Papa John's Protein Crust Pizza Copycat Recipe (What to Expect)
Papa John's is testing a Protein Crust Pizza with no nationwide launch date yet! The crust is made with added protein for fitness and keto customers. I got to try it during testing — the crust is denser and chewier than regular, with a nutty flavor. It holds toppings well and feels less heavy. Game changer if it launches nationwide.
Ingredients
Main ingredients
- bread flour 3.5 cups
- unflavored whey protein isolate 0.5 cups
- dry yeast 2.25 tsp
- lukewarm water 1.25 cups
- olive oil 2 tbsp
- salt 1.5 tsp
- San Marzano tomato pizza sauce 0.25 cups
- whole milk mozzarella cheese 3 oz
- provolone cheese 1 oz
Seasonings/Sauce
- fresh basil 2 tbsp
- fresh garlic 1 tsp
- Italian seasoning 1 tsp
- black pepper 0.25 tsp
Nutrition summary
Carbohydrates
18 g
21%
Protein
25 g
29%
Fat
15 g
50%
Cooking steps
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1
Mix bread flour, whey protein, dry yeast, salt, and olive oil. Slowly add lukewarm water to form a sticky dough for signature protein crust. Knead for 12-15 minutes until elastic and slightly dense.
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2
Cover dough and allow to cold ferment in refrigerator for 24 hours. This extended fermentation replicates Papa John’s flavor and dense, chewy texture seen in their Protein Crust Pizza test.
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3
Remove dough and allow it to come to room temperature. Stretch dough into an 8-10 inch round, then brush lightly with olive oil to encourage a golden crisp bottom.
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4
Spread San Marzano tomato pizza sauce evenly; sprinkle fresh garlic, Italian seasoning, and fresh basil. Top generously with mozzarella and provolone cheese for a pillowy cheese melt.
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5
Bake on a preheated pizza stone at 525°F (275°C) for 7-9 minutes, until the crust is golden-brown, cheese is bubbling with light browning, and the bottom is crisp. Rest 2 minutes, slice, and garnish with black pepper.
Personalized Q&A
Q. Does this copycat Protein Crust Pizza taste like the real Papa John’s version?
Yes, this recipe closely replicates Papa John's experimental Protein Crust Pizza, using whey protein isolate for a denser, chewier crust and cold fermentation for authentic flavor. The toppings and cheese blend match Papa John's signature style, and baking on a pizza stone ensures a crispy, golden bottom.
Q. What’s the secret to replicating Papa John’s Protein Crust dough at home?
The key is mixing high-protein bread flour with whey protein isolate, kneading until elastic, and refrigerating the dough for at least 24 hours. This method develops the nutty flavor and chewy, pillowy texture that makes Papa John's protein crust unique.
Q. How do you achieve Papa John’s signature cheese melt and crispy crust without a commercial pizza oven?
Preheat your home oven with a pizza stone or steel to at least 525°F. This gives the crust a crisp base and helps melt the mozzarella and provolone blend just like Papa John’s deck ovens. If you don’t have a stone, use a heavy baking tray upside down.
Q. Is this Protein Crust Pizza healthy and high in protein?
Each slice provides about 25g protein and 340 kcal, with 21% calories from carbs, 29% from protein, and 50% from fat. The crust is designed for fitness and keto customers, offering higher protein and lower carbs compared to typical pizza.
Q. Can I make this recipe vegetarian or keto-friendly?
This recipe contains dairy cheeses, so it is vegetarian. With 18g carbs per slice and a high protein content, it's suitable for low carb diets but not strict keto; consider reducing sauce or swapping cheese to further lower carbs if needed.
