Irresistible High Protein Pepperoni Pizza (Print Version)

Soft savory rolls with pepperoni, beef and cheese in protein-rich dough

# What You'll Need:

→ Protein Dough

01 - 2 cups plain Greek yogurt, nonfat or low fat
02 - 2 cups self-rising flour
03 - 1 large egg
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt

→ Filling

06 - 7 ounces lean ground beef, 5% fat or less
07 - 2.8 ounces turkey or beef pepperoni slices
08 - 1 cup shredded part-skim mozzarella cheese
09 - 1/2 cup pizza sauce
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon black pepper
12 - 1/4 teaspoon crushed red pepper flakes, optional

→ Topping

13 - 1 tablespoon olive oil
14 - 2 tablespoons grated Parmesan cheese
15 - 1 teaspoon dried parsley or Italian herbs

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a nonstick skillet over medium heat, cook ground beef until browned and cooked through, breaking it up as it cooks, about 4 to 5 minutes. Drain excess fat if needed. Stir in black pepper and Italian herbs. Remove from heat and cool slightly.
03 - In a large bowl, combine Greek yogurt, self-rising flour, egg, garlic powder, and salt until a sticky dough forms. Turn onto a lightly floured surface and knead for 2 to 3 minutes until smooth.
04 - Roll the dough into a rectangle approximately 12 by 10 inches.
05 - Spread pizza sauce evenly over the dough, leaving a 1/2-inch border.
06 - Evenly scatter cooked beef, pepperoni slices, and mozzarella cheese over the sauce.
07 - Starting from a long edge, tightly roll up the dough into a log. Slice into 12 equal pieces.
08 - Arrange rolls cut-side up on the prepared baking sheet. Brush tops lightly with olive oil and sprinkle with Parmesan and dried parsley or herbs.
09 - Bake for 18 to 22 minutes, or until golden brown and bubbling.
10 - Cool slightly before serving.

# Additional Tips::

01 -
  • Each roll packs 14 grams of protein, so you stay full without feeling weighed down by empty carbs.
  • The dough comes together in minutes with no yeast, no rise time, and no fuss.
  • They freeze beautifully, which means you can grab one straight from the freezer on a busy morning and have it hot in ten minutes.
  • You get all the flavor of pizza night in a handheld form that travels well to work, school, or the couch.
02 -
  • Don't skip draining the beef, I learned this the hard way when my first batch turned out greasy and the dough got soggy in spots.
  • If your dough feels too sticky, add a tablespoon of flour at a time until it's workable, but don't overdo it or the rolls will be dense.
  • Let the cooked beef cool slightly before adding it to the dough, otherwise the heat will start to melt the cheese prematurely and make rolling a mess.
03 -
  • Use a pizza cutter instead of a knife to slice the log into rolls, it glides through the dough and filling without squishing everything.
  • If you want extra crispy edges, space the rolls a bit farther apart on the baking sheet so air can circulate around them.
  • Brush the tops with olive oil right before baking, not after, so the Parmesan and herbs stick and create a flavorful crust.
  • Let the dough rest for a minute if it keeps shrinking back while you roll, it makes the whole process so much easier.
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