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GET IT NOWIf you’ve ever made my low carb pizza, you’re going to love this twist: protein pizza! I started with my trusty base, but swapped some ingredients to pack this crust with even more… you guessed it, protein. The texture is just the right balance of crispy and chewy, and the perfect blank canvas for all your favorite toppings. Make this protein pizza crust with me for a more satisfying, more nutritious pizza night!
Why You Need My Protein Pizza Recipe
- Crispy, chewy, and sturdy – This crust gets crispy around the edges and on the bottom, and stays chewy in the middle. It’ll stand up to all your favorite toppings even if you want to pile it high!
- Just 5 ingredients – Plus salt. I love the simplicity, and almost every ingredient in this crust has protein in it.
- Protein-packed – The crust alone has 13 grams of protein per slice, and that’s before you even add any toppings! You can easily enjoy 2 or even 3 slices for a meal, and you’d get more protein than a serving of chicken.
- Gluten free – Most protein pizza options use white or wheat flour as the base, but not mine! This one is gluten-free, naturally low carb, and a lot better for you.
Ingredients & Substitutions
Here I explain the best ingredients for my protein pizza crust, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Whey protein powder – I use whey protein isolate like this, because it has the highest protein content and no fillers, plus it gives your crust the best texture. (It’s the same one I use to make protein pudding, too.) Collagen or plant-based protein might work, but I can’t say for sure. I would avoid egg white protein, as it tends to make baked items dense.
- Almond Flour – Unlike all-purpose flour that some recipes use, mine uses almond flour for even more added protein (and no gluten). I highly recommend Wholesome Yum Blanched Almond Flour here, because it’s ground finer than other brands.
- Greek Yogurt – For another protein boost in the crust!
- Egg – Adds structure and helps hold the crust together (and yes, more protein again). Most egg alternatives with binding power will probably work, but let me know if you try one.
- Mozzarella Cheese – This gives the crust that chewy, pizza-like texture without relying on gluten to do it. Use low-moisture, part-skim for best results—fresh mozz is too watery. Other types of shredded cheese will work too, but you’ll taste their flavor more.
- Sea Salt
How To Make A Protein Pizza
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large food processor, combine the almond flour, protein powder, and salt, and process until uniform.
- Add the egg and Greek yogurt. Process again until smooth. The mixture will be very wet at this point.
- Add melted cheese. Melt the mozzarella in a medium bowl using the microwave, then add it to the food processor near the blades. Process until a sticky dough forms, scraping down the sides as needed.
- Chill the dough. Transfer the dough ball to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours (or overnight). This is important to firm up enough to work with.
- Roll it out. Spray parchment paper and a spatula with oil, then scoop the dough onto the paper. Top with another oiled sheet and roll it out into a circle, about 1/8 inch thick. Peel off the top paper and poke holes with a fork to prevent bubbling.
- Bake the crust. Use a pizza peel to slide the parchment paper onto a pizza stone (or use a pizza pan or baking sheet — see my notes on this in the tips below). Bake just until lightly golden—don’t let it get too dark!
- Add toppings and bake again. Let the protein pizza crust cool partially, then spread on your favorite pizza sauce, sprinkle with cheese, and add toppings. Pop it back in the oven, either on the pizza stone (without paper this time) or directly on the oven rack, until the cheese is bubbly and golden. For extra browning, give it a quick broil!
I topped my high protein pizza with marinara sauce, mozzarella, bell peppers, a combo of pepperoni and Italian sausage for extra protein, and fresh basil leaves. You can use any toppings you like — I have more pizza topping ideas for you in my cauliflower pizza post.
My Recipe Tips
- Can you mix this recipe by hand? Sorry, no. I tried! Unlike my other pizza recipe that this was based on, the ratios here make the dough too sticky to mix well by hand. A stand mixer or hand mixer might work if you don’t have a food processor like this.
- Want more flavor in your protein pizza crust? Feel free to add garlic powder, dried oregano, or Italian seasoning together with the other dry ingredients.
- Add the cheese quickly after melting. If it starts to solidify, it won’t mix in evenly. It can also help to position the cheese so the blade is sticking into it and can break it up when processing.
- Note on cooking spray: This pizza dough is very sticky, so it’s crucial to oil your parchment paper before rolling, and your spatula to transfer it to the paper. I usually use either this avocado oil spray or this olive oil spray, but also love this glass spray bottle if you want to just pour your oil into it.
