FREE 5-Ingredient Recipe EBook

• Why You Need My Protein Pizza Recipe
• Ingredients & Substitutions
• How To Make A Protein Pizza
• My Recipe Tips
• Make Ahead Options
• More High Protein Recipes
• Protein Pizza Recipe card
• Gratitude Moment
• Recipe Reviews

If 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 .

1. Mix the dry ingredients. In a large food processor, combine the almond flour, protein powder, and salt, and process until uniform.
2. Add the egg and Greek yogurt. Process again until smooth. The mixture will be very wet at this point.

1. 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.

1. 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.
2. 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.

1. 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!
2. 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:

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 1/2 cup Whey protein powder ▢
• 1/4 tsp Sea salt ▢
• 1 large Egg (whisked) ▢
• 1/2 cup Greek yogurt ▢
• 1 cup Mozzarella cheese (shredded) ▢
• Olive oil cooking spray ▢
• Toppings of your choice ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a large food processor , combine the almond flour, protein powder, and salt. Process until uniform.
2. Add the egg and Greek yogurt. Process again until uniform.
3. In a medium bowl, melt the mozzarella cheese in the microwave, until melted.
4. 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.
5. 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.)
6. 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.
7. 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.
8. Peel off the top piece of parchment paper. Use a toothpick or fork to poke a few holes throughout the crust to prevent bubbling.
9. 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.)
10. 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.
11. 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 NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

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. 🙌

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

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.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/protein-pizza/

Ingredients

• 1 1/2 cups Wholesome Yum Blanched Almond Flour
• 1/2 cup Whey protein powder
• 1/4 tsp Sea salt
• 1 large Egg (whisked)
• 1/2 cup Greek yogurt
• 1 cup Mozzarella cheese (shredded)
• Olive oil cooking spray
• Toppings of your choice

Instructions

1. In a large food processor , combine the almond flour, protein powder, and salt. Process until uniform.
2. Add the egg and Greek yogurt. Process again until uniform.
3. In a medium bowl, melt the mozzarella cheese in the microwave, until melted.
4. 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.
5. 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.)
6. 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.
7. 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.
8. Peel off the top piece of parchment paper. Use a toothpick or fork to poke a few holes throughout the crust to prevent bubbling.
9. 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.)
10. 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.
11. 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.

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 .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)