I opened an Instagram account a couple of days ago. Are you on it? If so, add me! My username on it is proteinpow and my plan is to upload all sorts of healthy food pics and recipes on there – of the protein powdered AND protein powderless variety – ftw. One of the first photos I uploaded on Instagram was a photo of this protein pizza. Oh, protein pizzas, how great thou art! Full of surprises and flavorful twists and turns! There is an an infinite array of bases that can be made and oh! pizza toppings? Zeus be damned if there’s a limit to what one can do there…
In the past week, I’ve been in the presence of multiple protein pizzas. During the Brighton Protein Pow(d)er Cooking Workshop, we made eighteen protein pizzas – all tremendous and so different! (check out, for example, Diana’s, Ben’s, Akhil’s, Ana’s, mine, and Chris’!) Then, a couple of days ago, Robin facebooked her adaptation of my accidental egg white protein pizza and Dai shared with me the base he made by following my sweet potato protein pizza recipe.
Seriously, there’s no limit to what one can do! It’s endless fun – a never ending recital of BOOM for the taste buds! So, against this uproar of pizza greatness, enter today’s recipe:
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):
14g carbs (1g sugars)
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!