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A golden, cheesy stuffed crust pizza with a soft, chewy base and crisp edges, packed with protein and surprisingly easy to make at home.
Stop! Before you place that Uber eats order, this stuffed crust pepperoni pizza is unlike anything you’ve ever tried before.
Not only is it super yummy, it packs 81g of protein without going overboard on the calories.
Try it if you want comfort food that supports your gym goals.
Why You Will Love This Recipe
- Packed with 81 grams of protein, making it ideal for muscle building and recovery
- Lower in calories than traditional pizza while still deeply satisfying
- Simple 2-ingredient dough that comes together quickly
- Stuffed crust delivers that classic takeout experience without the guilt
- Customizable with different toppings and protein options
- Great for meal prep and reheats well without losing texture
- Balanced macros with high protein, moderate carbs, and controlled fat
This is a practical, macro-friendly alternative to classic pizza that still feels like a treat.
Ingredients You Need
Self-Raising Flour (110g)This forms the base of the dough. If using plain all-purpose flour, you must add 1.5 teaspoons of baking powder. Do not skip this or your dough will be dense.
Low Fat or Fat-Free Greek Yogurt (100g)Provides moisture, structure, and protein. Different brands vary in thickness, so add gradually. If it is too wet, your dough will become sticky and hard to handle.
Nutritional Yeast (7g, optional) Adds a slightly cheesy, umami flavor. Skip if you do not have it, but it does improve taste.
Light Mozzarella Cheese Sticks (3 sticks)Essential for the stuffed crust. Do not substitute with shredded cheese because it will leak out during baking.
Pizza Sauce or Marinara (80g) Choose a low-sugar option for better macros. Too much sauce will make the base soggy.
Low Fat Cheddar (75g) and Light Mozzarella (45g) This combination gives both flavor and melt. Using only one type will change texture.
Pepperoni (30g) Beef, turkey, or regular pepperoni all work. Keep slices thin to prevent excess grease pooling.
Step-by-Step Directions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
In a mixing bowl, combine the flour, Italian seasoning, garlic powder, salt, and nutritional yeast.
Gradually add the Greek yogurt, mixing slowly. The dough should become crumbly at first, then come together into a soft ball.
Knead the dough gently with your hands until it forms a smooth, slightly tacky dough. If it is too sticky, add small amounts of flour.
Transfer the dough onto a lightly floured surface or parchment paper. Roll it out slowly into a large circle. Aim for thin but not tearing.
Place the mozzarella sticks around the edge of the dough. Fold the edges over and press firmly to seal, forming the stuffed crust.
Spread the pizza sauce evenly across the center, leaving the crust edges clean.
Add the shredded cheeses, then evenly distribute the pepperoni slices.
Bake for 15 to 20 minutes, or until the crust is golden brown and firm to the touch, and the cheese is bubbling.
Let it cool for 2 to 3 minutes before slicing. This helps the cheese set and prevents a messy cut.
Tips for Success
- Control the dough texture: This is the most important step. I once added all the yogurt at once and ended up with a sticky mess that required too much flour to fix, resulting in a dense crust. Always add yogurt gradually.
- Seal the crust properly: If you do not press firmly, the cheese will leak out during baking.
- Roll gently and evenly: Thin dough gives the best texture, but rushing this step can cause tearing.
- Avoid over-saucing: Too much sauce leads to a soggy center.
- Use parchment paper: This prevents sticking and makes transfer easier.
- Watch the bake time: Overbaking dries out the crust, while underbaking leaves it doughy.
Frequently Asked Questions
Can I make this recipe low carb or keto?
This version is not strictly keto due to the flour. However, you can experiment with low-carb flour alternatives, though the texture will change significantly and may be less elastic.
How many net carbs are in this pizza?
Net carbs will vary based on flour and sauce used, but expect moderate carbs per serving. The high protein content helps balance it.
Can I store leftovers?
Yes. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture. Avoid microwaving if possible because it softens the crust.
Can I freeze it?
You can freeze slices after baking. Wrap tightly and freeze for up to 2 months. Reheat from frozen in the oven for best results.
Protein Stuffed Crust Pepperoni Pizza
Ingredients
Method
- Preheat oven to 200°C (400°F).
- Mix dry ingredients, then gradually add yogurt.
- Knead into a soft dough.
- Roll into a thin circle.
- Add mozzarella sticks around edges and seal crust.
- Top with sauce, cheese, and pepperoni.
- Bake 15 to 20 minutes until golden and crisp.
Notes
- Add yogurt slowly to control stickiness
- Seal crust edges well to prevent cheese leakage
- Roll thin for best texture
Nutrition (Per Recipe)
- Calories: 883
- Protein: 81g
- Carbs: 63g
- Fiber: approximately 5g
- Net Carbs: approximately 58g
- Fat: 25g
If you enjoy recipes like this that balance comfort food and smart nutrition, consider saving this one or joining my email list. I regularly share tested, high protein recipes that actually work in real kitchens.
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