High Protein Pizza Recipe – Low Calorie, Macro-Friendly

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The ULTIMATE Friday night meal for gym peeps who need some comfort food is here! This high-protein pizza recipe is meaty, cheesy, and super filling–not to mention it has amazing macros!

This is a fully baked protein pizza with sausage crumbles and peppers.

Pizza is a top food in this house. It’s one of the things that bonded my husband and I together when we first met. Seems kind of silly when I say that out loud, but hey! Pizza is just that good.

However, once we began making healthy changes to our lifestyle, pizza was one of the things we struggled to incorporate. It seemed we either couldn’t have it, or if we did we needed to call it a cheat day. Not anymore!

Did you know it’s possible to make a macro-friendly pizza that not only fits in your diet but actually tastes amazing? This high-protein pizza recipe is a great way to satisfy a pizza craving while helping you meet your protein goals!

Protein Pizza Ingredients & Equipment

High Protein Pizza Crust Recipe Ingredients

All you need are a few simple ingredients you probably already have! This is based on the viral 3 ingredient pizza dough with yogurt. However, as someone who doesn’t keep self-rising flour on hand, I needed to make a few swaps.

Did you know it’s super easy to make your own self-rising flour? You already have the ingredients–don’t go out and buy a bag!

  • Flour – I like to use whole wheat for the extra nutrition it provides. But you can use all-purpose flour, too.
  • Baking Powder ​- This is one of the pantry staples needed to make your own self-rising flour.
  • Salt ​- I like to use sea salt or pink salt, but use whatever you half. This is the final component of the homemade self-rising flour.
  • Nonfat Greek Yogurt – I know it seems strange to use yogurt in pizza dough. Just trust me! This serves as the liquid in the dough and adds a ton of extra protein.


  • Pizza Sauce – Look for a no-added-sugar variety.
  • Part-skim Mozzarella – Tiip: buy a block and shred it yourself–it tastes 10x better!
  • Sharp Cheddar – Use mild or medium if you want, too. I also recommend shredding this yourself.
  • Favorite Toppings — Think protein-forward choices, like lean ground meat. I use about 4 ounces of lean ground pork + Italian sausage seasoning


A 12-inch cast iron skillet is preferred for this recipe. It gives a crispier crust with the perfect amount of chew. If you don’t have one, you can use a pizza stone or baking sheet lined with parchment paper.

These are the pizza ingredients on a marble backdrop.

Choose Lean, High-Protein Toppings

This pizza is macro-friendly because we limit the amount of fat while maximizing protein by choosing lean proteins for toppings. Check out some options in the infographic below:

This is an infographic showing the best meats for a protein pizza, including the calories and protein count for each portion. Includes pork, beef, chicken, turkey, meatballs, ham.


Luckily for all of us, this macro-friendly pizza crust is incredibly easy to make.

This is a white bowl with the pizza ball dough.

1. Mix Protein Pizza Dough

Pre-heat your oven to 450°F.  Add the flour, baking powder, & salt to a bowl. Whisk to combine, then add the Greek yogurt. Stir well. It can be a little tricky to get all the flour and yogurt mixed together at first, but just keep stirring. Once the dough comes together, cover the dough ball in the mixing bowl and let it sit while you prep the other ingredients.

This is a skillet with raw meat cooking to use as a pizza topping.

2. Prep Toppings

Prep your toppings. If using ground meat, cook and season it. I love lean ground pork seasoned with Italian seasoning, but ground beef with bell peppers and onion is also delicious. Slice and chop any veggies, and shred your cheeses.

​I highly recommend shredding your own cheese. It melts so much better and tastes incredible.

This is the protein pizza crust spread out in the cast iron skillet.

3. Spread Out Crust

Spray your cast iron skillet with cooking spray. I like Chosen Foods Avocado Oil Spray. You can also use a little olive oil and spread it thinly over the pan.

Using wet hands (keep a small bowl of water next to you to keep wetting hands as necessary), spread out the dough in a thin, even layer in the cast iron skillet. This can be a little tricky, but I find that using wet hands makes this process go smoothly. If you are used to working with regular pizza dough, this dough will feel nothing like it, but don’t be alarmed. It is supposed to be wet and sticky, but it bakes up deliciously.

This is the fully assembled protein pizza recipe in the cast iron pan before going into the oven.

4. Assemble the Protein Pizza

Open up your can or jar of tomato sauce and measure out a 1/2 cup. Spread out your tomato sauce on top of the crust. Follow that up with your shredded mozzarella cheese. Be sure to cover the whole surface area of the pizza. Then add your protein topping, plus any veggies if using. Finally sprinkle some shredded cheddar on top.

This is the cast iron skillet of pizza going into the oven to bake.

