Healthy High Protein Pizza – Wheat and Gluten Free Recipe

Wheat and Gluten Free Protein Pizza - The Diet Kitchen - Simon Roshdy

Healthy High Protein Pizza – Wheat and Gluten Free Recipe

Another recipe from The Diet Kitchen guys! Todays recipe is……PIZZA! What most people fancy on diets and now can actually eat thanks to the recipe below!
So lets get started!
Now, the ingredients, first up, Oats, commonly used for porridge, but what most don’t know is the versatility this small little thing has! Oats are packed full of fiber  protein and are very filling which is more than good whilst dieting down. Next up is Flaxseed, the benefits with flax are more than i can list, they’re main attribute is they’re high in omega 3 which most if not all are low on! Egg whites, this high protein convenient liquid binds our base together! Cheese is often avoided in diets for a reason i’ll never know, yes its high in fat but its also very high in calcium and other vitamins we could more than do with, so next time instead of aiming to fill your fat quota with omega 6 laden peanut butters, pick up some cheese and sprinkle on something delicious 😉
Ingredients
Base
My Toppings
  • Sprinkle of dried oregano
  • 30g reduced sugar and salt tomato ketchup
  • 100g weight watchers grated cheese
  • 1 raw tomato – sliced
Steps
  1. Mix all base ingredients in a bowl and let it stand for 5 min.
  2. You can use this time to prepare your topping ingredients
  3. Pour onto a oiled/1 cal sprayed pan on a medium heat. Smooth into a round thin base shape
  4. Cook till set underneath
  5. Preheat oven to around 200c or grill on high
  6. Transfer base to a baking tray and put tomato ketchup/puree etc on top, then oregano, most of the cheese, the tomatoes, and then the rest of the cheese
  7. Place in oven/under grill till toppings/cheese is cooked/melted
  8. Serve and dive in!
Macros
Per half pizza:
  • Calories: 373kcal
  • Protein: 30g
  • Carbs: 37g
  • Fats: 13g
  • Fiber: 7g

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *