Nutrition
Calories: 143kcal | Carbohydrates: 11.1g | Protein: 16.5g | Fat: 1.3g | 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. Do not rehydrate before using
- 1 Onion finely diced, sauteed
- 4 tbsp Ground Flax
- 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 (177 C).
- 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
Track this on My Fitness Pal searching:
PDV High Protein TVP Pizza Crust
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