Perfect Protein Pizza Crust

I still remember the very first time I made this recipe. I was experimenting with "savory protein pancakes" when I realized this would make the PERFECT pizza. Cauliflower crusts are cool and all, but I seldom make one I can pick up with my hands, and let's face it, pizza should be FINGER FOOD!

Let your creative juices flow with the toppings. Roasted vegetables add a delicious crunch, chicken sausage or grilled chicken breast is simply divine especially when paired with a sharp flavored cheese. Don't forget fresh herbs! Rosemary, basil and oregano are the perfect addition. If you can take the heat, add some red pepper flakes as the finishing touch.

As always, let me know what you think. I love hearing your input!

So without further adieu- gluten free, dairy free (unless of course you add cheese or use whey protein) high protein pizza that you can PICK UP WITH YOUR HANDS!

Perfect Protein Pizza Crust:

1 cup oats ground into flour (certified gluten free if necessary)  
31 grams unflavored pea or rice protein (pea preferred, unflavored whey will work but will produce a more “dry” crust)
1 Large Egg
3 egg whites
1 tsp. chopped garlic (optional)
Oregano, Thyme, Rosemary, Parsley, Basil to taste

Blend above ingredients in a high power blender for 1 minute or until a thick batter forms. Heat a large skillet over medium-high heat and melt 1 tsp. coconut oil swirling to cover pan. Turn on broiler.

Once skillet is hot, spread batter about 1/4^th inch thick in skillet. Cook 2-3 minutes each side or until browned (watch it, it will go from light brown to black quickly!). Remove from skillet and place on pizza stone or pan. Broil on high for 1-2 minutes each side to firm up crust (if you like it softer, skip this step). Add toppings of your choice and broil 5-10 minutes longer (until toppings are warmed and melted to your liking).

Shown: Spinach Artichoke Pizza w/ Feta Cheese, Green Pepper and Mushroom Pizza w/ Sharp Cheddar and Grilled Chicken Pizza with Pineapple.

Recipe makes one large or two small crusts. Two servings per recipe.

Macros (based on two servings without toppings):

292 calories, 31g carbohydrate, 29g protein, 6g fat