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Macro-Friendly High-Protein Pizza

Macro-Friendly High-Protein Pizza
Emily Wilcock
Content Executive2 years ago
View Emily Wilcock's profile
We can eat pizza every night of the week, right?

Friday night pizza party normally involves a call to the local pizzeria, which inevitably means a large dent in the bank account. You can resist the urge, but Friday doesn’t feel quite the same without a pizza. Luckily, @counting_zaros is here to save our bank accounts, macros and provide us with a tasty dinner for the weekend.

And better yet, it’s entirely personalisable. If you’re partial to pineapple on pizza, then know we’re judging you, you can add it on after you’ve made the base, along with whatever other strange topping concoctions you have in mind.

Serves 1


For the base:

  • 65g plain flour
  • 100g low fat Greek yoghurt
  • 3g baking powder

For the toppings:

  • 25g BBG sauce
  • 80g low fat mozzarella cheese
  • 20g shredded ham
  • 25g shredded beef
  • 10g pizza pepperoni



First preheat your oven to 180 degrees, so that it’s ready to go.


Next sift the flour and baking powder into a mixing bowl and give a quick whisk.


Add Greek yoghurt and stir until a dough is formed.


Roll out your dough between two sheets of lightly sprayed baking paper, pinch the outside over to create the “crust” and place in the oven for 5-6 minutes.


Once the crust is browned, remove from oven and add toppings of choice. For me, this was barbecue sauce, low fat mozzarella cheese, ham, pepperoni and shredded beef.


Bake again for fiveish minutes (keep an eye on it) then dig in once cooked.

Nutritional info per serving:

Total Fat18g
Total Carbohydrates62g

For the base:

Calories 294
Total fat 1
Total Carbohydrates 53
Protein 16



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Emily Wilcock
Content Executive
View Emily Wilcock's profile
After completing an internship with Myprotein, Emily returned to university to finish her Bachelor of Science degree in Business Management and Marketing. With experience in lifestyle writing, Emily aims to entertain and educate through her work. Her focuses include recipes, real and inspiring stories, and working with writers to help provide easy-to-digest evidence-based research. Her work on recipes has been previously featured in The Supplement magazine, with a particular focus on high-protein, nutritious meals, plus advice on how to properly fuel your body. Outside of work, Emily’s top priority is food. She’s a self-professed star baker and a connoisseur of all things baked. In her spare time, she’s either cooking up a storm, our looking out for the opportunity to try out Manchester’s newest restaurants. But as a huge fan of carbs, if it’s not pasta or pasta-adjacent, she’s not interested. If she’s not in the kitchen, she’s tucked up with a book for an early night, or you’ll find her in the gym working up a sweat. Afterall, all those carbs require quite the appetite.