High-protein pizza

Ingredients for 1 servings:

• 500 g spelt flour type 630
• 100 g protein powder
• 350 g water
• 10 g salt
• 20 g fresh yeast
• 1 tbsp rapeseed oil for the baking tray
• 250 g Harzer cheese
• 50 g onion(s), red
• 75 g bell pepper(s), red
• 75 g date tomatoes
• 200 g broccoli
• 60 g corn
• 40 g diced ham
• 250 g tomatoes, pureed
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

with vegetables, ham and Harzer cheese

Dissolve the protein powder with some of the water in a shaker to prevent lumps from forming in the dough later. Then mix all of the dough ingredients with a spoon until there are no more lumps and let it rest for at least 15 minutes. Now knead the dough by hand (e.g. “slap and fold” technique) and let it rise for about 45 minutes. Of course, you can also use a food processor. For the topping, cut the Harzer cheese, onions, and bell peppers into strips. Halve the date tomatoes. Divide the broccoli into florets and cook in a little water. For the pizza sauce, season the passata with salt and pepper. Preheat the oven to 250°C pizza setting (alternatively top/bottom heat or fan-assisted oven). Spread the rapeseed oil evenly on the baking tray. Carefully place the dough on the oiled baking tray and stretch it out by hand to the size of the baking tray. Be careful to squeeze as few bubbles out of the dough as possible to ensure the pizza is as airy as possible. Spread the tomato sauce evenly over the dough. Next, add the Harzer cheese before the remaining toppings so it doesn’t burn in the oven. Now spread the remaining toppings over the pizza. Bake the finished pizza for about 20 minutes. For 1/4 baking tray (1 serving): 714 kcal; 100.5g carbohydrates; 7.7g fat; 58g protein. Note: This pizza attempts to strike a balance between pizza cravings and a low-fat, high-protein diet.