Hello, fam. Yes, you read that right. We’re going to explore a couple homemade, diet-friendly pizza recipes to aid weight loss.
I’m a human, so, naturally, pizza is one of my favorite foods. I would love to throw down a big, greasy pie every week, but I also want to keep the diet on track. So let’s do both.
I’ll share two homemade, high-protein and diet-friendly pizza recipes below to help keep protein high, keep calories low and help scratch that pizza itch.
This first one is my favorite and my go-to.
For the crust, I use Joesph’s lavash bread. One flatbread comes out to 120 calories, 12 grams of protein and 16 grams of carbs.
Spray a baking sheet with nonstick and throw the lavash into a 375-degree oven for 10 minutes for a little extra crunch.
Once the flatbread is crisped, spread on half a cup of pizza sauce (60 calories, 12 carbs, 2 protein), a cup of fat-free or reduced-fat mozzarella (fat free in this case — 180 calories, 36 protein, 8 carbs), 15 turkey pepperonis (70 cal, 8 protein, 0 carbs) and one serving of banana peppers (5 calories, 0 protein, 1 carb). I like to sprinkle some oregano on top for the aesthetic and a bit of extra flavor.
When the toppings are placed, throw it into the oven for 12-15 minutes, depending how done you want it.
This beauty comes out to 435 calories, 58 grams of protein and 37 grams of carbs. I did something a little different for the above pictured pizza and added a serving of herb goat cheese which added about 80 calories, 4 protein, 2 carbs and a nice, creamy burst of flavor.
Now let’s spice it up a bit. This next one is a high-protein buffalo ranch chicken pizza.
We’ll start the same way by crisping a lavash bread at the same temperature of 375. While that’s baking, we’ll get our sauce prepared.
For the buffalo ranch pizza sauce, add into a bowl half a cup of nonfat Greek yogurt, a couple tablespoons of buffalo wing sauce (Frank’s Red Hot in my case) and two tablespoons of ranch seasoning and mix until combined.
After the sauce is spread onto the crispy crust, sprinkle 3/4 a cup of reduced-fat mozzarella, then layer on a serving (about 4 ounces) of shredded chicken, red onion and some oregano for the aesthetic. Throw it back into the oven for 12-15 minutes, or however long it takes for your desired doneness, and you’re ready to eat.
I wanted my cheese to be a bit meltier for this pizza, so that’s why I went the reduced-fat route instead of fat-free. I sacrificed a bit of calories and protein (45 calories, 9 protein per 1/4 cup for fat-free; 70 calories, 7 protein for reduced-fat), but the melt factor was definitely more impressive.
This buffalo ranch chicken pizza came out to about 545 calories, 64 grams of protein and 26 carbs. I went the lazy route and used store-bought pre-shredded chicken, but I’m going to go the long way and make my own next time. I think the flavor will come out better that way.
Thanks for reading and let me know if you try these recipes. Much love and take care.
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