Prot: 14g, Carbs: 12g, Fat: 5g, Cal: 148 (1/6 pie)
I was about to make some Sicilian Protein Pizza recently, but the weather had just gotten cooler and I was in the mood for pumpkin. Pumpkin and kale. So, Pumpkin Kale Protein Pizza!
I have to say, the Italian in me is having a very hard time calling this pizza. Pizza has tomato sauce. Pizza is not made with anything trendy or seasonal. Certainly not pumpkin, right?
That said, try this Pumpkin Kale Protein Pizza. Your taste buds will thank you. Fall has arrived, and it is in protein pizza form!
It has pumpkin and kale and pignoli, and it’s even better than it sounds! So delicious, I’m making another one tonight after I finish this post. Give it a try!
And if I call them pignoli rather than pine nuts, it’s Italian, right? So there, it’s pizza. Pumpkin Kale Protein Pizza. :)
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- Serving size: ⅙ pie
- Calories: 148
- Fat: 5g
- Carbohydrates: 12g
- Sugar: 1g
- Fiber: 4g
- Protein: 14g
- 6 large egg whites (198g)
- ½ tablespoon extra-virgin olive oil (7.5ml)
- ½ cup whole grain oat flour (60g)
- 2 tablespoons whole psyllium husks (14g)
- 1 scoop Whey Protein For Baking (30g)
- 1 teaspoon baking powder (4g)
- ¼ teaspoon sea salt (1.5g)
- 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)
- Preheat oven to 325F (163C).
- Mix egg whites and olive oil to combine.
- Add remaining crust ingredients, and mix well.
- Pour into a 9" round silicone baking pan.
- Bake for about 10-12 minutes, just until firm.
- Remove from oven, and let cool slightly.
- Remove from pan, and place on aluminum foil.
- Top with pumpkin, cheese, and pignoli.
- Broil for 1-2 minutes, or until cheese is melted.
- Enjoy!
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