5+ High Protein Flatbread Pizzas {Easy Dinners}

Leave a Comment / Lunch & Dinner / By / April 9, 2026
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5 easy, high protein flatbread pizzas that will actually keep you full (over 20g protein) and are healthier than your average pizza. These recipes use naan, so they come together quickly with very little prep. Perfect for nights where you just don’t feel like cooking!

A Mediterranean veggie flatbared, a cottage cheese hot honey flatbread and street corn chicken flatbreads on parchment paper next to a lemon.

What mom doesn’t love a lazy dinner? Or a pizza night? These unique and delicious flatbreads combine both of those.

These are not your typical pepperoni or cheese pizzas. Included in this post are recipes for a cottage cheese and hot honey flatbread, street corn chicken, Italian sausage and peppers, a Mediterranean vegetarian version and a ranch pickle pizza.

This post does contain Amazon affiliate links. At no additional cost to you, I receive a small compensation once a purchase is made.

Why You will Love these

  • You love a filling, easy and satisfying dinner! Forget takeout, these pizzas are better and more filling.
  • They are packed with flavor! These flavor combos are suprisingly so delicious.
  • All of these pizzas have at least 20 grams of protein per serving! Eat pizza that actually fills you up and reach a higher protein intake.
  • They’re a great way to use up leftover or rotisserie chicken. Or any kind of leftover protein you have.
  • Kid-friendly. Even if your kids don’t like these options, they can build their own.
  • Naan is relatively budget-friendly. A family pack of 6 was $5 and you can freeze them, too.
  • Perfect for relaxing summer nights – you could even grill them instead of using the oven!
A close-up of two street corn chicken flatbreads topped with a cilantro and yogurt drizzle on a baking sheet.

To make these recipes dairy-free, you can use dairy-free cheese and yogurt. Opt for a higher protein, plant-based yogurt like Greek Style Kite Hill!

Basis of a Flatbread

In case you want to build your own, here is a good structure to start with!

1. Base: naan, pita, lavash, or any flatbread.

2. Protein: chicken, ground beef, chickpeas, cottage cheese, Greek yogurt, beans or chickpeas.

3. Sauce/spread: cottage cheese, yogurt, pesto, BBQ, ranch, buffalo or even just olive oil and garlic.

4. Cheese: mozzarella, cheddar, feta, goat cheese.

5. Texture/flavor: veggies, pickles, herbs, crunch.

6. Finish (to make it feel extra): hot honey, lemon juice, balsamic glaze, fresh herbs, yogurt for extra protein.

The flatbreads

Each recipe makes 4 decent-sized servings, and each serving is about 1/2 of a large Stonefire naan! Pair with a non-starchy vegetable or side salad for an easy, well-balanced meal!

Hot Honey Cottage Cheese + Chicken

The cottage cheese gets warm and lightly golden in the oven, turning into a creamy, slightly textured base. Finished with hot honey and a pinch of red pepper flakes, it’s the perfect balance of sweet, spicy, and savory.

  • Cottage cheese spread on flatbreads with chicken, cheese and red onion on a baking sheet prior to baking.
  • A cottage cheese flatbread on parchment paper on a wooden cutting board next to a bottle of hot honey.
  • Two hot honey cottage cheese flatbreads with arugula on parchment paper after baking.
  • Two slices of cottage cheese and honey flatbreads on a plate with an arugula salad.

Ingredients

  • 2 Stonefire Orginal Naan Flatbreads or similar preferred flatbread.
  • 1 cup 2% cottage cheese (blend if desired)
  • 1 cup cooked chicken (shredded or diced). I used chicken breast, however, a lightly breaded chicken like Bare Lightly Breaded Chicken Bites would take it to the next level (if taste is your preference).
  • ½ cup shredded or freshly grated mozzarella or pepper jack.
  • Hot honey, to finish.
  • Red pepper flakes (optional).
  • Thinly sliced red onion (optional) .
  • Arugula or greens (optional, for serving).

Directions

  1. Preheat oven to 400°F.
  2. Spread cottage cheese evenly each naan. Sprinkle with garlic powder, optional, for extra flavor.
  3. Sprinkle the cheese on top and add the thinly sliced onion.
  4. Add chopped chicken.
  5. Bake for 8-12 minutes or until the edges are crispy and the cheese is melted. This flatbread is moist and a bit heavy so I broiled on high for 2-3 minutes so the cheese got crispy!
  6. Let cool for about 5 minutes. Finish it off with hot honey and red pepper flakes.

