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Gluten-Free Margherita Protein Pizza

by Livestrong_Recipes  |  Oct 17, 2019

Gluten-Free Margherita Protein Pizza
Photo Credit: Hidehiro Kigawa/Getty Images
  1. PREP
  2. 20 m
  • COOK
  • 30 m
  • TOTAL
  • 50 m

Veggie pizza with a lot of protein? Yes, it's possible with Quest's Protein Chips, made with potatoes and whey protein. This creative recipe from Quest Nutrition combines the chips and flavorless protein with some almond meal, baked cauliflower and egg whites to create the gluten-free crust. Top with sauce, cheese, tomatoes and basil for an ultra filling, low-carb dinner.

INGREDIENTS

SERVES 6

  • 1 bag Protein Chips, Sea Salt
  • 3 scoop whey protein powder
  • 1/2 cup Cauliflower Raw
  • 2 large White Eggs
  • 1/2 cup Part Skim Mozzarella Cheese
  • 2 tbsp Natural Almond Meal
  • 1/2 tsp Salt
  • 1 tsp Garlic Powder
  • 2 dash Cooking Spray, Non-Stick
  • 1/3 cup Tomato Sauce
  • 1/4 tsp Stevia Powder
  • 2 tbsp Basil, Fresh
  • 1/2 cup Fresh Mozzarella
  • 6 Tomatoes

DIRECTIONS

1 For the dough: Preheat oven to 450°F. Place florets on a baking sheet and roast for 12 minutes. Let cool.
2 Add cauliflower to a blender and pulse several times.
3 Lightly hand crush Quest Protein Chips™ and add to blender with egg whites. Blend until smooth.
4 In a medium bowl, mix protein powder, part-skim mozzarella, almond meal, salt, and 1/3 teaspoon of garlic powder.
5 Add wet ingredients to dry ingredients, and whisk until fully combined.
6 Lightly coat a large baking sheet with cooking spray.
7 Coat hands with gluten-free flour. Place dough mixture in center of baking sheet. Spread gently into a circle about 1⁄ 4-inch thick and 10 inches in diameter. Bake in oven for 7 minutes.
8 Using a spatula, flip dough, and bake for another 3 minutes. Set aside.
9 For the sauce: In a medium bowl, whisk together tomato sauce, garlic powder, sweetener and 1/2 teaspoon of minced basil.
10 To assemble the pizza: Spoon pizza sauce on crust and spread evenly, leaving a 1-inch border around the edge. Sprinkle with remaining mozzarella and top with tomatoes. Bake for 6 to 8 minutes, or until cheese is melted.
11 Top with remaining basil. Serve hot.