Pumpkin Kale Pizza
Enjoy the flavors of fall in this low carb, high protein, gluten-free Pumpkin Kale Pizza with pine nuts. Delicious! Makes one 9" round pie (6 servings).
Servings: 6 servings
Calories: 148kcal
Ingredients
Crust:
- 6 large egg whites 198g
- ½ tablespoon extra-virgin olive oil 7.5ml
- ½ cup gluten free oat flour 60g
- 2 tablespoons whole husk psyllium 14g
- 1 scoop unflavored whey protein concentrate 30g
- 1 teaspoon baking powder 4g
- ¼ teaspoon sea salt 1.5g
Toppings:
- ¾ cup pumpkin puree 185g
- ¾ cup shredded low-moisture part-skim mozzarella cheese 84g
- 1 oz about ½ cup chopped kale leaves (28g)
- ½ tablespoon pignioli (pine nuts) 4g
Instructions
- 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 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!
Notes
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)
Nutrition
Serving: 1/6 recipe | Calories: 148kcal | Carbohydrates: 12g | Protein: 14g | Fat: 5g | Fiber: 4g | Sugar: 1g