Nutritional Information

387 calories, 11.6 grams of fat, 36.9 grams of carbs, 5 grams of fiber, 713 mg sodium, 33 grams of protein.

If this one feels a little too bland, a drizzle of balsamic glaze brightens it up a little bit. Feel free to get creative with add-ons and leave me a comment for suggestions!

Street Corn Chicken Flatbread

I didn’t expect to love this one as much as I did. The yogurt drizzle with lime and Tajín adds just enough creaminess and tang to make it all work. It feels summery and is a great option to cook on the grill!

Two street corn chicken flatbreads drizzled with Greek yogurt on a baking sheet.

Ingredients

  • 2 Stonefire Orginal Naan Flatbreads or similar preferred flatbread.
  • 8-10 ounces (about 1 cup) of cooked shredded or rotisserie chicken.
  • 1/2 cup corn (canned, cooked, grilled).
  • 3/4 cup of shredded pepper jack cheese or preferred cheese.
  • 1/4 cup of cotija cheese.
  • 1/2 cup Greek yogurt + lime + chili powder drizzle or Tajin + a sprinkle of cotija cheese and cilantro.
  • Extra Tajín, to finish.
  • Black beans for extra fiber, optional

Directions

  1. Preheat oven to 400°F.
  2. Place naan on a baking sheet lined with parchment paper.
  3. Evenly layer chicken and corn. Sprinkle on some black beans, if preferred.
  4. Top with pepper jack and cotija cheese.
  5. Bake for 8–12 minutes, until the cheese is melted and the edges are slightly crispy.
  6. Make the yogurt drizzle while baking: in a small bowl, mix Greek yogurt with lime juice and chili powder or Tajín until smooth and drizzle-able.
  7. Drizzle the yogurt sauce over the flatbreads
  8. Sprinkle with cilantro and a little extra cotija. Finish with a light sprinkle of Tajín.

Nutritional Information

431 calories, 17 grams of fat, 1000 mg sodium (estimated), 34 grams of carbs, 1.4 grams of fiber, 34 grams of protein.

Vegetarian Mediterranean Flatbread

This vegetarian flatbread might not have meat on it but it is so satisfying and packed with flavor! That garlic Greek yogurt sauce combined with the toppings really makes this one standout – it might even be my favorite.

A close-up of a fully assembled and baked vegetarian flatbread with a garlic yogurt sauce avnd roasted chickpeas on a large piece of parchment, surrounded by more flatbreads.

Ingredients

  • 2 Stonefire Orginal Naan Flatbreads or similar preferred flatbread.
  • Plain Greek yogurt (1 cup) with 2 small garlic cloves (minced or grated), a sprinkle of salt and juice of 1/2 a lemon.
  • Kalamata olives.
  • Cherry or grape tomatoes, halved (about 3/4 cup).
  • 1 cup of feta cheese.
  • 1/2 cup of roasted or seasoned chickpeas, optional. If you don’t want to roast the chickpeas, you could buy roasted chickpeas!
  • Balsamic glaze or Greek dressing drizzle, to finish.
  • Arugula, optional.

Directions

  1. Preheat oven to 400°F.
  2. Combine the yogurt, lemon juice, and a sprinkle of salt in a bowl. Mix and spread over naan.
  3. Evenly distribute the tomatoes, olives, and roaseted chickpeas.
  4. Top with feta cheese.
  5. Bake for 8-12 minutes or until the edges are crispy and the cheese is melted.
  6. Drizzle with balsamic glaze and extra lemon juice.

Nutritional Information

Each serving has 350 calories, 39 grams of carbohydrates, 3 grams of fiber, 708 mg sodium and 21 grams of protein.

Italian Sausage and Peppers

This pizza was highly requested by my husband. Who doesn’t love sausage, peppers and pesto? Of course, it was going to be a hit no matter what.

The higher fat percentage of the sausage or turkey, the better it will taste but the higher the calories will be. Nutritional information calculated with Italian lean ground turkey but I made it with Italian sausage! So good.

An Italian sausage, peppers and mozzarella topped naan flatbread on a baking sheet.

Ingredients

  • 2 Stonefire Orginal Naan Flatbreads or similar preferred flatbread.
  • 1/3 cup of pesto.
  • 12 ounces of lean ground Italian sausage or ground turkey, cooked and seasoned with garlic powder, salt and pepper to taste.
  • 1-2 bell peppers, diced julienne.
  • 1/2 medium onion
  • 3/4 cup of mozzarella cheese
  • Fresh arugula, basil and balsamic glaze, optional, to finish.

