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High-Protein Sheet Pan Pizza (Thick, Cheesy & Meal-Prep Friendly)

Updated on 3 min read

A soft, thick, fluffy high-protein pizza loaded with veggies, olives, and melty cheese — perfect for meal prep or a family dinner.

Quick Description

This high-protein pizza uses a protein-boosted dough and a generous topping of lean meat, cheese, and veggies. It’s thick, cheesy, and satisfying while being lighter in carbs than traditional pizza.

Servings & Timing

  • Servings: 4–6
  • Prep Time: 20 minutes
  • Bake Time: 18–22 minutes
  • Total Time: 40 minutes

Ingredients List

Protein Pizza Dough

  • 1 cup Greek yogurt (plain, nonfat or 2%)
  • 1 cup self-rising flour (or 1 cup all-purpose flour + 1½ tsp baking powder + ½ tsp salt)
  • 1 scoop unflavored or savory protein powder (whey or casein)
  • 1 egg
  • ½ tsp garlic powder
  • ½ tsp Italian seasoning

Toppings

  • ½–¾ cup pizza sauce (sugar-free if desired)
  • 1½–2 cups shredded mozzarella cheese
  • ½ cup chopped lean turkey ham or chicken sausage
  • ¼ cup sliced black olives
  • ½ cup diced green bell pepper
  • ¼ cup diced red onion
  • ¼ tsp crushed red pepper (optional)
  • ¼ tsp black pepper
  • Fresh basil or parsley for garnish

Instructions

Step 1 — Make the Dough

  1. Preheat oven to 425°F (220°C).
  2. Line a sheet pan with parchment paper.
  3. In a bowl, mix Greek yogurt, flour, protein powder, egg, garlic powder, and Italian seasoning.
  4. Stir until it forms a soft dough.
  5. Lightly flour your hands and press the dough evenly onto the sheet pan (about ½ inch thick).
  6. Bake 8 minutes to set the crust.

Step 2 — Add the Toppings

  1. Remove the crust from oven.
  2. Spread pizza sauce evenly over the crust.
  3. Add mozzarella cheese generously.
  4. Add diced turkey ham/chicken sausage, olives, peppers, and onions.
  5. Sprinkle black pepper and optional crushed red pepper.

Step 3 — Bake to Perfection

  1. Return the pizza to the oven.
  2. Bake 10–14 more minutes or until the cheese is melted, golden, and bubbly.
  3. Let cool slightly and slice into squares.

Additional Notes

  • Casein protein makes the dough softer; whey makes it chewier.
  • Dough will feel sticky — use floured hands or a silicone spatula.
  • Add extra yogurt (1–2 tbsp) if the dough feels dry.

Dietary Info

  • High-protein
  • Lower-carb than regular pizza
  • Easily made gluten-free (use GF flour + GF protein powder)
  • Great for meal-prep (keeps 3–4 days)

Flavor Tips & Variations

  • Add mushrooms, jalapeños, or spinach.
  • Use BBQ sauce instead of pizza sauce for BBQ chicken style.
  • Swap mozzarella for reduced-fat cheese to lower calories.
  • Add parmesan on top for an extra cheesy layer.

Ingredient Substitutions

  • Greek yogurt → cottage cheese blended smooth
  • Self-rising flour → whole wheat flour (adds fiber)
  • Mozzarella → part-skim cheese
  • Turkey ham → shredded chicken or ground turkey

Recipe Variations & Serving Suggestions

  • Make mini pizzas for portion control.
  • Serve with a side salad for a balanced high-protein meal.
  • Add a drizzle of honey or chili oil for flavor contrast.

Storage & Make-Ahead

  • Refrigerate slices up to 4 days.
  • Freeze up to 2 months.
  • Reheat in air fryer for a crispy finish (3–5 minutes at 375°F).

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