High Protein Cheesy Garlic Pizza- low calorie and over 30g protein

This High Protein Cheesy Garlic Pizza is made in under 20 minutes, has over 30g protein and is less than 500 calories for the WHOLE THING (60 cals per slice)! It’s made from a 2 ingredient dough (meaning there’s no waiting for yeast rises), and is topped with a light garlic butter and low fat cheese but you’d never be able to tell!

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Why you will love this High Protein Cheesy Garlic Pizza Recipe

This High Protein Pizza is one of the easiest Pizzas you can make, and in less than 20 Minutes!

It uses the popular 2 ingredient dough; greek yogurt and self-rising flour or All purpose with the addition of baking powder. That means it doesn’t need any yeast or waiting for the dough to rise.

It has 33g of Protein, and 475 Calories in the whole pizza! This equates to just over 4g protein and 60 calories per slice.

It has an irresistible Flavor Fusion– The marriage of cheesy goodness and aromatic garlic creates a flavor explosion that tastes unreal.

It’s also super customizable and you can use a variety of different toppings and sauces to switch it up!

It may be a healthier alternative to normal pizza, but it is just as satisfying and tastes just as good!

Macros for High Protein Cheesy Garlic Pizza

For the whole Pizza:

Calories: 475

Carbs: 54g

Protein: 33g

Fat: 14g

Per Slice:

Calories: 59

Carbs: 6.5g

Protein: 4g

Fat: 2g

More healthy Pizza Recipes to try

If you love this recipe, you will also love my High Protein Pizza (over 40g and less than 500 calories!) recipe and my High Protein Pizza Scrolls recipe

Ingredients & Substitutions for High Protein Cheesy Garlic Pizza

Flour- Self-rising flour keeps this dough to only 2 ingredients, however I recommend using Pizza Flour (00 flour) as it rolls out so well. If using Pizza flour or all purpose, you will need to add 1/2 tsp baking powder. If using self-rising, no need to add baking powder.

Yogurt- I use a high protein greek yogurt however any thick greek yogurt will work super well.

Baking powder- Only needed if you choose to use normal all purpose flour or pizza flour

Salt- Just a pinch for flavour

Light butter- can sub for normal butter

Garlic- fresh works best

Mixed herbs- optional but adds flavour

Low Fat Cheese- I opt for a low fat, higher protein cheese, but any shredded cheese will work well.

Parmigiano Reggiano- adds more cheesy flavour and texture but is lower calorie, can sub for shredded cheese

Dried Herbs- I use dried Basil to serve but this is optional

Cooking Tips

Let the dough rest for 10 minutes before rolling- allows the gluten to relax so it will be easier to work with and roll out

Use pizza flour (00)- I find that the dough is much softer and easier to work with and roll out into a pizza circle

Pre-heat your oven or air fryer– so that it is at temperature when the scrolls go in. This helps the dough to cook evenly, with the outside being golden and the insides being soft and fluffy.

Storage Tips

Fridge- Store in an airtight container for up to 3 days

Freezer- Cover and store in an airtight container or ziplock bag in the freezer for up to 2 months. Thaw in the fridge

Re-heat in the oven, airfryer, microwave or sandwich press

Can be eaten cold

FAQ

What yogurt should I use?

I recommend using a high protein greek yogurt however any thick greek yogurt will work super well

Why is my pizza dough not rolling out properly or isn’t stretchy?

This is usually due to improper gluten development. To fix this issue, cover the dough with a clean towel or plastic wrap and let it rest for 10 minutes.