A Superveggie Based Protein Pizza Recipe

Ingredients:

1 tablespoon superverg
2 tablespoons pea protein
1/2 cup egg whites
1 tablespoon psyllium husks

Directions:

Mixed together in a bowl and panfried on a hot hot nonstick pan further nonsticked with 1 teaspoon of coconut oil (this is optional; I do it reduce the chance of it sticking)

Macros per Serving (out of 1 w/o toppings):

181kcals
14g carbs (1g sugars)
29g protein
0g fat
4g fiber

Are you wondering what superveg is? Well, superveg is basically powdered vegetables. I know it sounds like an abomination but, like I said last weekend at the workshop and love repeating, I would never sub actual veg for superveg. Instead, I use superveg as a flour substitute. It tastes garlicki, oniony, and in the context of pizza, it works a treat because it adds that umph-umph seasoned veggie flavor.

So the pizza came out a funny shape but that’s OK, it tasted fab. And oh! Let me tell you about the toppings! I started by brushing some tomato puree on the pizza (the lazy person’s tomato pizza sauce). I sprinkled some Rosemary and Thyme on it (because I’m of the first conviction that all pizzas need rosemary and thyme). Then, I added some sliced mushroom, low-fat mature cheddar (which I’m actually pretty impressed by it because most low-fat cheeses make me feel melancholic and this one didn’t), a couple of anchovies. Then, I stuck it under the grill for 10 minutes. When it came out *drumroll* a tablespoon of low fat extra thick cream. The cream was a spur of last minute touch of genius! Un-be-lie-va-ble. You know, it’s because cream + mushrooms = nomm so cream + mushrooms + pizzaness = NOMMM!

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