- Still having trouble with sticky dough? The chilling step is crucial, and if you still find it’s sticky afterward, you might need to refrigerate for longer. Also, work quickly to roll out the dough after removing from the fridge, so you can do it before it starts to soften again.
- How to get the best texture: Use a pizza stone like this, and a pizza peel to transfer the pizza to and from the stone. This is key for that crispy outside! Yes, you can use a baking sheet or pizza pan, but the texture isn’t as nice.
- Prefer a thicker crust? This recipe makes a large 13-inch pizza with a thin crust. You can easily make it thicker (1/4 inch or even 1/2 inch thick), but you’ll need to bake it for longer. If you opt for 1/2 inch thick, I recommend baking it at 350 degrees F instead to make sure it cooks through by the time the top is golden.
- Keep the first bake light—just slightly golden. If it’s too dark, the edges might burn when you bake it again with toppings. I like my protein pizza on the crispier side (you’ll see in the pictures), but if you prefer it chewier, bake it even lighter the first time!
Make Ahead Options
If you like to meal prep like I do, I’ve got multiple ways you can do it for protein pizza:
- Make the dough ahead: You can make it up to 3 days before rolling and baking. If you’ll be storing it for more than a few hours, I recommend pressing the plastic wrap flush against the top to prevent it from drying out, or wrap in the plastic if you manage to wrap it around (it’s hard with how sticky it is).
- Make the crust ahead: You can pre-bake the crust and store in the fridge for up to 5 days. I don’t recommend adding the toppings if refrigerating, because the crust will get soggy.
- Make the pizza ahead: Not the same as fresh, but you can store leftovers for up to 3-5 days in the refrigerator.
- Freeze: Let the protein pizza crust cool, then add toppings and freeze on a baking sheet. Once solid, wrap in plastic wrap followed by foil and store in the freezer for up to 3 months. You can pop it in the oven right from frozen for about 15 minutes to heat.
I recommend reheating the pizza on a pizza stone again for the best texture.
More High Protein Recipes
I love making higher protein versions of recipes where you might not expect it! If you want a little boost in other ways, try these:
Protein Pizza
This protein pizza has an amazing crispy, chewy texture! The crust is naturally low carb and gluten-free, and a game-changer for pizza night.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a large food processor, combine the almond flour, protein powder, and salt. Process until uniform.
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Add the egg and Greek yogurt. Process again until uniform.
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In a medium bowl, melt the mozzarella cheese in the microwave, until melted.
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Add the melted cheese to food processor, positioning it near the blades. Process again, until a thick, sticky dough forms. Scrape the sides of the food processor as needed to confirm it’s mixed well.
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Use a spatula to transfer the dough to a bowl and cover with plastic wrap. Refrigerate for at least 2 hours, until it’s less sticky, or overnight is even better. (It will still be somewhat sticky, but more firm.)
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Preheat the oven to 400 degrees F (204 degrees C). If you have a pizza stone and pizza peel (my recommendation for the best crust texture), place the pizza stone in the oven before preheating.
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Spray a large piece of parchment paper with olive oil spray. Spray a rubber spatula with oil as well, and use it to scoop the dough onto the paper. Top with a second sprayed piece of parchment paper, with the oil side down against the dough. Use a rolling pin (or your hands if you don’t have one) to roll or spread the dough into a circle, about 1/8 inch thick and 12-13 inches across.
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Peel off the top piece of parchment paper. Use a toothpick or fork to poke a few holes throughout the crust to prevent bubbling.
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Slide the parchment paper onto your pizza peel if you have one, and slide onto the pizza stone in the oven. If you don’t have these, you can just place the parchment paper on a pizza pan or extra large baking sheet. Bake the crust for 6-8 minutes, until very lightly golden. (Don't let the crust get too dark at this step, or the edges will burn by the time you cook the pizza with toppings.)
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After pre-baking the crust, remove it from the oven and let it sit for 5 minutes. Then, top with your favorite sauce and toppings.
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Return the pizza to the oven, either directly on the pizza stone or directly on the oven rack (no parchment paper), for about 10 minutes, until the cheese is melted and golden brown. If needed, place under the broiler for 1-2 minutes to brown the cheese more.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 slice
- Tips: Check out my recipe tips above to help you mix the dough successfully, work with the sticky dough, get the best texture in your protein pizza crust, and avoid burned edges.
