Sunday, February 10, 2013

Protein Pizza Crust

Protein Pizza Crust

Macros: Cals 488, Carbs 41, Fat 6, Protein 54, Sugar 4, Fiber 19
*Pizza can serve 1-2 people. Macros are based on the entire pizza crust, without toppings. *

1/4 Cup Wheat Bran (substitute with Flax Meal for GF)
4 TBSP Pea Protein
1/2 Cup Egg Whites or liquid egg
1/3 Cup Quinoa Flakes
2 TBSP Physillium Husks
1 1/4 Cup Water
1/2 TSP Salt
1 TSP Baking Powder
1 TSP Basil
1 TSP Garlic Powder/Salt
*Season as desired (basil, garlic, rosemary, chilli peppers, nutritional yeast, etc.)
1/8 Cup Nutritional Yeast

- Mix ingredients
- Let mixture sit, allowing quinoa to absorb liquid and physillium to bind.
- Spray pizza pan with non-stick cooking spray
- Spread dough thinly on pizza pan
- Cook for 20 minutes (approximate) at 450
- Once crust is solid enough, flip and continue cooking until crispy
* Brush lightly with extra virgin olive oil for a crispier crust.
- Once centre of pizza crust is crispy, transfer to pizza stone (optional) and top as desired

*Make sure that the crust is crispy before you add the toppings!*

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