pumped up pizza.

I have long resisted using protein powder regularly because it always conjured up images of hulking bodybuilders, with bulging biceps and tree trunk thighs, in muscle tees and spandex, possibly wearing a terry sweatband.  I’m a child of the 80’s, what can I say?

Today’s protein powders are a bit more refined and high quality than I remember them, and they blend much more easily than they used to.  You can add them into so many things and not even notice that they’re there! I used a non-flavored whey protein to cook up this low-carb, high-protein pizza crust made with cauliflower. Seasoned with traditional Italian spices like oregano and garlic, the crust can be easily shaped into whatever you like.  Try making individual-sized pies or shape them into squares to use as sandwich bread. Bonus, this freezes pretty well you can always double the recipe to make two crusts, and pop one into the freezer for later use.

Prosciutto & Arugula Cauliflower Crust Pizza
Crust:
2 pounds cauliflower florets, riced and steamed
1 egg, beaten
1/3 cup nonfat Greek yogurt
1/2 cup unflavored whey protein
1 teaspoon dried oregano
½ teaspoon garlic powder
1 teaspoon salt

Toppings:
2 tablespoons tomato sauce
1/2 cup grated goat mozzarella cheese (or cheese of your preference)
4 slices prosciutto, torn into large pieces
1-2 handfuls arugula
Black pepper
Grated parmesan

Equipment:
Cheesecloth or clean kitchen towel
Parchment paper
2 baking sheets

Directions:
Preheat your oven to 400F.

Wrap the cooked cauliflower in a cheesecloth or dishtowel, and squeeze out as much water as possible. In a large bowl, mix yogurt, whey protein and beaten egg until well-blended. Add oregano and garlic to this mixture, then add the cauliflower. Use your hands to mix everything together; the mixture will be a little wet.

On a baking sheet lined with parchment paper, shape the “dough” into a pizza crust (round or rectangular, whichever you prefer). Bake for 20 minutes, then flip the dough onto a second parchment paper-lined baking sheet and bake for another 20 minutes. This will allow the crust to cook and dry out on both sides, providing a sturdier base for your pizza. Once the pizza crust is golden, pull it out of the oven to add toppings.

Spread the tomato sauce over crust and sprinkle with approximately half of the mozzarella. Lay the prosciutto slices evenly over the crust, and sprinkle the remaining cheese on top. Return the pizza to the oven, bake for another 5-7 minutes or until the cheese is bubbly. Remove from the oven, top with fresh arugula, a few grinds of black pepper and a sprinkle of parmesan cheese.

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fiendishly fond of cooking, SoulCycle, Pilates, green smoothies, and Korean spas.

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