Pizza and protein don’t usually go hand in hand, but this Loaded High-Protein Pizza changes the game. Made with a yoghurt-based dough, packed with flavourful toppings, and loaded with high-quality protein, this pizza is the perfect balance between indulgence and nutrition.
Unlike traditional takeaway pizzas that are heavy on refined carbs and greasy cheese, this version keeps things nutrient-dense, filling, and full of flavour—without compromising on taste!
What Makes This Pizza High-Protein?
- Protein-Packed Dough – The yoghurt in the dough adds protein and keeps it extra tender.
- Lean & Savoury Toppings – Ham, cheese, and a variety of nutrient-rich ingredients add both flavour and protein.
- Balanced Macros – A perfect mix of carbs, fats, and protein to keep you fuelled and satisfied.
What’s in This High-Protein Pizza?
This pizza is fully loaded with nutritious and flavourful ingredients:
🍕 Dough: A simple mix of self-raising flour, Greek yoghurt, and herbs for extra depth of flavour.
🧀 Toppings: A generous layer of cheddar, savoury ham, and umami-packed mushrooms and olives.
🍅 Homemade Tomato Salsa: A rich and natural base made from fresh ingredients.
🌿 Seasoning & Herbs: A final sprinkle of oregano and thyme to bring out all the flavours.
The result? A crispy, cheesy pizza that satisfies cravings without the sluggish aftermath!
Serving & Pairing Suggestions
Pair this high-protein pizza with:
🥗 A Fresh Side Salad – Lighten up the meal with rocket, cherry tomatoes, and balsamic glaze.
🧄 A Homemade Garlic Dip – Blend Greek yoghurt, garlic, lemon, and herbs for a creamy dip.
🍷 A Glass of Red Wine – Because balance is key!
Storage & Meal Prep Tips
- Fridge: Store leftover slices in an airtight container for up to 3 days.
- Freezer: Wrap slices individually and freeze for up to 2 months.
- Reheating: Reheat in an oven at 180°C for 5-7 minutes to keep the crust crispy.
FAQ
Can I make this pizza vegetarian?
Absolutely! Swap the ham for extra mushrooms, roasted peppers, or even tofu crumbles for added protein.
What can I use instead of self-raising flour?
Use plain flour + 2 tsp baking powder to achieve a similar effect.
Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 24 hours before rolling it out and baking.
Loaded High-Protein Pizza – Crispy, Cheesy & Completely Indulgent (Without the Guilt)
Equipment
- Non stick baking tray
Ingredients
For the Dough:
- 400 g self-raising flour
- 400 g homemade yoghurt
- 20 g onion granules
- 20 g dried thyme
- 10 g salt
- 15 g cornmeal to sprinkle in the pan
For the Toppings:
- 4 tbsp homemade tomato salsa
- 4 mushrooms sliced
- 125 g ham
- 40 g sweetcorn
- 50 g mixed olives
- 300 g medium cheddar grated
- Oregano for sprinkling
- Here is where you can get as creative as you want adding your own favourites.
Instructions
Making the Dough
- In a large bowl, combine self-raising flour, homemade yoghurt, onion granules, dried thyme, and salt.
- Mix until a dough forms, then knead for a minute until smooth.
- Cover and let it rest for 15-20 minutes.
Pre-Baking the Base
- Preheat your oven to 180°C (356°F).
- Roll out the dough onto a baking tray or pizza stone.
- Bake for 10 minutes to ensure a crisp base.
Adding the Toppings & Baking
- Spread 4 tbsp of homemade tomato salsa evenly over the base.
- Scatter the mushrooms, ham, sweetcorn, and olives on top.
- Sprinkle generously with grated cheddar and finish with a dash of oregano.
- Bake for another 10 minutes, or until the cheese is golden and bubbly.
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