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Skip takeout and stay on track with these easy high protein flatbread pizzas. Simple ingredients with no yeast or rise time. Ready to go in less than 30 minutes.
I’m very impatient so it was exciting to discover no-yeast pizza crust recipes that don’t require waiting time for dough to rise. This high protein flatbread pizzas is an experimental merge of the many I’ve found online. The dough has only four ingredients – baking flour, plain nonfat Greek yogurt, baking powder, and Italian seasoning (optional). It takes only a few minutes to prepare. In fact, if you have all of the ingredients, making these pizzas is faster and less expensive than getting delivery. Up front: NO…these do not taste like what you can pick up in the Bronx. However, it is a way to stay on track in a healthier eating plan AND not feel like you need to wash your face and lie down after eating it!
A note about yogurt
IMPORTANT: use PLAIN GREEK YOGURT in this recipe. Regular yogurt is too watery to make proper dough. Roll the dough to an even thickness so that the edges don’t burn. One of the most valuable tools I use for baking is a beveled French Rolling Pin. It’s natural wood and there are no joints to clean so it’s more sanitary.
Don’t skip the step of uniformly spraying both sides of the formed dough with olive oil – this is important for a crispy outside texture. Further, you will be baking the crusts at high temp (500 F) so ensure the parchment paper is rated accordingly. The paper will slightly char regardless – this is expected.
The best part about homemade pizza is topping flexibility and you can make it a family experience where everyone prepares their own. Here I’ve made one large pizza but it’s straightforward to divide the dough into smaller portions for personal pizzas, or scale up to make additional pizzas.
Toppings
Beyond the pies shown here, other healthier topping possibilities include Canadian bacon, onion, jalapenos, turkey pepperoni, ground beef, and veggies. For cheese, I recommend using low-fat. Non-fat does NOT melt and you don’t want to feel like you’re eating little bits of white rubber. A less traditional but as tasty option is fat-free feta cheese – it’s an excellent protein source if the melty-cheesy texture isn’t as important to you. If you decide to add veggies such broccoli, make sure they are pre-cooked or roasted to remove excess moisture so the pizza doesn’t get soggy. Even when you take this precaution, a veggie pie may need additional baking time.
The tomato provides enough sweetness on it’s own so look for a marina sauce that has no sugar added and has about 60-70 calories per 1/2 cup. Swapping directly for tomato paste works great if you want a tangier taste. Stirring oregano or Italian seasoning and/or a bit of minced garlic into the sauce before spreading is great for extra flavor .
In addition to the more traditional pizzas, I played around with a Satay style as well! The sauce was made with peanut butter powder and water. Give it a go if you’re feeling adventurous.
Flatbread Pizzas
- Skip the greasy takeout – here’s a simple way to make healthier pizza at home. Grab the family and everyone can make their own.
Ingredients
For the crust:
- 120 g All-purpose Flour
- 150 g Plain Non-fat Greek Yogurt
- 1/2 tsp Baking Powder
- Olive Oil Cooking Spray
- 1 tbsp Italian Seasoning (optional)
For the Chicken Sausage and Red Pepper Pizza:
- 3/4 cup Natural Marinara Sauce
- 1 Low-fat Chicken Sausage
- 1/2 Red Bell Pepper, roasted and chopped
- 75 g Low-fat Mozzarella Cheese
For the Chicken Breast, Poblano, and Feta Pizza:
- 3/4 cup Natural Marinara Sauce
- 113 g Chicken Breast, cooked
- 84 g Fat-free Feta Cheese, crumbled
- 1/2 Red Bell Pepper, roasted and chopped
- 75 g Low-fat Mozzarella Cheese
For the Satay Pizza:
- 60 g Peanut Powder
- 113 g Chicken Breast, cooked
- 1 cup Broccoli, cooked with excess moisture removed
- 1 Green Onion, chopped
- 1-2 tbsp Sriracha Sauce
Instructions
For the Crust:
- Preheat oven to 500 F and line a baking sheet with parchment paper.
- In an large bowl, whisk together flour and baking powder. (Omit baking powder if using self-rising flour).
