High Protein Pizza Pockets with Greek Yogurt Dough
Homemade High Protein Pizza Pockets with Greek Yogurt Dough are crispy, cheesy, and packed with flavor for a satisfying, protein-rich snack or meal!
Nut Free, Soy Free
My kids have been coming home from school RAVENOUS, but still want snacky foods. As a mom and dietitian I want food that will actually fill them up and provide some much-needed nutrition.
Growing up, pizza bagels were the go-to after-school snack in our house when we were truly hungry after school and it wasn’t time for dinner yet. My son is obsessed with these pizza rolls a local shop has, so pizza was on my mind when I was trying to come up with a more nutritious, yet filling and fun after-school snack/meal.
If you’re craving a nostalgic, cheesy, pizza-inspired snack that’s satisfying and packed with protein, you’re going to love these High Protein Pizza Pockets that are made with my go-to Greek yogurt dough!
They’re perfectly golden on the outside, gooey on the inside, and made with a simple no yeast dough that delivers a boost of protein while keeping things light and nourishing. Whether you’re looking for a quick lunch, after-school snack, or meal prep idea, these pizza pockets will hit the spot.
Ingredients Used to Make High Protein Pizza Pockets
- Greek Yogurt is the base of this recipe. It adds creaminess, moisture, and a hefty dose of protein to the dough. It also helps create a chewy crust that bakes beautifully golden brown.
- All-Purpose Flour + Whole Wheat Flour are combined in this recipe for a 50/50 mix with the best texture AND nutrition in mind. The all-purpose flour helps the dough stay light and fluffy but with a hearty, wholesome bite from the whole wheat flour.
- Baking Powder gives the dough a little lift, making it tender and bread-like instead of dense.
- Mozzarella Cheese is the cheese of choice for the melty, stretchy cheese we all associate with pizza! Part-skim mozzarella keeps it lower in fat while still giving that satisfying cheesy pull.
- Marinara Sauce adds that classic pizza flavor! Choose your favorite store-bought or homemade version — just look for one with simple ingredients and no added sugar.
- Egg (for the egg wash) helps these pizza pockets achieve a shiny, golden finish in the oven.
- Parmesan & Oregano (for garnish) on top for a perfect finishing touch of flavor and color!
Kitchen Tools Needed to Make High Protein Pizza Pockets
- Baking sheet
- Parchment paper
- Set of mixing bowls
- Measuring cups and spoons
- Rolling pin
- Pizza cutter
- Pastry brush (for egg wash)
- Fork for sealing edges
How to Make High Protein Pizza Pockets
Although this recipe requires creating dough, rolling it out, and baking, it’s much easier than you may think!
First, prep and preheat!
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Next, Make the Dough
In a large bowl, combine Greek yogurt, both flours, and baking powder. Mix until it starts to come together, then use your hands to form it into a dough ball.
Create the pizza pockets.
On a lightly floured surface, roll the dough into a large rectangle about ⅛ inch thick. Cut into 6 equal squares. You’ll have enough scraps to form 2 more squares after re-rolling and cutting.
Place the squares on the baking sheet. Spoon a small amount of marinara sauce onto one half of each square, top with mozzarella, then fold the dough over to form a triangle. Press or crimp the edges with a fork to seal.
Whisk an egg with a splash of water, then brush the tops of each pocket. Sprinkle with parmesan and oregano for that classic pizza flavor.
Bake!
Bake for about 16-18 minutes, or until the dough is golden and crisp. Let cool slightly before digging in — the cheese will be hot!
You can under-bake if you plan on reheating at a later date.
FAQs when making High Protein Pizza Pockets
Can I make these ahead of time?
Absolutely! You can prepare the pockets up to the baking step, then refrigerate them for up to 24 hours before baking. You can also bake and freeze them — just reheat in the oven or air fryer until warm and crispy.
Can I use all whole wheat flour?
You can, but the texture will be denser. The combination of flours provides the best balance of nutrition and tenderness. You can use 100% White Whole Wheat Flour, but it is hard to find in stores and online at times.
What kind of Greek yogurt works best?
Use plain Greek yogurt with 2% or whole milk for the best texture. Fat-free yogurt tends to make the dough sticky and dry. I used Fage lactose free yogurt for this recipe.
Can I add fillings?
Definitely! Try adding chopped veggies, turkey pepperoni, or a sprinkle of spinach or basil inside for extra flavor and nutrients.
How much protein is in each pizza pocket?
Each pocket provides roughly 7 grams of protein, depending on your specific yogurt and cheese brands — a great high-protein snack or light meal!
Other Pizza-Inspired Recipes You’ll Love:
- Greek yogurt pizza dough
- Homemade pizza rolls
- Quinoa Pizza Bites
- Grilled Pizza
- Portobello Mushroom Pizzas
High Protein Pizza Pockets with Greek Yogurt Dough
Homemade high protein pizza pockets made with Greek yogurt dough — crispy, cheesy, and packed with flavor for a satisfying, protein-rich snack or meal!
- Prep Time: 20 minutes
- Cook Time: 16-18 minutes
- Total Time: 0 hours
Ingredients
- 1 cup 2% plain Greek yogurt (I love Fage lactose free)
- ½ cup all-purpose flour*
- ½ cup whole wheat flour*
- 1 teaspoon baking powder
- ½ heaping cup part-skim shredded mozzarella cheese
- ½ cup marinara sauce
- 1 large egg for egg wash (won’t use the whole thing)
- Optional garnish: parmesan cheese, oregano
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper and set aside.
- In a large bowl combine Greek yogurt, all-purpose flour, whole wheat flour and baking powder. Mix together until it becomes a ball of dough. You will need to use your hands to form it together once initially combined.
- On a floured surface, roll out the dough into a rectangle of ⅛-inch thickness. Cut into 6 squares. You will be able to form 2 more squares with the leftover pieces, so re-roll and cut the dough to make 2 additional squares.
- Place each square on the prepared baking sheet.
- Spoon 1 teaspoon of sauce onto the lower triangular half of the squares of dough, as seen in the pictures. Top with 1 tablespoon cheese. Repeat until all squares of dough have filling.
- Fold the dough over to form a triangle. Pinch the edges shut or use a fork to seal the edges.
- In a small bowl whisk the egg with a splash of water. Brush the egg wash on top of the triangular pizza pockets. Sprinkle parmesan cheese and oregano on top.
- Bake for 16-18 minutes, until the dough is golden and crisp at the edges. Let cool slightly before enjoying!
Notes
*You can use 100% White Whole Wheat Flour for this recipe, but it is harder to find!
Don’t Forget to PIN this High Protein Pizza Pockets Recipe
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