To optimize your user experience, this website uses cookies. Please read our Privacy policy to learn more about our commitment to always keep your data safe. By using our website, you agree to our privacy policy terms.

Accept and hide

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)

Leave a Comment

Leave a Comment