Nutrition
Calories: 263kcal | Carbohydrates: 14.3g | Protein: 32.3g | Fat: 2.6g | Fiber: 12.2g
If you love pizza but are trying to cut carbs or increase your protein, this is the pizza crust recipe for you! The protein comes from TVP and nutritional yeast
Servings
Ingredients
- 2 cup TVP Textured Vegetable Protein (I use Bob's Red Mill). Do not rehydrate before using
- 1 onion finely diced, sauteed
- 4 tbsp ground flax seed
- 3/4 cup water
- 1/2 cup nutritional yeast
- 1/4 cup flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp basil
- 1/2 tsp oregano
- 1 tsp salt
Instructions
- Pre-heat oven to 350 F
- In a medium heat skillet, saute onions for ~5 minutes until translucent
- In a small bowl, mix ground flax and water together. Allow to sit for at least 5 minutes
- In a bowl, mix all ingredients together really well. Side note – you should not re-hydrate TVP for this recipe; the flax goo will provide enough moisture
- On a pizza pan or cookie sheet, dump "pizza dough" and begin spreading it out evenly making sure that it's tightly pushed together and there are no gaps. I like to use the back of a spoon for this
- Pre-cook in oven for 15 – 20 minutes
- Add any sauce, cheeze or toppings you're going to use
- Cook for another 15 – 20 minutes
- Allow to cool for at least 5 minutes before cutting, so that the crust firms up
Equipment
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Notes
Soy-free Option:
- Use Textured Pea Protein instead of TVP – you can buy this on Amazon – I like the brand Acre Made.
Did you make this recipe?Mention @proteindeficient.vegan
This is the perfect pizza crust if you’re trying to cut down carbs or if you’re just trying to meet your protein target. It’s a great way to be able to eat pizza on a regular basis, while still hitting your nutrition and macro goals!
TVP pizza crust might sound weird, but the texture and flavor is actually better than most pizza crusts, in my opinion. It’s pretty easy to make it doesn’t take much time. We will be using dry TVP for this recipe; there is no need to re-hydrate it because we are using flax goo that will add in the moisture for us. Because we only use 1/4 cup of flour, you could easily make this gluten-free by making it with gluten-free flour.
This High Protein Pizza Crust isn’t just for vegans or those going plant-based, it’s also a game changer for anyone that’s trying to hit protein goals, but really misses pizza. TVP is one of those one-of-kind ingredients that I really think everyone should be incorporating in their high protein diet! Did I mention it is super cheap? It’s literally about half the price as protein powder, on a cost per gram basis.
Ingredients
- TVP – Textured Vegetable Protein is a great, easy-to-use shelf stable vegan protein source. You can find this in most grocery stores near the gluten-free flour options. I f you can’t find it at your store, you can also order this online; they even have a 25 pound bag on Amazon (not that I would know 😉 ). The brand I prefer is Bob’s Red Mill, but there are other great brands out there as well. TVP is just de-fatted soy flour, so it doesn’t have its own flavor and will take on any flavor you give it. There are many ways to use TVP, and it’s probably the most versatile ingredient you’ll run into when you start cooking plant-based. You can use it in savory recipes like this recipe, or in baked goods in things like TVP muffins!
- Onion Рthink the saut̩ed onion in this recipe gives the crust a lot of flavor and unless you really hate onions, I would not omit this ingredient from the recipe.
- Ground flax seed – this is a really cheap vegan egg substitute that we use in a lot of recipes. You can buy this in most grocery stores and you can also buy it online. It’s super easy to use – you just add water, let the mixture sit for five minutes and you end up with a goo that works just like an egg!
- Nutritional Yeast – Nooch is a super flavorful, vegan ingredient that we use in a lot of recipes to give things a cheesy, savory taste. It’s also an amazing vegan protein source and you can find it at almost any grocery store. If you can’t find it in your local store, you can also find it online. I would not leave out this ingredient, because it gives the crust a lot of flavor and could drastically change the texture of the crust.
- Flour – I used all-purpose flour for this recipe, but if you are gluten free, feel free to substitute your favorite gluten-free flour. I have not tried this with gluten-free flour, so if you are able to make it work as a gluten-free recipe, please share your tips and tricks in the comments below so that others can learn from your awesome discoveries!
- Garlic powder, onion powder, basil, oregano, salt – these are the seasonings that I used in order to make the crust super flavorful. If you don’t like some of these ingredients, feel free to sub them out or omit them, but I think this adds a lot of flavor to the crust and makes the crust something you actually want to eat instead of something that gets left on your plate or fed to the dogs (PS. don’t feed this to your dogs, because it has onion and garlic in it!)
Instructions
- Pre-heat the oven to 350 F.
- Finely dice your onion into very small pieces. I like to use sweet onion for this, but you can use whatever your favorite kind of onion is. I think it’s important to cut this very thin and small, so that it can be well mixed in the crust.
- In a medium skillet, sauté the onions for approximately five minutes until they become translucent. I like to use a nonstick skillet, but if you are not going to use a nonstick skillet, you might want to spray it with oil before cooking. Make sure to continuously stir your onions to avoid burning. Do not cook too long, because they will also be cooked in the oven as part of the crust, and you don’t want them to burn.
- In a small bowl, mix the ground flaxseed and water together. You’re going to put this to the side and allow it to sit for at least five minutes. This will make your flax goo that works as an egg substitute.
- In a medium bowl, mix all of your ingredients together well – TVP, onions, flax goo, nutritional yeast, flour, garlic powder, onion powder, basil, oregano, and, salt. Side note – you should not re-hydrate the TVP for this recipe. The flax goo will provide enough moisture that you can use dry TVP in the recipe.
- On a pizza pan or a cookie sheet, dump the pizza dough, and begin spreading it out evenly making sure it’s tightly pushed together, and that there are no gaps. I like to use the back of a spoon for this.
- Pre-cook the crust in the oven for 15 – 20 minutes.
- Add any sauce, vegan cheese and toppings you’d like to use.
- Cook for another 15 – 20 minutes. Keep a close eye on the edges of the pizza crust and the bottom of the crust – you’re really looking to make sure the onions don’t start burning. The bottom of your crust should be nice and crispy and crunchy.
- Allow to cool for 5 – 10 minutes before cutting; this will allow the crust to firm up. When you do cut it, make sure you’re cutting it with something very sharp. The pieces should stay together pretty well, or at least that has been my experience cooking this.
Silly Little Haiku
High Protein Pizza
Hit your protein with pizza
Don’t give up pizza
Author
Protein Deficient Vegan
