This High Protein Sheet Pan Pizza is my new favorite classic yet elevated pizza recipe. It’s high protein, gluten free and made with simple, high quality ingredients such as gluten free flour, greek yogurt making the crust a great source of protein and topped with whatever you like best! Might I recommend my favorite? The ever classic marinara, cheese and pepperoni!
High Protein Sheet Pan Pizza
What you’ll need:
- 1:1 Gluten Free Flour (or all purpose)
- Greek Yogurt
- Onion Powder
- Garlic Powder
- Baking Powder
- Salt
Click here for the sheet pan I use for this recipe!
A Note on Substitutions
Baking can be tricky, especially when using gluten free ingredients. Please note that this recipe has not tested alternative flours outside of the Bob’s Red Mill Gluten Free 1:1 Flour as it’s one of my favorites to bake with. Please keep that in mind before changing up any ingredients in this recipe!
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- refined & added sugar free
- vegetarian
- nut free
- soy free
- egg free
As always, be sure to read ingredient labels to ensure that the ingredients you are using meet your specific needs! Also note that the ingredients you use to top your pizza with will need to be taken into account!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
High Protein Sheet Pan Pizza
Equipment
- 17 x 13 Sheet Pan (approximately)
Ingredients
Pizza Dough
- 2 cup 1:1 gluten free flour (I use Bob's Red Mill)
- 2 cup Greek yogurt (I use organic grass fed)
- 2 tsp onion powder
- 2 tsp garlic powder
- 4 tsp baking powder (I use Otto's)
- pinch salt
- avocado oil
Toppings (optional, adjust to your preferences!)
- marinara sauce (I use Cucina Moderna Robust Marinara)
- shredded cheese (I use organic grass fed mozzarella)
- pepperoni (I use applegate)
- fresh basil & oregano
Instructions
- Preheat your oven to 375℉ and drizzle avocado oil over your sheet pan.
- Combine the flour, Greek yogurt, onion powder, garlic powder, baking powder and salt in a bowl and using your hands, knead until fully combined and a ball of dough has formed.
- Spread out the dough onto your greased sheet pan ensuring it is evenly spread out. This will be a thin crust pizza, by the way!
- Drizzle avocado oil over the top of the dough and spread it out evenly, then bake the crust for 10-13 minutes.
- Remove the crust from the oven, add your desired toppings and bake again for 20-25 minutes.
Can you use unbleached flour instead of gluten free?
I have celiac disease and have never worked with unbleached flour so I can’t say for sure!
Hi! I tried this recipe and the proportions seemed a little off. The dough came out very soupy. I messaged you on Instagram but thought I’d reach out on your site too. I so do want to make this pizza! It looks so good on your IG feed. Also the cheese got a little burnt in my oven. Should I bake longer in the beginning? Also I used a different flour. I know that also could be a factor. Thanks!!
Using a different flour is definitely the issue here! I wrote in the blog post to be careful using a different flour as this was tested with a specific one which I also noted. Also note that sometimes ovens can be different in terms of timing so be sure to watch things like cheese closely!