Macros for the WHOLE 12” Pizza
760 Cals, 69g Carbs, 12g Fat, 96g Protein
Macros for just the Protein Crust:
420 Cals, 45g Carbs, 4g Fat, 51g Protein
Ingredients for 12” Protein Dessert Crust:
40g Self Rising Flour
30g Vanilla Whey/Casein Blend Protein Powder
12g Coconut Flour
5g Zero Cal Sweetener
150g Plain Non Fat Greek Yogurt
75g Egg Whites
Ingredients for Cookie Dough Frosting:
45g Vanilla Whey/Casein Blend Protein Powder
22g PB Party Protein Cookie Butter Powder
5g Zero Cal Sweetener
Pinch of Sea Salt
20g Mini Chocolate Chips
Ingredients for Protein Icing (only used a little bit of it):
30g Whey/Casein Blend Vanilla Protein Powder
15g Powdered Sugar
Cold Water to consistency
Additional Toppings:
Crushed Chips Ahoy Cookies (not in macros)
Directions:
1.) First to make the crust. Add all the dry crust ingredients into a bowl and mix to avoid clumping. Then add the wet ingredients and mix till you get a paste like consistency.
2.) Add dough to the middle of a big piece of parchment paper. You want to spread this crust to about 12-13in. The spread of the crust is a skill you will get better at over time but the premise is spreading from the inside out in a circular motion to ensure you keep the edges thick for the crust.
3.) Now add the parchment with the crust on it to a pan and bake on 450 degrees F for 8-10 minutes or until crust is golden.
4.) Let the crust cool and it’s time to make the cookie dough protein frosting. You could actually make this first to let it cool and thicken up in the fridge. Add all your ingredients into a bowl and mix to avoid clumping. Then slowly add cold water and mix till you get a slightly running frosting like consistency. Mix in your mini chocolate chips.
5.) Do this same process for your protein icing as well. Just beware that you need on a little bit of cold water. It’s easy to overdo it.
6.) Add frosting to crust, then your crushed chips ahoy cookies, and then icing. Slice up and enjoy!