Name: Pizza Wraps (Healthy, High Protein)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 egg whites (132g); 3 tablespoons unflavored pea protein blend; 1 tablespoon whole husk psyllium; two pinches of sea salt; a dash each of basil (parsley, oregano, onion powder, garlic powder); 1/2 cup tomato sauce (113g); 1 tablespoon Locatelli Pecorino Romano Cheese; 1/2 cup low-moisture part-skim mozzarella cheese (56g)

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Pizza! These protein pizza wraps have great macros, and are perfect for meals on the go!

rolled up protein pizza wrap on a white plate — High Protein Pizza Wraps

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.

protein pizza wrap ready to go into the broiler, on a foil lined broiler pan with unmelted cheese — High Protein Pizza Wraps

I'm sure you know by now that 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!

Things have been kind of tough right now personally, and I can honestly say that making these Protein Pizza Wraps made me so happy. Because, well, pizza! With great macros!

protein pizza wrap just after the broiler, on a foil lined broiler pan with melted cheese — High Protein Pizza Wraps

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. ;)

Pizza Wraps (Healthy, High Protein)

Makes 2 wraps.

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: wraps

Calories: 196kcal

Author: Andréa

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!

Notes

A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, the only substitution I would recommend is pea protein or another pea blend. If you prefer to use whey protein, see my Sicilian Protein Pizza recipe. Also, don't leave out or substitute the psyllium husk. It gives the wrap the bread-like texture we need. Without it, your wrap will likely be thinner and not fold as well.

Nutrition

Tried this recipe?Mention and tag us! @proteincakery

Comments

Andréa

September 04, 2016 at 10:56 pm

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

September 04, 2016 at 12:14 pm

Do you have any tips if I want to make these ahead of time for a pre gym snack?
Andréa

January 16, 2016 at 4:08 am

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

January 16, 2016 at 3:57 am

Hi!
Can you use any type of (unflavored) protein powder? :)
Andréa

May 11, 2015 at 8:30 am

My pleasure! It is one my favorite meals, too! :)
sara

May 10, 2015 at 4:06 pm

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

May 09, 2015 at 7:40 pm

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

May 09, 2015 at 2:33 pm

Could you replace the protein powder with coconut flour?
Andréa

April 22, 2015 at 9:13 pm

That's a great idea! :)
Nan

April 21, 2015 at 1:28 pm

Hi I made this but just used a larger skillet and made a skillet personal pizza and it was awesome!
Andréa

March 09, 2015 at 1:58 pm

:) So happy to hear that! Thanks for writing in!
Andrea

March 08, 2015 at 9:38 pm

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!