Everybody loves pizza, but it can also have a bad reputation. It’s one of our favourite “cheat meals”, and that’s why many athletes cannot stop trying to find a recipe to transform it from a fast-food into a good-food… The good news is that they did it.
Today, we present you this version of a high-proteing pizza dough, sent by the crossfitter and cook from Concucharaytenedor.
- 100g of Foodspring protein pizza powder mix
- 100ml lukewarm water
- 200g roasted pumpkin
- 1 garlic clove
- Half glass of soy milk
- Cutted mushrooms
- 1 spoon of soy sauce
- Half mozzarella ball
- Pre-heat the oven at 180ºC
- Cut the pumpkin and put it in a baking tray with some oil, the garlic and some spices to taste. Bake it for 30 to 40 minutes (until starts to golden).
- To make the pizza dough, add into a bowl the 100g of Foodspring protein pizza powder mix and mix it with 100ml of lukewarm water until well combined. Let it rest for 10 minutes.
- Take out the pumpkin from your oven and blend it with the garlic and with half a glass of soy milk, to reach a puree-like texture. It’s important that it’s not too liquid, as it will be the base of the pizza, as a tomato sauce.
- With a bit of flour, work the dough and stir the pizza base to give it the desired shape. Put it in a baking tray, previuosly covered with baking paper, and bake it for 15-20 minutes.
- In the meantime, put a bit of oil into a pan to sauteé the mushrooms. When starting to golden, add the spoon of soy sauce and stir them until perfectly golden. Take them out of the pan to use them later.
- In the same pan, fry the bacon and keep it for later as well.
- Cut 8 slices of the mozzarella ball in the shape you like.
- After 15-20 minutes, add the rest of the ingredients on the top of the pizza base: cover all the pizza with the pumpkin puree, add the mozzarella slices, the mushrooms and the bacon on top.