- Add Greek yogurt and thoroughly combine until you have a uniform dough, then form dough into a ball and place on a piece of parchment paper laid out on a flat surface.
- Using a rolling pin , roll out dough into an even large rectangle just larger than a standard sheet of paper – about 9 x 11″. If dough is sticky, sprinkle with a bit of flour.
- Evenly spray top surface of dough with olive oil spray, then flip dough over and repeat on the other side.
- Transfer dough to the parchment lined baking sheet and bake for 10 minutes or until it has turned golden brown. Every 2-3 minutes, open the oven and check for air pockets., If they become large, pop them with a fork.
- Remove crust from oven and allow to cool for several minutes before making the pizzas.
For the Pizzas:
- Reduce oven temperature to 350 F and see notes section below for detailed instructions.
Notes
If using self-rising flour, omit the baking powder entirely.
If you are making multiple pizzas, scale up all ingredients accordingly except for the baking powder. For every additional pizza, instead add 1/8 additional tsp.
Nutrition info per slice of crust only (8 slices): 72.6 Calories 1.3g F | 11.4g C | 3.8g P
For the Chicken Sausage and Roasted Red Pepper Pizza: Wash and cut 1/2 of a red pepper into bite-sized pieces (or strips). Spray a large skillet with olive oil and turn heat to high. Add pepper to the pan cook until fragrant and lightly seared. Remove from heat. Chop up chicken sausage into bite sized pieces. Place crust on a baking sheet lined with parchment paper. Spread 3/4 cup of marina over the crust plus extra seasonings if you want them. Place the peppers and sausage on the crust, then sprinkle on 75 g lowfat motrazlla cheese. Bake at 350 F for 6-7 minutes, until cheese is melted. Add 2 minutes to bake time if you prefer crispier crust. Remove pizza from oven and and place on cutting board and cut into 8 slices. Optional recommended seasonings include garlic salt, oregano, Italian seasoning, red chili flakes, or Flavor God Pizza Seasoning. Nutrition info per slice: 134.9 Calories 4.8g F | 14.7g C | 8.2g P
For the Chicken Breast, Roasted Poblano, and Feta Pizza: Wash and cut 1 poblano pepper pepper into bite-sized pieces (or strips). Spray a large skillet with olive oil and turn heat to high. Add pepper to the pan cook until fragrant and lightly seared. Remove from heat. Chop up 113g cooked chicken breast into bite sized pieces. Place crust on a baking sheet lined with parchment paper. Spread 3/4 cup of marina over your crust plus extra seasonings if you want them. Place the pepper and chicken on the crust, then sprinkle on 84 g non-fat feta cheese. Bake at 350 F for 6-7 minutes. Add 2 minutes to bake time if you prefer crispier crust. Remove pizza from oven and and place on cutting board and cut into 8 slices. Optional recommended seasonings include garlic salt, oregano, Italian seasoning, red chili flakes, or Flavor God Pizza Seasoning. Nutrition info per slice: 129.2 Calories 2.6g F | 15.1g C | 11.4g P
For the Satay Pizza: Microwave broccoli as directed then remove 1 cup and dry the broccoli with a paper towel to remove excess moisture. Chop up 113 g cooked chicken breast into bite sized pieces and chop up one green onion. Place 60 g peanut butter powder in a small bowl. Add water 2 tbsp at a time until you have an easily spreadable paste. Optional seasonings that work well to mix into the sauce/paste include Garlic chili sauce, lemongrass, or lime peel powder, or coconut curry powder. Place crust on a baking sheet lined with parchment paper. Spread 3/4 of the peanut sauce on the top of the crust evenly. Spread 113g cooked chicken breast pieces, broccoli, and onion on pizza. Bake at 350 F for 7-8 minutes. If you prefer crispier crust, add 2-3 minutes to baking time. Remove pizza from oven and and place on cutting board. Drizzle remaining peanut mix and sriracha on top of pizza. Remove pizza from oven and and place on cutting board and cut into 8 slices. Nutrition info per slice: 128.7 Calories 2.68g F | 14.6g C | 11.3g P
To reheat pizzas, place in toaster oven at 425 F for 3-4 minutes.
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