Gluten-Free Protein-Packed Pizza

introduction

Gluten-Free Protein Pizza is a quick, high-protein twist on a classic pizza crust. This easy recipe turns plain Greek yogurt and gluten-free flour into a soft, golden base that holds sauce and cheese well. If you like simple weeknight meals or want a lighter pizza option, this is for you. For a garlic-lover’s side, try a matching gluten-free garlic bread recipe like gluten-free pizza garlic bread alongside it.

why make this recipe

• Quick & Easy: Ready in about 25 minutes from start to finish.
• Simple Ingredients: Uses common pantry items and plain Greek yogurt for protein.
• Great Texture: Pre-baking the crust gives a crisp edge and soft center.
• Crowd-Friendly: Easy to customize for picky eaters or guests.
• Healthier Twist: Higher protein and gluten-free option without losing pizza flavor.

This recipe stands out because the dough is made without yeast or long rising time. The Greek yogurt gives a tender, slightly tangy crust that bakes golden fast—perfect when you want pizza tonight, not tomorrow.

Ingredients

For the crust:

• 1 cup gluten-free all-purpose flour (or regular all-purpose flour)
• 1.5 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1 cup plain Greek yogurt (full-fat or low-fat)

For the topping:

• 2/3 cup pizza sauce (add more to taste)
• 3/4 cup shredded mozzarella cheese

Notes: If dough feels too sticky, dust with a little extra flour. Use your favorite pizza sauce for more flavor.

how to make Gluten-Free Protein Pizza

1. Preheat oven and prep pan. Set the oven to 400°F (204°C) and place a rack in the center. Lightly spray a pizza pan or baking sheet with olive oil or non-stick spray so the crust won’t stick.
2. Mix dry ingredients. In a medium bowl, whisk together the gluten-free flour, baking powder, kosher salt, garlic powder, and Italian seasoning. This is your self-rising mix; the baking powder helps the crust rise slightly and stay tender.
3. Add yogurt and combine. Stir the plain Greek yogurt into the dry mix using a fork or rubber spatula until it forms a shaggy dough. Switch to clean hands and knead the dough in the bowl for 2–3 minutes until it becomes smooth. If the dough sticks to your hands, sprinkle a little more flour on the dough or your hands. Kneading creates a uniform texture.
4. Shape the crust. Transfer the dough to the greased pan. With your hands, press and stretch the dough from the center out to form a round or oval pizza shape. Keep the crust about 3/4 inch thick at the edges so it browns evenly.
5. Pre-bake the crust. Slide the shaped dough into the oven and bake for 5 minutes. This short bake firms the crust so the toppings won’t make it soggy.
6. Add sauce and cheese. Remove the crust from the oven and spread the pizza sauce evenly, leaving about a 3/4-inch edge. Sprinkle the shredded mozzarella over the sauce in an even layer.
7. Finish baking. Bake again at 400°F for 15–17 minutes, or until the cheese is melted and the crust is golden brown. Look for a light golden color and bubbling cheese as visual cues.
8. Rest, slice, and serve. Let the pizza cool for about 5 minutes on the pan to set the cheese and make slicing easier. Cut into slices and enjoy. For a full meal, serve with a side like gluten-free garlic bread or a green salad.

how to serve Gluten-Free Protein Pizza

• Slice the pizza and place on a warm plate so slices stay softer longer.
• Add fresh basil or a drizzle of olive oil after baking for extra flavor.
• Serve with a simple salad or roasted vegetables to make a balanced meal.
• Offer extra toppings like pepperoni, olives, or sautéed mushrooms at the table so guests can customize.

how to store Gluten-Free Protein Pizza

• Refrigerator: Keep cooled slices in an airtight container for up to 3 days.
• Freezer: Wrap individual slices in foil and freeze up to 1 month. Thaw in the fridge before reheating.
• Reheat: Warm slices in a preheated oven at 350°F for 8–10 minutes or in a skillet over medium heat for a crisp crust. Avoid microwaving if you want to keep the crust from getting soggy.

