Recipe: Protein Pizza from bodybuilding.com tweaked my way
Bodybuilding.com Protein Pizza
I have a long-standing affection for deep dish pizza. I went to school in Chicago, and my friends and I would often go out to eat at Lou Malnati’s Pizzeria, where deep dish is a way of life. If you’ve never had a deep dish pizza, let me describe it for you: It’s like a pizza in pie form. Consider it thin crust to the umpteenth level. It takes a regular pizza crust, converts it into a piecrust, and stuffs it to the brim with tomato sauce, specialty toppings, and cheese through and through. It’s delicious!
Whether it’s the memory of meeting friends for an after-school gabfest at the local pizza joint or ordering in as a family on Friday nights, a good slice of pie has a place in most people’s hearts. Too bad the same doesn’t hold true for their waistlines.
Regular deep dish isn’t the kind of thing you should eat regularly. That’s because between the high-carb crust and a barrage of full-fat meats and cheeses, you end up with a caloric bomb. What’s the solution? My protein-packed pizza recipe, of course!
Make this healthy version of deep dish pizza that delivers the same amazing taste but is actually packed with nutrition and protein POW!
Ingredients For The Crust:
1/2 cup Pea Protein Powder (unflavored)
1/2 cup Liquid Egg Whites
1/8 cup Buckwheat Flour
1/2 cup Almond Milk
1 tbsp Coconut Flour
Directions For The Crust:
Blend all of the ingredients together until you get a thick batter. Using a spoon, spread the batter onto either one or two deep-dish pans. I used two small nonstick cheesecake pans, and they worked wonderfully.
Bake at 320 F (160 C) for about 15 minutes or until the crust has cooked through.
Ingredients For The Filling:
1 small chopped Onion
2 chopped Garlic Cloves
2 cans of Tomatoes
1/2 cup of Cheddar Cheese (or grated Mozzarella)
1 cup of Ground Beef (I used Grass-fed beef)
1 tbsp Rosemary
1 tbsp Thyme
Salt to taste
Add toppings to the crust. I made mine by pan frying the onions and garlic until soft, letting the added beef simmer until cooked, throwing in the tomatoes and spices, and reducing for 30 minutes until the sauce has thickened).
Definitely not cheddar cheese on a pizza! Mozzarella all the way! Homemade if you can get it!
In NJ Corrados makes a great homemade Mozzarella that’s not too salty. With the salt in the Mozzarella you don’t need to add extra salt!
Make sure you use Italian spices such as rosemary, thyme, basil and oregano and of course plenty of garlic! You can also use grilled chicken to top it. If you use chicken or beef toppings, make sure you cook them at least 3/4 of the way first! Do not over cook the meat or it will be sure dry when you cook the pizza but also:
DO NOT PUT RAW MEAT ON THE PIZZA!!
According to this they want you to bake the crust then top, if I am reading it correctly… Idk if I like that or approve of a pizza being made like that! I have made many pizzas in my life! I like homemade pizza better than delivery. You know what to out on it and how you like it! You can always buy just the dough from a local pizzeria or from Trader Joes.
Do not buy Corrados dough as it truly sucks!
Back to the recipe: I don’t think I would like pea protein powder, I think if you have to use an alternative protein, I would use rice protein or something like it.