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This protein pizza with Greek yogurt dough is soft, satisfying, and ready in under 30 minutes—no yeast, no rise time, and no fuss. Made with 2-ingredients, it’s easy to customize with your favorite toppings and makes a cozy, wholesome dinner the whole family will love.
Table of Contents
Why You’ll Love this Protein PIzza
For the last two years, Friday night has meant one thing in our house. PIZZA!
The kids look forward to it all week long, and I love it because it means no decision fatigue when dinner rolls around. Whether we order in or make our own, it always feels like the best way to end the week. And I have to say—this protein pizza has officially earned its permanent spot. It never fails, and it’s always so good.
You’ll also love its:
- Simplicity – Made with just 2 base ingredients (flour + Greek yogurt), this dough is easy enough for kids to help with and perfect for a DIY pizza night.
- Effortless – No kneading, no yeast, no eggs, no binders—just mix, top, and bake. It’s foolproof and doesn’t require any fancy kitchen gadgets.
- Satisfying – With the right toppings, each slice packs over 20 grams of protein, making it a nourishing option for kids, teens, or adults trying to eat more intentionally.
- Flexible – We’ve made everything from easy English muffin pizzas (with vegetables) to bagel pizzas (these best bagel toppings are a great place to start) and these easy naan pizzas (with favorite topping ideas), but this version hits the sweet spot between homemade feel and minimal effort.
- Comforting – It satisfies your pizza craving and makes the house smell amazing—what’s cozier than that? For an extra fun twist, try our homemade pizza pockets too!
Ingredients
- Self-rising flour – this ingredient is key in achieving a nicely risen dough without the need for yeast. You can also use it to make this easy banana bread with self rising flour and cheese rolls!
- Greek yogurt – While you may be skeptical about adding this to your pizza dough but it’s absolutely delicious! It also adds a healthy dose of protein and healthy fats. Do NOT use plain yogurt for this. (Curious which yogurts are best for little ones? Check out the Best Yogurt for Babies.)
- Pizza sauce – use your favorite or this homemade sugar free pizza sauce.
- Low-moisture mozzarella cheese – You can you any of your favorite cheese, like cheddar cheese, ricotta, parmesan, gouda, etc.
- Cooked Chicken – Shredded, diced, grilled, or chicken sausage! Lean, easy to prep, and a big protein booster. You can also use rotisserie chicken to save time. For a quick and easy option, this instant pot shredded chicken is a total game changer!
- Toppings of choice – see below
Best Toppings for Pizza
Pizza is such a great way to use up whatever leftovers you have in the fridge. It has really helped us to reduce food waste.
Choose a mix of lean meats, plant-based proteins, and veggies for balance:
- Protein Add-Ins:
- Chicken – mentioned above
- Beef – Ground, shredded, or diced—see these beef recipes for babies, and for an easy option, try these healthy baby meatballs. Always cut into small pieces for safe eating.
- Turkey – pepperoni, sausage, or these turkey meatballs for babies and toddlers (cut into small pieces).
- Tofu or tempeh – Diced or crumbled—great plant-based protein options.
- White beans or black beans – A mild, protein-rich topping that blends well with other flavors. New to serving beans to little ones? Check out The Ultimate Guide to Beans for Babies.
- Eggs – A fun topping twist that turns your pizza into a savory breakfast—just like these pizza eggs!
- Shrimp – A lean, flavorful protein that pairs well with garlic, lemon, or pesto. For tips on safely preparing it for little ones, see how to cook shrimp for babies.
- Cottage Cheese – High in protein and surprisingly good melted into the sauce or spread on the crust for extra richness.
- Ricotta Cheese – Creamy, mild, and protein-rich—perfect for dolloping or blending into an easy ricotta pesto for a flavorful sauce.
- Lentils – Mild, hearty, and loaded with plant-based protein—great mashed into sauce or sprinkled on top.
- Veggies:
- Bell Peppers – Sweet and colorful, they roast up beautifully on pizza and add a nice crunch.
- Mushrooms – Earthy and savory, they pair well with mozzarella, herbs, and meat toppings.
- Tomatoes – Juicy and fresh, they add brightness whether sliced or roasted.
- Spinach – Mild and nutrient-dense, it wilts perfectly into pizza and blends well with cheese.
- Broccoli – Lightly chopped and roasted, it adds texture and fiber.
- Sweet Potato – Adds natural sweetness and creaminess when mashed or thinly sliced.
- Butternut Squash – Slightly sweet and soft, it’s delicious roasted or puréed into a sauce.
