Recipes.

Protein-Packed Pizza Crust

By Chelsea McCallum


Photo by: Ella Martin
  • 2 servings
  • Prep - 15 mins
    Cooking - 25 mins
  • Total - 40 mins
Photo by: Ella Martin

This base is super simple and high in protein. As for toppings, the world is your oyster – but we have some tasty suggestions...  

Servings: 2
Preparation: 15 mins
Cooking: 25 mins

Ingredients

  • 2 cups plain flour.
  • 1 teaspoon garlic powder.
  • 1 tablespoon rosemary, dried.
  • 1/2 cup hemp seeds.
  • 2 1/2 teaspoons active dry yeast.
  • 1 teaspoon salt.
  • 2 tablespoons olive oil.
  • 1 large egg, lightly whisked.

Toppings

  • 250 g mozzarella, sliced.
  • 60 g Parmesan, grated.
  • 100 g smoked salmon, sliced.
  • 1 tablespoon capers.
  • 2 tablespoons dill, fresh.

Directions

1. Preheat oven to 200ºC/400ºF/Gas Mark 6. Sprinkle a little of the plain flour on a tray. Set aside.
2. In a large bowl, combine flour, garlic powder, rosemary, hemp seeds, yeast and salt. Mix until well-combined. Add in oil, egg and 1 cup (250ml) warm water. Stir with a wooden spoon until a dough forms. Use your hands to pick up the mixture and form the dough into an oval ball-shape.
3. Place dough onto floured tray and gently press it out into a large circle with your hands. Bake in the oven for 15 minutes, or until lightly golden.
4. Remove from the oven and sprinkle with toppings. Start with mozzarella and Parmesan, then add smoked salmon, capers and dill. Place back in the oven and cook for a further 10 minutes, or until golden.


Note

Dairy-free option: Replace mozzarella with avocado.

Gluten-free option: Substitute plain flour with gluten-free plain flour.

This base is super simple and high in protein. As for toppings, the world is your oyster – but we have some tasty suggestions...

Ingredients

  • 2 cups plain flour.
  • 1 teaspoon garlic powder.
  • 1 tablespoon rosemary, dried.
  • 1/2 cup hemp seeds.
  • 2 1/2 teaspoons active dry yeast.
  • 1 teaspoon salt.
  • 2 tablespoons olive oil.
  • 1 large egg, lightly whisked.

Toppings

  • 250 g mozzarella, sliced.
  • 60 g Parmesan, grated.
  • 100 g smoked salmon, sliced.
  • 1 tablespoon capers.
  • 2 tablespoons dill, fresh.

Directions

1. Preheat oven to 200ºC/400ºF/Gas Mark 6. Sprinkle a little of the plain flour on a tray. Set aside.
2. In a large bowl, combine flour, garlic powder, rosemary, hemp seeds, yeast and salt. Mix until well-combined. Add in oil, egg and 1 cup (250ml) warm water. Stir with a wooden spoon until a dough forms. Use your hands to pick up the mixture and form the dough into an oval ball-shape.
3. Place dough onto floured tray and gently press it out into a large circle with your hands. Bake in the oven for 15 minutes, or until lightly golden.
4. Remove from the oven and sprinkle with toppings. Start with mozzarella and Parmesan, then add smoked salmon, capers and dill. Place back in the oven and cook for a further 10 minutes, or until golden.

Note

Dairy-free option: Replace mozzarella with avocado.

Gluten-free option: Substitute plain flour with gluten-free plain flour.

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