Pumpkin Kale Protein Pizza
Prep time
Cook time
Total time
Makes one 9" round pie (6 servings).
  • ¾ cup pureed pumpkin (185g)
  • ¾ cup shredded low-moisture part-skim mozzarella cheese (84g)
  • 1 oz (about ½ cup) chopped kale leaves (28g)
  • ½ tablespoon pignoli (4g)
  1. Preheat oven to 325F (163C).
  2. Mix egg whites and olive oil to combine.
  3. Add remaining crust ingredients, and mix well.
  4. Pour into a 9" round silicone baking pan.
  5. Bake for about 10-12 minutes, just until firm.
  6. Remove from oven, and let cool slightly.
  7. Remove from pan, and place on aluminum foil.
  8. Top with pumpkin, cheese, and pignoli.
  9. Broil for 1-2 minutes, or until cheese is melted.
  10. Enjoy!
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)
Nutrition Information
Serving size: ⅙ pie Calories: 148 Fat: 5g Carbohydrates: 12g Sugar: 1g Fiber: 4g Protein: 14g
Recipe by Andréa's Protein Cakery at https://www.proteincakery.com/pumpkin-kale-protein-pizza/