This is a great tasting and easy to make pizza base which is much higher in protein and lower in carbs than your standard pizza base.
- 120g ricotta
- 110g mozzarella
- 200g egg whites
- 80g all purpose/gluten free flour
- 20g coconut flour
- 8g baking powder
if you feel like one serving isn’t enough then include a salad or side of veggies.
Preheat your oven to 270 C (or as hot as your oven can go).
Mix the ricotta cheese and mozzarella in a microwave safe bowl. Heat the two cheeses in the microwave for 30 seconds stir and then heat for a further 20 seconds. Stir the cheese mixture until it is completely smooth (as pictured. Then add your egg whites and mix with a whisk until completely combined.
Add the remaining ingredients and mix well until everything is completely combined.
You can use a spoon or whisk to do this. It will look a wet and messy than a normal piece of dough.
Mozzarella & ricotta mixture
Place a piece of baking paper on a baking pan.
Pour the dough onto the baking paper and spread it out with a spoon.
Make sure that you spread it out well because it will rise a bit. Once it is spread out pretty well, take a small bowl of water and dip your fingers in there and start to spread the dough with your hands some more. This will help moisturize your dough, even if you spread the dough with a spoon make sure you spread a thin layer of water on top with your fingers or the back of a spoon. Once you’ve done that, put in the oven for 8-16 minutes until the dough is golden. Rotate every 4 mins if your oven heats more on one side
Top with the pizza toppings of your choice.
Note that these will need to be add to the totals of the macronutrient breakdown of this meal. We recommend using good quality protein, loads of vegetables and a tomato only sauce for the base (no added sugars, additives or preservatives).