I really enjoy making protein pizza bases because they’re super easy and can be tailored to tick all of one’s favorite taste-boxes. I’m actually kind of a sucker for pizza so the idea of being able to make a healthy version – packed with protein, veggies, and a full KAPOW of deliciousness, well, it makes me smile big time :-)))
2 cups Jerusalem Artichokes (cooked)
1 cup egg whites
1/4 cup pea protein
2 tablespoons nutritional yeast
2 tablespoons coconut flour
2 tablespoons millet flakes
2 teaspoons sea salt
1 teaspoon baking powder
1. Blend everything together and bake or fry in a pan.
2. Top with whatever you want and bake!
Macros per Serving (out of 3):
19g carbos (8g sugars/4.2g fiber)
1.7g fat (1g sat)
This above ingredients yielded a wet-looking batter out of which I made three pancakes (I made one at a time because I wanted the pizzas to each be as big as the pan). When the pancakes were ready, I added my pizza toppings: tomato paste, sliced onion, sliced mushroom, cheddar, sun-dried tomatoes, and dried basil. Finally, to turn the pancakes into pizzas, I placed them under the grill. After~15-20 minutes -> BOOM: READY 😉
The final product was absolutely scrrrrrrrrrrumptious!!! The only thing worth noting is that the bases weren’t crunchy or bready like regular pizza crust is (you can kind of tell from the pics). Instead, they were soft and moist from all the veggieliciousness inside them. If you want to try this but want to end up with a breadier and crunchy base, just add some oatflour or whole wheat flour to the mix above until it forms of more compact dough and bake it instead of pancake-frying it first (i.e. bake it on a cookie tray, remove it when it cooks, add your toppings, and throw it under the grill). Flavor-wise, this pizza was a sensation. See, the nutritional yeast goes wonderfully well with the Jerusalems, the millet, and the coconutness of the base while the cheddar, sun-dried tommies, and onion give the pizza a nice extra dimension of sweetness and UMPHHHH! oh la la: give it a shot 😉