High-protein pizza
A protein-packed pizza with a whey-fortified dough, lean chicken and veg — built for muscle gains and proper flavour.
This is pizza with a purpose: a whey-fortified dough plus lean chicken and veg for a proper protein hit without sacrificing crunch or flavour. It’s built for post-gym dinners, busy weekdays or any time you want a satiating slice.
The whey powder lifts protein without changing flavour — the result is a familiar pizza you can feel virtuous about. Make two and freeze one for extremely decent leftovers.
Ingredients
- 300 g Plain flour
- 60 g Whey protein powder — unflavoured
- 5 g Instant yeast
- 10 g Fine salt — total for dough and seasoning
- 240 ml Lukewarm water
- 30 ml Olive oil — 15 ml for dough, 15 ml for frying
- 200 g Tomato passata
- 300 g Chicken breast — trimmed
- 200 g Reduced-fat mozzarella — grated
- 150 g Chestnut mushrooms — sliced
- 1 Red pepper — thinly sliced
- 1 small Red onion — thinly sliced
- 100 g Baby spinach — roughly chopped
- 2 cloves Garlic — crushed
- 5 ml Dried oregano
- 10 g Fresh basil
- Black pepper — to taste
Equipment
- Baking tray or pizza stone
- Rolling pin
- Kitchen scales
- Clean tea towel
Instructions
Make the dough: in a large bowl whisk together the plain flour, whey protein powder, instant yeast and fine salt. Add the lukewarm water and 15 ml olive oil, mix until a rough dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and slightly springy.
First prove: oil a clean bowl, place the dough inside, cover with a clean tea towel or lightly oiled cling film and leave somewhere warm until doubled in size, about 60 minutes.
While the dough proves, prepare the chicken: slice the chicken breast into strips, season with a pinch of fine salt and a grind of black pepper. Heat a frying pan over a medium-high hob with 15 ml olive oil and cook the chicken for 6–8 minutes, turning once, until no pink remains. Transfer to a board to rest and slice thicker pieces if needed.
Use the same pan to sauté the veg: add the chestnut mushrooms, red pepper, red onion and crushed garlic and a pinch of fine salt. Cook for 5–6 minutes until softened, then add the baby spinach and cook for a further 30–60 seconds until wilted. Remove from the heat.
Preheat the oven to 240°C fan/260°C conventional and put a baking tray or pizza stone in to heat for at least 15 minutes.
Shape the pizzas: knock back the proved dough, divide into two even balls. On a lightly floured surface roll or stretch each ball to about 28–30 cm diameter (thin is best for a crisp, protein-forward base). Transfer each base to a piece of baking paper for easier transfer.
Assemble: spread half the tomato passata over each base, sprinkle half the dried oregano and a little fine salt. Scatter the cooked chicken, sautéed veg and the grated reduced-fat mozzarella evenly over both bases.
Bake: slide each pizza (on the baking paper) onto the preheated baking tray or pizza stone and bake for 10–12 minutes until the crust is golden and cheese is bubbling.
Finish and rest: remove pizzas from the oven, rest for 2 minutes, scatter the fresh basil leaves and a grind of black pepper, then slice and serve immediately.
Tips
- If you don’t have a pizza stone use a preheated baking tray — heat is the secret to a crisp base.
- Weigh the dough and divide evenly for consistent pizzas; a kitchen scales will make this painless.
- If whey powder isn’t dissolving well into the dough, mix it with the dry flours first to distribute evenly.
- To prep ahead: make and prove the dough, then refrigerate (covered) for up to 24 hours; bring back to room temperature for 30 minutes before shaping.
- Leftover slices keep 48 hours in the fridge and reheat in a hot oven or under the grill for best texture.
Substitutions
Chicken breast → Turkey breast, same weight
Stays closeWhey protein powder → Soy protein isolate, same weight
Stays closeReduced-fat mozzarella → Regular mozzarella, same weight
Stays closePlain flour → Chickpea flour (make a socca-style base) — expect a denser, nuttier base; adjust water to a batter
Noticeably different
Nutrition
Per serving · estimated
- 580
- Calories
- 52 g
- Protein
- 65 g
- Carbs
- 13 g
- Fat
- 5 g
- Fibre
- 7 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I make the dough without whey protein?
Yes — omit the whey and replace with 60 g extra plain flour; the dough will be lower in protein and a little less tender but still fine.
Can I freeze the dough or whole pizza?
Proved dough freezes well: shape into balls, freeze on a tray then bag for up to 1 month. Defrost overnight in the fridge and bring to room temperature before shaping. Fully baked pizza also freezes; reheat in a hot oven from frozen.
My dough is sticky — what should I do?
Lightly dust your hands and work surface with plain flour and continue kneading; avoid adding large amounts of extra water. If it’s extremely sticky, rest for 10 minutes then try again.
How can I make this vegetarian?
Replace the chicken with extra mushrooms, roasted aubergine or a tin of drained, flaked tuna (tuna makes it pescatarian rather than vegetarian).
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