- Make ahead: You can make the dough, just the crust, or the entire pizza in advance. See my meal prep options above for instructions and reheating info.
- Note on nutrition info: Toppings are not included, as it will very depending on what you add. I calculated nutrition per slice for convenience, but you can easily eat 2 or 3 slices for a meal.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
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Protein Pizza
Gratitude Moment
I love how sturdy this crust is. Many healthy crusts are too floppy to pick up, but this one is easy to eat with your hands.
Not to mention 13 grams of protein in each slice! That might not sound like a lot, but I intentionally left off the toppings from this number so you can decide what to add.
And let’s be real, who has just one slice of pizza? By the time you add toppings and have a couple slices, you can easily hit 40-50 grams of protein for your dinner. 🙌
38 Comments
Doreen
1This crust is amazing and so easy. I loved it and so did everyone else. I am so impressed with this easy protein rich pizza. Such great taste and structure! It will definitely be used often. Thank you.
Maya | Wholesome Yum
0I’m so happy you loved it, Doreen! Hope you make it again soon.
Karen M
0Love your recipes! Would pea protein work here? It’s the only unflavored one I have on hand.
Maya | Wholesome Yum
0Thank you, Karen! I think it would. Please let me know how it turns out!
Lee Davidson
0Is there a replacement for the protein powder like almond flour or?? Thanks, Lee
Maya | Wholesome Yum
0Hi Lee, A different type of protein powder might work, although the texture won’t be quite the same. I am not sure if almond flour would work at all as a 1:1 substitute, as it’s quite different. Please let me know how it turns out if you try a substitution.
Carol Olmsted
0When it’s pizza night with the fam, they get the take-out and I’ve been substituting the crust with a lower carb tortilla baked crispy. It’s not bad, but definitely not chewy or bread-like so I decided to make this recipe. Honestly, I wasn’t expecting much but by following the directions to the letter (and reading the comments) it turned out fantastic! I continue coming back to Wholesum Yum for recipe ideas and the only time I’ve been disappointed is when I try to substitute something crucial. Thanks Maya!
Wholesome Yum D
0That’s wonderful, Carol! I’m so glad it turned out fantastic for you. Following the recipe as written really makes all the difference, and I love hearing that you’ve been enjoying other recipes too.
Doreen Radomsky
0Absolutely delicious! The crust holds up so well. I made it with chicken and feta cheese. I will make it again next week with pepperoni on one half when my grandchildren come to visit. My granddaughter doesn’t like toppings only extra cheese.
Wholesome Yum D
0That sounds wonderful, Doreen! I’m so glad you liked it. Chicken and feta must have been such a tasty combo, and I love that you’re planning to make it again for your grandchildren. Extra cheese for your granddaughter sounds perfect!
Gail
0I am very sensitive to milk products, even whey isolate. Is there a good substitute for that?
Maya | Wholesome Yum
0Hi Gail, A different type of protein powder might work, but I’m not sure if the texture of the crust would be different. I recommend avoiding egg white protein which turns out dense in baked goods, but other types can work. Please let me know how it turns out if you try!
Sharon Zimberoff
0Maya, this pizza crust looks amazing. I will be making it and freezing it, as I like to batch cook. Will I be able to substitute sour cream for the Greek yogurt? I don’t eat yogurt and would hate to purchase a container for just one recipe. Aside from sour cream, I also always have small curd 1% cottage cheese in the refrigerator. Would this also work as a substitute for the Greek yogurt? Thanks 😊
Maya | Wholesome Yum
0Thank you, Sharon! I think cottage cheese (blend it first so it’s smooth) would work better than sour cream if you’re substituting. Let me know how it turns out!
Michelle R Morton
0this looks amazing – I have actually never seen a recipe for pizza using whey protein – Looking forward to trying this – I like to find recipes with hidden protein as I like to refer to it
Madeline rivera
0Can I make it without protein powder and can I make it with vegan cheese? I am dairy free.
Maya | Wholesome Yum
0Hi Madeline, I haven’t tried those substitutions in this recipe but I suspect that’s too many changes to work here, sorry.
Marilyn paul
0It does take awhile to make this, with 2 hr fridge time minimum.
