As an Italian-American NYC girl, I love good pizza! And I'm excited to bring you this quick and easy recipe for Low Carb Protein Pizza.
My Protein Pizza Wraps have been a big hit here, and I wanted to create a pizza recipe that is just as easy. The first thing I did was try the same wrap recipe as a single, thicker crust. And it worked! So this recipe has the same ingredient list as the Protein Pizza Wraps, but is made as one individual pizza. Easy!
If you like white pizza, you'll want to check out my White Protein Pizza Wraps as well!
I like quick recipes. So after making the crust on a griddle, I added the toppings and put it under the broiler for a couple of minutes. This doesn't give the crust a chance to crisp up at all, so this method gives your personal pizza a soft crust. You can still slice it and eat it New York City style, though! :) If you prefer a crispier crust, I suggest baking the pizza on a pizza crisper or pizza stone instead of broiling.
- egg whites
- unflavored pea protein blend
- whole husk psyllium
- sea salt (or regular salt)
- basil parsley, oregano, onion powder, garlic powder (suggested, feel free to improvise!)
- high quality, delicious pizza sauce
- Locatelli Pecorino Romano cheese (1000x better than parmesan)
- low-moisture part-skim mozzarella cheese
Preheat your griddle over a medium flame. (If necessary, first spray with non-stick cooking spray or rub with a few drops of olive oil.)
Beat the crust ingredients until smooth.
Wait until the griddle is hot enough (when drops of water sizzle up).
Spread your batter into a circle (about 10 inches, 25cm diameter).
After a couple of minutes, flip over.
Remove from heat.
Line your broiler tray with foil, and place crust on top.
Top with pizza sauce, grated cheese, and mozzarella.
Broil for a few minutes, until cheese is melted to your liking.
Remove from broiler, and enjoy!
This recipe was developed using a pea protein blend, and I would not recommend using other types of protein powder. If you prefer to use whey protein, see my Sicilian Protein Pizza recipe.
Also, don't leave out or substitute the whole husk psyllium. It gives the crust the bread-like texture we need.
You'll need a griddle pan.
You'll need the broiler function on your oven, and broiler pan.
You'll want aluminum foil for easy cleanup.
You may want a pizza crisper or pizza stone.
You'll need a bowl to mix the batter, of course. If you're looking for nice mixing bowls, I love this set of mixing bowls from Target. It is reasonably priced, and the bottoms of the bowls have rubber for non-slip mixing.
The pizza stores well refrigerated in an airtight container.
⚡️ Meal prep tip
Cook up a few at a time for meal prep! These should easily last 3-5 days in the refrigerator.
🍕 More pizza recipes you'll love
- 4 egg whites 132g
- 3 tablespoons unflavored pea protein blend (19g)
- 1 tablespoon whole husk psyllium 7g
- 2 pinches sea salt or regular salt
- 1 dash each of basil, parsley, oregano, onion powder, garlic powder
- ½ cup Rao's pizza sauce 113g
- 1 tablespoon Locatelli Pecorino Romano cheese
- ½ cup low-moisture part-skim mozzarella cheese 56g
- Preheat your griddle over a medium flame. (If necessary, first spray with non-stick cooking spray or rub with a few drops of olive oil.)
- Beat the crust ingredients until smooth.
- Wait until the griddle is hot enough (when drops of water sizzle up).
- Spread your batter into a circle (about 10 inches, 25cm diameter).
- After a couple of minutes, flip over.
- Remove from heat.
- Line your broiler tray with foil, and place crust on top.
- Top with tomato sauce, grated cheese, and mozzarella.
- Broil for a few minutes, until cheese is melted to your liking.
- Remove from broiler, and enjoy!
Hi Carol Ann,
I don't know about it tasting like a yeast dough, I just think that combination of ingredients tasted like pretzel! I like Warrior Blend because it cooks and bakes very well, and doesn't need a lot of other ingredients. It's not the best tasting because it is a pea blend, and sometimes the taste of vegetables comes through. The best tasting dough-like (in my opinion) would be the Quest Multi-Purpose. And my favorite vanilla is Jamie Eason's whey isolate - tastes like cake batter!
Hope that helps! :)
Carol Ann Napolitano
Hi Andrea, I notice you really like the flavor of the Warrior blend when making dough type foods, and I read what you said about your pretzels, I get the feeling that protein powder gives a good flavor to things that usually would have yeast in them, is this true? You said it makes it taste more like a real pretzel, would that mean it gives a yeast like flavor to protein breads? I don't mean it taste like yeast, but, in a good way, you know what I mean. I'm asking because sounds like something I'd like to try. And also, I'm looking for a Vanilla flavor protein powder that really taste good I know they have tons out there, but some taste to strong, or too fake. I love a milky flavor, like vanilla ice cream, more milky than strong vanilla. I was gonna order the Quest brand, people seem to like it, but you use a few different ones, i thought I'd ask your advice. ( no pressure) Ha,Ha! Thanks.
Warrior Blend is a pea protein blend, so pea protein would definitely be a better substitute.
what a great recipe ! I don't have the Vegan Warrior Blend, but I do have Pea Protein and Quest unflavored Baking Mix. Which one would be a better substitute do you think?