Greek yoghurt protein pizza: the recipe and the numbers

A two-ingredient Greek yoghurt base with chicken and mozzarella: a pizza recipe with roughly 58 g of protein per serving and honest calorie estimates.

Greek yoghurt pizza dough promises a lot: no yeast, ready in half an hour, plenty of protein. What rarely gets written down is how much protein actually ends up on the plate once everything is added up. This version has weighed quantities and numbers that hold together — about 58 grams of protein per serving.

Preparation time and servings

Prep: 20 minutes. Bake: 15 minutes. Total: about 35 minutes. Servings: 2.

These quantities make one pizza around 28–30 cm across. Two servings means half a pizza each, and that is a full meal rather than a snack. If you are feeding three people, the nutrition section shows how the numbers shift.

Ingredients

Base: 200 g thick Greek yoghurt (2 % fat)
200 g plain flour
8 g baking powder
4 g salt
Topping: 120 g passata
120 g reduced-fat mozzarella, grated
200 g raw chicken breast (about 150 g once cooked)
50 g red onion or pepper, thinly sliced
10 ml olive oil
1 tsp dried oregano, ½ tsp garlic granules, black pepper

The yoghurt has to be thick and strained. Runny yoghurt gives you a sticky mess that you end up rescuing with extra flour, which quietly changes the protein-to-carb ratio.

Method

Heat the oven to 220 °C (200 °C fan) and line a tray with baking paper.
Slice the chicken into strips about 1 cm thick, season with pepper and half the oregano, and fry in 5 ml of the oil for 5–6 minutes until no pink remains. Set aside.
Mix the flour, baking powder and salt in a bowl. Add all the yoghurt and stir with a spoon until it pulls together into a rough ball.
Tip onto a floured surface and knead for 2–3 minutes. The dough should be soft and only slightly tacky — resist adding more than a tablespoon of extra flour.
Press the dough out on the baking paper into a 28–30 cm round with a slightly thicker rim. Prick the middle with a fork in a dozen places.
Bake the base blind for 6–7 minutes, until it firms up and the rim starts to colour.
Spread with passata, scatter over the garlic granules and remaining oregano, then add the mozzarella, chicken and onion. Drizzle with the last 5 ml of oil.
Return to the oven for 7–8 minutes, until the cheese has melted and the edges are golden. Rest for 3 minutes before slicing, otherwise the topping slides off.

Nutrition per serving

This is an estimate per serving (half the pizza), worked out from the quantities listed above:

Calories: around 770 kcal
Protein: around 58 g
Carbohydrates: around 86 g
Fat: around 19 g

The whole pizza comes to roughly 1,540 kcal and 115 g of protein. Cut into three, each portion is about 515 kcal, 38 g protein, 57 g carbs and 13 g fat. Expect a few percent either way, since the fat content of yoghurt and cheese and the type of flour vary between products.

Swaps and variations

To bring the calories down, start with the base: 150 g flour and 150 g yoghurt gives a thinner crust and takes roughly 130 kcal and 27 g of carbs off each serving. Cheese is the second lever — 80 g instead of 120 g saves about 100 kcal and 6 g of fat across the pizza.

Wholemeal flour works but drinks more moisture, so add 20–30 g extra yoghurt. You gain a gram or two of protein and end up with a denser, darker crust.

Instead of chicken, 150 g of tuna in spring water gives similar protein with less fat; turkey works the same way, and 150 g of low-fat cottage cheese covers a meat-free version. Cured meats look like the easy option but add fat without much protein in return.

For something afterwards, fruit with a high water content sits best on top of a meal this size — a handful of raspberries, a sliced peach, or 150 g of strawberries barely moves the daily total.

When to see a doctor

If dairy regularly leaves you bloated, cramping or running to the toilet, do not just shrink the portions. Speak to your GP, particularly if small amounts of milk or cheese cause the same trouble.

In short

A base of 200 g Greek yoghurt and 200 g flour, topped with passata, 120 g reduced-fat mozzarella and 200 g of chicken breast. Thirty-five minutes of work, half a pizza per person, an estimated 770 kcal and 58 g of protein. No yeast, no proving time, and a protein hit that stands up as a proper post-training meal.