Delicious Mini Pizza HIGH IN PROTEIN, LOWER IN CARBS, NO FLOUR, HIGH IN FIBER, Easy, Quick & Healthy

Ingredients

• 2 large Eggs (room temperature)
• 1 tsp Baking Powder (double‑acting)
• 1/4 tsp Salt (fine sea salt)
• 1/2 tsp Dried Oregano (optional, for flavor)
• 1 cup Cooked Chickpeas (drained and rinsed; can be canned or home‑cooked)
• 1/2 cup Tomato Sauce (unsweetened, low‑sugar; homemade preferred)
• 1 cup Mozzarella Cheese (part‑skim, shredded)
• 6 Cherry Tomatoes (halved)
• 1 tsp Olive Oil (extra virgin, for brushing crust (optional))

Instructions

1. Blend the Batter

   Add the eggs, baking powder, salt, oregano and cooked chickpeas to the blender. Blend on high until the mixture is completely smooth and resembles a thick batter.

   Time: PT5M

2. Preheat the Oven

   Set the oven to 200°C (392°F) and allow it to preheat while you finish the batter.

   Time: PT5M

   Temperature: 200°C

3. Portion the Batter

   Line the baking tray with parchment paper. Using a ladle, drop about two ladles of batter for each mini pizza, spacing them apart. Gently spread each portion into a 3‑4 inch circle.

   Time: PT5M

4. Pre‑Bake the Crusts

   Place the tray in the preheated oven and bake for 15 minutes, or until the edges turn lightly golden.

   Time: PT15M

   Temperature: 200°C

5. Add Toppings

   Remove the pre‑baked crusts. Spread a thin layer of tomato sauce on each, sprinkle shredded mozzarella, add halved cherry tomatoes and a pinch of oregano. Drizzle a tiny amount of olive oil if desired.

   Time: PT5M

6. Final Bake

   Return the topped mini pizzas to the oven and bake for an additional 5 minutes, or until the cheese is melted and lightly browned.

   Time: PT5M

   Temperature: 200°C

7. Cool and Serve

   Remove the tray, let the mini pizzas cool for 2 minutes, then serve warm.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

20g

Fat

12g

Fiber

5g