Pizza night and your protein targets – no longer a trade-off
With nutri+ Protein Pizza Dough you knead a hearty, protein-rich pizza base from one baking mix and a splash of water – ready for your oven at home.
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A genuine source of protein
Around a third of the energy comes from protein. Protein contributes to a growth in muscle mass.
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Two plant protein sources
Soy protein isolate and wheat protein complement each other for a complete amino acid profile – with no animal ingredients at all.
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Wholemeal spelt base
The main ingredient is wholemeal spelt flour. It makes the dough a source of fibre and lends it a robust, slightly nutty note.
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Just add water
Mix, knead, top, bake. No weighing out ten ingredients, no waiting for yeast.
Friday evening, the fridge is calling for pizza – and your nutrition app reminds you there is still protein missing today. Anyone tracking their macros knows the dilemma: a classic pizza delivers mostly starch and fat, and stays thin on protein. So it is either skip it or cheat?
This baking mix tackles the problem at the root – in the dough itself. Part of the flour is replaced by concentrated plant proteins, and baking powder does the raising instead of yeast. You stir the mix with water, knead it, and can top the base straight away. About a quarter of an hour in the oven later, there is a pizza on the table that fills you up and fits your goals.
Behind the mix is nutri+ (Nutrition-Plus Germany), a maker of purely plant-based sports nutrition from Grafschaft in Germany. Production is certified, GMO-free and free from colourants – values the brand has followed consistently for years.
📊 Protein Pizza Dough by the numbers
37 g
protein per pizza base
15 min
baking time at 180–200 °C fan
0 min
proving time – baking powder instead of yeast
📋 Preparation
Mix 140 g of the powder with 100 ml of water and knead, add toppings as desired and bake in the oven (fan, 180–200 °C / 350–400 °F) for 15 minutes. The baking time depends on the oven and the thickness of the dough – reduce or extend it if necessary.
Nutritional information
| Average nutritional values |
per 100 g of powder |
per serving (140 g) |
| Energy |
1430 kJ / 339 kcal |
2002 kJ / 474 kcal |
| Fat |
2.1 g |
2.9 g |
| – of which saturates |
0.4 g |
0.6 g |
| Carbohydrate |
51 g |
71 g |
| – of which sugars |
0.8 g |
1.1 g |
| Fibre |
4.7 g |
6.5 g |
| Protein |
27 g |
37 g |
| Salt |
3.5 g |
4.9 g |
Trade name: Baking mix for protein-rich pizza dough
Ingredients: Wholemeal spelt flour (42.9 %), wheat flour, soy protein isolate, wheat protein, baking powder (raising agents [diphosphates, sodium carbonates], anti-caking agent [calcium carbonate], maize starch), salt
Net quantity: 700 g (5 servings)
Produced for: Nutrition-Plus Germany e.K. · Herrenwiesenring 19 · 53501 Grafschaft · Germany
Why does the dough work without yeast?
The raising is done by baking powder – diphosphates and sodium carbonates, to be precise. They react with water and oven heat within minutes, not over hours like yeast cultures. That is why there is no proving time at all, and the dough can be shaped straight after kneading. The result is a flat, firm base closer to a thin stone-baked crust than a deep-pan pizza.
⚠️ Allergen information: Contains gluten (spelt, wheat) and soy. Not suitable for people with coeliac disease or gluten intolerance.
💬 Frequently asked questions
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Does the mix replace a normal pizza?+
Yes – you top the base like any other pizza with sauce, vegetables or cheese alternatives. The mix is meant as an alternative to frozen pizza or takeaway when you keep an eye on your protein intake.
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How does the base taste compared with classic pizza dough?+
The wholemeal flour gives it a fuller, heartier flavour than white-flour dough. The texture is more compact than a yeast dough – think thin and crisp rather than airy.
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Is the mix vegan – and what else is in it?+
The mix is 100 % vegan and lactose-free, with no added sugar, made without GMOs and without colourants. The ingredient list stays short: flours, proteins, baking powder, salt – nothing else.
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Who is the protein pizza dough for?+
For active people and anyone with increased protein needs who does not want to give up pizza – whether living vegan or simply protein-conscious. Because of the gluten content it is not suitable for coeliacs.
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What do I need besides the baking mix?+
Only water – and your favourite toppings. An oven, a bowl and ten minutes for mixing and kneading are all it takes.
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Can I bake anything other than pizza with it?+
Yes, the dough is versatile – for example small flatbreads that can be topped like bruschetta, or as a base for savoury snacks.
Goes well with this
Responsible Person (GPSR, EU 2023/988) & Manufacturer: Nutrition-Plus Germany e.K. · Herrenwiesenring 19 · 53501 Grafschaft · Germany · info@nutri-plus.de
