Fiorentina Pizza on Goat Whey Protein

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The egg on top is there to signal that this was breakfast ;-) No, it’s a Fiorentina, my favorite kind of pizza… maybe next to a Hawaiian. I’m going to come clean and admit that this was an accident. I was trying to make crepes (ha!) and realized they were turning to pizza bases (can one say too much flour μήπως? hehe).

Ingredients:

60g egg whites
19g goat whey
6g pea
5g nutritional yeast
25g buckwheat flour

 

Directions:

1. Mix and cook on nonstick.

2. I let it sit overnight because I wanted it for breakfast and when the time came, I just topped it with tomato+garlic paste (I could say it was because I’m lazy – and sometimes, sure – but in truth I quite like using it for pizzas) + cooked spinach + mushrooms + 25g of mozarella.

3. As it was cooking, I breached the pizza’s privacy to crack an egg on top and grilled the whole thing (aka broiled it). Result? Well, it had that goat-cheesiness to it that I really liked. It turned out crunchy and quite nice.

Macros per Pizza:

228kcals
30g protein
25g carb (4g fiber)
2.5g fat

The only thing I think I should have done was to add a whole egg to the pizza base but that aside, yuuum. Now, throw some eggs and cheese whatever else you like on there and start playing around with the stats :-)

 

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Anna Sward is the creator of Protein Pow and one of the world’s leading experts on protein powder-based cooking. Her recipes have been featured in several leading magazines and she is a columnist and feature writer at bodybuilding.com, Muscle & Fitness magazine, and fitocracy.com. Anna regularly hosts cooking workshops with professional athletes and members of the general public. She is the author of Protein Pow(d)er: the Cookbook and creator of the Protein Pow App.

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