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High-Protein Stuffed Crust Airfryer Pizza

High-Protein Stuffed Crust Airfryer Pizza
Emily Wilcock
Writer and expert1 year ago
View Emily Wilcock's profile
Give us all the cheese.

Every day is better when you know you’re going home to a pizza. And not just any pizza, but an entirely customisable, stuffed crust pizza with one hell of a cheese pull. And the good news doesn't end there. With just 518 calories, it’s a fraction of a takeaway alternative at a fraction of the cost.

Marino Katsouris is known for his high protein “treat alternatives”. This recipe is going to be a permanent fixture on our weekly meal plans from here out. We’re going to load up on the pepperoni, but you can hold the pineapple.

Makes 1


  • 80 g self-raising flour
  • 100 g 0% fat Greek Yoghurt
  • 5 ml olive oil
  • Spoon tomato sauce
  • Generous sprinkling high-protein cheese
  • Handful of shreds low-fat mozzarella
  • Sprinkling of Italian herbs
  • 1 clove crushed garlic



First, mix the self-raising flour, Greek yoghurt and olive oil in a mixing bowl and stir until combined.


Then, sprinkle some flour onto your countertop and put your dough on it.


Next, roll or pull apart your dough until it’s in your desired shape.


After that, put the high protein cheese around the edges of the dough and fold the dough over the top of the cheese to form your stuffed crust.


Cover the base with your tomato sauce, mozzarella, herbs, and toppings of your choice.


Cook in the air fryer or oven for 10-15 minutes at 180 degrees.

Nutritional info per serving:

Total Fat11g
Total Carbohydrates66g
Emily Wilcock
Writer and expert
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.