I use pizza night as an excuse to use up whatever leftover bits of vegetables I may have in my refrigerator.
Of course, I don’t really need an excuse to make pizza because obviously it’s the best food on the planet!
Not only is it delicious, but it’s easy to throw together, inexpensive, and like I said, a great way to use up leftover vegetables. And, this pizza dough recipe is a great way to get some extra protein in your day.
Related: Deep Dish Pizza Recipe
My goal with this high protein pizza dough recipe was to create a soft and chewy pizza dough that didn’t taste totally different from “regular” pizza dough.
This is also a yeasted dough, so you still want it to rise (happy home for yeast to do their work) so you get that fluffy bread texture.
This pizza dough recipe has around 41 grams of protein, making each serving (there are 4) a little over 10 grams of protein each. And that’s just the crust!
You can get a little more protein from mozzarella cheese or go dairy-free and use vegan parmesan made with nutritional yeast, which packs a pretty great protein count, too.
Other than the protein from the flour (I love a mix of all-purpose and whole wheat here) most of the protein comes from pea protein.
Do I Have to Use Pea Protein?
You could probably use other protein powders, although I haven’t tried that. I prefer using pea protein for cooking/baking recipes because it only has one ingredient, and it has a very “plain’ flavor.”
You can use this dough recipe to make one large pizza (that could easily feed 4 adults), or you can divide the dough in half after it has risen and freeze the second half to use later.
The pizza you see pictured here is meant for 2 adults, but you can easily freeze the extra dough in a ziplock bag. Happy pizza making! xo. Emma
P.S. Looking for a pizza dough recipe that doesn’t require yeast or rise time? Check out my 10 Minute Pizza Dough recipe.
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- 1 cup water (warm)
- 2 ½ teaspoons active dry yeast
- 1 cup flour (all-purpose )
- ¼ cup flour (whole wheat)
- ¼ cup pea protein powder
- ½ teaspoon salt
- 2 tablespoons olive oil
- Add 1 cup of warm water to a glass measuring cup. Sprinkle the yeast over the top of the water and allow to sit and active for 5 minutes.
- In a large mixing bowl, stir together the flours, pea protein, and salt. Pour the yeast water and olive oil into the bowl and mix until a soft dough ball forms.
- Knead the dough on a well floured surface for a couple minutes. Then place back in the bowl, cover, and allow to rise in a warm spot for 1 hour.
- Punch the dough down and remove from the bowl. You can choose to make one large pizza with the dough, or divide in two and freeze the second half for later use.
- Roll the dough out and place on a pizza pan sprinkled with corn meal (optional).
- Bake at 400°F for 4-5 minutes. Then top with sauce and other toppings. Bake until cheese looks bubbly or the edges of the crust begin to brown (another 8-10 minutes).
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.