Directions

  1. Preheat oven to 400°F.
  2. Add naan to baking sheet lined with parchment paper.
  3. Evenly spread the pesto onto the flatbreads. Then, add the sausage and peppers. I had leftover sausage and peppers (already cooked) so I just used that.
  4. Sprinkle the mozzarella cheese on top and add the thinly sliced onion.
  5. Bake for 8-12 minutes or until the edges are crispy and the cheese is melted.
  6. Finish with arugula and chopped basil, totally optional. It doesn’t really need much!

Nutritional Information

460 calories, 24 grams of fat, 952 mg sodium, 26 grams of protein, 37 grams of carbohydrates, and 3 grams of fiber.

A birds-eye view of five different high protein flatbreads on parchment paper next to an arugula salad.

Ranch Pickle Flatbread

This is like a cheeseburger meets dill pickle inspired pizza and it’s oh so good! Choose chicken and a Greek yogurt ranch to increase the protein and lower the calories for this one. Or, a leaner 93/7 ground beef!

Ingredients

  • 2 Stonefire Orginal Naan Flatbreads or similar preferred flatbread.
  • 8–10 oz cooked lean ground beef or chicken.
  • 1 cup Greek yogurt mixed with 1-2 tablespoons of ranch seasoning (or ranch dressing).
  • ¾–1 cup shredded mozzarella + cheddar cheese.
  • Sliced dill pickles .
  • Thinly sliced red onion.
  • Fresh dill (optional), to finish.
  • Shredded lettuce (add after baking).

Directions

  1. Preheat oven to 400°F.
  2. Prep the ranch spread: in a small bowl, mix Greek yogurt with ranch seasoning until smooth.
  3. Place naan on a baking sheet lined with parchment paper.
  4. Spread a layer of the ranch mixture over each flatbread.
  5. Add cooked beef or chicken. Sprinkle with mozzarella + cheddar. Top with sliced pickles and red onion.
  6. Bake for 8–12 minutes, until the cheese is melted and edges are slightly crispy.
  7. Top with shredded lettuce and fresh dill. Optional: drizzle a little extra ranch if you want it saucier.

Store in the fridge in an airtight container for up to 4 days. Freeze for up to 3 months!

More Flatbread Ideas

  • BBQ chicken + red onion + cilantro.
  • Buffalo chicken + ranch + celery slaw.
  • White pizza (ricotta + spinach + garlic).
  • Taco flatbread (ground turkey + salsa + avocado).

More Easy Lunch & Dinner Resources

Here are more meal ideas with both busy moms and nutrition in mind!

A Mediterranean veggie flatbared, a cottage cheese hot honey flatbread and street corn chicken flatbreads on parchment paper next to a lemon.

5+ Easy High Protein Flatbread Pizzas

Author: Alex Evink, MS, RD
387kcal
5 from 1 vote
Share Print
Prep 10 minutes
Cook 12 minutes
Total 22 minutes
Low prep flatbread pizzas with nutrition in mind! These ideas are filling, satisfying and have at least 20 grams of protein per serving. They're perfect for nights where you don't want to cook and healthier than your traditional pepperoni and cheese pizza. For more ideas and nutritional info for each flatbread, read the entire post. Serve with a side salad or non-starchy veggie for a well-balanced meal.
Servings 4 servings
Course Main Course, Snack
Cuisine American