- Carrots – Shredded or finely chopped, they add a gentle crunch and hint of sweetness.
- Zucchini – Mild and versatile, it works well thinly sliced or grated.
- Sundried Tomatoes – Chewy and tangy, they add a big pop of flavor in small amounts.
- Red Onions – Slightly sweet when roasted, they bring depth and a little bite to every slice.
- Spinach or Kale – Both wilt well on pizza and are packed with nutrients—use one or both for a green boost.
- Arugula – Peppery and fresh, it’s best added after baking for a burst of flavor and color.
- Extra Flavor:
- Crushed Red Pepper – Adds a kick of heat—sprinkle lightly for a little spice or more for bold flavor.
- Garlic Powder – Brings savory depth and warmth to the crust, sauce, or sprinkled on top.
- Fresh Basil or Oregano – Classic pizza herbs that add brightness and a fresh, aromatic finish.
- Parsley – Mild and fresh, perfect for a light herbal touch or garnish after baking.
- Cilantro – Adds a zesty, citrusy note—especially great on pizzas with chicken, beans, or spicy toppings.
And instead of the traditional tomato sauce, try spreading any of these sauces instead:
- Beet Pasta Sauce – Vibrantly sweet and earthy, this sauce adds a pop of color and unique flavor to your pizza.
- Zucchini Pesto – Light and fresh, it’s a great way to add extra veggies into every bite.
- Broccoli Pesto – Nutty and savory, this pesto packs a nutritious punch while keeping things delicious.
- Pumpkin Seed Spinach Hummus – Creamy and protein-rich, it’s a flavorful twist that doubles as a sauce and a spread.
Step-by-Step Instructions
Make the Dough
- In a large bowl, mix together yogurt and flour.
- At first, dough will seem dry and crumbly, but keep mixing until it forms into a ball. Turn out dough onto a lightly floured surface and knead by hand until it becomes smooth and slightly elastic, about 2-3 minutes.
- Using a rolling pin, roll the dough out to desired shape and thickness.
- Transfer the dough onto a greased or lined baking pan. Brush the crust with some olive oil. Spread pizza sauce on top, followed by cheese and other toppings of choice. Bake for 15-20 minutes until the cheese has melted.
Expert Tips
- Spoon the flour into the measuring cup instead of scooping directly from the bag to avoid using too much.
- When making the dough, mix with a spoon before going in with your hands.
- If the pizza dough is too sticky, add extra flour, one tablespoon at a time. If it feels too dry, either add more yogurt or water, a tablespoon at a time, until it’s properly soft and pliable.
- Roll the dough out thinner if you desire a crispier crust. If pillowy, softer pizza crust is what you are after, don’t roll it out too thin.
- Don’t overload with sauce or toppings. This can weigh down the crust and make it soggy.
- You can also use a round cookie cutter to turn it into easy mini pizzas!
Fun Pizza Combinations to Try
The best part of homemade pizza? Mixing and matching toppings. Try these fun combos for a fresh spin on pizza night.
- Mediterranean Mix – Greek yogurt sauce base, shredded chicken, spinach, sun-dried tomatoes, olives, and crumbled feta.
- BBQ Protein Punch – BBQ sauce, shredded turkey or chicken, red onions, cilantro, and a sprinkle of smoked gouda or mozzarella.
- Spicy Shrimp & Veggie – Garlic-infused olive oil base, shrimp, roasted bell peppers, jalapeños, and fresh cilantro.
- Harvest Delight – Butternut squash purée base, prosciutto, caramelized onions, arugula, and ricotta dollops. This easy butternut squash pasta sauce would work well!
- Veggie Powerhouse – Tomato sauce, crumbled tofu or tempeh, broccoli, mushrooms, zucchini, and fresh basil.
Storage
- Dough – Store leftover dough wrapped tightly in plastic wrap or an airtight container in the fridge for up to 3 days. For longer storage, freeze dough for up to 3 months—thaw overnight in the fridge before using.
- Cooked Pizza – Keep leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven or toaster oven to keep the crust crispy.
- Toppings – Store fresh toppings separately when possible to keep pizza fresh and avoid sogginess.
Frequently Asked Questions
You can easily make it at home if you don’t have any on hand! Simply combine 1 cup of all purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Make sure your baking powder hasn’t expired.
Your dough may be sticky depending on the brand of yogurt you use as they vary in moisture levels. If you find that your dough is too hard to work with, add more flour, 1 tablespoon at a time. Also, be sure to flour your work surface AND your rolling pin well.
