1
FL AVOR OF CONTE NTS
I NTRO
SUBSTITUTIONS
5
PIZZA MEAL PREP
6
THE PIZZA SIZES
7
PIZZA MAKING INSTRUCTIONS
8
SAVORY PIZZ A
DOMINO’S PIZZA
11
DAIRY-FREE PERSONAL PAN PEPPERONI PIZZA
13
THE VEGAN PIZZA
15
BUFFALO CHICKEN PIZZA
17
MEATBALL MARINARA PIZZA
19
BREAKFAST PIZZA
21
BROCCOLI & CHEESE PIZZA
23
BARBECUE CHICKEN PIZZA
25
FAJITA PIZZA
27
MAC & CHEESE PIZZA
29
MAC & CHEESE STUFFED PIZZA
31
XL SHEET PAN EVERYTHING BAGEL PIZZA
33
DEEP DISH EVERYTHING BAGEL PIZZA
35
DEEP DISH BROCCOLI PIZZA FRITTATA
37
SPINACH AND ALFREDO WHITE PIZZA
39
GARLIC CHEESY BREADSTICKS
41
CHEESY GARLIC WAFFLE BREADSTICKS
43
2
RICE CAKE PIZZA
45
PEPPERONI PIZZA HOT POCKETS
47
PERSONAL PAN TORTILLA PIZZAS
49
ENGLISH MUFFIN PIZZA
51
CRUMPET PIZZA
53
PIZZA TOAST
55
PITA PIZZA
57
PIZZA BAGEL BITES
59
CRUNCHY CHEESE DOG BREAD BOATS WITH PIZZA BREAD
61
WAFFLE PIZZA
63
AIR FRYER PEPPERONI PIZZA POTATO CHIPS
65
AIR FRYER PIZZA
67
DE SS E RT PIZZ A
PROTEIN PUMPKIN PIZZA
69
FRUITY PEBBLES PIZZA
71
FUNFETTI OREO PROTEIN DESSERT PIZZA
73
APPLE PIE PROTEIN DESSERT PIZZA
75
HOMER SIMPSON DONUT PROTEIN DESSERT PIZZA
77
OREO CHEESECAKE SWIRL PROTEIN DESSERT PIZZA
79
S’MORES PROTEIN DESSERT PIZZA
81
PROTEIN COSMIC BROWNIE DESSERT PIZZA
83
FROSTED CINNAMON ROLL PROTEIN DESSERT PIZZA
85
CHOCOLATE CHIP DESSERT COOKIE BUTTER PIZZA
87
CHOCOLATE COVERED STRAWBERRY DESSERT COOKIE BUTTER PIZZA
89
DAIRY-FREE DOUBLE CHOCOLATE BROWNIE PROTEIN DESSERT PIZZA
91
DAIRY-FREE CHOCOLATE CHIP COOKIE DOUGH PROTEIN DESSERT PIZZA
93
3
Hi, my name is Zach Rocheleau, and I really love pizza. Like, really really love pizza.
Yes I get it, you probably love pizza too. Well actually since you bought this recipe
book that’s nothing but pizza recipes, I know you are actually like me and….
Really really love pizza!
Pizza has made up a lot of my diet most of my life.
Throughout my childhood, my parents would stock up on frozen pizzas and I would
consume a whole pizza pretty much every single day.
If we went out to eat, I would order pizza.
If I had a family party, we would order pizza.
After my basketball games, what would we do? Go get pizza!
This love affair has never left, but I can’t say it’s been a smooth relationship.
Around 8 years ago, I started to dive deep into the nutritional world and realized why
pizza gets such a bad reputation.
Most pizza is incredibly dense in calories, has tons of extra carbs and fats and
doesn’t have much protein!
A few slices can add up to a lot.
And if you are like me, you want to eat the whole damn pizza!
So this book you have in front of you is the culmination of a lifelong love affair that
lead to me creating fun, easy, innovative, low calorie pizza recipes to keep you on
track with your goals while also enjoying delicious pizza!
I appreciate you soo much for investing in this book, and can’t wait to see you crush
all those pizza cravings with ease and a huge smile on your face!
Welcome to the #FDLPizzaGang!
4
SUBSTITUTIONS
GLUTEN-FREE
If you’re gluten-free, you can swap out all purpose flour for glutenfree flour at a 1 : 1 ratio to still get the same results!
Bob’s Red Mill 1-to-1 Baking Flour would be a great one to use.
D A I R Y- F R E E
If any recipe calls for Greek Yogurt, you can swap it out for dairy-free yogurt.
I prefer Silk Soy or Oat Milk Yogurt, but many different types should work.
You’ll also need to swap the cheese out for a dairy-free version.
There are a few dairy-free recipes in this book (pages 13, 15, 91, 93), but you
can also use this substitution above to make any of the pizzas dairy-free.
VEGAN
The dairy-free recipes use egg whites, but don’t worry, if you are
vegan I’ve still got you covered!
Check out the vegan pizza recipe for an awesome vegan crust you
can use in any recipe!