Ingredients

Cottage Cheese Crispy Chicken Hot Honey Flatbread
  • 2 Stonefire Naan Flatbreads, Original
  • 1 cup 2% milkfat cottage cheese or higher fat
  • 1 cup cooked chicken, shredded or diced or lightly breaded chicken like Bare
  • ½ cup shredded or freshly grated mozzarella or pepper jack
  • Thinly sliced red onion ¼ of a medium onion
  • Garlic powder
  • Hot honey, to finish
  • Arugula or greens (optional, for serving).
Street Corn Chicken Flatbread
  • 2 Stonefire Naan Flatbreads, Original
  • 8-10 ounces cooked, shredded or rotisserie chicken about 1 cup
  • ½ cup corn (canned, cooked, grilled)
  • ¾ cup shredded pepper jack cheese or preferred cheese
  • ¼ cup cotija cheese
  • ½ cup Greek yogurt seasoned with splash lime juice + chili powder drizzle or Tajin + a sprinkle of cotija cheese
  • Cilantro, to finish and for sauce
  • Extra Tajín, to finish.
  • Black beans, optional
Italian Sausage, Pesto and Peppers Flatbread
  • 2 Stonefire Naan Flatbreads, Original
  • ½ medium onion, diced julienne
  • ⅓ cup pesto
  • 12 ounces lean ground Italian turkey or sausage seasoned to taste
  • 1-2 bell peppers, diced julienne
  • ¾ cup mozzarella cheese
  • Fresh arugula, basil and balsamic glaze, optional, to finish.
Mediterranean Vegetarian Flatbread
  • 2 Stonefire Naan Flatbreads, Original
  • 1 cup Plain Greek yogurt with 2 small garlic cloves (minced or grated), a sprinkle of salt and juice of 1/2 a lemon. + garlic + lemon
  • ¾ cup cherry or grape tomatoes, halved
  • Pitted kalamata olives
  • 1 cup feta cheese
  • ½ cup roasted chickpeas optional, or use store-bought
  • Balsamic glaze or Greek dressing drizzle, to finish.
  • Arugula, optional, to finish

Method

Cottage Cheese Hot Honey Flatbread
  1. Preheat oven to 400°F. Spread cottage cheese evenly each naan. Sprinkle with garlic powder, optional, for extra flavor. Sprinkle the cheese on top and add the thinly sliced onion. Add chopped chicken.
  2. Bake for 8-12 minutes or until the edges are crispy and the cheese is melted. This flatbread is moist and a bit heavy so I broiled on high for 2-3 minutes so the cheese got crispy.
  3. Let cool for about 5 minutes so it firms up before cutting. Finish it off with hot honey and red pepper flakes.
Street Corn Chicken Flatbread
  1. Preheat oven to 400°F. Place naan on a baking sheet lined with parchment paper.
  2. Evenly layer chicken and corn. Sprinkle on some black beans, if preferred. Top with pepper jack and cotija cheese.
  3. Bake for 8–12 minutes, until the cheese is melted and the edges are slightly crispy.
  4. Make the yogurt drizzle while baking: in a small bowl, mix Greek yogurt with lime juice and chili powder or Tajín until smooth and drizzle-able. Sprinkle with cilantro and a little extra cotija.
  5. Drizzle the yogurt sauce over the flatbreads. Finish with a light sprinkle of Tajín.
Pesto, Sausage and Peppers
  1. Preheat oven to 400°F. Add naan to baking sheet lined with parchment paper.
  2. Evenly spread the pesto onto the flatbreads. Then, add the sausage and peppers. I had leftover sausage and peppers (already cooked) so I just used that. Sprinkle the mozzarella cheese on top and add the thinly sliced onion.
  3. Bake for 8-12 minutes or until the edges are crispy and the cheese is melted.
  4. Finish with arugula and chopped basil, totally optional. It doesn't really need much!
Mediterranean Vegetarian Pizza
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and lay out two naan flatbreads.
  2. Combine the yogurt, lemon juice, and a sprinkle of salt in a bowl. Mix and spread over naan. Evenly distribute the tomatoes, olives, and roaseted chickpeas.Top with feta cheese.
  3. Bake for 8-12 minutes or until the edges are crispy and the cheese is melted.
  4. Drizzle with balsamic glaze and extra lemon juice.

Nutrition

Calories387kcalCarbohydrates37gProtein33gFat11.6gSodium713mgFiber5g

Notes

A serving is 1/2 naan flatbread. Nutritional information is just an estimation and individual ingredients and preparation will lead to slight discrepancies.
  1. Hot Honey Cottage Cheese: 387 calories, 11.6 grams of fat, 36.9 grams of carbs, 5 grams of fiber, 713 mg sodium, 33 grams of protein.
  2. Street Corn Chicken:  431 calories, 17 grams of fat, 1000 mg sodium (estimated), 34 grams of carbs, 1.4 grams of fiber, 34 grams of protein.
  3.  Veggie Mediterranean:  350 calories, 39 grams of carbohydrates, 3 grams of fiber, 708 mg sodium and 21 grams of protein.
  4. Pesto, Turkey and Peppers:  460 calories, 24 grams of fat, 952 mg sodium, 26 grams of protein, 37 grams of carbohydrates, and 3 grams of fiber.
Store in the fridge in an airtight container for up to 4 days. Freeze for up to 3 months!

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