Yes! Shape the dough into a ball, coat lightly with oil, and place in a freezer safe bag and seal, squeezing out as much air as possible. If you are putting multiple balls of dough into one bag, use parchment paper to separate them. Freeze for up to 3 months. To thaw, place in the refrigerator overnight.
For the dough, you can use dairy-free Greek-style yogurt (not plain yogurt). I also recommend adding 1 tablespoon of freshly squeezed lemon juice. And use any of your favorite non-dairy cheese for topping.
Yes! Use a 1:1 gluten-free flour blend with added baking powder and salt. You may need a little less yogurt—add gradually.
It depends on your toppings, but one slice with chicken and cheese can easily pack 20–25g of protein!
More Pizza-Flavored Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Easy Protein Pizza
Ingredients
For the dough
- 1 1/4 cups self-rising flour (160g)
- 3/4 cup whole milk plain Greek yogurt (180g), see note
For the pizza
- 1/2 cup favorite pizza sauce
- 1 cup shredded low-moisture mozzarella cheese
- 1 1/2 cup shredded cooked chicken (can also add sausage, pepperoni, beans, tofu)
- Toppings of choice (See above for suggestions. Can adjust the amount to your liking)
Instructions
- Preheat oven to 400°F.
- In a mixing bowl combine the flour and yogurt and mix using a spoon first then hands. At first, dough will seem dry and crumbly, but keep mixing until it forms into a ball.
- Once the dough comes together, transfer it onto a lightly floured surface. Knead the dough for a few minutes until it's smooth and elastic. If the dough feels too sticky, you can add a little extra flour as needed. Using a rolling pin dusted with flour, roll the dough out to desired shape and thickness.
- Transfer the dough onto a greased or lined baking pan. Brush the crust with some olive oil. Spread pizza sauce on top, followed by cheese and other toppings of choice. Bake for 15-20 minutes until the cheese has melted and the edges of the crust begins to brown.
Notes
- If the pizza dough is too sticky, add extra flour, one tablespoon at a time. If it feels too dry, either add more yogurt or water, a tablespoon at a time, until it’s properly soft and pliable.
- Roll the dough out thinner if you desire a crispier crust. If pillowy, softer pizza crust is what you are after, don’t roll it out too thin.
Since my son turned one I started using a ton of your recipes and I must say, this one surprised me! I can’t believe how billowy the dough came out with just flour and Greek yogurt. And it was so easy. My baby boy, husband and myself LOVED this one!
Thank you for sharing! I’m so glad it was such a win for your family!!
I Love all your recipes! Thank you so much!!! Finally I can sneak some healthy stuff in my kids food! 😉
How high is the fat in the Greek Yogurt you use? Here in Austria we have Greek Yogurt from Greek with 10% fat. I heard that in America some Greek Yogurt have less fat so I wonder which one are you using?
Hi! I’m SO glad you’re here Julia! It’s about 5%. Wow 10% wish we had that here. Our little ones need all the healthy fats they can get. 10% will work here for sure!
This was a hit! Thank you so much for the recipe. Although it was intended for my kids, my husband was the one how ate most of it! I rarely cook and so I take this as a complement, all thanks to you!
So easy and so yummy. My girls loved adding their own toppings.
Can I leave the dough in the fridge overnight to bake off in the morning?
sure! you can even freeze too!
Delicious! My 2.5 and 5 year olds had the best time measuring, mixing, kneading, and rolling their dough! My daughter made tiny stuffed pizza balls, and they made pizzas of all sizes. They all turned out delicious!
Yes! So fun to make together, right? So happy you guys enjoyed making and eating this pizza together!
I had planned to make your chicken pesto flatbread pizza today, but knowing my usual grocery store doesn’t carry flatbread, was planning to make my own, and then found this recipe! Thanks for the extra time with my family – this was so quick and easy! It’s in the oven as I type
Aww makes me SO happy to hear that! Hope you enjoy!!
It was almost really good! I doubled the recipe and made my own self rising flour but ended up using too much baking powder so it left a really weird coating in my mouth and baby didn’t like it. (Not sure if it was the same issue for him though) But the flavor and texture was great minus too much baking powder… I’ll definitely be picking up self rising flour to avoid this in the future lol. I used the hidden veggie sauce and mozzarella cheese. Love that the yogurt adds extra protein!
Would this work with nondairy Greek Yogurt? I use Kite Hill which uses almonds instead of dairy.
Yes it will!
Yay! Trying this! Thank you!
Yay! Hope you enjoy!