high protein pizza crust recipe

Super High Protein Pizza Crust Recipe {Vegan + GF}

Hey pizza-lover! So, you’re looking for a SUPER high protein pizza crust recipe? I’ve got you covered!

I’ve really taken one for the team here. I put my husband and I both through a week+ of pizza experimentation to get this just right for you. 

I’m sure you’re crying me a river. ?

But alas! We discovered a crust that has *drum roll please* 40 grams of protein per pizza.

You better be gawking. That’s before any toppings!

And it’s been taste-tested (and adored) by Christopher, Hales (my amazing little sister) and I.

So definitely let me know in the comments or in my Facebook Group when you’ve made it (and then subsequently eaten an entire pizza made of it).

On to the high protein pizza crust recipe! Be brave! Have fun in the kitchen! You can’t mess this one up.

And as a side-benefit of gluten-free baking (besides not feeling bloated, tired, etc. all the time), you never have to worry about the dough getting too rough from over-kneading. That’s a gluten-specific issue. Yahoo! So it’s un-mess-up-able. 🙂

high protein pizza crust recipe

High Protein Pizza Crust Recipe {Gluten Free and Vegan}

Recipe adapted from AllRecipes.com

Makes one (filling) 12 inch pizza crust.

Ingredients:

  • 1 packet OR 2 1/4 tsp. active dry yeast (traditional)
  • 1 tsp. cane sugar or other sweetener of choice (to activate the yeast)
  • 1 cup warm water (think bathtub temperature here)
  • 1 cup chickpea flour
  • 1 cup tapioca starch
  • 1 cup almond flour (or almond meal)
  • OR instead of that home-made high protein blend, use Bob’s Red Mill (but know the protein count will be way lower)
  • 4 tsp. xanthan gum (if you need to omit this, I tried it with a flaxseed flurry and needed about 1.5 extra cups gluten free flour)
  • 2 tbsp. olive oil
  • 1 tsp. salt

Add the yeast, warm water and sugar into a bowl together. Give it a stir and set your timer for 10 minutes to give it time to activate (when the timer goes off, it’ll look frothy and it may have expanded, gone from individual beads of yeast to a consistent white-brown covering on top of the water).

Set the temp on your oven for 450° F.

Add the flours together into a clean bowl, whisk them together so they’re all combined, and then scoop out 1/2 cup. (You’ll need some of this later on)

Once you’ve taken out the 1/2 cup, add all the rest of the ingredients into the flour bowl.

Once the timer has gone off for your yeast mixture, add that to the flour bowl and mix it up (ideally with your hands), until it’s a fabulous dough.

Add some of that 1/2 cup of gluten-free flour blend if it’s too wet (depending on your flours and how fresh they were, sometimes you might need this, other times you may not).

Knead it a few times on a surface lightly dusted with the extra gluten-free flour blend, and then it’s ready to be pressed (not rolled or tossed like gluten), onto your pan.

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I like to press it out further then the pan and roll the edges over for a nice lip (and because aesthetically, it looks prettier than a crumbly-looking outside crust). Okay, admittedly, sometimes I stuff the crust with Daiya. 🙂

Add all of your toppings and bake for 12-15 minutes with convection, or 20-25 minutes without convection (until browned on the bottom and beautiful crust, but not overcooked where it goes hard).

And there you have it! Your very own, tummy-happy, animal happy, high protein pizza crust recipe!

My topping reco’s are (if you don’t adore salty foods, we can’t be friends):

  • tomato sauce (I like to just cut a fresh, organic tomato open and grate it, discarding the skins for a super-fresh, super-speed, never-canned-or-jarred sauce)
  • artichoke hearts
  • a dairy-free cheese (if I’m using Daiya I like to cook the pizza with just the tomato sauce and daiya on it for 5-7 minutes, then add the rest of the ingredients, otherwise I find the Daiya underneath the toppings gets kind of slimy) – for a homemade cashew pizza cheese that’s SO tasty, jump over here
  • olives and/or capers
  • a sweet pepper
  • red onions
  • sun dried tomatoes
  • slices of garlic
  • and then fresh basil thrown on after it’s done cooking + a healthy drizzle of olive oil

Sending all my pizza love to you!

PS – One of the best gluten-free tricks of the trade I learned was that you can mix any 3 flours together in this ratio to make an on-the-go gluten-free blend (helps you use up all those random bags of flours, yes?): 1 part gf flour of choice, 1 part starch of choice, 1 part other flour of choice.

If I got desperate, I’d totally test it out with 2 parts a million random flours from the cupboard + 1 part starch. (But I’ve never had to because I just use them up two by two with this super-nifty trick). I think it’s that ratio specifically of starch to flours that makes the world of gluten-free baking a great place.

Happy eating, muscle-building, animal-saving and just generally being the best ever. XO!

Nathalie
Holistic Nutritionist for Energy

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