It is very sticky, but using a little avocado oil on paper and spatula really helped. It’s a thicker crust than I am use to , but it does hold up when sliced. I think I would season the crust if I ever make again. Kind of bland and bready.
Maya | Wholesome Yum
0Thank you for the feedback, Marilyn. Yes, I addressed the stickiness in the post above, and the thickness is up to you depending on how thin you roll it out. Feel free to season it next time if you like — it’s a plain crust as written.
Holly Sale
0Maya, do you think the people giving this one star are doing it because of subbing the whey protein? I know you say we can use plant protein, but I just don’t want to waste ingredients if it doesn’t turn out good. It’s one thing to use something as a sub, but it’s another thing for it to actually work and to taste as good as the original recipe.
I really want to use Paleo Valley Organic vegan protein powder. What are your thoughts? I also plan on making this ahead like the last reviewer but she only gave it one star. I realize she could’ve made a lot of subs or made a mistake, etc..
My family absolutely loves your recipes and your products as well. We buy almost all of them!
Maya | Wholesome Yum
0Hi Holly, You know, that could be! I clarified my substitution instructions. I know for sure that whey protein works great but I’ve definitely found it has better structure than other types, so am not sure if vegan protein powder would work just as well. If you do try that, please let me know how it turns out. I’m so happy your family loves my recipes and products — that means a lot to me!
Deborah Beierle
0This sounds great! I’ll be making this as soon as I return to the USA👍 It’s in my recipe file.
Maya | Wholesome Yum
0Thanks, Deborah! Please let me know how it turns out!
Lisa
0I made the recipe exactly as written and let it sit overnight. I am sorry to say, no one liked it at all. It wasn’t chewy, not tasty, bad texture. My search continues for a good crust…
Maya | Wholesome Yum
0Sorry to hear that, Lisa! This crust should be a combination of crispy and chewy. Did you make any modifications, such as a different type of protein powder? What was the texture like?
Linda Treloar
0Do you have any thoughts about making pizza crust for those of us who are BOTH dairy and gluten intolerant? Thanks
Maya | Wholesome Yum
0Hi Linda, You could try dairy-free protein powder and dairy-free alternatives to the dairy components, but that might be too many changes for this recipe. My other almond flour crust might work better for you.
Michelle Lake
0Are the macros for this pizza just for the crust only? Thanks.
Maya | Wholesome Yum
0Hi Michelle, Yes, the macros are for the crust only. I did it this way to make it easier to see the impact of the crust, since it can vary with different toppings. If you want to see nutrition info with toppings included, you can customize the recipe in my Wholesome Yum App by adding whatever you want and it will recalculate for you. Hope this helps!
Natalie
0What kind flavor of protein powder.???
Maya | Wholesome Yum
0Hi Natalie, I would not use flavored protein powders for pizza, as they are typically sweet. I use and recommend this protein powder for the best texture and neutral flavor.
Doreen
0This crust is amazing and so easy. I loved it and so did everyone else. I am so impressed with this easy protein rich pizza. Such great taste and structure! It will definitely be used often. Thank you.
JERIE H
0what can I sub for Whey, I also need dairy free…
Maya | Wholesome Yum
0Hi Jerie, I covered this in my post above 🙂 — you can use collagen (I get this one) or plant-based protein powders, which should all be dairy free. I don’t recommend using egg white protein. However, it might be difficult to make this entire recipe dairy free. You can try a plant-based mozzarella cheese substitute and plant-based Greek yogurt substitute, but with so many substitutions, I’m not sure if it would turn out. If you try it, please let me know!
Kathi
0I can’t wait to try this, I have been looking for a low carb pizza recipes that doesn’t taste like cardboard.
I want to make a 21 day menu for breakfast lunchband dinner that is high protein and low carb, so Girl I am using your recipes for that….
Maya | Wholesome Yum
0I hope you love it, Kathi! I’m firmly anti-cardboard around here, hehe. Please let me know how it goes! You might also like my Wholesome Yum meal planning app if you want to plan your meals with the calculations done for you. 🙂
julsandlar
0Awesome! As promised the skin was crispy, easy to cut, and holds up to eating out of your hand. No knife and fork needed. I’ve tried countless gluten free pizza skin recipes. Ten stars Maya!!!
Maya | Wholesome Yum
0I’m so glad you liked this protein pizza, Juls! Thank you!