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High Protein Pizza Crust

High Protein Pizza Shell

For two 16″ pies, we use 2 cups (one recipe) of our homemade pizza sauce on this high protein pizza. We use a variety of fresh veggies on top. Good with or without a sprinkling of Parmesan cheese!

Makes 2 (16″) thin crust pizza shells.


  • 1 1/2 c fine semolina flour
  • 1/2 c whole wheat flour
  • 1/2 c chickpea flour
  • 1/2 tsp salt
  • 1/2 tsp active dry yeast
  • 1 tsp lecithin
  • 1 c warm water
  • 2 Tbsp olive oil


  1. In a large bowl, whisk together the semolina, whole wheat flour, chickpea flour, salt, yeast and lecithin.
  2. Add oil and warm water. Blend with a wooden spoon until a soft dough forms. Knead in the bowl for 2 minutes, adding a bit more warm water or flour if needed.
  3. Cover bowl and allow dough to rise 1 1/2 hours. Punch down and allow to rise until doubled, or about 1 hour.
  4. Preheat oven to 425 degrees F.
  5. On oiled pizza pans, press the dough out until you have 2 (16) round pizza shells. Bake 5 minutes without any sauce or toppings.
  6. Remove from oven and add sauce and toppings. Bake about 15 minutes. Serve hot.

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