Protein Pizza (Baby-Led Weaning Friendly!)
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This baby-led weaning Protein Pizza has quickly become a staple in our house! Made with protein-rich Greek yogurt, this healthy pizza for kids is customizable for the entire family – from babies just starting solids to hungry toddlers and adults. The best part? It’s ready in just 30 minutes!
If there’s one thing I’ve learned as a parent, it’s that meals that work for the whole family are THE BEST! This pizza recipe has quickly become our household favorite because it’s not just delicious – it’s completely customizable for everyone from babies starting their food journey to hungry toddlers and adults craving something satisfying, but healthier than your classic pizza.
What makes this pizza for babies (and the whole family) special is the Greek yogurt base that packs a serious protein punch while keeping the dough soft enough for little ones to manage. As someone who’s navigated the sometimes stressful waters of baby-led weaning, finding healthy pizza recipes for kids that truly work for everyone at the table has been a game-changer.
The best part? You can make this in under 30 minutes with ingredients you likely already have in your pantry. No complicated techniques, no yeast, no self-rising flour, or special equipment needed – just simple, wholesome food that brings everyone to the table.
Recipe Ingredients
You’ll need the following ingredients to make this Protein Pizza Recipe:
Ingredient Notes
- Flour: I used a combination of all-purpose flour and whole wheat flour, simply because sometimes whole wheat flour can be a little overpowering in taste. If you want to though, feel free to use only whole wheat flour!
- Greek Yogurt: You can use any percentage of fat Greek Yogurt. I happened to use 0% fat because that is what I had on hand, but I’ve also used full-fat before! Using regular plain yogurt can work too, it just makes the dough more sticky and a little harder to work with. I’ve made it using regular plain yogurt before though and it can still work!
Additions & Substitutions
- Gluten-free option: Replace both flours with a 1:1 gluten-free flour blend. The texture will be slightly different but still works well.
Dairy-free option: Use plain coconut yogurt or another thick plant-based yogurt alternative instead of Greek yogurt. The protein content won’t be as high. - Herb additions: Add 1 teaspoon of dried oregano, basil, or Italian seasoning blend to the dough for extra flavor.
- Protein boost: Add 1-2 tablespoons of hemp seeds to the dough mixture for additional protein and healthy fats.
How to Make Protein Pizza: Step-by-Step
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
Step 1: In a large bowl, combine the all-purpose flour, whole wheat flour, garlic powder, and baking powder. If making this for adults and older children only, you can add the ½ teaspoon of salt at this stage. Add the Greek yogurt and olive oil to the dry ingredients. Mix until everything starts to come together to form a dough. If the mixture seems too dry, add a little more olive oil, one teaspoon at a time.
Step 2: Using your hands, shape the dough into a ball. Lightly dust your work surface with flour and place the dough on a piece of parchment paper on a cutting board.
Step 3: Divide the dough into four equal pieces. Using a rolling pin or your hands, roll or spread out each pizza dough into a mini pizza shape. I like to curl up the edges slightly to form a proper pizza crust, but you don’t have to.
Step 4: Place the pizza bases on your prepared baking sheets (two pizzas per sheet). Top each pizza with sauce, cheese, and your chosen toppings (see suggestions below). Bake in the oven at 425 degrees Fahrenheit for 20 minutes, or until the crust is golden and the cheese is bubbly and starting to brown. Let the pizza cool before serving to babies or little ones.
Pizza Topping Ideas (by age):
For babies (6+ months):
- Finely chopped spinach
- Soft roasted vegetables (bell peppers, zucchini)
- Small pieces of soft chicken
- Ricotta cheese instead of mozzarella
- Minimal sauce to reduce mess
For Toddlers and Kids:
My kids prefer just plain cheese pizza…sometimes they’ll let me put pepperoni on top. I still wanted to share some options in case your kids are feeling adventurous!
- Small broccoli florets
- Diced bell peppers
- Sliced mushrooms
- Turkey pepperoni
- Sausage
- Black olives
- Pineapple pieces
For Adults:
- Spicy options like jalapeños or red pepper flakes
- Caramelized onions, thinly sliced potato (roasted or pre-cooked), + rosemary
- Prosciutto
- Black olives
- Artichoke hearts
- Bell pepper
- Fresh basil added after baking
- Specialty cheeses like feta or goat cheese
What to Serve With This Healthy Protein Pizza:
For a complete meal, serve this healthy pizza for toddlers with:
- Fresh fruit slices like pear, apple, or berries
- Simple side salad with mild dressing (for older children and adults)
- Roasted vegetable sticks (carrot, sweet potato, zucchini)
- Yogurt dip for crusts and veggie dippers
- Homemade smoothie (with protein, healthy fats, and fiber) in a sippy cup for babies and toddlers
- Walnut-Crusted Roasted Chickpeas
Storage & Reheating
- Refrigerator: Store baked pizza in an airtight container for up to 3 days.
- Freezer: Freeze fully baked and cooled pizzas for up to 3 months. Wrap individual portions in parchment paper or cling wrap and place in a freezer bag.
- Make-ahead dough: The dough can be made up to 2 days ahead and stored, covered, in the refrigerator. Bring to room temperature before rolling out. Alternatively, you can freeze the dough by coating it with some olive oil, then wrap it in plastic wrap and place it in a freezer bag, squeeze the air out of the freezer bag, then freeze, and finally thaw overnight before using.
- Reheating: Reheat refrigerated pizza in a 350°F oven for 5-10 minutes until warmed through, then increase oven temperature to 425°F, add toppings, and bake as per recipe instructions. For frozen pizza, reheat at 350°F for 10-15 minutes until cooked through.
Frequently Asked Questions
This recipe is suitable for babies from around 6 months+ who have started solid foods, following baby-led weaning principles. Always ensure toppings are age-appropriate and cut to the right size if adding them. When I’ve made this recipe for my own kids for baby-led weaning when they were younger, I did not add salt to the dough. When making for older kids and adults, I like to add 1/2 teaspoon of salt to the dough.
The crust should be golden brown around the edges and on the bottom, and feel firm when tapped. The cheese should be fully melted and starting to brown in spots.
Try using 100% whole wheat flour, adding puréed vegetables to the sauce, using less cheese but adding nutritional yeast for flavor, or incorporating shredded vegetables into the dough itself.
For the dough, use coconut yogurt or another thick plant-based yogurt. For toppings, try dairy-free cheese alternatives or try hummus, avocado slices, or nutritional yeast for a cheesy flavor.
Yes, the dough can be made up to 2 days ahead of time and stored, covered, in the refrigerator. Bring to room temperature before rolling out. Alternatively, you can freeze the dough by coating it with some olive oil, then wrap it in plastic wrap and place it in a freezer bag, squeeze the air out of the freezer bag, then freeze, and finally thaw overnight before using.
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More Baby-Led Weaning Recipes You’ll Love!
Protein Pizza (Baby-Led Weaning Friendly)
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon garlic powder
- 3 teaspoons baking powder
- 2 cups plain Greek yogurt
- 2 tablespoons olive oil, add a little more if dough feels too dry
- (Optional) 1/2 teaspoon salt, add if not using as a baby-led weaning recipe
Toppings
- 2-3 tablespoons pizza sauce, per pizza
- 1/2 – 1 cup shredded mozzarella cheese, per pizza
- (Optional) toppings of choice
Instructions
- Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
- In a large bowl, combine the all-purpose flour, whole wheat flour, garlic powder, and baking powder. If making this for adults and older children only, you can add the ½ teaspoon of salt at this stage.
- Add the Greek yogurt and olive oil to the dry ingredients. Mix until everything starts to come together to form a dough. If the mixture seems too dry, add a little more olive oil, one teaspoon at a time.
- Using your hands, shape the dough into a ball. Lightly dust your work surface with flour and place the dough on a piece of parchment paper on a cutting board.
- Divide the dough into four equal pieces. Using a rolling pin or your hands, roll or spread out each pizza dough into a mini pizza shape. I like to curl up the edges slightly to form a proper pizza crust, but you don’t have to.
- Place the pizza bases on your prepared baking sheets (two pizzas per sheet). Top each pizza with sauce, cheese, and your chosen toppings (see suggestions below).
- Bake in the oven for approximately 20 minutes, or until the crust is golden and the cheese is bubbly and starting to brown. Let the pizza cool before serving to babies or little ones.
Is the dough able to be frozen for later storage?
Hi Marcya! That is a great question! I have not personally tried freezing the dough, but I am going to guess that it would work. Here is what I would do if I were to try it: Coat the dough with some olive oil, then wrap it in plastic wrap and place in a freezer bag, squeeze the air out of the freezer bag then freeze, and finally thaw overnight before using. If you try it out, let me know how it turns out!