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A crispy-edged, cheesy, high protein pepperoni pizza with a soft, chewy center that comes together in one bowl with no kneading or rolling.

I’m a big pizza girl, that being said meeting your macros while trying to lower your calories and stay satisfied is super hard.

This pepperoni pizza tastes amazing, plus its super high protein.

This high protein pepperoni pizza is a quick, low calorie, macro-friendly recipe with a crispy crust, melty cheese, and 59g protein, perfect for easy homemade healthy pizza nights.

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It comes together in 30 minutes, no need for kneading and rising. Trust me this will become your go-to cheat meal (and not as much calories) .

Why You Will Love This Recipe

High protein pizza with 59g of protein for the whole pie
Lower calorie alternative to traditional pizza at just 649 calories total
No yeast, no kneading, no rising time required
Made in one bowl with simple, accessible ingredients
Crispy edges with a soft, slightly chewy center
Customizable toppings without compromising structure
Easy to meal prep and store for later

From a nutrition standpoint, this recipe is macro-friendly and lower in fat compared to standard pepperoni pizza.

Ingredients You Need

For the Crust

Self Rising Flour (70g) This provides structure and lift. If you don’t have it, substitute with all-purpose flour plus a pinch of salt and 4g baking powder. Do not skip the leavening or your crust will turn dense.
Coconut Flour (12g) Helps absorb moisture and gives the dough a more bread-like texture. This is not optional. Replacing it with regular flour will make the dough too wet.
Nutritional Yeast (5g) Adds a subtle cheesy, savory flavor. You can skip it, but you will lose some depth in taste.
Garlic Powder & Dried Basil These build flavor directly into the crust. Fresh herbs can work, but keep them finely chopped.
Plain Non-Fat Greek Yogurt (150g) This is the base of the dough. It adds protein and moisture while helping bind everything together. Use thick yogurt only. Runny yogurt will ruin the texture.
Egg Whites (75g) Adds structure and boosts protein. You can use whole eggs, but this will increase fat and slightly change the texture.

Pepperoni pizza toppings

Low Fat Marinara (120g) Keeps calories down while still giving that classic pizza flavor. Choose a thicker sauce to avoid a soggy crust.
Part Skim Mozzarella (56g) Melts well while keeping fat lower. Avoid fat-free cheese, as it doesn’t melt properly.
Turkey Pepperoni (25 slices) A leaner option that still delivers flavor. Regular pepperoni can be used, but it will increase fat significantly.

Step-by-Step Directions

Mix the Dough In a large bowl, combine all dry ingredients first to prevent clumping. Add the Greek yogurt and egg whites. Mix until you get a thick, slightly sticky paste. It should be thick but spreadable.

Shape the Crust Transfer the dough onto a large sheet of parchment paper. Using a spoon or spatula, spread it into a 12–13 inch circle. Work from the center outward in circular motions. Keep the edges slightly thicker to form a crust.

Pre-Bake Place the parchment with the dough onto a baking tray. Bake at 450°F (230°C) for about 10 minutes, or until the crust is lightly golden and just firm to the touch.

Add Toppings Remove the crust from the oven and carefully peel it off the parchment. Place it directly on the tray. Add marinara, cheese, and pepperoni evenly.

Final Bake Return to the oven and bake until the cheese is melted and slightly golden. This usually takes another 5–8 minutes.

Slice and Serve Let it cool for a couple of minutes before slicing. This helps the crust set and prevents tearing.

Tips for Success

Spread the dough evenly. If it’s too thick in the center, it will stay soft and undercooked.
Do not skip pre-baking the crust. This step is essential for structure.
Use thick Greek yogurt only. I once tried a thinner version and ended up with a sticky mess that wouldn’t hold shape.
Keep the edges slightly thicker than the center to avoid cracking.
Don’t overload with sauce. Too much moisture will make the crust soggy.
If the dough feels too wet, let it sit for 2–3 minutes. The coconut flour will absorb more moisture.

Frequently Asked Questions

Can I make this pepperoni pizza gluten-free?

You can try a gluten-free flour blend, but results will vary. The structure may be more fragile, and you may need to adjust moisture.

Is this pizza keto?

Not strictly. It’s lower calorie and high protein, but the flour contributes carbs. You can experiment with low-carb flour alternatives, but texture will change.

How do I store leftovers?

Store slices in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to bring back crispness.

Can I freeze this pizza?

Yes. Freeze after baking. Wrap slices individually and store for up to 1 month. Reheat straight from frozen for best results.

High Protein Pepperoni Pizza

This high protein pepperoni pizza is a quick, low calorie, macro-friendly recipe with a crispy crust, melty cheese, and 59g protein, perfect for easy homemade healthy pizza nights.

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If you love easy, high protein meals that actually taste good, save this recipe for later. It’s one you’ll come back to on busy nights when you want something quick but satisfying.

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Kayleigh

Author at Peach and Maple

I help people declutter their homes, clean with ease, and organize every room with simple, refreshing tips. Love the space you live in, one step at a time.