Pizza! These protein pizza wraps have great macros, and are perfect for meals on the go!
I don't often make pizza at home (I live in New York City, after all), but I did recently try a version of cauliflower crust pizza. I don't know about you, but I have better things to do than to squeeze all that water out of my mashed cauliflower. C'mon, now.
I like easy recipes. I also like recipes that I can take with me for a long day at work. So when trying my hand at protein pizza, I decided to go for Protein Pizza Wraps. And what a success!
You can be sure I'll be experimenting with different crusts and wraps, and different toppings. But let's get something straight. I'm an Italian-American girl from Brooklyn. There will not be any pineapple, banana, cheddar, or other ridiculous toppings on my pizza. You all can do whatever experimenting you like, but that won't happen on my watch. ;)
For more meal options, check out these posts on high protein meal prep ideas and low calorie high protein meals.
Ingredients
Crust/wrap:
- 4 egg whites 132g
- 3 tablespoons unflavored pea protein blend unflavored protein powder (19g)
- 1 tablespoon whole husk psyllium 7g
- two pinches of sea salt
- a dash each of basil parsley, oregano, onion powder, garlic powder
Filling:
- ½ cup tomato sauce 113g
- 1 tablespoon Locatelli Pecorino Romano Cheese grated (5g)
- ½ cup low-moisture part-skim mozzarella cheese 56g
Instructions
- 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 half your batter into a thin circle (mine were approximately 8.5 inches (21.5cm)).
- After a couple of minutes, flip the wrap over.
- Remove from heat and repeat the steps for the second wrap.
- Line your broiler tray with foil, and place wraps on top.
- Top with tomato sauce, grated cheese, and mozzarella. Leave a little extra crust room on one side so the filling doesn't spill out when you fold it up.
- Broil for a few minutes, until cheese is melted to your liking.
- Remove from broiler, and wrap like a burrito.
- Enjoy!
Andréa
Hi Mimi,
These stay very well in the fridge for several days. I like to wrap them in aluminum foil and then put them in a ziplock bag.
Let me know if I can be of further assistance! :)
Andréa
Mimi
Do you have any tips if I want to make these ahead of time for a pre gym snack?
Andréa
Hi Sofie,
No! See the Notes section of the recipe about substitutions. Different kinds of protein bake very differently!
I have a recipe for Sicilian Protein Pizza using whey. Perhaps you'd like that one.
Best,
Andréa
Sofie
Hi!
Can you use any type of (unflavored) protein powder? :)
Andréa
My pleasure! It is one my favorite meals, too! :)
sara
Oh my, was this delicious! I just tried a cauliflower crust and it was way too much work for what was essentially veggies and cheese. This is so easy and tasty. This is my new Friday night dinner, thank you so so much!
Andréa
Hi Maya,
I think so, but I would try 1 to 2 tablespoons only. Coconut flour can be very drying. Let us know how it goes!
:)
Andréa
Maya
Could you replace the protein powder with coconut flour?
Andréa
That's a great idea! :)
Nan
Hi I made this but just used a larger skillet and made a skillet personal pizza and it was awesome!
Andréa
:) So happy to hear that! Thanks for writing in!
Andrea
I made these tonight and they were delicious! The crust was so much easier than a cauliflower crust. Try this recipe; you won't regret it!