This high protein pizza makes ‘cheat night’ guilt-free every time. I loooove pizza. It’s my go-to takeout, higher on the list than Thai, Indian or Mexican. We have the absolute best pizza joint around the corner from our house (That’s Amore in Miami – hit ‘em up), and every Thursday night The Husband and I would devour a WHOLE LARGE PIZZA EACH. No shiz.
Why Thursday night? Because when you have two kids and a million jobs, just making it to Thursday feels like winning. Because we couldn’t make it to the actual weekend without needing a little somethin’ somethin’ to get us through. Because pizza bloats me like a bitch, increasing my scale weight and inflating me like a puffer fish, and I needed extra days to get rid of the bloat for Monday check-ins (funny, but true. No, actually.).
Lower carb pizza options
I often make pizzas for the kids out of wholemeal wraps – just the wrap, tomato paste and Italian herbs, ham, cheese and baby spinach and we’re done. But it’s never been really satisfying. The wrap is thin, it buckles under the weight of all the toppings I want to load on it and it doesn’t have that ‘mouth-feel’ of pizza. You know it’s the poor cousin of the Italian Stallion real-deal pizza.
So the other week I wanted ‘treat’ food for dinner, I had some carbs up my sleeve, I needed to hit my protein macros and I couldn’t be arsed making a ‘real’ dish that required chopping and stirring and tending. After a little Google research, a few attempts over the next couple of weeks and some tweaking, we have this: Athletist High Protein Pizza Base.
Yeah, you could buy a protein pizza base. But those bad boys sell for around $13 a pop. (For my money, I’d rather eat a REAL pizza.) And you’re getting a whole heap of additives, thickeners and preservatives.
I like my food fresh and real. I don’t eat packaged food – it’s too simple to make your own (#controlfreak).
Two ingredient pizza base
You could legit just make this with 2 ingredients – Greek yoghurt and self raising flour. But I took it next level and added a bit more for flavour. So you can either keep it basic (1 cup yoghurt, 1 cup flour) or try it my way for your next pizza night.
What’s with the nutritional yeast?
Nutritional yeast is not yeast like you’d normally add to a traditional pizza dough. It’s also considered ‘vegan parmesan’, and a substitute for cheese in vegan dishes. What’s more, it’s a complete protein, containing all 9 essential amino acids plus B vitamins and magnesium.
For this high protein pizza base, a sprinkle just makes it taste good. Leave it out or add it in – your call, signora.
How to make your High Protein Pizza Base in 5 easy steps
- Sift the flour, yeast and seasoning into a bowl then add the yoghurt.
- Stir with a spatula until all combined, then shape into a ball. (Or use your hands – I hate dough-fingers, so a spatula is my tool of choice.) It will create a shaggy, floury dough. If it’s too moist (sorry!), add a bit more flour.
- Roll the dough between two pieces of baking paper sprayed with oil to stop it sticking. (I divide this recipe into 2 dough balls to create 2 pizzas. Then roll ‘em thin for a crispy base.)
- Prick the base all over with a fork to help it crisp up, then cook in a hot oven for 8 minutes. You’ll know it’s done when it’s a blonde/golden on top with crispy edges.
- Top with tomato paste and toppings, cook for another 8-10 minutes until cheese is browned and mouth is watering.
Toppings for your High Protein Pizza Base
The sky’s the limit. We chuck on whatever veggies are in the fridge and mix chilli and garlic into the tomato paste base. But some faves on regular rotation for our big (and little) athletes are:
- Ham, cheese, pineapple, baby spinach
- Slow-cooked smoky BBQ beef brisket, mushrooms, capsicum and onion
- Onion, zucchini, broccoli florets, grape tomatoes, pineapple and parmesan
- Chicken breast, mushroom, pesto, ham off the bone
High Protein Pizza Base
- 1 cup wholemeal self raising flour
- 200 g high protein low fat Greek yoghurt (Chobani or Aldi – about a cup)
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- .5 tsp pink Himalayan salt
- Preheat oven to 220C and place pizza trays in the oven while it heats up.
- Sift the flour and seasonings into a bowl. Add the nutritional yeast and stir through.
- Add the Greek yoghurt and stir through with a spatula to form a shaggy dough. Shape into a ball once well combined.
- Divide dough into two balls (for two large pizzas) or 4 balls for mini pizzas. Sandwich each ball between two sheets of baking paper sprayed with olive oil (so it doesn't stick), then roll dough to form pizza bases.
- Prick all over with a fork for a crispy base, then transfer on the baking paper to the heated oven trays and cook for 8 minutes until golden and crispy.
- Set aside while you chop your toppings. We add garlic and chilli to tomato paste for the base, then load up on toppings of your choice and a sprinkle of light tasty cheese on top.
- Cook prepared pizzas for 8-10 minutes until cheese is golden brown.
- Note: these are better if you let them sit for a minute outside the oven once cooked to cool off slightly and get rid of any steam. Important if you like a crispy base – I do! Calories allow for a large pizza each, including a tablespoon of tomato paste, minced garlic and chilli. Track your toppings separately.