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.
Craving pizza? Check out our pizza archive for recipes.
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.
- Active Dry Yeast
- All-Purpose Flour
- Whole Wheat Flour
- Pea Protein Powder
- Olive Oil
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.
Do you have all of the nutrition facts for this recipe? Just curious the carbs / fat / etc. 🙂
what protein powder are you using, i find it highly unlikely that your able to get 41 grams of protein in a serving size of 4 tablespoons when that same serving size in a maximum of 24grams of protein. I would love to know what pea protein you are using that provides 41 grams of protein in a serving size of 4 tablespoons.
I love this crust! Absolutely delicious and you can’t even taste the protein powder. 🙂 I have saved this recipe to my favourites.
Hi! Awesome idea! Can this dough hold up for use as a calzone?
Can I substitute almond/coconut flour instead of wheat/all purpose flour?
Really nice, I’m a pizza addict ! Thanks for the recipe 😉 !!
I loved this!
Hi, I just made this. One thing to note is the ratio of flours to water to ended up being about 4:1. i.e 4 cups flours to 1 cup water. So my ” well floured counter” ended being about 2-3 cups of additional flour in order to get the dough ball to form like a typical pizza dough. Anyways anxious to see how this bakes up compared to normal dough. Only real difference is the addition of the protein powder. If this works well, no real reason not to add some protein to pizza dough.
I’ve been making pizzas for a really long time now using my home oven, but I’ve read that specialist pizza ovens do the job so much better both in terms of taste and cooking time. Its tough to choose though, there’s so many models out there e.g. https://www.joyoushousehold.com/review/outdoor-pizza-oven/, making it very confusing. Do you use your kitchen oven or a special pizza oven? If its the latter, do you have any suggestions? Thanks!
I haven’t tried it yet. However, I am excited to try this out. With Diabetics in the family, I’m always looking for a good substitute. Have you tried it with a riced cauliflower base??
Seems delicious, will definitely try this out!
Definitely need to try this out asap!
Hi Emma, would you mind telling me what kind of cheese you have used here? It looks yummy 🙂
That sounds so interesting! I really like the idea of making something as delicious as pizza a bit more healthy.
Can you tell me about the pan you’re using? Looks like it has holes in it, so I’m guessing you get a crispier crust than I do using a regular baking sheet?
Making bread dough with extra protein is a great idea! The easiest way to do it (that I know) is starting the dough by pouring a tetra pak or tin of beans or chick peas in a blender (I usually drain them first) and turn them into something like unseasoned hummus. Then I add 5 dl water, salt, oil and yeast, and after that I add flour until the dough is like a regular bread dough and bake the bread as usual. Chick peas hide well in a dough — black beans and red beans will dye it a bit, of course. Nobody has been able to tell what the extra ingredient is, or even that there is an extra ingredient.
This would probably work well for pizza dough, too!
Very cool. I will have to try that! I love chickpeas in just about anything so this sounds really yummy to me. I wonder if you could also just use the liquid drained from the chickpeas (I think sometimes it’s call aqua faba, or something like that) and if that would contain a good amount of protein or not?
I’ve seen that lot of people are using that liquid as a substitute for eggs! I don’t know exactly what it contains, and it’s probably less of a protein source than the beans themselves, but I’d love to see your versions of some recipes like these: https://www.self.com/gallery/chickpea-water-recipes
You might have made that up, but there is a protein pizza crust recipe floating around the internet that is all shredded chicken with a little binder. 0.0
People are definitely more aware of the importance of protein in their diet these days and I so appreciate all the great vegetarian recipes you have created! I would like to consume less meat without compromising the protein and relying on carbs, and your recipes have been so helpful!
I haven’t seen the chicken pizza crust! Man, now I feel like I was making fun of someone but I swear I didn’t mean it that way. I’m still totally figuring out how to eat well for myself and I basically have ZERO judgement towards others. But a meat crust just isn’t something I would ever try… this is more my speed. 🙂
Will definitely try this. Sounds like our diets are the same (barely pesco) and or a protein is very exciting to me for some reason.
So excited to try this!
I thought pizza couldn’t get any better! This just tops the cake. Thank you for the recipe. 🙂
Charmaine Ng | Architecture & Lifestyle Blog