If you're a fan of white pizza, you'll love these white protein pizza wraps. All the deliciousness of garlicky ricotta and mozzarella on a low carb crust, and you can wrap it up to take it with you!
The wrap/crust here is the same as with my Protein Pizza Wraps. It's high protein, low carb, and it doesn't taste like a doughy pizza crust. I'm not a magician. But once you put your pizza toppings on it, you'll hardly notice. You'll get all the pizza flavor, and you won't miss the carbs at all!
The topping (or filling) for these pizza wraps is a simple three-cheese combination. Part-skim ricotta and mozzarella, and grated Locatelli Romano cheese. Don't use parmesan cheese. Use the Locatelli Romano. This is not negotiable. I promise, you'll thank me. ;)
No white pizza would be complete without extra garlic, so I sprinkled on some garlic powder before putting them in the broiler. If you want to do fresh sautéed garlic, knock yourself out. I like the powder not only because of the convenience, but I think it is easier on the stomach.
And basil. Fresh or dried basil for a finishing touch.
So incredibly delicious! And great for meal prep. Make a bunch of wraps first, then do all your topping and broiling. And enjoy eating pizza that fits your macros!
Ingredients
For the pizza crust/wrap:
- egg whites
- unflavored pea protein powder blend
- whole husk psyllium
- sea salt
- basil, parsley, oregano, onion powder, and garlic powder
For the cheesy filling:
- part-skim mozzarella cheese
- grated Locatelli Pecorino Romano cheese
- part-skim ricotta cheese
- additional garlic powder and basil
The recipe card below has the quantities and all the details.
Equipment
You'll need mixing bowls (I like this bowl set because the bowls are easy to clean and have the rubber bottoms). You'll need a griddle pan to make the wraps, and a broiler tray (or broiler safe pan) that you'll line with foil to cook the prepared wraps.
Instructions
- Preheat your griddle while you combine the crust ingredients. (Mix until smooth.)
- When the griddle is hot enough, spread half your batter into a thin circle.
- Cook for a couple of minutes and then flip the wrap over.
- After another couple of minutes, remove it from heat and repeat the steps for the second wrap.
- Line your broiler tray with foil, and place wraps on top.
- Top with mozzarella, grated cheese, and ricotta. Leave a little extra crust room on one side so the filling doesn't spill out when you fold it up (see picture above).
- Broil for a few minutes, until the cheese is melted to your liking.
- Remove from broiler, and wrap like a burrito. Enjoy!
Substitutions
I wouldn't substitute a different type of protein powder in the wraps. Whey protein would make a crepe, not anything bread-like at all.
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.
And because I'm an Italian-American girl from Brooklyn, we're not going to make any subs to the cheeses. ;)
Storage
Store extra pizza wraps in the fridge. I wrap mine in foil and store them in freezer ziploc bags.
Top tip
Try the Locatelli Romano cheese!
More protein pizza recipes
If you like this recipe, you may also enjoy:
Recipe
White Protein Pizza Wraps
Equipment
- mixing bowls
- griddle pan
Ingredients
Crust/wrap:
- 4 large egg whites 132g
- 3 tablespoons unflavored pea protein blend 19g
- 1 tablespoon whole husk psyllium 7g
- 2 pinches sea salt
- dash each of basil, parsley, oregano, onion powder, garlic powder
Filling:
- ½ cup low-moisture part-skim mozzarella cheese 56g
- 1 tablespoon grated Locatelli Pecorino Romano cheese 5g
- ½ cup part-skim ricotta cheese 126g
- additional garlic powder and basil
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 mozzarella, grated cheese, and ricotta. Leave a little extra crust room on one side so the filling doesn't spill out when you fold it up. (Typical white pizza has mounds of ricotta, but you can instead spread the ricotta on the wrap before adding the other cheeses.)
- Broil for a few minutes, until cheese is melted to your liking.
- Remove from broiler, and wrap like a burrito.
- Enjoy!
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