FOUR-IN­GRE­DI­ENT PRO­TEIN PIZZA CRUST

Muscle & Performance - - SUPPLEMENT REVIEW -

Makes 2 small crusts

1 cup gluten-free oats ô FXS XQÁDYRUHG SHD SURWHLQ SRZGHU 1 whole egg ½ cup liq­uid egg whites sea salt, rose­mary and thyme, to taste

❱ Place all in­gre­di­ents in a food pro­ces­sor and blend un­til it makes a thick, pan­cake-like mix­ture. Heat a non­stick pan to high and coat with cook­ing spray. Pour the mix­ture into the pan and spread with a spoon or spat­ula to thin out. Re­duce heat WR PHGLXP DQG FRRN XQWLO WKH ERWWRP LV ÀUP WKHQ ÁLS RYHU WR cook the other side through. Re­move from heat and place on a bak­ing sheet. Add de­sired pizza sauces and top­pings. Place un­der oven broiler for 15 to 20 min­utes or un­til cheese melts.

NU­TRI­TION FACTS (per two crusts with­out top­pings): Calories 269 Pro­tein 28 g Carbs 26 g Fat 6 g

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.