High Protein Pizza Crust

5 from 1 vote

This high protein pizza crust is the perfect way to enjoy pizza while hitting your protein goals—crispy, satisfying, and made with simple, real-food ingredients.

Prep Time10

Cook Time14

Total Time24

Course: Main Course

Cuisine: American

Keyword: pizza

Servings:

Calories: 145kcal

Author: Stephanie Dieckman

Equipment

large bowl or stand mixer with dough hook
pizza stone or pizza steel
Pizza Peel

Ingredients

1 cup Greek yogurt
1 cup all purpose flour or 1.5 cups fresh milled flour
1 tsp baking powder
1 tsp salt optional

Instructions

Preheat: Preheat a pizza stone or steel in the oven at 450F
Make dough: Mix your ingredients until a soft, workable dough forms, adjusting flour as needed, divide dough into 2 pieces for large pizzas or 4 pieces for individual pizzas
Shape crust: Roll or press dough into your desired pizza shape on a lined or lightly floured surface, about 1/8th inch thick
Par-bake: Transfer to a baking surface and bake at 450°F for 7 minutes until set but not fully browned
Add toppings: Remove from oven, add sauce, cheese, and desired toppings
Final bake: Return to oven and bake at 450°F for 5–7 minutes until cheese is melted and edges are golden
Serve: Slice and enjoy warm while crispy and fresh

Notes

Fresh milled adjustment: If using fresh milled flour use 1.5 cups hard white wheat, adding more 1 tablespoon at a time if need be.
Dough texture: The dough should be soft but not sticky—adjust with small amounts of flour or liquid as needed
Par-bake is key: Don’t skip the par-bake step, as it helps prevent a soggy crust once toppings are added
Thin vs thick: Roll thinner for a crispier crust or slightly thicker for a softer, more bread-like texture
Crispier crust: Bake on a preheated pizza stone or steel for best results
Topping tip: Avoid overly wet toppings or layer lightly to keep the crust from getting soggy

Nutrition