If you love pepperoni pizza but want a lighter, protein-packed version, this is the one to make tonight. This protein pepperoni pizza uses a high protein crust, a quick tomato sauce, plenty of melted mozzarella, and crisped pepperoni, all cooked in the air fryer or oven until golden and bubbly. It tastes like a real pizza night, not a diet version, and it comes together fast enough for a busy weeknight.
Why You’ll Love This Recipe
- A golden, cheesy pizza with crisped pepperoni edges and a crust that actually keeps you full.
- High in protein thanks to Greek yogurt, cottage cheese, and mozzarella.
- Ready in about 25 minutes, with no yeast and no long rising time.
- Air fryer or oven friendly, so you can use whichever you have.
- Easy to customize with extra vegetables, hot honey, or a lighter pepperoni.
Ingredients
For the high protein crust:
- 1 cup (120 g) self-rising flour, plus extra for dusting
- 1 cup (245 g) plain nonfat Greek yogurt
- 1/2 teaspoon (3 g) garlic powder
- 1/2 teaspoon (3 g) Italian seasoning
- 1/4 teaspoon salt
For the sauce, cheese, and topping:
- 1/2 cup (120 ml) tomato sauce or passata
- 1 teaspoon (5 ml) olive oil
- 1/2 teaspoon (2 g) dried oregano
- 1 cup (115 g) shredded part-skim mozzarella
- 1/4 cup (60 g) low-fat cottage cheese, blended until smooth, optional for extra protein
- 24 slices (about 55 g) pepperoni
- Fresh basil and chili flakes, to serve
How to Make Protein Pepperoni Pizza
- Make the high protein crust. Mix the flour, Greek yogurt, garlic powder, Italian seasoning, and salt until a soft dough forms. Knead briefly on a floured surface, then press or roll it into a round about 10 inches wide.
- Preheat and prepare the base. Preheat the air fryer to 400°F (200°C), or the oven to 425°F (220°C). Lightly oil the basket or line a baking sheet with parchment.
- Add the sauce and cheese. Spread the tomato sauce over the crust, leaving a small border. Drizzle with olive oil, sprinkle with oregano, then add the mozzarella and spoon over the blended cottage cheese, if using.
- Top with pepperoni. Arrange the pepperoni evenly over the cheese so every slice gets some, and it can crisp at the edges.
- Air fry or bake until melted and crisp. Air fry for 8 to 10 minutes, or bake for 12 to 15 minutes, until the cheese is melted and bubbly, the pepperoni is crisp, and the crust is golden.
- Rest and serve. Let the pizza rest for 2 minutes, then top with basil and chili flakes, slice, and serve hot.
Pro Tips
- Keep the crust thin in the center so it cooks through and stays crisp.
- Do not overload the pizza with sauce, or the center can turn soggy.
- Blot pepperoni with a paper towel first if you want it extra crisp and less greasy.
- For a crunchier base, pre-cook the crust for 3 minutes before adding toppings.
- Leftovers reheat best in the air fryer at 375°F (190°C) for 3 to 4 minutes.
FAQ
Can I make this in the oven?
Yes. Bake at 425°F (220°C) for 12 to 15 minutes, until the cheese is melted and the crust is golden.
Can I use a store-bought crust?
Yes, but the Greek yogurt crust is what keeps this version high in protein. If you swap it, the protein will be lower.
How do I store leftovers?
Store slices in an airtight container in the fridge for up to 3 days and reheat in the air fryer for the best texture.
Nutrition Note
Nutrition values are estimates and will vary with exact ingredients, portion size, and brands used.
