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    Home > Blog > High Protein Pizza

    Sicilian Pizza (High Protein, Gluten Free)

    Updated: Feb 12, 2025 · Published: Sep 18, 2015 · By Andréa Marchese · This post may contain affiliate links · 3 Comments

    Jump to Recipe

    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. 

    two slices of sicilian (square, thick crust) pizza on a sheet of unbleached parchment paper, a bite has been taken from the slice in the front

    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.

    Jump to:
    • Ingredients for healthy protein pizza
    • Equipment Needed
    • Instructions - How to make healthy high protein pizza
    • Ingredient Substitutions
    • Recipe Variations
    • Storage Info
    • FAQ
    • Recipe

    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. 

    a whole 6 piece sicilian pie on foil

    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

    Can I use a different protein powder?

    No, this recipe only works with whey protein concentrate.

    Can I use parchment paper instead of aluminum foil?

    No, parchment paper cannot go in the broiler.

    How much protein is in one serving?

    Thanks to the high protein pizza crust, this protein pizza has 27 g protein per piece. 

    Can I use a cup of all purpose flour or whole wheat flour instead of oat flour?

    No, flours that contain gluten will make the crust too dense and tough.

    What’s the best way to reheat protein pizza?

    An air fryer or oven works best to keep the crust crispy.

    Can I make this ahead of time?

    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.

    Does this rise like regular pizza dough?

    No, there is no rise time since it relies on baking powder instead of yeast.

    Can I use this dough for other high protein recipes?

    Yes, try using it for protein bagels.

    Looking for more meal inspo? Check out this collection of high protein meal prep ideas.

    Recipe

    two slices of sicilian (square, thick crust) pizza on a sheet of unbleached parchment paper, a bite has been taken from the slice in the front

    Sicilian Protein Pizza (Gluten Free)

    Andréa Marchese
    A delicious gluten-free, high-protein, thick crust Sicilian pizza! This Sicilian protein pizza recipe is vegetarian and great for meal prep.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Servings 6 servings

    Equipment

    • oven thermometer highly recommended for best results
    • kitchen scale highly recommended for best results and easier clean up
    • large bowl
    • whisk
    • 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
    • Add remaining crust ingredients, and mix well.
      1 cup gluten free oat flour, ¼ cup whole husk psyllium, ¾ cup unflavored whey protein concentrate, 2 teaspoons baking powder, ½ teaspoon sea salt1 cup gluten free oat flour
    • 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.
    • Top crust with sauce, basil and garlic, Locatelli cheese, and mozzarella cheese.
      1 cup Rao's Vodka sauce, sprinkle of basil and garlic powder, 2 tablespoons Locatelli Pecorino Romano cheese, 1 ½ cups shredded low-moisture part-skim mozzerella cheese
    • Place in broiler for a minute or two, just until the cheese is melted.
    • Remove from broiler, slice, and enjoy!

    Notes

    Top Tip: For best results, use good sauce and good cheese. That's what is going to make it taste like pizza, so don't skimp! :)
    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.

    Nutrition

    Serving: 1g | Calories: 306kcal | Carbohydrates: 20g | Protein: 27g | Fat: 13g | Fiber: 6g | Sugar: 2g
    Tried this recipe?Please consider leaving a review!

    More High Protein Pizza Recipes

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      Protein Pizza Bagels
    • close up of whole pumpkin kale pizza on a sheet of foil
      Pumpkin Kale Pizza
    • a slice of low carb pizza being pulled out of the whole pie, with basil on top, on a white plate
      Low Carb Protein Pizza
    • two halves of white protein pizza wraps on a white plate with a piece of basil in front
      White Protein Pizza Wraps

    Comments

    1. Andréa says

      February 13, 2016 at 9:44 pm

      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

    2. Ashley says

      February 13, 2016 at 3:29 pm

      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!

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    andrea at the gym holding cupcakes

    Hi, I'm Andréa! I’ve been baking with protein powder since 2013, and I can give you all the top tips for creating delicious high protein snacks, desserts, and more.

    More about me →

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