Sweet Potato Protein Pizza Base

I love pizza.  It would be un-Italian of me if I didn’t, wouldn’t it?

Which is a damned shame, really, considering I have to stay away from all things wheat-based.

Ahhh, fructan intolerance, how dull life would be without you (cough, cough)!  Actually, it’s somewhat of a blessing in disguise.  Once you have to avoid or seriously limit your wheat intake for whatever reason, it really does liberate you.   There are so many flours to play with!  Plus, if you want to add some oomph to your protein intake with a dish, there are some amazing high protein flours that have started to become much more accessible in recent years.

Some of my favourites are quinoa, coconut, and amaranth flours, all of which are high in protein and contain a plethora of essential nutrients and trace minerals.  Of course, there are lots of gluten-free (and so also wheat-free) mixes available but so many of these have the nutritional value of the plastic or box in which they are packaged.  So rather than fool myself that I can mimic wheat perfectly and be disappointed … I’d rather find an alternative that is delicious, healthy and lets me have my pizza  aaaaaand

a) not pay for it later by feeling sick for days   aaaaaand

b) get my protein fix from a pizza meal with only the good carbs coming to the party 😀

But I’d not attempted pizza before with the intention of making it a high protein version until … the wonderful and brilliant Anna over at Protein Pow(d)er Recipes mastered a fabulous protein pizza base sans wheat or dodgy ingredients – using sweet potato and buckwheat flour.   Yep, it’s a bit more pancake like, but it’s awesome!

I LOVE sweet potato!  Except I’m no great fan of buckwheat flour but I love quinoa and amaranth flours 🙂   Would it work?  Would it taste weird?  YES!  and NO!   It works beautifully and tastes deeelicious.  So, in a rare moment of recipe adaptation, I’ve adapted Anna’s fab recipe by playing with the ingredient ratios a bit, different flours, and adding in some psyllium.  The psyllium adds some extra fibre and improves the texture of the base.  Psyllium acts a little like gluten in baking but without the evil side effects and lots of goodness 🙂

When spread thin, the base gets nice and crispy around the edges but remains nice and soft in the middle.  It’s filling but not heavy.

Note the absence of protein powders.  I’ve actually made this a few times and tried adding some pea protein powder but you know?  It’s actually better without it.  The other bonus is that this makes it a recipe that is also suitable for the whole family … sneaking in some quality veggies with the sweet potato in the base.  Of course, if you don’t have access to liquid egg whites, rip open a pack of egg white protein powder, reconsitute and away you go.

My favourite topping is the one I made the first time around … just tomato puree topped with fresh ricotta, grilled zucchini, fresh sliced tomato, a little basil and some chilli.  But the version in the main photos was also grand – spinach, ricotta, tomato puree, a few Ligurian olives and some flaked tuna.   Top it with whatever you love best on your pizza.

It’s quick and easy to make.  Macros are included at the end of the recipe.

This is such a great post work out meal!   Yay, pizza!    Thanks Anna for leading the way 🙂

Serves 1 or 2
Ingredients
120 grams cooked sweet potato (peeled and baked, steamed, or boiled until tender)
120 grams egg white
35 grams quinoa flour or amaranth flour
12 grams (1 tablespoon) coconut flour
6 grams (1 tablespoon) psyllium
salt and black pepper
Instructions
Pre-heat the oven to 175℃.

In a blender, or using a stick blender, blend together all the ingredients.  It will have a thick batter-like consistency, unlike dough.  Check for seasoning.  If making two pizzas divide the batter in half.

Spread the batter out into rounds about 4 millimitres in thickness on a non-stick tray or pan.  Bake for about 15 minutes or so until the base is set and fairly cooked through.  Remove from the oven.

Top the base with whatever you fancy!  Then, grill under a medium to hot grill for about 5 – 10 minutes until the pizza is cooked through and the edges are nicely browned and starting to crisp a bit.

Remove to a serving plate and serve immediately.

