Waffle Protein Pizza_main

The waffle obsession has got a bit out of hand lately (sorry). We purchased a cute little waffle iron which happens to be pink and does heart shape waffles… so the love for it is REAL. Undeniably though, the obsession has lead to all sorts of beautiful creations: Strawberry Protein Waffles, Waffle Pops, Oreo Protein Waffles so you can’t complain really. PLUS, to complete the waffle recipe collection, we have created this beauty: PROTEIN WAFFLE PIZZA. What dreams are made of. (You’re welcome.)

Using a simple base comprising of ground up oats, pea protein, greek yoghurt and little more, we have no doubt you guys are going to love this recipe. Having said that though… we are not to be held responsible for you guys going absolutely topping crazy. Be sensible and use that cheese wisely. You have been warned.

Ingredients:
1 Cup Ground Gluten-Free Oats (approx 80g)
1 Cup Non-Fat Greek Yoghurt (approx 250g)
6 Egg Whites
30g Grated Mozarella
1 Scoop Pea Protein Isolate
1 Tsp Baking Soda
1 Tsp Himalayan Salt
1 Tsp Italian Seasoning

Topping:
2 Tbsp Garlic Tomato Puree (Or similar alternative)
30g Grated Mozarella
6 Slices Cooked Ham (chopped)
Handful Spinach (chopped)
Sprinkle of oregano

Optional:
Coconut Oil spray (to cook waffles)

Directions:
Mix together oats and yoghurt in a bowl, then add egg, egg whites and mix together with a whisk. Stir in the rest of the ingredients and mix together until well combined.

Heat up your waffle machine as per instructions, spraying lightly with oil prior to heating.

When waffle iron is piping hot, add two heaped tablespoons of waffle mix into the centre of the machine and close. The machine will spread the mix once it is pressed down and closed. Cook for approx 2-3 minutes (you will know its done as it will come off clean from the waffle iron and be golden in colour around the edges.)

Repeat until all mix has been used, which was approximately for 4 waffles.

Leave to cool and preheat oven to 180 Degrees C.

Grab your waffle base, (time to channel your inner Italian and put your pizza making skills to test) spread tomato puree over base first, then add ingredients as listed OR change it up as you prefer.

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We made a variation with Kalamata olive tapenade instead of tomato puree and it was INCREDIBLE!! Especially if you’re obsessed with olives like we are.

 

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“Pizza is like the entire food pyramid” – Madeline Oles

(We are definitely with you on that one Madeline!)

 

Note: If you do not have pea protein you can directly sub it with unflavoured whey, it works just as well with either and if you don’t have a waffle machine… try the base as pancakes!

 

Most importantly… ENJOY!

 

Nutritional Info:

Per Base: 182 Cals | 3.6F | 17.4C | 20P

Per Pizza: 393 Cals | 12.3F | 21.4C | 47.8P

Free from Gluten & Wheat

 

Don’t forget to tag us, we love seeing your creations!

Find us on all social media platforms @themusclebakery <3


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