Here’s a recipe for a protein pizza base made out of… pumpkin! Yup, you read that right! Pumpkin. It is softer than your regular pizza crust but it is really tasty and a great way to add more veggies to your pizza! Check this out:
Ingredients for the base
1/2 cup pumpkin puree
1/2 cup egg whites
1/8 cup chickpea flour
1/8 cup pea protein (unflavoured)
1 tablespoon ground almonds
2 tablespoons nutritional yeast
2 tablespoons oat flour
1 teaspoon sea salt
2 teaspoons dried basil
2 teaspoons dried oregano
Directions
1. Blend together and bake as two ‘pancakes’ (around 7 inches in diameter each) – or pizza bases – on a non-stick cookie tray at 150 C (302 F) for ~ 35 minutes (basically, until golden and cooked throughout).
2. Let the bases cool and proceeded to top each one with 2 tablespoons of cheddar + 2 tablespoons of tomato pure +2 tablespoons of cottage cheese + 2 teaspoons of dried thyme + 2 teaspoons of dried basil + 2 teaspoons of olive oil (which you can drizzle around the pizza, on the edges, so it’d crunch-crunch in style).
3. Enjoy!
Macros per pizza base (out of 2), without toppings because these are up to you
166.7kcals, 16g protein, 18g carb (4.5g sugars/6g fibre), 3.6g fat (0.3g sat)
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Making these tonight… the bases have come out incredibly well!
Maybe a bit less salt and herbs in the base next time, it’s a bit much… but they are going to be a regular here 🙂