Protein Pizza with a Pumpkin Base

I… have a weak spot for games and this recipe was the result of one so I love it even more. Granted, it wasn’t a game-game, I just asked a bunch of you guys on facebook to choose today’s recipe and this a pizza with a pumpkin base the winner! My name is Anna and I love playing with food ;-) Welcome to this pizza, a close relation to my sweet potato pizza. Let me now say a few things about it. The crunchiness of the outer crust was outstaaaaanding (notice picture numero tres). Also, the topping! Ah, topping it with cheddar + cottage cheese was such a good call because it reduced the fat content of the pizza while maintaining taste and nommmmmmmmness of it all! Voici la recette:

Ingredients for the base:

1/2 cup pumpkin puree
1/2 cup egg whites
1/8 cup chickpea flour (you could sub this with oat flour or buckwheat)
1/8 cup pea protein (I do think it’s optional but it added a nice extra flavor dimension)
1 tablespoon ground almonds
2 tablespoons nutritional yeast (optional but, again, it added a great uhmph factor)
2 tablespoons oat flour (you could just ground some oats instead though)
1 teaspoon sea salt
2 teaspoons dried basil
2 teaspoons dried oregano


Blended together and baked on a nonstick cookie tray at 150 C (302 F) for ~ 35 minutes (basically, until golden and cooked throughout).

That’s it.

Two individual-sized pizza bases came out of the above mix (~ 7 inches in diameter). I let them cool and proceeded to top each one with 2 tablespoons of cheddar + 2 tablespoons of tomato pure +2 tablespoons of cottage cheese + 2 teaspoons of dried thyme + 2 teaspoons of dried basil + 2 teaspoons of olive oil (which I drizzled around the pizza, on the edges, so it’d crunch-crunch in style). Result? Yummmm!

Macros per pizza base (out of 2), without toppings because, really, you can add whatever you want on top (e.g. like a whole bunch of low/er fat cheese, mushrooms, sundried tomatoes, spinach, etc, etc, etc):

16g protein
18g carb (4.5g sugars/6g fiber)
3.6g fat (0.3g sat)

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