A Protein Pizza Gone Bananas!
Welcome to a recipe for a protein pizza topped with… banana. If you’re wondering whether it’s I who’s gone bananas, hear me out, OK? OK. So. The first time I heard of banana slices on pizza was three years ago:
I heard about it and quickly blocked the image out of my memory. It sounded gross to me – kind of like papaya on pizza or… grapefruit in a sandwich. So I didn’t want to envision it, let alone taste it! And I forgot about it. I forgot about it for three years. Until… a few days ago when someone said to me, “banana is my favorite pizza topping!”
That’s when I stopped and actually began to pay attention. It turns out that banana is a popular pizza topping choice in Sweden (read this and this if you don’t believe me). It’s often paired with curry and used as a regular pizza topping. The idea still sounded unpalatable to me but, the more I listened to this girl tell me how much she LOVES banana on pizza, the more I began to think that, hey! You know what? It may actually be tasty after all.
So I made it! The Protein Pow way – I made a protein pizza and added some banana slices on top. Two voices sandwiched the whole process: one of them was telling me to STOP! STOP! STOP! and the other one was urging me to carry on. As you can probably tell by now, I’ve always been very adventurous with my food so the second voice is the one I always listen to, hehe.
And you know what? They LOVED it! They said that the banana complimented the rest of the ingredients really nicely, “kind of like pineapple on pizza!” They all had two slices each. And me? I had three smaller slices – that’s how many it took for me to make up my mind. See, I was confused by the first two slices. I didn’t know if I liked it or not (sidenote: I once added a bunch of beef jerky to a pot of greek yogurt and had to eat half of it before I realized that it was the grossest thing on the planet!)
By the third slice though, I’d made up my mind: I didn’t like it. It wasn’t as bad as I thought would we – it was eatable and it tasted OK, but it didn’t set my tastebuds on fire. I kept TRYING to love it by thinking about plantains: how plantains are GREAT coupled with savory foods, how plantains with beans are awesome, etc. But these weren’t slices of plantains. They were banana and the whole thing tasted of banana on pizza. I just kept thinking of a banana split with cheese on top!
But, like I said, everyone else LOVED it. I mean, REALLY loved it. They said they were really surprised and that they’d start adding banana to their pizza from now on! I guess the verdict then is that you should try it because, who knows? You might like it too. It’s worth a shot, right? Don’t-knock-it-till-you’ve-tried-it sort of thing. Here’s my recipe:
For the crust:
For the topping:
3/8 cup of ‘pizza cheese’ (a combo of mozzarella and gouda)
1 sliced banana
1/8 cup of ‘pizza sauce’ (tomato sauce with pizza spices like rosemary and thyme)
1 tbsp of rosemary
1 tbsp of thyme
1. For the crust, blend (or ‘food process’) the crust ingredients together until you get a thick pancakey texture. Place this on a hot hot hot nonstick pan further nonsticked with some coconut oil or low-cal spray and spread the mix around with a spoon or spatula to thin it out.
2. Turn the heat down to medium to ensure the bottom cooks through. When it does, flip it to cook the other side.
Remove it from the pan and add your pizza toppings to it, beginning with the tomato and then adding the banana and finishing with the pizza and spices.
Place under the grill or oven broiler for 15-20 minutes or until the cheese has melted and all the pizza looks done. That’s it: DONE.
Macros for the entire crust (without the toppings because the toppings are up to you): 362kcals, 35g protein, 25g carbs and 14g fat.
PS: Don’t forget that there are only a few days left for you to order a signed copy first-edition Protein Pow book if you want one. I’m not shipping out any more after next Friday. Click here for more details. Toodleoh!