A traditional pizza base is made out of primarily white flour + yeast + oil +/- milk or water +/- sugar. Nutritionally speaking, it delivers pretty much the same goodness that a slice of good old fashioned white bread does which is… not much. A traditional pizza base is mostly simple carbs, often contains sugar, and packs pretty much no vitamins or minerals to speak of. This pizza base right here though? It’s a revolution. it contains superveg (a powder made out of garlic, onion, beetroot and ten other different veggies), açai berries, hemp protein, butternut squash and… an egg.
The superveg, the açai and the hemp comprised my ‘flour. The butternut squash and the egg? Those were my ‘binders’. The idea really began when, last week, I bought a pack of açai powder (this one). I figured, since açai berries are sure a nutritional BEAST – high in omega 6 and 9, bioflavinoids, iron, calcium, potassium and vitamins A, B1, B2 and C) they kind of HAD to feature in the blog.
Butternut squash too packs in a solid punch of nutritious goodness. It’s rich in Vitamin A, Vitamin C, Potassium, Vitamin B6, folate, fiber, etc! Throw then açai and butternut squash to our base and let’s add in the hemp protein powder – a powder packed with fiber, omega 3, 6 and 9, essential amino acids, omega 3-6-9s. To that, let’s also add the superveg and our egg. What happens then is that you’ll find yourself facing a ridiculous pizza base, scracthing your head and wondering – what can POSSIBLY make this better?
blend together the ingredients and pan fry to make pizza base.
Macros per Serving (out of 1):
25g carbs (6.1g sugars)
6g fat (1.3g sat)
What I did was just pan-fry the mix above (kind of like a pancake) before topping it. Now, let me just say that if ever there was a combination that conjured up memories of childhood food-nirvana, it’d be fries and feta cheese. I grew up unable to fully enjoy french fries – be they potato, sweet potato, or butternut squash based – without a side of feta cheese. I’d stick a fry in my fork, a square of feta cheese, another couple fries and nom nom nom. So, this morning I figured, a butternut squash base? Well, that calls for one kind of topping and one kind of topping only: feta cheese. So yeah! I cut up a chunk of feta, added it on top, sparkled with with oregano and paprika, added a few more chunks of butternut squash and place it under the grill so the feta would melt a bit. Result? Fantastic. The açai gave the whole thing an added flavor dimension – a kind of mild berryness? – which complimented the sweetness from the butternut squash beautifully. The ONLY thing I wish I’d done, in retrospect, was sprinkle some extra virgin olive oil on it for more of a crunch factor to the base. That being said, I rate it a 10 out of 10. It could have been crunchier, yes. But the flavor… THE FLAVOR! I loved it.