Greek yogurt and self-rising flour create a 2-ingredient dough trick, swapping traditional Naples fermentation for instant high-protein crust.
Protein Pizza
Satisfy your pizza cravings without the guilt with this delicious protein-packed pizza recipe! With a mouthwatering blend of lean chicken, zesty marinara, and gooey cheese, you’ll enjoy every bite knowing it boasts an impressive 41 grams of protein for just 475 calories. Get ready to indulge smartly and fuel your fitness journey!
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
The Story
This yogurt-dough contraption is basically 2010s Instagram fitness culture colliding with Naples, minus the actual Neapolitan bit—Greek yogurt replacing yeast-risen dough is a macro-counting hack born in gym bros' kitchens from Los Angeles to Paris, proving that once protein obsession went global, even Italy's most sacred food got hijacked by people who fear carbohydrates more than a burnt Margherita.
Regional Twist
In Lyon, France, cooks swap the plain yogurt dough base for one mixed with herbes de Provence, then finish the baked pizza with a drizzle of walnut oil, transforming this stripped-back protein base into something with proper regional French swagger.
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Sel, ail en poudre et herbes italiennes
🥩Meat & Seafood(1)
- 50 g de viande hachée de bœuf 5 % MG (0.11 lbs)
🥛Dairy & Eggs(2)
- 120 g de yaourt grec 0 % (4.24 oz)
- 55 g de mozzarella râpée allégée (1.94 oz)
🫙Pantry Staples(3)
- 2 g de levure chimique (0.07 oz)
- 60 g de farine (0.48 cup)
- 30 g de sauce tomate (1.06 oz)
Nutrition (per serving)
Calories
124
Protein
10g
Carbs
14g
Fat
3g
👨🍳 Instructions
- 1
Preheat the oven to 200°C.
- 2
In a bowl, mix the flour, Greek yogurt, baking powder, salt, garlic powder, and Italian herbs until a smooth dough forms.
- 3
Place the dough on a baking sheet lined with parchment paper and shape it into a pizza.
- 4
Add the tomato sauce, spread the cooked ground beef, and sprinkle with shredded mozzarella.
- 5
Bake for 20 to 25 minutes, until the crust is golden and the cheese is melted.
- 6
Let cool for a few minutes, slice, and enjoy! You can also add some vegetables (mushrooms, peppers, spinach) or chicken breast for even more protein.
💡 Pro Tips
- ✓Mix your dough for exactly 1-2 minutes until just combined, then stop; overmixing develops gluten strands that tighten the crust and create a dense, chewy texture instead of the light crumb structure you want from the leavening agent.timing1-2 minutes maximum mixing time
- ✓Brown your ground beef to 160°F internal temperature (71°C) in a separate pan before topping to render out excess fat and prevent the crust from becoming soggy—the yogurt-based dough is moisture-sensitive and will absorb grease, compromising structure.technique160°F (71°C) internal temperature
- ✓Apply tomato sauce in a thin 2-3mm layer rather than thick coating; excess moisture from the sauce will be absorbed by your low-fat dough (120g yogurt:60g flour ratio) and cause the crust to lose crispness and become gummy.ingredient2-3mm sauce thickness
- ✓Check the crust at 18 minutes (before the 20-25 minute mark) for a golden-brown bottom; the baking powder leavening peaks around 18-20 minutes, and continued heat after this point hardens rather than rises the crust further.timingCheck at 18 minutes
- ✓Cool for exactly 3-4 minutes before slicing because the residual heat sets the cheese proteins (they solidify around 60°C) and allows the crumb structure to firm up, preventing the crust from breaking apart when cut.timing3-4 minutes cooling
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
Greek yogurt and self-rising flour create a 2-ingredient dough trick, swapping traditional Naples fermentation for instant high-protein crust.
Protein Pizza
Satisfy your pizza cravings without the guilt with this delicious protein-packed pizza recipe! With a mouthwatering blend of lean chicken, zesty marinara, and gooey cheese, you’ll enjoy every bite knowing it boasts an impressive 41 grams of protein for just 475 calories. Get ready to indulge smartly and fuel your fitness journey!
The Story
This yogurt-dough contraption is basically 2010s Instagram fitness culture colliding with Naples, minus the actual Neapolitan bit—Greek yogurt replacing yeast-risen dough is a macro-counting hack born in gym bros' kitchens from Los Angeles to Paris, proving that once protein obsession went global, even Italy's most sacred food got hijacked by people who fear carbohydrates more than a burnt Margherita.
Regional Twist
In Lyon, France, cooks swap the plain yogurt dough base for one mixed with herbes de Provence, then finish the baked pizza with a drizzle of walnut oil, transforming this stripped-back protein base into something with proper regional French swagger.
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Sel, ail en poudre et herbes italiennes
🥩Meat & Seafood(1)
- 50 g de viande hachée de bœuf 5 % MG (0.11 lbs)
🥛Dairy & Eggs(2)
- 120 g de yaourt grec 0 % (4.24 oz)
- 55 g de mozzarella râpée allégée (1.94 oz)
🫙Pantry Staples(3)
- 2 g de levure chimique (0.07 oz)
- 60 g de farine (0.48 cup)
- 30 g de sauce tomate (1.06 oz)
Nutrition (per serving)
Calories
124
Protein
10g
Carbs
14g
Fat
3g
👨🍳 Instructions
- 1
Preheat the oven to 200°C.
- 2
In a bowl, mix the flour, Greek yogurt, baking powder, salt, garlic powder, and Italian herbs until a smooth dough forms.
- 3
Place the dough on a baking sheet lined with parchment paper and shape it into a pizza.
- 4
Add the tomato sauce, spread the cooked ground beef, and sprinkle with shredded mozzarella.
- 5
Bake for 20 to 25 minutes, until the crust is golden and the cheese is melted.
- 6
Let cool for a few minutes, slice, and enjoy! You can also add some vegetables (mushrooms, peppers, spinach) or chicken breast for even more protein.
💡 Pro Tips
- ✓Mix your dough for exactly 1-2 minutes until just combined, then stop; overmixing develops gluten strands that tighten the crust and create a dense, chewy texture instead of the light crumb structure you want from the leavening agent.timing1-2 minutes maximum mixing time
- ✓Brown your ground beef to 160°F internal temperature (71°C) in a separate pan before topping to render out excess fat and prevent the crust from becoming soggy—the yogurt-based dough is moisture-sensitive and will absorb grease, compromising structure.technique160°F (71°C) internal temperature
- ✓Apply tomato sauce in a thin 2-3mm layer rather than thick coating; excess moisture from the sauce will be absorbed by your low-fat dough (120g yogurt:60g flour ratio) and cause the crust to lose crispness and become gummy.ingredient2-3mm sauce thickness
- ✓Check the crust at 18 minutes (before the 20-25 minute mark) for a golden-brown bottom; the baking powder leavening peaks around 18-20 minutes, and continued heat after this point hardens rather than rises the crust further.timingCheck at 18 minutes
- ✓Cool for exactly 3-4 minutes before slicing because the residual heat sets the cheese proteins (they solidify around 60°C) and allows the crumb structure to firm up, preventing the crust from breaking apart when cut.timing3-4 minutes cooling