Sicilian Protein Pizza (Gluten Free)
A delicious gluten-free, high-protein, thick crust Sicilian pizza! This Sicilian protein pizza recipe is vegetarian and great for meal prep.
Servings: 6 servings
Calories: 306kcal
Equipment
- oven thermometer highly recommended for best results
- kitchen scale highly recommended for best results and easier clean up
- rubber spatula optional, but nice to have
- ½ sheet pan or other 13x9 baking pan
- aluminum foil
- broiler tray
Ingredients
Crust:
- 12 large egg whites 396g
- 1 tablespoon extra-virgin olive oil 15ml
- 1 cup gluten free oat flour 120g
- ¼ cup whole husk psyllium 28g
- ¾ cup unflavored whey protein concentrate 60g
- 2 teaspoons baking powder 10ml
- ½ teaspoon sea salt 3g
Toppings:
- 1 cup Rao's Vodka sauce 226g
- sprinkle of basil and garlic powder
- 2 tablespoons Locatelli Pecorino Romano cheese 10g
- 1 ½ cups shredded low-moisture part-skim mozzerella cheese 168g
Instructions
- Preheat oven to 325F (163C).
- Line a 13x9x2" pan with aluminum foil (since we are going to put this in the broiler later, don't use parchment paper!) and rub with oilve oil. Set aside.
- Mix egg whites and olive oil until combined.12 large egg whites, 1 tablespoon extra-virgin olive oil
- Add remaining crust ingredients, and mix well.1 cup gluten free oat flour, ¼ cup whole husk psyllium, ¾ cup unflavored whey protein concentrate, 2 teaspoons baking powder, ½ teaspoon sea salt1 cup gluten free oat flour
- Pour crust batter into pan, and bake for 16-18 minutes, just until firm. To avoid having a dry bread crust, do not overbake!
- Remove from oven, and let cool enough so that you can handle the foil and remove it from the pan (with the crust on it).
- Place on broiler tray, and wipe off any extra olive oil that may be on the exposed foil.
- Top crust with sauce, basil and garlic, Locatelli cheese, and mozzarella cheese.1 cup Rao's Vodka sauce, sprinkle of basil and garlic powder, 2 tablespoons Locatelli Pecorino Romano cheese, 1 ½ cups shredded low-moisture part-skim mozzerella cheese
- Place in broiler for a minute or two, just until the cheese is melted.
- Remove from broiler, slice, and enjoy!
Video
Notes
Top Tip: For best results, use good sauce and good cheese. That's what is going to make it taste like pizza, so don't skimp! :)
Ingredient Substitutions:
There really aren't any viable ingredient substitutions for this recipe. Of course you may use your preferred sauce and cheese, but the crust ingredients need to remain as listed for best results.
Recipe Variations:
Thin crust pizza: Spread the batter thinner for a crispier texture (use a ½ sheet pan baking sheet).
Air fryer pizza: Cut the crust into smaller pieces and cook in an air fryer instead of the broiler.
Different ways to season: Try onion powder, red pepper flakes, or Italian seasoning.
Favorite toppings: Add arugula, bell peppers, fresh basil, or your favorite pizza topping. Except pineapple. No pineapple on this delicious protein pizza. ;)
Storage Info:
Store leftover pizza in an airtight container in the fridge for up to 3 days. Wrap slices in plastic wrap (once cool) and place in a ziplock bag for freezer storage. Reheat in an air fryer or oven for best results, or in the microwave for a quicker option.
Nutrition
Serving: 1serving | Calories: 306kcal | Carbohydrates: 20g | Protein: 27g | Fat: 13g | Fiber: 6g | Sugar: 2g