Posted by on Sep 4, 2013


Anna Sward holds a PhD and is the founder of – the fitness world’s number one resource for protein powder recipes. Besides uploading daily new content on her website, Anna is a columnist at and a writer at Muscle & Fitness magazines where she runs a monthly Protein Pow! cookery column. She recently released her first cookbook: Protein Pow(d)er: The Cookbook.

Visit Anna at her website, and find her on Facebook and Twitter.

Who doesn’t love a freshly made pizza? Especially a freshly made healthy pizza you can eat the whole of? I know I do. It’s one of my favourite foods in fact. And I love coming home from the gym, topping my pizza with whatever I want, sticking it in under the broiler for 5-10 minutes, and sitting down to munch it all. Or putting my feet up on a Saturday night, switching on a great movie, and having six slices of pizza without feeling an inch of guilt or an ‘I shouldn’t have’. What I’m talking about here are protein pizzas, pizzas that not only deliver a hefty punch of cheesy deliciousness, but also a good ol’ serving of protein POW ;-)

There are lots of ways to make protein pizzas. You can play around with the flavouring of your bases, your toppings, and the pizza’s level of crunchiness. You like sliced bananas on your pizza (like my friend Stina does)? Go for it. You like your pizza bases spicy? Do it. You want a thin crust? No problem. And the beauty of it all is making protein pizzas is dead easy. You don’t need to create a dough, kneed it, let it rise for ages, wait until it does, kneed it again, roll it out, and bake it hours after you made your dough. No. You can make a protein pizza in under 20 minutes.

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All you need to do is this: make a bready protein pancake, fry it up like you would a pancake. Flip it. Add toppings to it. And broil it (i.e. stick it under an oven broiler or grill). C’est tout. It honestly couldn’t be simpler. And the possibilities! Oh, they’re endless.

Let me give you a recipe to get you started and include some variations at the end so you can continue your exploration of the Wondrous World of Protein Pow Pizzas.

Pizza Base Ingredients

  • 1/4 cup of liquid egg whites
  • 1/4 of gluten-free rolled oats (or 1/2 cup, depending on how ‘bready’ you like your bases)
  • 1/4 cup of unflavoured pea protein powder
  • 1/2 cup of almond milk
  • 1/2 tsp of sea salt
  • 1/2 tsp of thyme
  • 1/2 tsp of dried rosemary


Using an immersion blender or food processor, blend all of the above ingredients together and fry up as a big pancake on a nonstick pan further nonsticked with some coconut oil or low-calorie spray. The batter will be mushy so just make sure your pan is hot enough, nonstick enough, and that you spread it around with a spatula so as to cover as much of the pan’s surface as possible. If your mix is too ‘wet’ to allow for proper pancake action, add more oats or a tbsp. of coconut flour to the mix.

Once cooked, remove it from the head and add your toppings to it, beginning with tomato paste and ending with your cheese of choice.

Here, I added a ton of tomato paste, sliced up a mushroom, added some low fat cheese (which was a mistake, I should have used full-fat cheese but the packaging looked so similar that I accidentally bought the low fat version! Oh the trickery….), and some fresh rosemary. I left it at that but you can add anything you like to it – broccoli, sliced tomatoes, slices onion, asparagus, or even anchovies if you want to rebel against the Ninja Turtles’ way of life ;-)

Finally, stick it under your oven broiler – or grill – for 5-10 minutes or until the cheese starts to melt.

Additional Variations

If you want your pizza to have more of an oaty texture, don’t blend the ingredients. Instead, just mix them with a spoon or spatula before frying.

If you want to substitute the oats, you can use buckwheat flakes, quinoa flakes or amaranth flour!

You can also substitute the almond milk for another milk like rice milk or cartooned coconut milk. I personally like using almost because I find it compliments the pea protein really well but it’s up to you which milk you use.

To add more ‘body’ to your pizza, consider substituting the milk for ½ of a small cooked sweet potato! I know it sounds odd but it actually works really well! It adds a bit of sweetness to the base and who doesn’t love sweet potato?

Consider adding sundried tomatoes, chopped olives, or onion to your pizza bases! It intensifies the flavour of the toppings and makes for a crazy pizza.

Remember to spray or brush some extra virgin olive oil or coconut oil on the edges if you want them nice and crispy!


Per pizza base (without the toppings as this is completely up to you):

  • 297k cals
  • 44g protein
  • 22g carbs
  • 3g fat

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