tips to make Gluten-Free Protein Pizza

• Don’t overwork the dough—knead just until smooth to keep the crust tender.
• If using gluten-free flour with xanthan gum already included, you’re set; if not, the texture may be slightly crumblier but still tasty.
• For a thinner crust, press the dough thinner and reduce the second bake by a couple of minutes—watch closely so it doesn’t burn.
• Use room-temperature yogurt for easier mixing and softer dough.

variation (if any)

• Herb & garlic crust: Mix 1/4 teaspoon extra garlic powder and 1 tablespoon chopped fresh herbs into the dough.
• Veggie-loaded: Add thinly sliced bell peppers, onions, and mushrooms before the final bake.
• White pizza: Skip tomato sauce and brush crust with olive oil, then top with mozzarella, ricotta dollops, and spinach.
• Spicy: Stir a pinch of red pepper flakes into the sauce for heat.

Helpful Notes

• Visual cues: Crust should be lightly golden after the final bake and cheese should be bubbling.
• If the dough cracks while shaping, press the edges gently to seal; small cracks will bake out.
• For crispier edges, bake on a preheated pizza stone or hot baking sheet.

Conclusion

This Gluten-Free Protein Pizza gives you a fast, tasty crust with the boost of Greek yogurt protein and no yeast wait time. It’s simple to make, easy to customize, and perfect for busy nights when you want pizza that feels a little healthier. If you liked this twist, check out the original inspiration and more tips at Healthy Greek Yogurt Pizza Crust (Gluten Free, High Protein). If you try this recipe, please leave a comment and a star rating — and tell us: what toppings did you use? Share on Pinterest or Facebook so friends can try it too!

Frequently Asked Questions (FAQ)

Can I use regular all-purpose flour instead of gluten-free flour?

Yes. The recipe works with regular all-purpose flour if you don’t need it gluten-free. Texture may be slightly chewier with regular flour, but the method and bake times stay the same.

My dough was sticky. What did I do wrong?

Sticky dough usually means the yogurt was wetter or the flour measured low. Sprinkle a little more flour on your hands and the dough, then knead briefly until it’s smooth but not dry.

Can I make the dough ahead of time?

You can prepare the dough and refrigerate it wrapped for up to 24 hours. Bring it to room temperature before shaping and baking so it presses easily.

Is this recipe freezer-friendly?

Yes. Fully baked pizza slices freeze well for up to 1 month. Wrap slices tightly in foil or freezer-safe containers. Reheat from frozen in the oven for the best texture.

Can I add other cheeses or toppings?

Absolutely. Try a mix of mozzarella and cheddar, or add parmesan for extra flavor. Add raw vegetables sparingly or pre-cook moisture-heavy toppings (like mushrooms) so the crust doesn’t get soggy.

Gluten-Free Protein Pizza

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• Author: chef-ava
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Print Recipe

Description

A quick, high-protein pizza crust made with Greek yogurt and gluten-free flour, perfect for a light meal.

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Ingredients

Scale 1x2x3x

• 1 cup gluten-free all-purpose flour
• 1.5 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1 cup plain Greek yogurt
• 2/3 cup pizza sauce
• 3/4 cup shredded mozzarella cheese

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Instructions

1. Preheat oven to 400°F (204°C) and lightly spray a pizza pan with non-stick spray.
2. In a bowl, whisk together flour, baking powder, salt, garlic powder, and Italian seasoning.
3. Stir in Greek yogurt until it forms a shaggy dough, then knead in the bowl until smooth.
4. Shape the dough on the pan, keeping edges about 3/4 inch thick.
5. Pre-bake the crust for 5 minutes.
6. Spread pizza sauce on pre-baked crust and sprinkle cheese on top.
7. Bake for an additional 15-17 minutes until cheese is melted and crust is golden.
8. Let cool for 5 minutes, slice, and serve with optional toppings.

Notes

If dough feels sticky, dust with extra flour. Serve with gluten-free garlic bread for a full meal.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 20mg