Topping: tomato puree, grilled zucchini, fresh ricotta, chilli and basil

Nutritional Profile
The macros provided here are for the pizza base only, sans toppings, using quinoa flour.  Factor in the macros for whatever toppings you prefer to use.

macros using quinoa flour

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15 Comments

Filed under All Recipe Posts, Protein, Savouries, Special Diet

15 responses to “Sweet Potato Protein Pizza Base

  1. Pingback: Sweet Potato Protein Pizza - Ausbb - Australian BodyBuilding

  2. BEAUTIFUL photos…this looks delicious—and contains some of my absolute favourite ingredients. Thanks for the inspiration! x

  3. Pingback: Sweet Potato Protein Pizza Base | Chocolate Chilli Mango at Zapraszamy na pizzę farmerską!

  4. Oh wow, what a delicious sounding base, and healthy, too! 🙂 Looks great in your new header 😉

    • yes, I think the protein healthy recipes are really for those of us who are accustomed to eating this way. I really love it and given that my mum eats is, I’m taking that as a sign it must past the test! 🙂 thanks, hope you enjoy it

  5. Harmony

    I made this base tonight and topped it with my own slow-roasted tomato sauce, sautéed mushrooms with rosemary, and some pepperoni and pecorino. It was terrific! It stuck to my cookie sheet a bit, so I might cook it on parchment next time. I added the toppings and then finished it on our grill, and it was marvelous. The crisp edges are really nice, and the quinoa gives it a bit of crunch that reminds me of the cornmeal on traditional pizza crust. The flavor is good too; it doesn’t overpower the toppings, but it’s not just a dry cracker like so many gluten-free crusts seem to be. On the other hand, it’s much lighter and lower fat than some other paleo-style crusts I’ve seen. A really nice balance!

    • That is AWESOME! Your topping sounds wonderful. Yes, it reminds me a bit of cornmeal too…reminds me a bit of polenta, but lighter. I find it’s filling but doesn’t leave you with that heavy, bloated feeling and yes lower in fat than paleo. So glad you love it too. Nice to feel like we’re not missing out!! 🙂

  6. i’ve been missing pizza so much. all the store-bought gluten-free crusts don’t cut it, and plus, i can’t have dairy, so this looks and sounds like a perfect substitute! maybe we can have pizza night at our house again one day soon. 🙂

    • This is not a traditional bready base obviously but I like the fact it tastes great, you’re getting extra veg from the base and it’s great for food intolerances (I have fructose/fructan intol). I miss my pizza too so this really hit the spot. It’s not the same, but it’s good!

  7. Rosalie

    Hi there! Just wondering if whole eggs would be fine in this recipe? I’m making it x6 and would rather not throw out the yolks.
    Cheers!

    • Rosalie, you can definitely use whole eggs. That goes for most of the protein stuff. I use egg whites only a lot when I have liquid egg whites to use up. If I don’t I also use whole eggs. More nutritious and more protein 🙂
      you can also use rice protein isolate instead of pea too.

  8. Rose

    I will definitely give this a try! Sounds delicious 🙂
    Do you think the quinoa flour could be replaced with almond flour? I have no experience cooking with quinoa flour but I do like to use almond flour. Any thoughts? Thank you!

    • Hi Rose! Yes, I think almond flour would be great! You could also use 1/4 quantity coconut flour or also substitute oat or buckwheat if you like.
      I used quinoa flour as it was what I had on hand. Almond, oat or coconut flours would have an even better flavour 🙂

      • Rose

        Thank you SO much for this awesome recipe! I made it three times already – everybody LOVES my pizza! I don’t think we’ll make regular crust again. This is far better & super healthy. We’re glad you shared this recipe with us!

      • That is fantastic, Rose! Truth be told, I have not made it in a while but have been wanting to … must make it this week. I miss my pizza, for sure.
        Next time you make a pizza with it, PLEASE post a pic on the CCM Facebook page! In 100% of cases, you guys and dolls make awesome food and take fabulous photos so I’d love to show other readers what is possible.
        🙂

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