RECIPE // protein pizza

Yesterday on my Instagram stories I posted a photo of my protein pizza and promised to share the recipe, so here it is! They can be made gluten free and dairy free as the type of flour and protein powder you use is totally up to you. I personally use chickpea flour (also called bean or gram flour) which you can buy from the world food section in Morrison’s and the Free From section in Tesco’s, although it is likely in other supermarkets too. Buckwheat flour works nicely, as does gluten free and plainĀ flour.

You can find vegan unflavoured protein powders which would work very well, although I don’t recommend hemp as the flavour is a bit on the strong side. I used The Organic Protein Company whey powder.

Topping wise you can go wild! As a base I’ve used tomato puree, passata, ketchup and even pesto. The recipe below makes two 10 inch bases.

Print Recipe
Protein Pizza Base Yum
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 15 minutes
Servings
bases
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 15 minutes
Servings
bases
Ingredients
Instructions
  1. blend or whisk ingredients
  2. heat oil in a frying pan over medium-high heat
  3. add half the mixture to pan and swirl to fill the space
  4. when the surface starts to bubble after a minute or so, use a spatula to flip the base over
  5. cook for an additional minute or two before removing
  6. repeat for the second base
Recipe Notes

Once cooked, you can add toppings and place in the oven or under the grill for ten minutes. Bases will keep wrapped in the fridge for up to 3 days.

Macros per base: 178 calories, 16g protein, 15g carbs, 6g fat

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