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!
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'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
- 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!