In this low-calorie, high-protein pizza recipe, we switch up this classic dish with healthy additions and tweaks. This healthier option is not only delicious but also packed with nutrients that will satisfy you. Topped with a simple pizza sauce, mozzarella cheese, ricotta, chicken, and your favorite veggie toppings, this pizza is sure to be a hit with you and your family.
This recipe was made by a collaboration between Crust Kingdom and registered dietitian nutritionist Kelsey Butler.
Macro Breakdown & Calories
- Calories: 135
- Carbohydrates: 13 g
- Protein: 10 g
- Fat: 4 g
Low Calorie High Protein Pizza Ingredients
I’ve used the Crust Kingdom recipe for the pizza dough. To keep it low calorie, though, I’ve halved the recipe and gone for a thin crust style on a baking sheet. The dough only has a pinch of yeast so it’s normal to not see it rise much after mixing, but it will when it bakes.
Once I made the dough, I stretched it into a rectangle – see more detailed steps to make it a pan pizza (although swap olive oil for cooking spray in the pan to reduce calories).
Many different types of pizza sauce are available on the market, but you can also easily make your own at home by blending some canned tomatoes. I chose Primal Kitchen unsweetened pizza sauce because it does not contain any added sugar, but any sauce will work! You can even get creative with different flavors here (see below for some more ideas).
Mozzarella cheese is a classic pizza topping, it’s delicious! It’s a good source of protein and calcium. I used low-fat mozzarella cheese, but regular mozzarella or shredded cheddar cheese will also work, they just won’t be as low in calories.
Ricotta is a fresh Italian cheese made from high-protein whey. It has a creamy consistency and mild flavor. You can find ricotta in the dairy section of most grocery stores.
Chicken is a great source of lean protein that is easy to add to any pizza as a topping. You could even use a different protein like beef, pork, or tofu. I used True Story sliced chicken that I already had on hand for this recipe, but you could also use shredded chicken.
Pizza is a great way to sneak in some extra vegetables. I topped my pizza with sliced mushrooms, peppers, and onions, but you can use any of your favorite veggies. Some other low-calorie or zero-calorie options include olives, spinach, tomatoes, or zucchini.
How To Make This Low-Calorie High Protein Pizza Recipe
Prep your pizza dough according to the Crust Kingdom Pizza Dough recipe (although the dough is halved in this recipe). Simply mix the flour, water, yeast, and salt, knead it and rest it before stretching it out. Resting allows it to relax, making it easier to get it thin.
When you’re ready to use the dough, preheat your oven to the highest temperature and start to prep your toppings. I sliced my veggies and quickly sauteed them for 4-5 minutes in a small drizzle of olive oil until soft.
Stretch or roll the dough out, place it in a pan and shape it to fit the pan (see detailed directions in the Crust Kingdom Pan Pizza guide). To get it right into the corners, rest for 10 minutes and push outwards again. Then, top with pizza sauce, mozzarella cheese, ricotta cheese, chicken, and sauteed veggies.
Cook in a preheated, maxed-out oven until the crust is fully golden, usually, 7-10 minutes, depending on the oven. Rotate the pizza halfway if it browns on one side.
Add More Protein
- If you want to add more protein to this pizza, you could add toppings like ham, pepperoni, sausage, or even bacon. You could also use higher-protein cheese like mozzarella or cheddar. Too many toppings can make your dough soggy though as it won’t cook properly.
Change the Sauce
- If you want to change up the flavor of this pizza, try using a different type of sauce. You could use Alfredo sauce, BBQ sauce, or even pesto.
Make It Vegan
- To make this pizza vegetarian or vegan, simply omit the chicken and use your favorite plant-based protein (like tofu or tempeh) or more vegetables as toppings. You’ll also need to either skip the cheese or swap it for vegan cheese.
The Key to Making This Pizza Low Calorie
There are a few factors that make this pizza low-calorie.
Firstly, the dough recipe is halved and then stretched thin to reduce the ratio of carbs and calories from the dough in the dish.
Secondly, I skipped the olive oil in the dough to reduce fat content.
Finally, we keep the toppings light and flavorful with low-fat cheese, lean and high-protein chicken breast, and fresh veggies.
How To Store & Meal Prep:
- This pizza can be stored in the fridge for up to 3 days. Reheat individual slices in the microwave or oven until hot.
- To make this recipe ahead of time, you can make the dough ahead of time and store it in an airtight bag in the fridge for up to a week.
Low-Calorie High Protein Pizza
- ½ cup cooked chicken
- 1 cup mozarella cheese
- ¼ cup ricotta cheese
- ⅓ cup pizza sauce
- optional veggie toppings (1/2 bell pepper, 1/2 red onion, and 4-5 mushrooms)
Crust Kingdom Pizza Dough
- 165 g bread or pizza flour (1¼ cups)
- 110 g tepid water (just under ½ cup)
- 4 g fine salt (¾ tsp)
- 1 pinch instant yeast
- Mix the dough ingredients and knead until smooth, trying not to add too much extra flour to the mix. Cover and let it rest for several hours so the dough relaxes and develops flavor – although it won't visibly rise that much (see detailed directions in the Crust Kingdom Pizza Dough recipe).
- Once you’re ready to use the dough, preheat your oven to the highest setting and prep your toppings (I sauteed my veggies and made sure my cooked chicken was sliced in similar sized pieces).
- Roll the dough out or stretch it in an oiled pan. If it snaps back, let it rest for 10 minutes then push it right to the corners (see detailed directions in Crust Kingdom Pan Pizza).
- Top with pizza sauce, mozzarella cheese, ricotta cheese, chicken, and sauteed veggies.
- Cook in a preheated oven on the highest setting until the crust is fully golden, usually, 7-10 minutes. Rotate the pizza halfway if it browns on one side.