What if I told you you could have a vegan friendly, under 200 calories, wholewheat pizza crust containing 14g protein, that doesn’t taste like chewing cardboard, but is in fact deliciously crispy and exactly like a regular thin pizza dough? Well, I hope you don’t think I’m lying because I hope you’ll give this a go. It also makes some bomb tasting dough balls, especially when stuffed with cheese….just sayin’.
Coincidentally, as I come to write this blog post, I remembered that it was only last week that my lecturer made the point that pizza doesn’t have to be unhealthy. Traditionally, it’s not. Traditional Italian pizza is a thin crispy base, a tomato sauce, mozzarella and usually a drizzle of olive oil – but they didn’t use an excessive amount of mozzarella.
Nowadays, you say pizza, and more than likely a take away style pizza will spring to mind, dripping with cheese and pepperoni grease. How about Domino’s famous ‘Two for Tuesday’s’? Whilst you’re there, may as well go for that cheeky stuffed crust, extra cheese, extra ground beef and maybe the cookies for dessert, too. Now, much like my post on my Healthier Nutella, if you enjoy takeaway pizza, there’s absolutely no reason why they shouldn’t be included in your diet as an occasional treat. Life is to be lived, and food is to be enjoyed. All I’m highlighting here is the change from traditional Italian pizza, to the modern day depiction of ‘pizza’, which from a purely nutritional point of view, are worlds apart. And it’s the rise of these adaptations to traditional, otherwise fairly balanced dishes, largely by corporate food companies combined with clever marketing, that I believe, have contributed significantly towards the obesity epidemic we are now faced with. Did you know that nearly 1/3 of 2-15 year olds are classified as overweight or obese? A third. Nearly one in every three children.
So yes, maybe I sound like a kill joy. But I do believe that takeaways should be a treat. I believe in a sensible food balance of nutritious food and treats. Just because something is nutritious, doesn’t mean it’s not tasty. The two concepts are most definitely not mutually exclusive, which is what I hope I advocate. If you’re a little bit creative, healthy food choices don’t need to be bland or boring, and healthy eating definitely is not eating the same bland boring foods day in, day out!
That’s why I have my blog. That’s why I spend hours typing up and testing recipes, and blogging them for free instead of compiling them in an ebook or something to sell. I want to encourage people to be adventurous, and I get such a buzz when I’m tagged in or sent re-creations of my recipes. Anyway, rant of the day over. Below is the recipe you probably all came for, rather than my views on the sorry state of affairs as mentioned above.
Makes one individual pizza base
- 30g wholemeal bread flour
- 10g unflavoured pea protein
- 1/2 tsp psyllium husks
- 1/4 tsp baking powder
- 50g soya yoghurt
- 1/4 tsp coconut oil, melted
- 10ml warm water
- 1/2 tsp cider vinegar
- pinch salt
- pinch sugar or granulated sweetener, optional
- extra flour, for dusting
- Add the wholemeal flour, pea protein, psyllium husk, baking powder and salt to a bowl and mix to combine. Add in the yoghurt, oil, water and vinegar and mix well until it’s all incorporated.
- Using a spoon and a bit of shoulder work, mix the dough in the bowl for a few minutes to get the gluten working and it starts to become elastic. Cover and leave for at least half an hour to allow the liquid to all soak in properly.
- It should be a slightly sticky ball of dough, if not, add in either a pinch more psyllium husk or tsp of wholemeal flour. Turn out onto a lightly floured surface, lightly dust the top of the dough and the rolling pin to make sure it doesn’t stick. Roll out to your desired shape.
- Preheat the oven to 200C and place a baking sheet inside.
- Add your pizza toppings and bake for 20 minutes.
- For healthy topping ideas, click for my blog post on how to make a pizza healthier.
- For the extra flour, you can also use a higher protein flour instead of wholemeal flour, such as this by Sukrin which is also available in Sainsbury’s and Tesco.
- Do not skip pre heating the baking tray, your pizza base will not crisp up properly.
- I wouldn’t recommend using a ready sweetened protein powder…unless you want a slightly odd tasting pizza, of course. Although if making a sweet pizza…maybe. There’s an idea eh.
- I haven’t tried, but I would imagine greek yoghurt or natural yoghurt would work in place of soya, just watch how much moisture you’re adding and ensure the dough isn’t too wet.
Macros (per base only):
199 calories; 22.3g carbs, 14g protein, 5.2g fat, 5.1g fibre