10 Minuten
2 Stunden 10 minutes
A protein pizza with 65 g of protein that also tastes really delicious? Yes, it can be done! Like its famous cousin Margherita from Italy, our recipe will win you over immediately. With our protein pizza dough, every bite will make you feel as though you were sitting in a piazza in Rome - buon appetito!
Nährwerte pro Portion
ZUTATEN
-
For the protein pizza dough
- 135 g pizza flour type 00
-
45 g
- 8 g fresh yeast
- 0.75 tsp salt
- 150 ml cold water
-
For the sauce
- 100 g strained tomatoes
- 1 tsp olive oil
- 0.5 garlic clove
- 0.75 tsp Italian herbs
- 1 pinch salt
- pepper
-
For the topping (feel free to use your favorite toppings)
- 75 g vegan mozzarella
- 50 g smoked tofu
- 4 mushrooms
- 3 tbsp corn
- 0.5 onion
- 1 small piece red bell pepper
- 1 handful arugula
-
Notes
- Missing an ingredient? No problem! The recipe includes alternatives to the ingredients listed here!
- Is your stomach already rumbling? Then double the amount of yeast and halve the rising time - please note that your pizza will probably taste slightly yeasty.
Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.
Zubereitung
Weigh all the ingredients for the protein pizza dough and dissolve the yeast in the water.
Add the flour, salt, and protein powder to the yeast water and knead everything either by hand or with a stand mixer for 10-15 minutes. You can warm up your muscles a bit here. ;)
Please don't be surprised: The pizza dough is very moist, which is completely normal. It is best to coat your hands with a little olive oil so that everything does not stick to them.
Place the dough ball in a bowl and cover it with a kitchen towel. Let the protein pizza dough rise in a warm place for 60-90 minutes.
After the resting time, place the dough on a sheet of parchment paper, preferably on a large board. Now shape the dough into a pizza. The best way to do this is to use your fingertips to "push" the dough outward from the center, away from you. This will gradually make your pizza larger and larger. But please don't make the dough TOO thin, or it will become soggy later. You can leave the edge a little thicker.
Cover the pizza again for 10-15 minutes. During this time, preheat the oven with a baking sheet on the highest setting using conventional top/bottom heat, and prepare the toppings:
Add some olive oil to a pot and briefly sauté the chopped garlic. Then pour in the strained tomatoes and season with salt, pepper, and Italian herbs. Set the sauce aside.
Cut the other ingredients (except the arugula) into thin slices or rings and drain the canned corn.
Vetain's tip: Briefly place the mushrooms in a hot pan without oil so they release some water. Otherwise, the pizza will quickly become soggy.
Spread the sauce over the protein pizza dough and top your pizza however you like best.
Slide the pizza into the oven by transferring the parchment paper from the board onto the baking sheet in the oven. Bake the pizza on the lower rack for about 8-15 minutes, depending on the oven, until golden brown. Add some arugula after baking and enjoy!
Recipe Note
You can easily prepare this high-protein pizza dough before the gym and then simply put the pizza in the oven quickly after your workout.
Delicious topping ideas for your protein pizza
Have you prepared the pizza crust for your protein pizza? Then comes the best part: the toppings! A vegan protein pizza offers endless options. Here are a few ideas that will really make you want to bake:
- Classic vegan pizza: Our tomato sauce as a base, topped with vegan mozzarella and a few fresh tomatoes. Finish with basil - and you have a classic that always tastes great.
- Green Goddess Pizza: Spinach, arugula, and vegan cheese on a creamy pizza sauce. The green vegetables are not only eye-catching, but also wonderfully savory.
- Mediterranean version: Grilled vegetables, marinated olives, and sun-dried tomatoes. Add some tomato sauce and finish with a few freshly chopped herbs. This protein pizza brings a taste of vacation to the table.
- Vegan Salami Pizza: Vegan salami tastes absolutely wonderful on pizza! Alternatively, you can use thin slices of smoked tofu or a vegan chicken substitute.
By the way: Tuna fans can also enjoy delicious vegan alternatives that go perfectly with our protein pizza dough - have you tried them yet?
Why this protein pizza dough is so special
What makes our protein pizza recipe so good? It's simple: It combines everything that makes a good fitness pizza.
- High protein content: Adding unflavored protein powder significantly increases the pizza's protein content. With our recipe, you get 65 g of protein per serving.
- Simple ingredients, authentic taste: You don't need any exotic ingredients. Flour, protein powder, water, a little yeast - that's all you need. No unnecessary additives, no hidden sugar.
- The right consistency: Protein pizza dough is often made with quark or skyr. The problem? Such doughs are often softer and more cake-like than the original pizza dough you're used to. That's why we don't use quark and make our pizza dough with protein powder. This gives you a crispy, airy crust like you'd get in a restaurant, while still being rich in protein.
- Fluffy dough thanks to yeast: Instead of using baking powder, we make our protein pizza dough with yeast. This helps it rise a little and makes it crispy on the outside and light and airy on the inside.
Substitution table
- Pizza flour → Regular wheat flour
- Fresh yeast → 0.75 tsp dry yeast (for 8 g fresh yeast)
- Strained tomatoes → Other canned tomatoes, purée if necessary
- Olive oil → Rapeseed oil
- Toppings → Your favorite toppings
ZUTATEN
-
For the protein pizza dough
- 135 g pizza flour type 00
-
45 g
- 8 g fresh yeast
- 0.75 tsp salt
- 150 ml cold water
-
For the sauce
- 100 g strained tomatoes
- 1 tsp olive oil
- 0.5 garlic clove
- 0.75 tsp Italian herbs
- 1 pinch salt
- pepper
-
For the topping (feel free to use your favorite toppings)
- 75 g vegan mozzarella
- 50 g smoked tofu
- 4 mushrooms
- 3 tbsp corn
- 0.5 onion
- 1 small piece red bell pepper
- 1 handful arugula
-
Notes
- Missing an ingredient? No problem! The recipe includes alternatives to the ingredients listed here!
- Is your stomach already rumbling? Then double the amount of yeast and halve the rising time - please note that your pizza will probably taste slightly yeasty.
Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.
