A Low-Carb Protein Pizza and Sail!

My current workout song of choice is Sail (I like working out to one or two song on repeat, sometimes mixing up different remixes of it; it's odd, I know, but hey, we all have our eccentricities.) And I've had it stuck in my head all day! So I had to put it in the title of this post, if only to hook you up to it in case you've never heard it. This is the original and here is gnarly dubstep remix of it. This remix is also pretty sweet but I kind of like the first one more. Here's a not-bad-it-actually-grows-on-you acoustic version too in case you're more into mellow renditions of songs and here's a pretty-impressive kid going nuts on his piano! But OK, enough about Sail because you're here for pizza! Let me give you the recipe ;-)

 Ingredients for the base:

1 cup of liquid egg whites
1/4 cup of psyllium husks
1/2 cup of pea protein powder
Herbs (rosemary, thyme, parsley)
Garlic salt and onion granules

Directions:

Step 1: Blend or whisk all of the above ingredients together until you get a kind of sticky 'dough'.

Step 2: Then, heat up a nonstick pan with some PAM or coconut oil and, once it's hot-hot-hot (so that it sizzles a bit), scoop your protein mix on it and spread it with a spoon to give it as flat as shape as possible.

Step 3: Once it cooks on one side, flip it. Then, remove it from the pan and place it on a grill or baking tray.

Step 4: Add your toppings to the base, beginning with a bunch of tomato paste (this COULD be actual homemade tomato sauce but I find plain tomato paste works and it takes like two seconds so.... yeah) and ending with cheese.

Step 5: Grill the whole thing! By sticking it under an over grill or broiler for about 10-15 (until the cheese melts and the sides brown).

For my pizza here I did three different toppings: one was pineapple and ham, one was mushrooms and anchovies, and the other was tomatoes and onions. I liked the tomato and onion best but the pineapple and ham was a close second. Not too hot on the mushrooms and anchovies though.

I used a low-fat cheese and I totally regret it because it melted extremely weirdly. So, if you make this, use regular old mozzarella or a nice cheddar? Or Monterrey Jack ;-)  The kcals you save by using low-fat cheese aren't that many and the difference is huge! So.. don't make the mistake I did ;-)

While the end product was really tasty, it could have been crunchier. I mean, the edges were really crunchy (you can tell by looking at the pics) but the center wasn't really. And I can tell you why this is: it's because the base lacks carbs. Oats would have worked a treat or even some buckwheat flour? The pizza will be higher carb, yeah, but it'll crunch up more and be 'breadier' :-)

Macros for the base (which is good to fill up two adults with):

389.4kcals
27.7g carbs (out of which 17.1g fiber!)
62.7g protein
3.1g fat

Protein Substitutions:

If you're wondering what you can substitute the pea protein with, you'll find the answer in my Protein Powder Substitution Chart. I do recommend getting some pea protein powder though because, oh! It's extremely versatile and fun to make savory stuff with :-)

PS: 

Click here to access more of my protein pizza recipes.

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La la la la la,
La la la la la oh,
La la la la la,
La la la la la oh,
La la la la la,
La la la la la,
SAIL!

...

PSPS:

Tomorrow is a big day!

I'm sending out the first 300 copies of "Protein Pow(d)er: The Cookbook" to those of you who've pre-ordered a signed copy. I'm also stocking amazon.co.uk so that, from this Monday onwards, you'll be able to get a copy from amazon (from here)!

Fun times :-))))))

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