10 Minuten
5 Minuten
Love pizza but don’t want to compromise on your macros? This vegan high-protein pan pizza makes it possible. Vetain Vegan Protein is mixed right into the dough. No yeast dough, no waiting, no guilt. In just 15 minutes, a crispy, savory pizza with 80 g of protein is on the table.
The recipe comes from me, Sören, a vegan fitness coach and creator behind @vegan_high_protein, with over 500,000 followers. You can find even more vegan high-protein recipes to swipe through at vegan-high-protein.de.
Nährwerte pro Portion
ZUTATEN
- 80 g spelt flour
- 30 g wheat gluten
-
20 g Vegan Protein Neutral
- 190 g vegan skyr alternative
- 0.5 tsp salt
- 1 tsp baking powder
- 1 portion pizza sauce
- 75 g vegan grated cheese
- 50 g vegan salami (or smoked tofu)
Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.
Zubereitung
Put all the dough ingredients in a bowl and knead into a sticky dough. Vetain Vegan Protein gives it a creamy consistency and extra protein right in the base.
Place the dough on a well-floured work surface and use plenty of flour to shape it into a round pizza. Caution: The dough is very sticky, so be generous with the flour.
Place the shaped dough in a nonstick pan and turn the stove to medium heat.
Top the pizza with sauce and cheese, then cook with the lid on until the base is lightly browned. Tip: Stir a little water and oil into the cheese beforehand so it melts better.
Add vegan salami or smoked tofu and bake in the oven at 180 degrees on top heat for 2 to 3 minutes, until the cheese has melted.
Take the pizza out of the oven and enjoy. Bon appétit!
Tipps und Hintergrund
80 g of protein in a single pizza that’s ready in 15 minutes. Sounds almost too good to be true, right? The secret is in the dough: instead of using classic yeast dough, we combine spelt flour, wheat gluten, and Vetain Vegan Protein to make a base that’s not only quick to prepare, but also really filling.
Why Add Protein Powder to Pizza Dough?
Most people know protein powder from shakes or porridge. But this recipe shows that it’s also excellent for cooking and baking. Vetain Vegan Protein is heat-stable and can easily be incorporated into savory doughs. It doesn’t negatively affect the flavor or texture. On the contrary, it makes the dough creamier while also helping it bind better.
What Makes This Dough Special?
The dough is based on three main ingredients that complement each other perfectly. Spelt flour provides structure and a slightly nutty flavor. Wheat gluten keeps the dough stretchy and elastic, similar to classic pizza dough that’s been left to rise for a long time. And Vetain Vegan Protein not only adds an extra boost of protein, but also gives the dough a pleasantly creamy consistency when combined with vegan skyr.
The dough is intentionally sticky. That may sound impractical at first, but it’s meant to be that way: the more moisture in the dough, the juicier and softer it will be after baking. With enough flour on the work surface, it’s still easy to shape.
Toppings of Your Choice
You can customize the toppings to your taste. Keep it classic with vegan salami and vegan shredded cheese, or add a smoky touch with smoked tofu. To boost the protein content even further, add diced tofu, chickpeas, or edamame to the pizza. A few fresh herbs added after baking also make a big difference to its appearance and flavor.
Tips for the Perfect Pan Pizza
Before adding the toppings, mix the cheese with a little water and oil. This helps it melt much better while baking and turn out nice and creamy instead of dry.
First cook the pizza in a pan over medium heat until the base is lightly browned. Only then use the oven’s top heat to melt the cheese.
If you don’t want to use an oven, simply put a lid on the pan. This generates enough heat from above for the cheese to melt, too.
Using plenty of flour on the work surface isn’t a mistake; it’s necessary. The dough is very sticky—that’s intentional.
Can I prepare the recipe ahead of time?
You can easily prepare the dough a few hours ahead and store it covered in the refrigerator. It also freezes well. That way, you’ll have a ready-made base when you’re hungry next time, and the pizza will be on the table in just a few minutes.
ZUTATEN
- 80 g spelt flour
- 30 g wheat gluten
-
20 g Vegan Protein Neutral
- 190 g vegan skyr alternative
- 0.5 tsp salt
- 1 tsp baking powder
- 1 portion pizza sauce
- 75 g vegan grated cheese
- 50 g vegan salami (or smoked tofu)
Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.
