A figure friendly pizza

I’ve been making the bases for this pizza for a few weeks now for breakfast. I make them in big batches and then toast them in the morning and spread them with vegemite. So when we had some leftover proscuitto and pasata in the fridge I thought it’d be a perfect oppurtunity to give a wheat free figure friendly pizza a shot.

1 (30g) scoop pea protein powder
1 egg
2 egg whites
1 ts baking powder

Thoroughly combine all the base ingredients in a mixing bowl. It should be the consistency of thick pancake batter.
Generously spray a 9″ non-stick frying pan and heat it to a medium heat. Spread the batter evenly across the pan and wait until bubbles form. Flip and cook for about 1 minute more. Remove from heat and allow to cool on a wire rack if not using straight away.

Preheat oven to 180ºC/350ºF

2 tablespoons pasata
1 clove garlic
1 teaspoon dried oregano
1/4 cup low fat mozzerella
1 1/2 slices of proscuitto (parma ham), sliced into thin strips
about 8 marinated artichoke quarters
1/2 sliced onion
1/2 cup small broccoli florets
a handful of rocket
1 ts olive oil
a few shavings of aged Parmesan cheese

Place the base on a oven proof tray and spread the pasata evenly on top. Top with garlic, oregano and mozzarella. Layer on the proscuito, artichoke hearts, brocoli and onion.

Bake for 10 minutes. Remove from oven and add the rocket. Drizzle on the olive oil and sprinkle on the shavings of Parmesan.

I ate half because I wanted the other half for lunch tomorrow. The whole recipe is probably 1 1/2 small serves.

About Michelle

Michelle is passionate about showing people how easy it is to prepare food that is healthy and packed full of flavour. She has just completed her first recipe book, Healthy Helpings: fast food for fit physiques. She began sharing her love of food in 2007, when she produced two series of the online cooking show ‘Healthy Helpings TV’, making fast food healthy and healthy food fast. In 2008 she competed in bodybuilding as a novice figure shaping competitor and she remains passionate about physique sports. She was a 2009 Australian Masterchef semi-finalist, and contributes articles to Oxygen Magazine Australia. Michelle lives with her husband on the Fleurieu Peninsula in South Australia, where she loves to search out new ingredients and food ideas from local farmers markets, health food shops and ethnic grocers, and take her two dogs on long rambles through the vineyards. Find out more about Michelle's book