Pizza is literally the best creation on earth. That’s a little dramatic… But it’s hard to find healthy pizza! There’s either tons of butter smeared all over the crust, or there’s loads of dairy and meat on top.
I know a secret that I’m going to share with you: you can make healthy pizza crust right at home AND in a blender! It’s super easy and doesn’t take long at all. Plus this recipe is gluten free and contains a high amount of protein!
Easy & Healthy High Protein Pizza Crust
So, we’re gonna start with the crust! It’s so super easy to make because all you do is add everything into your blender, blend, pour and bake! There are a few choices you can choose if you want a higher protein crust.
The standard crust is quinoa based (which is still an awesome source of protein). Another option is to substitute up to half of the quinoa with dried chickpeas or lentils. This will add more protein but also make the crust slightly more dense.
Stat by soaking the quinoa (and chickpeas/lentils) in water for about 30 minutes. Then rinse and add the soaked quinoa and measured water to your blender. Measure out and add the remaining ingredients to the blender and blend until smooth, scraping down the sides when needed.
Add the mixture to an oven sheet or pizza sheet that’s lined with parchment paper. This part is crucial for a crispy crust that doesn’t stick to the pan. Bake for about 30-45 minutes depending on how thick you made your crust and how crispy you want your pizza! Tada! The crust is done!!
On to the Toppings
You can add any kind of toppings you want! My personal fav is this high-protein BBQ Chickpea & Pineapple Pizza that’s shown below.
All you need is some bbq sauce, fresh pineapple, cooked (or canned) chickpeas, spinach and some cashew cheese which can be found in this recipe: Cali Style Pizza Bites with Homemade Cashew Cheese
After preparing your toppings, you only need to bake your pizza for another 10-25 minutes or until your toppings are warm and melty. I top my fav pizza off with some cayenne pepper for a little extra kick and the perfect flavor.
Don’t forget to snag the blender I use! I love it!!
High Protein Pizza Crust (gluten free & vegan)
- 1 cup quinoa
- 1 cup chickpeas, red lentils or more quinoa
- 1 1/2 cups water
- 1 Tbsp baking powder
- garlic powder, to taste
- onion powder, to taste
- dried basil, to taste
Start by soaking the quinoa (and chickpeas/lentils) in water for about 30 minutes. Drain and rinse after soaking.
Pre-heat your oven to 400ºƒ
Add the soaked quinoa blend to your high speed blender along with 1 1/2 cups of water. Add the remaining ingredients to your blender as well.
Blend on high until smooth. Add more water if needed, but it should be just the right amount. The 'dough' should look more like pancake batter.
Prepare your baking sheet with parchment paper (this is very important!!). Pour the batter onto the lined baking sheet and bake for about 40-45 minutes depending on how thick the crust is and how crispy you want your pizza.
Add your toppings! (see post above for some inspiration)
Bake for another 10-15 minutes or until the toppings are warm and melty.
Allow to cool for a few minutes before slicing and eating! Enjoy!
Sometimes you will turn out with some extra dough/batter; you can cook it into a smaller size crust and freeze them until you are ready to use!!
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