Name: Macro-Friendly High-Protein Pizza - MYPROTEIN™
Yield: Serves 1

Content Executive2 years ago

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 customizable. 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.

Servings: Serves 1

Ingredients

For the base:

65g plain flour
100g low fat Greek yogurt
3g baking powder

For the toppings:

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

Instructions

1.

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

2.

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

3.

Add Greek yoghurt and stir until a dough is formed.

4.

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.

5.

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.

6.

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

Nutritional info per serving:

Calories	616
Total Fat	18g
Total Carbohydrates	62g
Protein	51g

For the base:

Calories	294
Total fat	1
Total Carbohydrates	53
Protein	16

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Emily Wilcock

Content Executive

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.