High Protein 3 Cheese Pizza
A healthier, higher protein version of pizza.
Ingredients
High protein pizza dough
- bread flour150 g
- keto flour50 g
- salt4 g
- instant yeast4 g
- water, warm170 g
Toppings per pizza
- tomato sauce75 g
- fresh mozzarella56 g
- ricotta, non-fat50 g
- parmesan, grated14 g
- butter, melted5 g
- garlic, grated1 clove
- black peppera sprinkle
- fresh basil, mincedfor garnish
FAQ
This recipe uses a high-protein pizza dough and thoughtful toppings for personal pizzas that come in under 700 calories each. Check out this video for how I came up with the recipe.
Ethan Chlebowski
Method
Step 1: Make and knead dough
Set a bowl over a scale and add 150 grams bread flour, 50 grams keto flour mix, 4 grams of salt, 4 grams of yeast, and 170 grams of warm water before mixing. Once mixed into a soggy mass, place a cover over the top and let rest for 20 minutes.
- After 20 minutes, the dough into a smooth dough ball and let rest covered for 2 to 3 hours. It should double in size during this time.
Step 2: Form and stretch dough
Sprinkle some of the keto flour on the bench and separate the dough into two equal balls which will make our personal pizzas. Roll the dough tightly into balls. Toss a towel over the top and let bench rest for another 45 to 60 minutes.
During this time, preheat your oven to 500°F/ 260°C and get your toppings ready.
To stretch each pizza, flip the dough over and using your hands, work it into a reasonably thin pizza. Somewhere around 10 inches in diameter. Place on a pan.
Step 3: Bake the pizza
Add the tomato sauce, even dollops or pieces of each cheese throughout, any extra toppings you might want, and lastly, black pepper.
Slide the pizza into the oven and for about 6 minutes. During this time, melt butter and grated garlic in a bowl in the microwave.
Step 4: Garnish the pizza
Pull the pizza out of the oven and sprinkle minced fresh basil. Slather the crust with the garlic butter sauce before tossing back in the oven for 1 to 2 more minutes until and crisp to your liking.
Repeat the stretching, topping, and baking process for the second pizza.
This recipe uses a high-protein pizza dough and thoughtful toppings for personal pizzas that come in under 700 calories each. Check out this video for how I came up with the recipe.
Ethan Chlebowski
Ingredients
High protein pizza dough
- bread flour150 g
- keto flour50 g
- salt4 g
- instant yeast4 g
- water, warm170 g
Toppings per pizza
- tomato sauce75 g
- fresh mozzarella56 g
- ricotta, non-fat50 g
- parmesan, grated14 g
- butter, melted5 g
- garlic, grated1 clove
- black peppera sprinkle
- fresh basil, mincedfor garnish
Method
Step 1: Make and knead dough
Set a bowl over a scale and add 150 grams bread flour, 50 grams keto flour mix, 4 grams of salt, 4 grams of yeast, and 170 grams of warm water before mixing. Once mixed into a soggy mass, place a cover over the top and let rest for 20 minutes.
- After 20 minutes, the dough into a smooth dough ball and let rest covered for 2 to 3 hours. It should double in size during this time.
Step 2: Form and stretch dough
Sprinkle some of the keto flour on the bench and separate the dough into two equal balls which will make our personal pizzas. Roll the dough tightly into balls. Toss a towel over the top and let bench rest for another 45 to 60 minutes.
During this time, preheat your oven to 500°F/ 260°C and get your toppings ready.
To stretch each pizza, flip the dough over and using your hands, work it into a reasonably thin pizza. Somewhere around 10 inches in diameter. Place on a pan.
Step 3: Bake the pizza
Add the tomato sauce, even dollops or pieces of each cheese throughout, any extra toppings you might want, and lastly, black pepper.
Slide the pizza into the oven and for about 6 minutes. During this time, melt butter and grated garlic in a bowl in the microwave.
Step 4: Garnish the pizza
Pull the pizza out of the oven and sprinkle minced fresh basil. Slather the crust with the garlic butter sauce before tossing back in the oven for 1 to 2 more minutes until and crisp to your liking.
Repeat the stretching, topping, and baking process for the second pizza.
