Protein & Fiber Packed Thin Crust Pizza Dough

Healthier NY Style Pizza Dough

Greek yogurt pizza dough is fine. But if you're looking for a healthy alternative that has the same classic pizza chew and bite AND taste, you'll want to try this recipe.

This dough is dense, thin, and chewy, with real fold—while still packing serious protein and fiber. The trick is controlled fermentation, higher gluten, and just enough hydration to keep it tight.

Ingredients (Full Batch)

Dry

• 140g bread flour
• 60g whole wheat flour
• 50g vital wheat gluten
• 10g oat fiber
• 8g instant yeast
• 7g sugar
• 5g salt
• 3g each Garlic powder, onion powder (other herbs would be good too, dried basil, oregano, even red pepper flakes)

Wet:

• 100g 0% Greek yogurt
• 60g liquid egg whites
• 100ml warm water
• 25g olive oil

Directions

1. Mix the dry ingredients

In a large bowl, whisk together:

• Bread flour, whole wheat flour, vital wheat gluten, oat fiber
• Yeast, sugar, salt, and any seasonings

Make sure everything is evenly distributed— this matters more here because of the added gluten and fiber.

2. Add wet ingredients

Add:

• Greek yogurt
• Egg whites
• Warm water
• Olive oil

Mix until a dough forms. It should feel:

• Slightly firm
• Just a little tacky
• Not wet or sticky

3. Cover and let the dough sit for 30–45 minutes.

This is not a full rise— you’re just allowing hydration and light fermentation. If you're going for the NY style dough, don't let it double (that’s what causes breadiness).

4. Knead until tight and elastic

Knead for 2-3 minutes until:

• Smooth
• Elastic
• Forms a tight dough ball

If sticky → lightly dust with flour (go easy)

5. Degas aggressively

Press the dough down firmly and push out all air pockets.

This step is crucial for:

• Denser crumb
• No large bubbles
• True pizza texture

6. Divide and shape

• Divide into 1–2 pizzas depending on size
• Roll or stretch thin (may need to use a rolling pin)

If the dough resists stretching the gluten needs to relax, so:

• Let it rest 5–10 minutes, then continue

7. Preheat hot (this matters)

Preheat oven to 500–525°F with a pizza stone/steel inside. If you don't have one, a baking sheet will work. This gets the bottom of the crust crisp.

8. Top and bake

• Add sauce, cheese, toppings
• Transfer to hot surface
• Bake 6 minutes, take out to rest for 3 or so minutes, then finish baking for 2 minutes (cheese should be browned in spots).
  • This gives you a better chew due to less puffing (creating a better crust)

 

Nutrition (Full Dough)

• Calories: 1,200
• Protein: 80g
• Carbs: 150g
• Fiber: 19g
• Fat: 29g

Per 1 slice of cheese (with 120g marinara sauce, 10g fresh grated parm & 90g part skim mozz)

• Calories: 119
• Protein: 8g
• Fiber: 2g

Per 1 slice of pesto (with 90g protein pesto, 10g fresh grated parm, 56g part skim mozz, 1 quick caramelized onion)

• Calories: 116
• Protein: 7g
• Fiber: 2g