High Protein Pizza with Greek Yogurt Crust
If you love pizza but want a little more protein in your meal, this high protein pizza with Greek yogurt crust is worth trying.
The crust is made with simple ingredients including all-purpose flour and Greek yogurt, then baked until crispy and golden. Add homemade tomato sauce, mozzarella, and pepperoni, and you get a pizza that feels much more like the real thing than a typical “healthy pizza” recipe.
And honestly, that was the goal.
I didn’t want a pizza that was merely healthy. I wanted a crispy, satisfying pizza that actually tastes like pizza.
This recipe makes 3 individual pizzas, so it’s also easy to portion and keep track of what you’re eating.
Why You’ll Love This High Protein Pizza
There are plenty of high protein pizza recipes online, but many use protein powder, egg whites, or specialty ingredients.
I wanted something much simpler.
This pizza uses Greek yogurt to increase the protein in the crust while keeping the ingredient list straightforward.
What makes this pizza different:
- High protein compared with traditional pizza crust
- Made with Greek yogurt
- Crispy, crunchy crust
- Simple ingredients
- No protein powder
- Easy homemade tomato sauce
- Makes 3 individual pizzas
- Easy to portion for calorie control
- Can be customized with your favorite toppings
The Greek yogurt also makes the dough surprisingly easy to work with once you get the flour-to-yogurt ratio right.
The Secret to a Crunchy Greek Yogurt Pizza Crust
There are two things that make a big difference here.
First, I preheat the oven to 450°F (230°C) and put a ceramic plate in the oven while it heats. If you don’t have a ceramic plate, don’t worry—you can still make the pizza. But the hot surface helps give the crust an extra-crispy texture.
Second, I pre-bake the crust before adding the toppings.
The first bake is only about five minutes. You’re looking for the dough to puff up and become lightly browned. I then flip it and brown the other side before adding the sauce and toppings.
This extra step takes a few minutes, but I think it’s worth it for the texture.
A Note About the Yogurt-to-Flour Ratio
When I made this pizza, I initially added 300 grams of Greek yogurt to 360 grams of flour.
The dough was a little too firm, so I added another 40 grams.
If I made it again, I would start with 350 grams of Greek yogurt.
Keep in mind that different brands and types of flour can absorb different amounts of moisture, so you may need to adjust the amount of yogurt slightly.
I prefer the dough to be as yogurt-heavy as possible while still being easy enough to handle. More yogurt means more protein and less flour per serving.
Homemade Pizza Sauce
If you already have pizza sauce, feel free to skip this part.
If not, you can make a very simple tomato sauce while you’re preparing the pizza.
Sauté a couple of cloves of minced garlic in a teaspoon of olive oil for just a few seconds, then add a 28-ounce can of tomatoes, salt, and freshly ground pepper.
Let it simmer for 15–30 minutes until it thickens and reduces.
The longer you cook and reduce the sauce, the sweeter and more concentrated it becomes.
Finish it with some fresh basil and you have a simple homemade pizza sauce.
Ingredients
For the Pizza Crust
- 360g all-purpose flour
- 350g fat-free Greek yogurt (or more)
- 1 teaspoon salt
- 2 tablespoons baking powder
For the Pizza Sauce
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 28-ounce can tomatoes
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- Fresh basil
For the Toppings
- High-moisture mozzarella
- Turkey pepperoni or regular pepperoni
- Oregano
- Red pepper flakes, optional
- Fresh mozzarella, optional
How to Make High Protein Pizza
1. Make the Sauce
Heat the olive oil in a saucepan over medium heat. Add the minced garlic and sauté for a few seconds, being careful not to burn it.
Add the tomatoes, salt, and pepper.
Simmer for 15–30 minutes, stirring occasionally, until the sauce thickens and reduces. Stir in fresh basil at the end.
Allow the sauce to cool before using it on the pizza.
2. Preheat the Oven
Preheat your oven to 450°F (230°C).
If you have a ceramic plate or baking surface that is safe for high temperatures, place it in the oven while it preheats.
3. Make the Dough
Combine the flour, salt, and baking powder in a large bowl.
Add the Greek yogurt and mix until a dough forms. Kneed for few minutes for better texture.
I recommend starting with around 350g of Greek yogurt, but you may need slightly more or less depending on your flour and yogurt.
The finished dough should be firm but manageable.
4. Divide the Dough
Divide the dough into three equal portions.
