Imported from TikTok

Easy High-Protein Meal Prep Pepperoni Pizzas

Name: Easy High-Protein Meal Prep Pepperoni Pizzas
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 560 g Self-raising flour (Vetta Smart Self Raising Flour; plain all-purpose flour may be substituted, with 2 tsp baking powder added if using it); 45 g Blended nutritional yeast; 1.5 tsp Italian herb seasoning; 1 tsp Garlic powder; 1.5 tsp Salt; 480 g Plain low-fat Greek yoghurt; 70 g Pizza sauce or marinara (Per pizza; Leggo’s Garlic & Herb Pizza Sauce recommended); 80 g Low-fat mozzarella cheese (Per pizza; Bega 50% Less Fat Grated Cheese recommended); 9 Thinly sliced mini pepperoni (Per pizza; turkey, beef, or regular pepperoni); Light cooking oil spray (For spraying the baking tray and pizza edges; FryLight recommended); Plain all-purpose flour (Optional substitute for self-raising flour); 2 tsp Baking powder (Add only if substituting plain all-purpose flour for self-raising flour); Flour (Additional flour, added gradually only if the dough is too sticky; also for lightly flouring the rolling surface); Baking paper (For lining the baking tray)

Recipe by @aussiefitness @aussiefitness · TikTok

Imported by Bryan Peters on SeeMeCook

Eight personal pizzas with a Greek-yogurt and nutritional-yeast dough, topped with pizza sauce, low-fat mozzarella, and pepperoni. The source reports 53 g protein per pizza and gives freezer storage and reheating instructions.

8 servings40 minAmerican

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Ingredients

560 g Self-raising flour (Vetta Smart Self Raising Flour; plain all-purpose flour may be substituted, with 2 tsp baking powder added if using it)
45 g Blended nutritional yeast
1.5 tsp Italian herb seasoning
1 tsp Garlic powder
1.5 tsp Salt
480 g Plain low-fat Greek yoghurt
70 g Pizza sauce or marinara (Per pizza; Leggo’s Garlic & Herb Pizza Sauce recommended)
80 g Low-fat mozzarella cheese (Per pizza; Bega 50% Less Fat Grated Cheese recommended)
9 Thinly sliced mini pepperoni (Per pizza; turkey, beef, or regular pepperoni)
Light cooking oil spray (For spraying the baking tray and pizza edges; FryLight recommended)
Plain all-purpose flour (Optional substitute for self-raising flour)
2 tsp Baking powder (Add only if substituting plain all-purpose flour for self-raising flour)
Flour (Additional flour, added gradually only if the dough is too sticky; also for lightly flouring the rolling surface)
Baking paper (For lining the baking tray)

Steps

1
Add the self-raising flour, low-fat Greek yoghurt, blended nutritional yeast, Italian herb seasoning, garlic powder, and salt to a bowl.
2
Mix until the ingredients form a crumbly texture.
3
Knead the mixture by hand and form it into a dough ball. If it feels too sticky, add additional flour gradually until workable; the amount needed can vary with the yoghurt’s moisture content.
4
Divide the dough into 8 equal pieces. On a lightly floured surface, roll each piece as thin and wide as possible.
5
Fold the edges of each rolled piece over to form a crust.
6
Line a baking tray with baking paper and carefully place the pizza bases on it. Spray the tray and edges lightly with cooking oil spray.
7
Spread pizza sauce over the centre of each base.
8
Top each pizza with grated low-fat mozzarella and thinly sliced mini pepperoni.
9
Bake at 185°C / 365°F for approximately 15 minutes, or until the edges are golden brown and crispy and the cheese has melted. Depending on tray size, bake in 2 to 3 batches.
10
Wrap the pizzas and store them in the freezer. The transcript also mentions storing them in the fridge or freezer.
11
To reheat from frozen, air-fry or oven-bake at 200°C / 400°F for approximately 7 minutes, or until fully cooked through.

Notes

The source lists sauce, cheese, and pepperoni amounts per pizza, alongside an eight-pizza yield. For the optional plain-flour substitution, add 2 tsp baking powder. The description specifies freezer storage; the transcript additionally says fridge storage is possible. The source does not specify an amount of cooking spray or additional flour.