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!
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
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
- 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.
- 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’.
- 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.
- Finish with your chosen toppings then season well with salt and pepper.
- Return to the oven and cook for a further 7-10 minutes until the pizza is golden, bubbly and cooked.
- Remove from the oven, scatter with some basil leaves and slice to serve.
WLS PORTION: ½-1
CALORIES PER PORTION (WITHOUT PROTEIN POWDER , WITH TOMATO SAUCE, WITHOUT CHOSEN TOPPINGS): 152
CARBOHYDRATE: 1.3 g
Image courtesy of surfandsunshine.com