This didn’t actually seem possible. Crazy high-protein, practically carb-free pizza crust? Gluten-free, nut-free, vegetarian, and metabolism-boosting power pizza recipe with no cauliflower flavor anywhere and only a few simple ingredients? No way. Couldn’t be done!
There wasn’t really any information out there for this kind of impossible dream of a pizza recipe, at least not any that I was able to find. There are some great gluten-free pizza recipes out there, but many of them feature nut flours and other replacement flours. There are grain-free breads, but how many of them would really be able to stand up to the weight of pizza toppings? I like cauliflower crusts, but there’s such a thing as too much of a good thing, and after a piece or two, it just doesn’t feel like eating pizza anymore. But a pizza crust with tons of protein and virtually no carbs? Finding that seemed impossible.
It was high time to create a pizza recipe for a gluten-free, low carb pizza crust that actually looked like a pizza crust! Something that could stand up to some toppings and be fun to eat. Something with just a few simple and easy-to-find ingredients that anybody could make. I was so excited to discover that it was actually possible to create this perfect pizza base with a recipe that jacks the protein content sky-high, encouraging your body to process your meal even faster and providing you with tons of lasting energy.
So here’s the impossible dream: a super high-protein pizza crust with almost no carbs whatsoever. If you decided to eat this entire pizza crust (which is a lot of food!), you would wind up consuming 82 grams of protein and only 7 grams of carbohydrates. For the entire pizza crust. Seriously!
The true hero of this pizza recipe, however, is Sunwarrior.
(Want to win a FREE tub of Sunwarrior protein powder??? See below for details!)
Sunwarrior makes a protein powder unlike any other that I’ve tried. This one tastes great and mixes effortlessly! So often, when you want to use a protein powder, the ones that mix well have about 1,000 calories and a ton of scary ingredients, and the ones with simple ingredients are practically impossible to blend into any recipes without some kind of paint-can shaking device. Sunwarrior protein is completely different! For most recipes, you can pretty much just stir it in and watch it disappear!
A single scoop of Sunwarrior protein powder has 20g protein and only 2 g carbs. It’s seriously low-fat, low-calorie, and is made with a beautifully low number of easy to pronounce healthy plant ingredients, including pea, quinoa, chia, and brown rice. There’s simply nothing in this protein powder that could leave a weird taste in your mouth. (It really is perfect for adding to recipes, since those are common gluten-free recipe ingredients anyway!) Plus it’s certified organic, as well as raw, natural, sustainable, soy-free, gluten-free, dairy-free, vegan, and has no chemicals, fillers, or artificial ingredients of any kind. It’s also light, fine, gentle, and lovely!
With this plant-based protein powder, you have an absolutely basic low-carb, gluten-free, animal-free (cruelty-free) product with three ingredients, a lovely and mild flavor, and a perfect texture for not only using in smoothies, but also for adding to most recipes! For those of you familiar with alternative flours, the texture and flavor of this protein powder are even finer and lighter than brown rice flour, which is a fairly standard ingredient in most gf baked goods. Sunwarrior protein powder mixes effortlessly into smoothies, baked goods, and even oatmeal (it made my oatmeal taste like yummy cake!), raising the protein content sky-high without adding tons of extra calories or carbs. It’s perfect! I don’t know that there could a better protein powder for cooking. The texture, flavor, and lack of weird ingredients make this protein powder pretty unbeatable!
Once you have the crust made, how you top it is totally your call! This power crust can hold up to quite a lot of pizza-related weight. I’m a huge fan of a simple (but perfect) tomato sauce with tons of cheese, mushrooms, and some crispy pancetta (the recipe is here at the bottom!), but go ahead and be creative! (If you aren’t in the mood for a bunch of cheese, you could also easily cut this crust into breadsticks and dip them into your favorite sauce.)
