Oat Fiber Pizza Base or Wrap

Name: Oat Fiber Pizza Base or Wrap
Total time: 1500 s
Yield: 1 XL pizza
Cuisine: British
Ingredients: 240 g Egg whites; 60 g Greek yogurt; 10 g Oat fiber; 2 tbsp Whole psyllium husk; 1/2 tsp Salt; 1 tbsp Garlic powder; 1/2 tsp Baking powder

Maya’s Wine Bar & Kitchen @latte_and_wine

A thin elastic base for my pizza and shawarma that is all protein and fiber, so that I get my nutrition and all the toppings I enjoy (CHEESE!) - it was a dream I made a reality. GF, keto friendly, what’s not to like!

I was inspired by my craving for a pizza, but the result could just as easily be a wrap or a quesadilla, because psyllium makes it very elastic!

Seasonings matter and they add flavor, be generous, we don’t want this to taste like cardboard! I recommend tasting the batter for salt before baking.

I was inspired by my craving for a pizza, but the result could just as easily be a wrap or a quesadilla, because psyllium makes it very elastic!

Seasonings matter and they add flavor, be generous, we don’t want this to taste like cardboard! I recommend tasting the batter for salt before baking.

Maya’s Wine Bar & Kitchen @latte_and_wine

I was inspired by my craving for a pizza, but the result could just as easily be a wrap or a quesadilla, because psyllium makes it very elastic!

Seasonings matter and they add flavor, be generous, we don’t want this to taste like cardboard! I recommend tasting the batter for salt before baking.

I was inspired by my craving for a pizza, but the result could just as easily be a wrap or a quesadilla, because psyllium makes it very elastic!

Seasonings matter and they add flavor, be generous, we don’t want this to taste like cardboard! I recommend tasting the batter for salt before baking.

Saved

Ingredients

25 mins

1 XL pizza

240 gEgg whites
60 gGreek yogurt
10 gOat fiber
2 tbspWhole psyllium husk
1/2 tspSalt
1 tbspGarlic powder
1/2 tspBaking powder

Saved

Steps

25 mins

1

Blend all ingredients until smooth.
2

Line a baking sheet with parchment
3

Pour mixture onto the sheet and spread thinly with a spatula.
4

Let stand 10 mins for psyllium to hydrate.
5

Bake at 200°C for 20 mins until browned and a toothpick comes out clean.
6

Cool, then turn over and peel off parchment.
7

To make a pizza, add your toppings and bake for 10 mins more until the cheese has melted.
8

Store the base in the fridge for 3-4 days or in the freezer indefinitely. No need to thaw, just add the toppings on the frozen base and bake, or put in a toaster for ovenless toppings