This High Protein Cheesy Garlic Pizza is everything I want in a satisfying, easy, and macro-friendly meal. With a chewy, golden crust and a mouthwatering cheesy garlic topping, this pizza gives me all the flavor of my favorite comfort food—without blowing my calorie goals. Made in under 20 minutes, this pizza packs over 30g of protein and clocks in under 500 calories for the entire thing.
Why You’ll Love This Recipe
I love how simple and fast this recipe is. The dough comes together with just two ingredients—Greek yogurt and flour—so there’s no yeast, no waiting, and no hassle. Whether I’m short on time or just want a healthier twist on pizza night, this one always hits the spot.
What makes it even better? Each slice has just 59 calories and over 4g of protein. I also get to enjoy the irresistible combo of garlic butter and melted cheese, without any guilt. Plus, I can switch up the toppings depending on my mood. It’s endlessly customizable and always delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Flour – I like to use 00 pizza flour for a softer dough, but all-purpose or self-rising flour works too. If I use all-purpose or 00, I add baking powder.
Baking powder – Only needed if I’m not using self-rising flour.
Salt – Just a pinch brings out the flavor.
Greek yogurt – I go for a high-protein, plain Greek yogurt for the best texture and nutrition.
Light butter – I use this for the garlic butter base, but regular butter works in a pinch.
Garlic – Fresh is best for that strong, aromatic punch.
Mixed herbs – Totally optional, but they add great flavor.
Low-fat shredded cheese – I use a light, higher protein cheese to keep it macro-friendly.
Parmigiano Reggiano – Adds depth and a savory kick, but I can swap for more shredded cheese if needed.
Dried basil – Optional garnish, but it gives a nice finish.
Directions
Preheat the oven to 200°C (390°F).
In a mixing bowl, I combine the flour, baking powder (if needed), and salt. I stir in the Greek yogurt and knead until a smooth dough forms. I cover it and let it rest for 5–10 minutes.
While the dough rests, I make the garlic butter by mixing the butter, garlic, mixed herbs, and a pinch of salt.
I roll out the dough into my desired thickness, then spread the garlic butter evenly on top.
I top the dough with shredded cheese and grated Parmigiano Reggiano.
I bake for 8–10 minutes until the crust is golden and the cheese is bubbly.
I finish with a sprinkle of dried basil, slice into 8 pieces, and dig in.
Servings and timing
This recipe makes 1 personal pizza (8 slices). Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes Servings: 1 pizza (about 8 slices) Calories per serving: 475 calories total (59 per slice)
Variations
Add protein – Sometimes I add cooked chicken breast or turkey pepperoni for even more protein.
Make it spicy – A drizzle of hot sauce or a sprinkle of chili flakes takes the flavor up a notch.
Use different cheeses – I’ve used mozzarella, cheddar, or a mix—whatever I have on hand.
Switch the base – Instead of garlic butter, I sometimes spread tomato sauce or pesto for a different flavor profile.
Go veggie – I toss on mushrooms, spinach, or bell peppers for extra nutrients and crunch.
Storage/Reheating
Fridge: I store leftovers in an airtight container for up to 3 days. Freezer: I freeze individual slices or the whole pizza in a ziplock bag or airtight container for up to 2 months. Reheating: I reheat in the oven, air fryer, or even a sandwich press for a crisp finish. It’s great cold too if I’m in a rush.
FAQs
What kind of yogurt should I use?
I always use plain, thick Greek yogurt with high protein. It gives the dough the best structure and flavor. Regular yogurt is too runny for this recipe.
My dough isn’t rolling out well. What should I do?
If the dough feels too tight or breaks apart, I let it rest for about 10 minutes. This relaxes the gluten and makes it much easier to roll out.
Can I make this recipe gluten-free?
Yes, I can use a gluten-free self-rising flour blend. Just make sure it’s one that works for doughs and has xanthan gum or similar added.
Can I double or triple this recipe?
Absolutely. I just multiply the ingredients depending on how many pizzas I want to make. It scales really well for meal prep or sharing.
Do I need a pizza stone or special equipment?
Not at all. I use a regular baking tray lined with parchment paper. Just make sure the oven is preheated for best results.
Conclusion
This High Protein Cheesy Garlic Pizza is a game-changer for anyone craving pizza without compromising on health or time. I love how quick it is to make, how satisfying it tastes, and how well it fits into my high-protein lifestyle. Whether I enjoy it for lunch, dinner, or even as a post-workout meal, it always hits the spot.
This High Protein Cheesy Garlic Pizza is a quick, macro-friendly recipe that delivers all the flavor of traditional pizza with over 30g of protein and under 500 calories. With a chewy Greek yogurt crust and a rich garlic cheese topping, it’s perfect for a satisfying, healthy meal in under 20 minutes.
Preheat oven to 200°C (390°F) and line a baking tray with parchment paper.
In a mixing bowl, combine flour, baking powder (if needed), and salt. Stir in Greek yogurt until a smooth dough forms. Knead lightly and rest for 5–10 minutes.
Meanwhile, mix melted butter, garlic, herbs, and a pinch of salt to make garlic butter.
Roll out the dough to your desired thickness and place it on the prepared baking tray.
Spread garlic butter evenly over the dough, then top with shredded cheese and Parmigiano Reggiano.
Bake for 8–10 minutes, until the crust is golden and the cheese is melted and bubbly.
Sprinkle with dried basil, slice into 8 pieces, and serve hot.
Notes
Use high-protein Greek yogurt for best texture and nutritional value.
For gluten-free pizza, use a self-rising gluten-free flour blend.
Add cooked chicken or turkey pepperoni for extra protein.
Swap the garlic butter for tomato sauce or pesto for a flavor variation.
Reheat in an air fryer or oven for a crispy crust.