I like to weigh each portion so the pizzas are approximately the same size. This also makes portion control easier.
Roll each portion into a ball.
5. Shape the Crust
Place a sheet of parchment paper on your work surface and roll the dough directly on it.
Shape it into a thin, even circle.
If the dough sticks, sprinkle a small amount of flour underneath.
Transfer the parchment and dough onto your pizza pan.
Trim away any excess parchment paper so it doesn’t burn in the hot oven.
6. Pre-Bake the Crust
Bake the crust at 450°F for approximately 5 minutes.
The exact time will depend on your oven.
You want the dough to puff up and become lightly browned.
Remove it from the oven, flip the crust, and return it to the oven briefly to brown the other side.
7. Add the Toppings
Remove the crust from the oven.
Spread the cooled tomato sauce over the surface.
Add mozzarella, oregano, and your choice of pepperoni.
8. Bake Again
Return the pizza to the 450°F oven.
Bake for approximately another 5 minutes, or until the cheese is melted and the pepperoni begins to bubble.
9. Finish and Serve
Remove the pizza from the oven and add red pepper flakes if you like a little heat.
Fresh mozzarella and basil make a great finishing touch.
Slice and enjoy while it’s hot!
Tips for the Best Greek Yogurt Pizza
Don’t make the dough too dry. The amount of yogurt you need can vary depending on the flour. I prefer a dough with as much yogurt as possible while still being easy to work with.
Don’t skip the pre-bake. It helps the crust become crisp before the wet sauce and toppings are added.
Use high-moisture mozzarella. It melts beautifully and gives the pizza that classic cheesy texture.
Keep the toppings reasonable. Too much sauce or too many toppings can make the crust softer.
Experiment with toppings. Try vegetables, chicken, mushrooms, turkey pepperoni, fresh basil, or whatever you normally enjoy on pizza.
Frequently Asked Questions
Is Greek yogurt good for making pizza dough?
Yes. Greek yogurt can be incorporated into pizza dough to create a simple crust while adding protein. The amount needed can vary depending on the flour and the consistency of the yogurt.
Is this pizza high in protein?
This pizza contains significantly more protein than a comparable traditional crust because Greek yogurt is incorporated directly into the dough. The exact nutrition will depend on the brands and amounts of yogurt, cheese, and toppings used.
How do I make Greek yogurt pizza crust crispy?
Bake the crust at a high temperature and pre-bake it before adding the toppings. A preheated pizza stone or ceramic baking surface can also help create a crispier crust.
Can I use regular Greek yogurt?
Yes. Low-fat or full-fat Greek yogurt can be used, although you may need to adjust the amount to achieve the right dough consistency.
Final Thoughts
Healthy pizza doesn’t have to mean giving up the things that make pizza enjoyable.
This high protein pizza with Greek yogurt crust is crispy, cheesy, and loaded with the flavors I actually want from pizza. The crust isn’t trying to imitate some completely different food—it is simply a higher-protein way to make a pizza I genuinely enjoy eating.
And that’s always my goal with these recipes:
Make the healthier version good enough that you actually want to eat it.
Ingredients
Method
- Preheat oven to 450°F (230°C). If using a ceramic plate or baking surface, place it in the oven while it preheats.
- To make the sauce, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for a few seconds without browning.
- Add tomatoes, black pepper, and salt. Simmer for 15–30 minutes until the sauce thickens and reduces. Add fresh basil at the end and allow the sauce to cool.
- For the crust, combine flour, salt, and baking powder.
- Add Greek yogurt and mix until a firm but manageable dough forms. You may need to adjust the yogurt slightly depending on the flour.
- Divide the dough into 3 equal portions. Roll each portion into a ball.
- Roll each dough ball into a thin, even circle on parchment paper. Sprinkle with a little flour if the dough sticks.
- Transfer the dough and parchment to a pizza pan. Trim excess parchment paper.
- Bake the crust at 450°F for about 5 minutes, until it begins to puff and lightly brown.
- Flip the crust and bake briefly on the other side until lightly browned.
- Remove from the oven and add cooled tomato sauce, mozzarella, oregano, and pepperoni.
- Return to the oven and bake for approximately 5 minutes, or until the cheese melts and the pepperoni begins to bubble.
- Finish with red pepper flakes and fresh mozzarella or basil, if desired.
- Slice and serve hot.
🛒 Kitchen Tools Used for This Recipe
These are the kitchen tools I used to make this recipe.
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