5. Bake

Bake this pizza at 450°F for 15-17 minutes or until the cheese is golden brown.

This is a cast iron pan of high protein pizza with 3 slices missing.

6. Cool & Serve

When this pizza comes out of the oven, you’re going to be so ready to dig in! Let it cool and set for about 5 minutes in the cast iron pan. Then use a pizza cutter to cut the pizza into 8 equal slices.

Make sure you scrape under the pizza crust with a spatula or knife before removing it from the pan to make sure it doesn’t stick.

Tips & Variations

Jazz up your crust by adding 1/2 tsp of Italian seasoning and 1/4 tsp garlic powder to your pizza dough.

Buffalo chicken protein pizza is another great option! Instead of using red sauce and ground pork, use a jarred Buffalo sauce, shredded chicken, and green onion or celery.

I highly suggest shredding your own cheese for your homemade pizzas. Once you try it, you’ll never go back to pre-shredded.

Check out some of the low-calorie pizza topping suggestions below for more ideas.

This is a chart giving suggestions for low-calorie pizza toppings, including lean meats, veggies, and low-calorie sauces.

Nutritional Information

The macros can’t be beat!

Disclaimer: The macros below are estimates based on my chosen ingredients and calculated with my macro-tracking app. Your nutritional info may vary.

  • Calories: 180
  • Protein: 14 grams
  • Fat: 9 grams
  • Carbs: 15 grams
This is a fully baked protein pizza with sausage crumbles and peppers.

Storage & Reheating

Store leftover pizza in an airtight container in the refrigerator. Leftover pizza is best reheated in the oven at 350 degrees for about 8-10 minutes if you have the patience. But the microwave works just fine, too!

Related Recipes

Want some other high-protein comfort foods? Try my High Protein Pasta Bake recipe and my Ultimate Chicken Ranch Poutine!

You’ll also my love my healthy homemade birria enchiladas!

This is the fully baked protein pizza recipe with meat and veggie toppings.
Print Recipe
5 from 1 vote

High Protein Pizza Recipe

This high protein pizza recipe is incredibly delicious, high protein, and low calorie!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: high protein pizza, protein pizza
Servings: 8
Calories: 178kcal
Author: Holly Lee
Cost: $8


  • 12-in Cast Iron Skillet optional, but recommended. Use a baking sheet if you don't have one.


For Crust

  • 130 grams Whole Wheat Flour (or all purpose) about 1 cup
  • 230 grams Nonfat Greek Yogurt about 1 cup
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Salt

For Toppings

  • 1/2 cup Tomato Sauce
  • 5 ounces Mozzarella shredded
  • 2 ounce Cheddar shredded
  • 4 ounces Ground Pork (90% Lean Variety) or other protein – see notes


  • Preheat oven to 450°F.
  • Measure out your flour, baking powder, salt, and Greek yogurt into a mixing bowl. Stir until it is combined thoroughly. It will be wet and sticky. Set aside.
  • Prep your toppings. See notes for suggestions. Shred the mozzarella and cheddar.
  • Spray a large cast iron skillet with cooking spray. Put your pizza dough in the skillet. Using wet hands, spread the dough out as thin and evenly as you can. Keep a bowl of water next you and rewett your hands as necessary. Wet hands prevents the dough from sticking to you.
  • Top the crust with the tomato sauce, followed by the mozzarella, meat, veggies, and cheddar on top.
  • Bake at 450° for 15-17 minutes, or until your cheese is golden brown.
  • Remove from the oven and cool for 5 minutes before cutting and serving. Make sure you scrape under the pizza crust with a spatula or knife before removing it from the pan to make sure it doesn't stick.


YouTube video


It is handy to have pre-cooked protein for the recipe. We love cooking up a pound of 90% lean ground pork and mixing in 1-2 tablespoons of Italian seasoning. We measure out what we want on our pizza and portion the rest into freezer bags to use on future pizzas. No need to thaw the protein before using! It will thaw quite nicely in the oven without adding any additional cooking time.
Also consider: Lean ground beef, shredded chicken, ground turkey, meatballs, ham, and turkey pepperoni.
You can play around with different sauces, too! Try a low sugar barbecue sauce, light alfredo, or a Buffalo sauce.
Low calorie topping ideas: banana peppers, jalapenos, bell peppers, onions, mushrooms, olives, celery, etc.
If you don’t have a cast iron skillet, a parchment-lined cookie sheet is fine.


Calories: 178kcal | Carbohydrates: 14g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 23mg | Sodium: 510mg | Potassium: 165mg | Fiber: 2g | Sugar: 2g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 1mg

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One Comment

  1. 5 stars
    This crust still tastes delicious even though it isn’t a traditional style of crust. I have a new go to, to cut down on the calories and add protein!

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