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Low Carb Protein Pizza Recipe

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★★★★★

5 from 98 reviews

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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/low-carb-protein-pizza-recipe/