Low Carb Protein Pizza Recipe

Introduction

This low carb protein pizza offers a delicious and healthy alternative to traditional pizza crusts. Packed with egg whites and pea protein, it’s perfect for those seeking a high-protein, gluten-free option that doesn’t sacrifice flavor or texture.

Ingredients

• 4 egg whites (132g)
• 3 tablespoons unflavored pea protein blend (19g)
• 1 tablespoon whole husk psyllium (7g)
• 2 pinches sea salt (or regular salt)
• 1 dash each of basil, parsley, oregano, onion powder, garlic powder
• 1/2 cup Rao’s pizza sauce (113g)
• 1 tablespoon Locatelli Pecorino Romano cheese
• 1/2 cup low-moisture part-skim mozzarella cheese (56g)

Instructions

1. Step 1: Preheat your griddle over medium heat. If needed, spray lightly with non-stick cooking spray or rub a few drops of olive oil to prevent sticking.
2. Step 2: Beat the crust ingredients (egg whites, pea protein, psyllium, salt, and spices) together until the mixture is smooth and well combined.
3. Step 3: Wait for the griddle to be hot enough—you’ll know it’s ready when drops of water sizzle upon contact.
4. Step 4: Pour and spread your batter into a circle about 10 inches (25 cm) in diameter on the griddle.
5. Step 5: Cook for a couple of minutes until the edges start to firm up, then carefully flip the crust over to cook the other side briefly.
6. Step 6: Remove the crust from the heat and transfer it onto a broiler tray lined with foil.
7. Step 7: Spread the tomato sauce evenly over the crust, then sprinkle with Pecorino Romano and mozzarella cheeses.
8. Step 8: Broil the pizza for a few minutes until the cheese melts and bubbles to your liking.
9. Step 9: Remove from the broiler, slice, and enjoy your protein-packed low carb pizza!

Tips & Variations

• For extra flavor, add your favorite low-carb toppings such as pepperoni, mushrooms, or bell peppers before broiling.
• Use fresh herbs instead of dried spices for a brighter taste.
• If you don’t have a griddle, a non-stick skillet works just as well for cooking the crust.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain the crust’s texture—avoid microwaving, which may make it soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture and nutrition slightly but can work in a pinch. The crust might be less firm and higher in fat.

Is psyllium husk necessary for the crust?

Psyllium husk helps bind the ingredients and adds fiber, improving the crust’s texture. Omitting it may result in a more fragile crust.

Low Carb Protein Pizza Recipe

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This low carb protein pizza features a high-protein, fiber-rich crust made from egg whites, pea protein, and psyllium husk, topped with savory Rao’s pizza sauce, Pecorino Romano, and mozzarella cheese. Perfect for those seeking a delicious, lower-carb alternative to traditional pizza, this recipe combines stovetop cooking and broiling for optimal texture and flavor.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 1 medium 10-inch pizza 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Crust Ingredients

• 4 egg whites (132g)
• 3 tablespoons unflavored pea protein blend (19g)
• 1 tablespoon whole husk psyllium (7g)
• 2 pinches sea salt (or regular salt)
• 1 dash basil
• 1 dash parsley
• 1 dash oregano
• 1 dash onion powder
• 1 dash garlic powder

Toppings

• 1/2 cup Rao’s pizza sauce (113g)
• 1 tablespoon Locatelli Pecorino Romano cheese
• 1/2 cup low-moisture part-skim mozzarella cheese (56g)

Instructions

1. Preheat the griddle: Heat your griddle over medium flame. If needed, apply non-stick cooking spray or lightly rub with olive oil to prevent sticking.
2. Prepare the batter: Beat together the egg whites, unflavored pea protein, psyllium husk, salt, and herbs until the mixture is smooth and uniform.
3. Heat the griddle fully: Wait until the griddle is hot enough; you can test this by sprinkling a few drops of water on it—when they sizzle and evaporate quickly, it’s ready.
4. Shape the crust: Pour the batter onto the griddle, spreading it evenly into a circle approximately 10 inches (25 cm) in diameter.
5. Cook the first side: Let the crust cook for a couple of minutes until it firms up, then carefully flip it over to cook the other side briefly.
6. Remove crust from griddle: Once cooked on both sides, remove the crust from the heat and place it on a broiler-safe tray lined with foil.
7. Add toppings: Spread the Rao’s pizza sauce evenly over the crust, then sprinkle the grated Pecorino Romano cheese and mozzarella cheese on top.
8. Broil the pizza: Place the tray under the broiler and cook for a few minutes until the cheese melts and bubbles to your desired level.
9. Serve and enjoy: Remove the pizza from the broiler carefully and serve immediately while hot.

Notes

• Use whole husk psyllium to achieve the best texture in the crust.
• Adjust herb quantities based on personal preference for flavor.
• Ensure the griddle is hot enough before adding batter to prevent sticking and achieve proper cooking.
• If you don’t have a griddle, a non-stick skillet can be used alternatively.
• Broil the pizza closely monitoring cheese to avoid burning.
• This pizza is best enjoyed fresh but can be refrigerated and reheated gently.

Keywords: low carb pizza, protein pizza, pea protein pizza crust, healthy pizza, easy low carb meal, gluten free pizza crust alternative