High-Protein Pizza Crust That Gets Actually Crispy
Yes, you can make pizza crust with protein powder and it can actually be good. This recipe uses the PEScience Select Unflavoured Multi-Purpose Protein Baking Powder to create a thin, crispy crust that holds up to toppings and does not fall apart. 20g of protein per serving just from the crust alone.
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Ingredients (makes one 10-inch pizza, 2 servings)
Crust
- 80g PEScience Select Unflavoured Multi-Purpose Protein Baking Powder
- 120g plain non-fat Greek yogurt
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- Pinch of salt
- 1 tsp olive oil (for brushing)
Toppings (choose your style below)
- 3-4 tbsp sugar-free marinara or pizza sauce
- 1/2 cup shredded mozzarella
- Your favourite toppings
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, combine the PEScience Baking Powder, Greek yogurt, egg, garlic powder, Italian seasoning, and salt. Mix until a dough forms. It will be sticky — that is normal.
- Turn the dough out onto the parchment-lined baking sheet. Wet your hands slightly and press the dough into a thin round, about 10 inches across. The thinner you go, the crispier the crust.
- Brush the top lightly with olive oil.
- Par-bake the crust for 10-12 minutes until the edges start to turn golden and the surface looks dry and set. This step is crucial for a crispy result.
- Remove from oven. Add your sauce, cheese, and toppings.
- Return to oven and bake for another 8-10 minutes until the cheese is melted and bubbly and the edges are crispy.
- Let cool for 2-3 minutes before slicing. This lets the crust firm up.
Nutrition Per Serving (1/2 pizza, crust + sauce + cheese)
| Nutrient | Amount |
|---|---|
| Calories | ~280 |
| Protein | ~32g |
| Net Carbs | ~8g |
| Fat | ~12g |
| Fiber | ~3g |
Pizza Style Ideas
Classic Margherita
Marinara, fresh mozzarella, cherry tomatoes, fresh basil. Simple and perfect.
BBQ Chicken Pizza
Swap marinara for G Hughes Sugar Free BBQ Sauce (Original or Mesquite). Top with shredded chicken, red onion, cilantro, and mozzarella.
Meat Lovers
Marinara, mozzarella, pepperoni, turkey sausage crumbles, and bacon bits. Top with chili flakes.
White Pizza
Skip the marinara. Brush crust with garlic olive oil. Top with ricotta, mozzarella, sautéed spinach, and roasted garlic. Finish with a drizzle of olive oil and red pepper flakes.
Breakfast Pizza
Scrambled eggs, turkey bacon, a light sprinkle of cheddar, and everything bagel seasoning. Perfect for meal prep mornings.
Pro Tips
- Par-baking is mandatory. If you skip it, the centre will be soggy. The crust needs to set before adding wet toppings.
- Thin crust is better. Press it as thin as you can for maximum crispiness.
- Use a pizza stone if you have one — preheat it in the oven and slide the parchment directly onto it for an extra crispy bottom.
- Leftover slices reheat best in a hot skillet on the stovetop for 2-3 minutes. Keeps the crust crispy instead of soggy like the microwave.
Where to Get the Ingredients
We carry the PEScience Select Unflavoured Multi-Purpose Protein Baking Powder, G Hughes Sugar Free BBQ Sauces, and everything else you need. Free shipping across Canada and the USA.
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