Check out this delicious pizza! The base recipe is a great option if you want a really crispy thin-crust pizza base that’s gluten-free (and high-protein!) but that doesn’t fall apart even when smothered with yummy toppings.
To make two large bases I blended 2 cups egg whites with 2 tbsp chia seeds, around 30g pea protein and 1/4 tsp baking soda. I poured half the batter into a hot pan with a little coconut oil and spread it around quickly so that it was flat. After around 30-40 seconds I flipped it over to cook the other side quickly before putting it under the grill while I cooked the other one (to dry it out ever so slightly more).
For the toppings, I used tomato paste as a base, then added rocket, calamari rings, prawns, sun-dried and sunblush tomatoes, griddled artichokes, olives and a sprinkling of herbs (here, rosemary and basil). Back under the grill for 2-3 minutes until bubbling, then served with a big heaping of salad.