek Yoghurt (4.94 oz)
👨🍳 Instructions
- 1
In a bowl add self-raising flour, coconut flour, nutritional yeast, salt, Italian seasoning, garlic powder then mix it together.
- 2
Now add egg whites, low-fat yogurt then mix it until it's a thick and wet paste.
- 3
Use a spoon to spread it out on baking paper as big as you can and bake it in the oven until it slightly crisps up.
- 4
Add pizza sauce, minced garlic, parmesan cheese and low-fat mozzarella then bake it again until the cheese is golden brown.
- 5
Cut it up and enjoy!
💡 Pro Tips
- ✓Bake the protein pizza base at 425°F for 12-15 minutes before adding toppings to prevent soggy crust, as the high moisture content from yogurt and egg whites needs proper evaporation.timing425°F for 12-15 minutes
- ✓Use a 2:1 ratio of self-raising flour to coconut flour because coconut flour absorbs 4x more liquid than wheat flour, preventing an overly dense or crumbly texture.ingredient2:1 ratio
- ✓Spread the dough to exactly 1/4 inch thickness using an offset spatula - thinner creates brittle spots while thicker won't cook through properly with the high protein density.technique1/4 inch thickness
- ✓Preheat your baking stone or inverted sheet pan to 450°F for 30 minutes before baking to create immediate bottom heat that compensates for the dough's low gluten structure.equipment450°F for 30 minutes
- ✓Pat mozzarella dry with paper towels and use 25% less cheese than regular pizza since the protein base retains more moisture and excess cheese will create steam pockets.ingredient25% less cheese