Margherita Protein Pizza

Serves: 4


1 cup warm water
2 1/2 teaspoons active dry yeast
1 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup WPC protein powder
1/2 teaspoon salt
2 tablespoons olive oil


  • Add 1 cup of warm water to a glass measuring cup. Sprinkle the yeast over the top of the water and allow to sit and activate for 5 minutes.
  • In a large mixing bowl, stir together the flours, WPC protein, and salt. Pour the yeast water and olive oil into the bowl and mix until a soft dough ball forms. Knead the dough on a well floured surface for a couple minutes.
  • Place back in the bowl, cover, and allow to sit and rise in a warm spot for around 60 minutes.
  • Push the dough down and remove from the bowl.
  • Roll the dough out and place on a pizza pan.
  • Bake at 200°C for 4-5 minutes to seal the crust – this will stop your base from going soggy when you top it. Leave the oven on as you will return again once topped.
  • Top your base with tomato or pizza sauce, tomatoes, fresh basil and mozzarella
  • Place back into the oven (200°C) for a further 8-10 minutes or until the cheese is browned and the crusts brown and crisp up.


You can change the toppings to create endless options for your pizza flavour.


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