High-Protein Veggie Loaded Pizza
High-Protein Veggie Loaded Pizza
Crispy low-carb pizza loaded with colorful vegetables and melted cheese — ready in 30 minutes
This high-protein veggie loaded pizza is colorful, cheesy, and satisfying. A simple protein or cauliflower-style crust is topped with sauce, plenty of vegetables, and melted cheese. Every serving delivers 18 g of protein and only 5 g net carbs.
Low-carb, sugar-free, and perfect for a quick weeknight pizza night.
Why you’ll love this pizza
- 18g protein per serving — a high-protein pizza night
- Only 5g net carbs and fully sugar-free
- Loaded with colorful vegetables and melted cheese
- Ready in about 30 minutes
- Crispy edges and gooey center
- Easy to customize with your favorite toppings
Health notes
- High protein: The crust and cheese deliver the protein.
- Low carb: No traditional dough — net carbs stay low.
- Sugar-free: Use a sugar-free pizza sauce or crushed tomatoes.
- Vegetable-forward: Peppers, mushrooms, spinach, and olives add volume and flavor.
Key element — pre-bake the crust
Bake the crust for a few minutes before adding toppings so it stays crisp under the vegetables and cheese.
Ingredients
Crust (choose one)
- 1 store-bought or homemade low-carb / protein pizza crust (about 10–12 inches)
- Or make a simple crust: 1½ cups shredded mozzarella + 2 Tbsp cream cheese + 1 egg + ½ cup almond flour, mixed and pressed into a circle
Toppings
- ⅓–½ cup sugar-free pizza sauce or crushed tomatoes
- 1½ cups shredded mozzarella
- ½ cup sliced mushrooms
- ½ cup mixed bell peppers (red, yellow, orange), sliced
- 1 cup fresh spinach
- ¼ cup sliced black olives
- Optional: red onion, cherry tomatoes, or cooked chicken for extra protein
- Italian seasoning, salt, and pepper
Swaps
- Higher protein: Add cooked diced chicken or turkey pepperoni.
- Extra crispy: Bake on a pizza stone or preheated baking sheet.
- Dairy-free: Use dairy-free cheese alternatives.
- Spicy: Add red pepper flakes or jalapeños.
Instructions
| 1 | Preheat and prep. Preheat oven to 425°F (220°C). Place the crust on parchment or a pizza pan. |
| 2 | Pre-bake the crust. Bake the plain crust for 5–7 minutes until lightly golden and starting to firm up. This helps keep it crisp. |
| 3 | Add sauce and toppings. Spread the sauce evenly. Scatter the spinach, mushrooms, peppers, and olives. Top with mozzarella and a sprinkle of Italian seasoning. |
| 4 | Bake. Return to the oven and bake 12–15 minutes until the cheese is melted and bubbly and the edges are golden. |
| 5 | Rest and slice. Let the pizza rest 2–3 minutes, then slice into 8 pieces and serve. |
Pro tips
- Pre-baking the crust is the secret to a non-soggy pizza.
- Pat mushrooms and peppers dry so they don’t release too much moisture.
- Don’t overload the toppings — a balanced layer melts best.
- A pizza stone or preheated steel gives the crispiest bottom.
- Leftover slices reheat well in a skillet or air fryer.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 280 |
| Protein | 18g |
| Net carbohydrates | 5g |
| Total carbohydrates | 7g |
| Fiber | 2g |
| Total fat | 18g |
| Sodium | 520mg |
Estimates based on a low-carb crust, mozzarella, and vegetables. Exact numbers vary with crust brand and topping amounts.
Variations
Chicken veggie
Add cooked diced chicken for extra protein.
White pizza
Skip the red sauce and use a garlic-cream base with extra cheese.
Mediterranean
Add artichoke hearts, feta, and oregano.
Meat lover’s low-carb
Add turkey pepperoni or cooked sausage with the vegetables.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Store covered |
| Freezer | Up to 1 month | Freeze slices; reheat from frozen |
| Reheat | Oven, skillet, or air fryer | Keeps the crust crisp |
FAQ
Test your knowledge
5 quick questions about this veggie loaded pizza
1. Protein per serving?
2. Net carbs per serving?
3. Why pre-bake the crust?
4. About how long does this take?
5. Best way to reheat leftovers?
