Sicilian pizza has a thick, chewy crust and rich, flavorful toppings. This high protein pizza crust is gluten free and packed with extra protein, making this Sicilian protein pizza a great option for meal prep and pizza night.
With simple ingredients like egg whites, whey protein, and oat flour, this homemade protein pizza delivers the taste and texture of real pizza with a higher protein content.
For more healthy high protein pizza recipes, check out our low carb protein pizza, protein pizza wraps, pumpkin kale protein pizza, and white protein pizza wraps.
You may also enjoy this collection of 50+ high protein low calorie meals.
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Ingredients for healthy protein pizza
Egg whites
Egg whites provide structure and protein to the high protein pizza crust. They help bind the flour mixture while keeping the crust light and fluffy.
Extra-virgin olive oil
Olive oil adds richness to the dough and prevents sticking. It also enhances the final product by helping the crust turn golden brown.
Gluten free oat flour
Gluten free oat flour gives the crust a hearty texture without the need for flour with gluten.
Whole husk psyllium
Whole husk psyllium provides fiber and elasticity, mimicking the texture of regular pizza dough. It prevents the crust from being too crumbly.
Unflavored whey protein concentrate
Whey protein powder is essential for this protein pizza dough. It boosts the amount of protein while maintaining a dough-like consistency.
Other protein powder types do not work in this easy protein pizza recipe. I recommend whey protein concentrate for best results, as whey protein isolate can give a more dry, dense result.
If you'd like to use plant-based protein powder, try this protein pizza with pea protein.
Baking powder
Baking powder acts as a leavening agent, helping the crust rise slightly and creating a soft, airy texture.
Sea salt
A teaspoon of salt enhances flavor and balances the flour mixture.
Rao’s Vodka Sauce
This favorite pizza sauce adds depth and richness, complementing the mozzarella and Locatelli cheeses. If vodka sauce isn't your thing, go with Rao's pizza sauce or Rao's marinara sauce.
Basil and garlic powder
Garlic powder and basil enhance the tomato sauce with much flavor, making the pizza taste fresh and aromatic.
Locatelli Pecorino Romano cheese
An alternative to parmesan cheese, Locatelli Pecorino Romano cheese elevates the flavor profile and pairs well with the mozzarella cheese.
Shredded low-moisture part-skim mozzarella cheese
Mozzarella cheese melts beautifully, creating a gooey, stretchy topping for the good pizza experience.
Equipment Needed
Oven thermometer - Highly recommended for best results. You'd be surprised how off-temperature ovens can be. An oven thermometer helps you to maintain a consistent oven temperature.
Kitchen scale - Ensures accurate ingredient measurements.
Large bowl - I like this mixing bowl set for the non-slip base and easy-to-clean interior.
Whisk - to mix the ingredients well.
Rubber Spatula - helpful, but not required, to get every last bit of the crust batter out of the bowl.
Baking pan - To form and keep the shape of the crust. A ¼ sheet pan works great.
Aluminum foil - Prevents sticking and allows easy transfer for broiling.
Broiler tray - A broiler-safe tray that we'll use to melt the cheese without overcooking the protein pizza crust.
Instructions - How to make healthy high protein pizza
1. Preheat oven to 325F (163C).
2. Line a 13x9x2" pan with aluminum foil and rub it with olive oil. Do not use parchment paper since this will go in the broiler later.
3. Mix egg whites and olive oil until combined.
4. Add gluten free oat flour, whole husk psyllium, whey protein, baking powder, and sea salt. Mix well.
5. Pour crust batter into the pan and bake for 16-18 minutes in the preheated oven, just until firm. Avoid overbaking to keep the crust from becoming too dry.
6. Remove from oven and let cool until it can be handled.
7. Lift the foil and crust out of the pan and place it on a broiler tray.
8. Wipe off any excess olive oil from the exposed foil.
9. Spread tomato sauce evenly on the crust, then sprinkle with garlic powder, basil, Locatelli cheese, and mozzarella cheese.
10. Place under the broiler for 1-2 minutes, just until the cheese melts.
11. Remove from the broiler, slice, and enjoy!
Ingredient Substitutions
There really aren't any viable ingredient substitutions for this recipe. Of course you may use your preferred sauce and cheese, but the crust ingredients need to remain as listed for best results.
Recipe Variations
Thin crust pizza: Spread the batter thinner for a crispier texture (use a ½ sheet pan baking sheet).
Air fryer pizza: Cut the crust into smaller pieces and cook in an air fryer instead of the broiler.
Different ways to season: Try onion powder, red pepper flakes, or Italian seasoning.
Favorite toppings: Add arugula, bell peppers, fresh basil, or your favorite pizza topping. Except pineapple. No pineapple on this delicious protein pizza. ;)
Storage Info
Store leftover pizza in an airtight container in the fridge for up to 3 days. Wrap slices in plastic wrap (once cool) and place in a ziplock bag for freezer storage.
Reheat in an air fryer or oven for best results, or in the microwave for a quicker option.
FAQ
No, this recipe only works with whey protein concentrate.
No, parchment paper cannot go in the broiler.
Thanks to the high protein pizza crust, this protein pizza has 27 g protein per piece.
No, flours that contain gluten will make the crust too dense and tough.
An air fryer or oven works best to keep the crust crispy.
Yes, bake the crust ahead and double wrap it in plastic wrap. Refrigerate for a day or two, or freeze. Or prepare the whole pizza and freeze individual slices.
No, there is no rise time since it relies on baking powder instead of yeast.
Yes, try using it for protein bagels.
Looking for more meal inspo? Check out this collection of high protein meal prep ideas.
Recipe
Sicilian Protein Pizza (Gluten Free)
Equipment
- oven thermometer highly recommended for best results
- kitchen scale highly recommended for best results and easier clean up
- rubber spatula optional, but nice to have
- ½ sheet pan or other 13x9 baking pan
- aluminum foil
- broiler tray
Ingredients
Crust:
- 12 large egg whites 396g
- 1 tablespoon extra-virgin olive oil 15ml
- 1 cup gluten free oat flour 120g
- ¼ cup whole husk psyllium 28g
- ¾ cup unflavored whey protein concentrate 60g
- 2 teaspoons baking powder 10ml
- ½ teaspoon sea salt 3g
Toppings:
- 1 cup Rao's Vodka sauce 226g
- sprinkle of basil and garlic powder
- 2 tablespoons Locatelli Pecorino Romano cheese 10g
- 1 ½ cups shredded low-moisture part-skim mozzerella cheese 168g
Instructions
- Preheat oven to 325F (163C).
- Line a 13x9x2" pan with aluminum foil (since we are going to put this in the broiler later, don't use parchment paper!) and rub with oilve oil. Set aside.
- Mix egg whites and olive oil until combined.12 large egg whites, 1 tablespoon extra-virgin olive oil
- Pour crust batter into pan, and bake for 16-18 minutes, just until firm. To avoid having a dry bread crust, do not overbake!
- Remove from oven, and let cool enough so that you can handle the foil and remove it from the pan (with the crust on it).
- Place on broiler tray, and wipe off any extra olive oil that may be on the exposed foil.
- Place in broiler for a minute or two, just until the cheese is melted.
- Remove from broiler, slice, and enjoy!
Andréa says
Hi Ashley,
The nutrition facts say 1/6 recipe. Is the 1/6 not showing up for you?
In any case, the recipe makes 6 servings.
Enjoy!
Andréa
Ashley says
This sounds wonderful! The nutrition facts say that a serving is the recipe, but under the photo it says 6 servings, so is the nutrition info for 1/6 of the pizza? Thanks!