You can absolutely make this pizza recipe with nothing more than the eggs and the protein powder, but without the cheese, olive oil, and seasonings, it just doesn’t feel quite as pizza-y. It’s so light, neutral, and airy that it almost isn’t pizza-esque. Adding a fair dose of cheese plus some olive oil, salt, pepper, and herbs turns this into an actual pizza experience. However, if you’re being really, really careful with your calories, you can leave those ingredients out and still have an awesome base for whatever toppings you’re in the mood for!
Looking for something a little different? You might really enjoy a sweet potato pizza with mozzarella, brussels, wilted kale, and Aleppo oil….Recipe coming soon!
This pizza cooks absolutely flawlessly in a cast iron skillet, so that’s definitely the way to go here if you have one available. If not, go ahead and use whatever pan you have. The key is to make sure you don’t manipulate the “dough” too much. It’s almost all air and protein, and if you pop all the bubbles, you’ll wind up with something flat and dense, rather than a light, tall, and airy base.
Total Miracle High-Protein, Low-Carb Healthy Skillet Pizza Recipe
- 6 eggs, yolks and whites separated
- ½ cup SunWarrior protein powder
- 2 Tbs + 1 tsp grated or shredded parmesan cheese
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 tsp + 1 tsp olive oil
- ¼ tsp dried oregano or chopped fresh rosemary
- ½ Tbs butter or spray for greasing the pan
- Preheat oven to 375 degrees. You’ll want to use the middle rack.
- Generously spray or butter a 9” cast iron skillet (or any round pan).
- Beat 6 egg whites with the salt until stiff peaks form - In a KitchenAid stand mixer it took about 4-6 minutes. You want really stiff peaks!
- Add the protein powder, 2 Tbs parmesan, 2 tsp olive oil, herbs, and the yolks, folding in gently just until fully incorporated. Batter needs to be fluffy.
- Pour batter into prepared dish, spreading gently out to the sides, drizzle with olive oil, parmesan, and black pepper, and place in oven. Make sure you don’t handle the batter any more than you need to or it will become dense and flat.
- Bake for 20 minutes, then remove from oven and let cool slightly. Top with whatever you’re in the mood for, return to oven for 5-8 more minutes (just to warm and melt your toppings), and then serve. Enjoy!
For this pizza recipe, I used an awesome tomato sauce made simply with sautéed garlic and chili flakes, a little tomato paste, and some diced tomatoes all slowly simmered together. It was topped it with fresh mozzarella, shredded jack cheese, grated parmesan, sliced fresh mushrooms, and thinly sliced pancetta. (If you want nice and crispy pancetta, heat oil in a pan and cook the sliced pancetta until it just begins to brown. Remove and allow to dry. If you do this, just add the pancetta to the pizza after it’s cooked) Just for fun, I added some of the purple magic basil and spicy oregano from the garden that I love to use, plus a little baby arugula. It was gooey, cheesy, and garlicky, but still fresh and fun!
High-Protein Homemade Power Pancetta Mushroom Pizza
This was a truly great pizza recipe, made even better with the use of Sunwarrior protein powder in the low-carb high-protein miracle pizza crust!
For the pizza sauce
3 cloves garlic, minced or sliced
1 Tbs olive oil
1/4 tsp chili flake
1 Tbs tomato paste
1 can diced tomatoes
Gently heat the olive oil and add the chilies and garlic. Sauté until the garlic is soft. Add the tomato paste and continue to cook for 2-3 more minutes. Add the tomato sauce, salt, and pepper and cook until the sauce is thick, 20-30 minutes on medium-low heat. Taste and season.
For the Pizza
1 cup pizza sauce
4 oz fresh mozzarella, cut or torn
8 oz jack, shredded
2 oz parmesan, shredded or grated
5 mushrooms, cleaned and sliced
3 oz pancetta, sliced thinly, and sautéed until crispy (optional: see above).
1 tsp olive oil
6-8 leaves basil, whole or torn
1 sprig fresh oregano, picked
Top the pizza with sauce, and then cheese and mushrooms. Heat until the cheese is completely melted 5-8 minutes. Remove from oven, drizzle with oil, sprinkle with salt and pepper, and top with arugula, herbs, and crispy pancetta. Slice and dig in!
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