If you’ve never made a protein pizza, consider this post a push. A friendly nudge. Consider this post a push and press that PRINT button on the upper corner of this post. Then pin this recipe to your fridge so you remember to try it this weekend. You’ll be amazed at how simple the whole thing is once you try it!
1 cup of gluten-free oats
1/4 cup unflavored pea protein powder (see Note below for subs)
1 whole egg (or 2 egg whites)
1/2 cup of liquid egg whites
(Seasoning to taste – I used sea salt, rosemary, and a bit of thyme!)
1. For the crust, blend (or ‘food process’) the crust ingredients together until you get a thick pancakey texture.
2. Either cook this on a pan by placing your batter on a hot hot hot nonstick pan further nonsticked with some coconut oil or low-cal spray and spreading the mix around with a spoon or spatula to thin it out. OR bake it on a cooke tray with some baking paper.
3. Once your crust has cooked through, remove it from the pan (or oven) and add your pizza toppings to it, beginning with the tomato and then adding your toppings and ending with the cheese.
4. Place under the grill or oven broiler for 15-20 minutes or until the cheese has melted and all the pizza looks done. That’s it: DONE.
Macros for two small pizza crusts that are made out of the ingredients above (without the toppings because the toppings are up to you): 269kcals, 28g protein, 26g carbs and 6g fat!
Note: If you want to sub the pea protein, you can use hemp protein powder! Your crust will end up dark green and you’ll probably think… what on earth IS this but trust us, when you bite into it you’ll be surprised because it works really well!