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Golden brown protein pizza with a crispy crust fortified by vital wheat gluten and whey for a high-protein boost.

Protein Pizza

Rebecca Blumer
A high-performance protein pizza dough that delivers an artisanal, Italian-style texture. This recipe uses Vital Wheat Gluten and soy flour to create a crisp, chewy crust that supports your fitness goals without sacrificing flavor.
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Prep Time 20 minutes
Cook Time 5 minutes
Resting and Fermentation 1 day
Total Time 1 day 25 minutes
Course Main Course
Cuisine Italian
Servings 2 pizzas
Calories 785 kcal

Equipment

  • Mixing Bowl
  • Kitchen scale
  • Pizza stone or steel
  • Aluminum baking screen
  • Pizza Peel

Ingredients
 

Dough (enough for 2 personal pizzas):

  • 142 g bread flour
  • 55 g soy flour
  • 11 g rice flour
  • 175 g water
  • 4 g salt
  • 1 g yeast

Toppings (for one pizza):

  • 30 g raw San Marzano sauce
  • 0.5 link Chicken Italian sausage link, sliced
  • 90 g mozzarella
  • Sprinkle Oregano
  • Sprinkle Red Pepper flake
  • Torn basil leaves
  • Olive oil

Instructions
 

Mixing and fortifying the dough

  • Set a mixing bowl on a scale and add the flours, water, yeast, and salt. Pinch and swirl the ingredients together until a shaggy mass forms without dry pockets.
  • Mix by hand or with a dough hook for approximately 2 minutes until the dry flour disappears. If mixing by hand, cover the bowl and let it rest for 15 minutes to allow the flour to hydrate fully.

Kneading, windowpane, and a short rest

  • Knead the dough until it becomes smooth and springy. Perform the windowpane test by stretching a small piece of dough; it should turn translucent without tearing.
  • Once the dough passes the windowpane test, let it rest for another 15 minutes to relax before shaping.

Cold fermentation and portioning

  • Cover the bowl tightly and refrigerate for 24 to 120 hours. This cold fermentation builds complex, bready flavors and improves the dough's extensibility.
  • At least 2 hours before baking, divide the dough into two equal portions. Form them into tight balls by tucking the edges underneath. Place on a surface dusted with rice flour, cover, and let rest for about 2 hours until doubled in size.

Shaping, topping, and baking

  • Gently press and stretch the dough with your fingertips into a 12-by-6-inch oval, taking care to preserve air bubbles for a lighter bite.
  • Preheat your oven to 500-550 F for a standard oven or 600-650 F for a pizza oven. Apply the San Marzano sauce, mozzarella, and chicken sausage.
  • Bake for 4 to 8 minutes until the crust is evenly browned and crisp. Rotate halfway through the baking time for even color. Let the pizza cool briefly before adding fresh basil and slicing.

Notes

Moisture Control: To avoid a soggy bottom, strain San Marzano tomatoes for a few minutes or use a thicker marinara sauce to keep the base snappy.
Heat Transfer: Using a pizza stone or steel creates a professional pizzeria-style crackle by transferring intense heat directly to the bottom of the crust.
Cold Fermentation: A long fridge rest of 24 to 120 hours significantly improves the dough’s aroma and stretchability, resulting in a superior flavor.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 785kcalCarbohydrates: 82gProtein: 64gFat: 22gSaturated Fat: 10gCholesterol: 65mgSodium: 1150mgPotassium: 450mgFiber: 6gSugar: 4gVitamin A: 15IUVitamin C: 10mgCalcium: 500mgIron: 5mg
Keyword high protein dough, protein pizza, vital wheat gluten pizza
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