Allow me to come clean: I was planning on just making a wrap. Yeah, not a pizza. Yeah. See, as my ‘wrap’ was cooking on the nonstick, I flipped it, and thought “hmmmm, this is looking a bit… funny” because it was turning out kind of bready and not wrap-like enough. That’s when, after looking at it some more, I thought “to the wind with the wrap” and the idea kind of all fell together. What was it?
1/2 cup egg whites
1/4 cup pea protein
1. Blend ingredients together and cook like a pancake at low heat.
2. Put it on the grill and add some toppings.
Macros per Serving (out of 1):
For the crust:
3.3g carbs (1.2 sugars/0g fiber)
For crust with my toppings:
16g carbs (1.5g fiber)
Yuhoo. The base wasn’t (obviously, given the ingredients) bready enough but the edges were nice and crispy. If I had meant to make a pizza, I would have added some buckwheat flour to the above. However, it WAS pretty much all protein and fun to fold in half and munch so :-)))) Now, my topping is kind of a wack topping to most people but I LOVE it (as you may be able to tell from previous posts I have a thing for the mackerel + mango combo). My whole topping was just 2 tablespoons of tomato paste + 1 forked-apart mackerel fillet + a slice of sliced up mango. I topped the whole thing with a grated slice of Wensleydale cheese (which is one hell of a mmmm-!-delicious sharp cheese from Wensleydale, North Yorkshire, England). So… yeah, next time you also happen to end up with a not-soft-enough wrap or pancake, well, consider pizzaing it too ;-)