Protein Pizza
Craving pizza but want to keep your health goals on track? Try our Protein Pizza, a delicious twist on your favorite dish! With a crispy cauliflower crust and a generous topping of lean turkey and fresh veggies, this guilt-free delight satisfies your pizza cravings without the extra calories.
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- oignon rougeoptional
🥩Meat & Seafood(1)
- 1 filet de poulet (ici 185g) (0.41 lbs)
🥛Dairy & Eggs(3)
- 180g de cottage cheese (6.35 oz)
- 2 œufs
- 40g de mozzarella râpée (1.41 oz)
🫙Pantry Staples(2)
- 35g de farine (0.28 cup)
- 40g de coulis de tomate (1.41 oz)
📦Other(2)
- sauce BBQ ESN
- épices pizza
Nutrition (per serving)
Calories
242
Protein
27g
Carbs
13g
Fat
9g
👨🍳 Instructions
- 1
Bake the crust for 20 minutes at 200°C.
- 2
Add the toppings and bake for an additional 10 minutes.
💡 Pro Tips
- ✓Mix cottage cheese with eggs at a 9:1 ratio (162g cottage cheese to 18g egg liquid) and let sit for 5 minutes before adding flour—the eggs' proteins denature and bind the curd structure, creating a cohesive drust rather than a crumbly base.ingredient9:1 ratio, 5-minute rest
- ✓Prebake your cottage cheese crust to an internal temperature of 70°C (18 minutes at 200°C) before adding toppings—this sets the protein matrix and prevents moisture from fresh toppings from creating a soggy bottom.timing70°C internal temp, 18 minutes at 200°C
- ✓Dice your chicken into 8-10mm pieces and sear them separately at 160°C for 6-8 minutes before topping—pre-cooking prevents uneven moisture loss (which dries edges while centers stay moist) and ensures even coloring since the final 10-minute bake won't brown them adequately.technique8-10mm dice, 160°C for 6-8 minutes
- ✓Distribute mozzarella in two layers: 50% (20g) under sauce to create a moisture barrier between tomato and crust, 50% (20g) on top in the final 4 minutes of baking to prevent over-browning (mozzarella burns above 230°C).technique50/50 split, top layer at 4-minute mark
- ✓Apply sauce (tomato coulis + BBQ) at 70% saturation—aim for 0.3ml per cm² of pizza surface—because excess moisture (above 40% water content in toppings layer) extends cooking time by 3-5 minutes and risks a soggy crust.ingredient0.3ml per cm², <40% water content
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Protein Pizza
Craving pizza but want to keep your health goals on track? Try our Protein Pizza, a delicious twist on your favorite dish! With a crispy cauliflower crust and a generous topping of lean turkey and fresh veggies, this guilt-free delight satisfies your pizza cravings without the extra calories.
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- oignon rougeoptional
🥩Meat & Seafood(1)
- 1 filet de poulet (ici 185g) (0.41 lbs)
🥛Dairy & Eggs(3)
- 180g de cottage cheese (6.35 oz)
- 2 œufs
- 40g de mozzarella râpée (1.41 oz)
🫙Pantry Staples(2)
- 35g de farine (0.28 cup)
- 40g de coulis de tomate (1.41 oz)
📦Other(2)
- sauce BBQ ESN
- épices pizza
Nutrition (per serving)
Calories
242
Protein
27g
Carbs
13g
Fat
9g
👨🍳 Instructions
- 1
Bake the crust for 20 minutes at 200°C.
- 2
Add the toppings and bake for an additional 10 minutes.
💡 Pro Tips
- ✓Mix cottage cheese with eggs at a 9:1 ratio (162g cottage cheese to 18g egg liquid) and let sit for 5 minutes before adding flour—the eggs' proteins denature and bind the curd structure, creating a cohesive drust rather than a crumbly base.ingredient9:1 ratio, 5-minute rest
- ✓Prebake your cottage cheese crust to an internal temperature of 70°C (18 minutes at 200°C) before adding toppings—this sets the protein matrix and prevents moisture from fresh toppings from creating a soggy bottom.timing70°C internal temp, 18 minutes at 200°C
- ✓Dice your chicken into 8-10mm pieces and sear them separately at 160°C for 6-8 minutes before topping—pre-cooking prevents uneven moisture loss (which dries edges while centers stay moist) and ensures even coloring since the final 10-minute bake won't brown them adequately.technique8-10mm dice, 160°C for 6-8 minutes
- ✓Distribute mozzarella in two layers: 50% (20g) under sauce to create a moisture barrier between tomato and crust, 50% (20g) on top in the final 4 minutes of baking to prevent over-browning (mozzarella burns above 230°C).technique50/50 split, top layer at 4-minute mark
- ✓Apply sauce (tomato coulis + BBQ) at 70% saturation—aim for 0.3ml per cm² of pizza surface—because excess moisture (above 40% water content in toppings layer) extends cooking time by 3-5 minutes and risks a soggy crust.ingredient0.3ml per cm², <40% water content