# Sheet Pan Protein Pizza

A high-protein, lower-calorie sheet pan pizza designed for meal prep, allowing you to eat pizza all week, lose fat, and gain muscle.

- Servings: 8 servings
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 420 g all-purpose flour
- 105 g vital wheat gluten
- 6 g salt
- 7 g instant yeast
- 340 g warm water
- 28 oz can crushed tomatoes
- 15 g granulated erythritol
- 6 g minced garlic
- 1 g dried oregano
- 10 g olive oil
- 5 g salt
- 1 g MSG
- 16 g olive oil
- 450 g sauce
- 224 g fat-free mozzarella cheese
- 200 g turkey pepperoni
- 310 g part-skim mozzarella cheese

## Instructions

1. Place a large bowl on a scale and add 420g all-purpose flour, 105g vital wheat gluten, 6g salt, and 7g instant yeast.
2. Whisk the dry ingredients together.
3. Pour in 340g warm water.
4. Mix everything with a spoon until it starts to get difficult.
5. Get your hand soaking wet, then squeeze and press the dough together until there is no dry flour remaining, making sure to get any dough off the sides of the bowl.
6. For a 3-minute dough: Dump all dry ingredients into a food processor and blend for 30 seconds.
7. Slowly pour in the water while the blades keep spinning for an additional 30 seconds.
8. Once the dough comes together, let it mix for 15 to 20 more seconds and transfer it to a bowl.
9. Press in any leftover dry ingredients.
10. Cover the bowl of dough and leave it in a somewhat warm place for 30 to 45 minutes to rise.
11. Pro tip: Preheat your oven for exactly 60 seconds, then turn it off to create the perfect environment for your dough to rise and speed up the process.
12. Shred an 8 oz block of fat-free mozzarella and a 1 lb ball of part-skim mozzarella.
13. Throw the shredded cheese in plastic bags and refrigerate.
14. Dump about 75% of a can of crushed tomatoes into a container for the sauce.
15. Add 10g olive oil, 5g salt, 6g garlic, 1g dried oregano, 15g granulated erythritol, and 1g MSG to the tomatoes.
16. Mix the sauce until combined.
17. Add the rest of the crushed tomatoes and mix again.
18. Throw the sauce in the fridge to allow flavors to combine.
19. After 30 minutes, with a soaking wet hand, scoop under the dough to loosen it from the bowl.
20. Stretch the dough up, fold it over itself, and give the bowl a quarter turn; repeat until the entire dough has been stretched.
21. Flip the dough over and round it against the side of the bowl a few times.
22. Cover the dough and let it rest for an hour and a half to two hours in a warm place.
23. Add 16g of olive oil to a sheet pan and spread it across the entire surface, including the sides.
24. Take the dough out and let it hang for a few seconds to naturally form into a rectangle with gravity.
25. Place the dough in the center of the pan and use your fingertips to gently press it outward, covering 50% to 60% of the pan.
26. Cover the pizza up and let it chill for 15 to 20 minutes in a warm place to relax and rise.
27. After 20 minutes, stretch the dough all the way to the edges of the pan until the entire pan is covered.
28. If the dough is still tense, let it rest another 10 to 15 minutes in a warm place, then finish stretching.
29. Add 450g of sauce and spread it out, leaving about 1 inch of crust all the way around the pizza.
30. Add 200g turkey pepperoni, covering every inch of the pizza.
31. Evenly spread out 224g fat-free mozzarella over the pepperoni.
32. Evenly spread out 310g part-skim mozzarella over the fat-free mozzarella.
33. Throw the pizza onto the bottom rack of a preheated 450°F oven for 18 to 22 minutes or until the cheese is perfectly browned to your preference.
34. Slice the pizza into eight pieces.

## Equipment

- large bowl
- scale
- spoon
- food processor (optional, for 3-minute dough)
- plastic bags
- sheet pan
- oven
- pizza steel (optional)
- air fryer (for reheating)
- kitchen shears (for slicing)

## Tips

- Vital wheat gluten provides protein and can be swapped with all-purpose flour, but it will reduce the protein content by about 80g.
- For dough rising, preheat your oven for 60 seconds and then turn it off to create a perfect warm environment.
- Shredding both fat-free and part-skim mozzarella and layering them between the sauce and other toppings enhances flavor and makes the fat-free cheese taste better.
- For maximum flavor, place pepperoni between the sauce and the cheese.
- Bake the pizza on the bottom rack of the oven to ensure a brown, crispy bottom crust.
- Using a pizza steel helps transfer heat faster for better crust browning.
- To reheat a slice, use a preheated 325-degree air fryer for 3 to 4 minutes.

## Source

- Original video: https://youtu.be/twLpCXA1FaM?si=7aj7erMcm1Ks6Bem
- Recipe page: https://www.cliprecipe.com/recipe/307b28e1-df6f-434c-8622-8d723c5388f5
- Extracted: 2026-06-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt