High-Protein Pepperoni Pizza Buns

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 cup Greek Yogurt (0% Fat) (room temperature)
• 1 tsp Salt (fine sea salt)
• ½ tsp Garlic Powder
• ½ tsp Dried Oregano
• ½ cup Pizza Sauce (no‑added‑sugar preferred)
• 1 cup Low‑Fat Mozzarella Cheese (shredded)
• 12 slices Turkey or Beef Pepperoni (thinly sliced)

Instructions

1. Make the Yogurt Dough

   In a large mixing bowl combine the flour, Greek yogurt, salt, garlic powder and dried oregano. Stir until the mixture forms clumps, then knead with your hands until a smooth, elastic dough ball forms.

   Time: PT10M

2. Divide and Roll the Dough

   Lightly flour a clean work surface. Divide the dough into eight equal pieces. Using a rolling pin, roll each piece into a thin circle about 4‑5 inches in diameter.

   Time: PT5M

3. Add First Fillings

   Place the circles on a parchment‑lined baking sheet. On one half of each circle spread a thin layer of pizza sauce, sprinkle shredded mozzarella, and top with 1‑2 slices of pepperoni.

   Time: PT5M

4. Fold and Seal

   Fold the unfilled half of each circle over the toppings to create a half‑moon shape. Press the edges gently with your fingers or a fork to seal.

   Time: PT5M

5. Top the Buns

   Spread a small amount of pizza sauce on the top of each sealed bun, sprinkle a little more mozzarella, and add a final slice of pepperoni for garnish.

   Time: PT2M

6. Bake

   Preheat the oven to 375°F (190°C). Bake the buns on the middle rack for 12‑15 minutes, or until the tops are golden brown and the cheese is melted.

   Time: PT12M

   Temperature: 375°F

7. Cool and Serve

   Remove the buns from the oven and let them cool on a wire rack for 5 minutes before serving or packing for later.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

31 g

Carbohydrates

22 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free Flour Blend
• Instead of Greek Yogurt (0% Fat): Low‑fat plain yogurt, Cottage cheese blended
• Instead of Salt: Kosher salt
• Instead of Garlic Powder: Fresh minced garlic (use less)
• Instead of Dried Oregano: Italian seasoning
• Instead of Pizza Sauce: Marinara sauce, Homemade tomato sauce
• Instead of Low‑Fat Mozzarella Cheese: Part‑skim mozzarella, Reduced‑fat cheddar
• Instead of Turkey or Beef Pepperoni: Chicken pepperoni, Turkey sausage slices

Equipment Needed

• Mixing Bowl
• Spatula or Wooden Spoon
• Rolling Pin
• Sharp Knife or Bench Scraper
• Baking Sheet
• Parchment Paper (optional)
• Oven

Critical Steps — Do Not Skip

• Make the Yogurt Dough
• Fold and Seal
• Bake

Chef Tips from the Video

• For extra flavor, add a pinch of red‑pepper flakes to the dough seasoning.
• Use a pizza stone for a crispier bottom.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped for up to 2 months; reheat in oven 350°F for 8‑10 minutes.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the buns, cover tightly and refrigerate for up to 24 hours before baking.
• Freeze unbaked buns on a tray, then transfer to a zip‑top bag; bake from frozen, adding 3‑4 minutes to baking time.