Best-Ever Protein Pizza!

 

There’s no denying that pizza is moreish and we have tried many a different recipe here at Bariatric Cookery – all in the interests of bariatric patients you understand! 

 

We’ve created versions on tortilla wraps (here); on a cauliflower rice-based crust (here) and also a low-carb so-called Fat Head base (here) –  and now here is another one to join the family.

 

This one is truly high protein in every meaning of the word for the crust is made with minced/ground seasoned chicken then topped with the usual pizza favourites and baked until sizzling, brown and gooey.  This makes it more than bariatric-friendly if you choose your toppings with care and don’t overload with too many and over-generous fat-laden ingredients.

 

So I am thinking use a low-sugar pizza or pasta tomato sauce (or simply flavour some passata or tomato paste); sprinkle with a little low-fat or reduced fat mozzarella then go to town with lean meats or low-fat deli items like very lean pepperoni or sausage, sliced tomatoes, roasted vegetables, a few anchovies, sliced olives and a few basil leaves.

 

The result is a high-protein treat (which can be made even higher in protein if you add a little unflavoured protein powder to the crust mix – your choice, but we’ve had success with adding a standard scoop). It’s fabulous hot of course but surprisingly good cold – we have put a slice in our Bariatric Bento Box for a meal or two this last week and pretty welcome it was too.

 

 

 

HIGH PROTEIN BARIATRIC CHICKEN CRUST PIZZA

Ingredients

METRIC/US

low-fat cooking spray or mist

450 g/1 lb uncooked minced/ground chicken (about 3 small boneless breasts or 5 chicken thighs chopped in a food processor)

1 standard scoop unflavoured protein powder (optional)

50 g/½ cup grated Parmesan cheese

100 g/1 cup grated/shredded reduced-fat mozzarella

½ tsp dried oregano or dried Provencal herbs

salt and freshly ground black pepper

5-6 tbsp prepared tomato pizza or pasta sauce (or flavoured tomato purée/paste)

a selection of toppings such as roasted vegetables, sliced tomatoes, olives, flaked tuna, sliced lean deli meats and anchovies for example

a few fresh basil leaves

 

Method

1.  Preheat the oven to 250 C/450 F/gas 8. Line a baking sheet with easy-glide or a sheet of foil generously spritzed with low-fat cooking spray or mist.
2.  Mix the chicken with the protein powder if used, half of the Parmesan, a quarter of the mozzarella, the herbs and salt and pepper to taste. Place on the prepared baking sheet and pat into a large round flat pizza base with the hands. To get a good shape and even thickness you can cover with a sheet of cling film and press down with a rolling pin rather like rolling out pastry. Aim to get a neat finish but don’t worry if the pizza crust looks ‘rustic’.
3.  Bake in the oven for 12-15 minutes, remove, spread the top with the sauce right to the edges then scatter with the remaining Parmesan and mozzarella cheese.
4.  Finish with your chosen toppings then season well with salt and pepper.
5.  Return to the oven and cook for a further 7-10 minutes until the pizza is golden, bubbly and cooked.
6.  Remove from the oven, scatter with some basil leaves and slice to serve.

SERVES: 6

WLS PORTION: ½-1

 

CALORIES PER PORTION (WITHOUT PROTEIN POWDER , WITH TOMATO SAUCE, WITHOUT CHOSEN TOPPINGS): 152

PROTEIN: 23.9g

CARBOHYDRATE: 1.3 g

FAT: 5.2g

 

Image courtesy of surfandsunshine.com