Non-Pizza Lovers are Liars
You’d be hard pressed to find someone who doesn’t love pizza.
And if you think you’ve found that person, you’ve probably just found a pathological liar. Or maybe you’ve found someone confused about life in general, who hasn’t met the right pizza yet.
Believe it or not, pizza doesn’t have to get tossed off the menu. It can be healthed-up, volumized, low-carbed, de-wheated, calorie-reduced, or whatever your nutrition goals happen to call for.
Pizza doesn’t even have to be savory. In fact, you can turn into a giant frosted cookie. I’ll help you.
Dessert Pizza = A Giant Frosted Cookie
This is an oatmeal vanilla crust and the topping is a cream cheese and raspberry frosting. Both are protein packed using Metabolic Drive®, one of the few protein powders that’s designed not only for shakes but also for using in gourmet recipes.
If you’re interested in building muscle, being lean, and actually enjoying food that supports those goals, then this is for you.
Want dessert-pizza for dinner? I’ve done it twice. Two medium slices go a long way.
Oatmeal Vanilla Crust Ingredients
- 4 scoops Metabolic Drive® vanilla
- 1 cup old fashioned oats
- 1 whole egg
- 3/4 cup unsweetened almond or cashew milk
- 1/4 teaspoon salt
- 1/4 – 1/2 cup Splenda, depending on how sweet you want it
- A splash of vanilla extract
- Liberal amounts of cinnamon, ginger, nutmeg, or pumpkin pie spice blend
- Preheat the oven to 350 degrees.
- Mix the crust ingredients together.
- Line a pizza pan with parchment paper and coat it lightly with coconut oil spray or whatever you have handy.
- Spoon out the batter onto the middle of the pan, then gently spread. Try to create an evenly distributed circle. Don’t go too thin otherwise your pizza won’t be pick-up-able.
- Bake for about 12 minutes. Time and temp may vary depending on your oven, and how thin you spread the crust.
- Let the crust cool completely before adding toppings.
Berry Cream Cheese Frosting Ingredients
- 4 scoops Metabolic Drive® vanilla
- 1 brick (8 ounces) cream cheese
- 6 tablespoons unsweetened almond or cashew milk
- 2 big handfuls of your favorite frozen berries
- Combine all the ingredients in a mixing bowl except the berries. Once the frosting has a smooth texture, add the berries and mix.
- Spread topping evenly over the cooled crust.
- Slice into eight pieces and let it chill in the fridge until you’re ready to dig in.
Cut your creation into 8 slices and you’ll be getting about 25 grams of protein per slice.
Options and Variations
- You can add nuts, coconut flakes, or dark chocolate chips to the crust batter… or the frosting.
- Use whatever milk you want. The unsweetened almond and cashew stuff just saves you a few calories and adds slightly more creaminess than water. Don’t use it because it’s nutritious – it’s not much better than water. Use it because it doesn’t contain lactose or added sugar.
- If you don’t want sweetness other than what’s in the protein powder, skip the Splenda and add one tablespoon of coconut flour to compensate for the dryness of the sugar substitute.
- For the topping, I use lower-fat cream cheese, but use whatever kind you want.
- The cream cheese frosting can be used with any kind of dessert – think protein cookies, cakes, muffins, or waffles. It’s also perfect as a dip for fruit.
- Feel free to use fresh fruit. You don’t even have to mix it into the frosting, just arrange it on top. Frozen fruit needs to be mixed in because as it thaws the natural juice will separate a little, which is actually pretty when mixed into the frosting.