5
PIZZA MEAL PREP
DOUGH MIX IN BULK
ON E S E RVI NG :
45g All Purpose Flour
8g Coconut Flour
2g Baking Powder
3g Garlic Powder
24 S E RVI NGS I N BU LK:
1080g All Purpose Flour
192g Coconut Flour
48g Baking Powder
Nutrition Facts
Servings Size: 58g (For One Pizza)
Recipe Makes: 24 Servings
Amount Per Serving
Calories
200
Total Fat 1g
Total Carbohydrate 40g
Protein 6g
72g Garlic Powder
1. Take the single serving ingredients and multiply each ingredient by 8. Throw all ingredients in the food
processor and pulse until everything is combined, then put the dough in a big bowl.
2. Repeat this process for two more 8 serving sized batches. When you combine all three batches, you will have
the 24 servings in bulk. Tip: go from food processor to bowl to a storable container to avoid making a huge
mess with dough going everywhere.
3. Put the dough mix in any storable container. Remember one serving is 58g, and you can measure it out right
from your container when needed.
4. To use this pizza dough mix in bulk but with bigger serving sizes, just scale the base dough recipe to
whatever size needed (see the next page for the amounts). After that, add the grams together to get your total.
HOMEMADE FROZEN PIZZA
1. Make the FDL Pizza per usual, with toppings included, but err on
the side of undercooked so when the pizza is reheated it does not
burn.
2. Before wrapping the pizza up to be frozen, let it cool down to room
temperature so there is no unnecessary moisture that gets trapped
inside.
3. Once it’s done cooling, wrap the pizza in plastic wrap and place it
in a freezer safe Ziploc bag.
4. To reheat the frozen pizza, preheat the oven to 450 degrees F and
put the frozen pizza on the pan. Bake for 10 minutes and enjoy!
6
THE PIZZA SIZES
SMALL (10in)
MED. (12in)
LARGE (14in)
Nutrition Facts
Nutrition Facts
Nutrition Facts
Servings Size: 1/8 Pizza (1 Slice)
Recipe Makes: 10” Pizza (8 Slices)
Amount Per Serving
Calories
48
Servings Size: 1/8 Pizza (1 Slice)
Recipe Makes: 12” Pizza (8 Slices)
Amount Per Serving
Calories
Servings Size: 1/8 Pizza (1 Slice)
Recipe Makes: 14” Pizza (8 Slices)
73
Amount Per Serving
Calories
Total Fat 1g
Total Fat 1g
Total Fat 2g
Total Carbohydrate 7g
Total Carbohydrate 11g
Total Carbohydrate 14g
Protein 3g
Protein 4g
Protein 6g
Can be made using 58g of
the base dough mix
Can be made using 87g of
the base dough mix
96
Can be made using 116g of
the base dough mix
PIZZ A C RUST
PIZZ A C RUST
PIZZ A C RUST
45g All Purpose Flour
70g All Purpose Flour
90g All Purpose Flour
8g Coconut Flour
12g Coconut Flour
16g Coconut Flour
3g Baking Powder
5g Baking Powder
6g Baking Powder
3g Garlic Powder
4g Garlic Powder
6g Garlic Powder
100g Plain Nonfat Greek Yogurt
150g Plain Nonfat Greek Yogurt
200g Plain Nonfat Greek Yogurt
50g Egg Whites
75g Egg Whites
100g Egg Whites
TOPPI NGS
TOPPI NGS
TOPPI NGS
60g Pizza Sauce of your choice
90g Pizza Sauce of your choice
120g Pizza Sauce of your choice
28g Light Shredded Mozzarella
42g Light Shredded Mozzarella
56g Light Shredded Mozzarella
7
PIZZA MAKING
INSTRUCTIONS
WATCH THE PIZZA MAKING TUTORIAL VIDEO HERE
8
Step 1. Add dry ingredients into
bowl
Step 2. Mix the dry ingredients
to avoid clumping
Step 3. Add the wet ingredients
into the dry ingredients
Step 4. Mix everything together
well
Step 5. Add the dough onto a
sheet of parchment paper
Step 6. Spread dough from the
inside out using the back of a
spoon
Continue spreading the dough.
Be patient!
Once the crust is the size you
want, you’re ready to move on
Note that it’s okay to have some
spots showing through the
dough before baking
Step 7. Cut the extra parchment
paper around the dough
Step 8. Add to a pizza pan
and bake for 8 minutes at 450
degrees F
Step 9. Remove the parchment
paper and add your crust back
to the pizza pan
Step 10. Brush your crust with
the egg white and add the pan
back into the oven for 4 minutes
Step 11. Remove from oven and
get your toppings out
Step 12. Add the pizza sauce and
mozzarella to your crust, then put it
in the oven for 4-6 minutes until the
cheese starts to brown
All done.
Enjoy!
9
10
DOMINO’S
PIZZA
PIZZA FOR ONE
PIZZ A C RUST
1. Preheat the oven to 450 degrees F. Add the dry ingredients in one bowl and
wet ingredients in another. Mix the dry ingredients together to avoid clumping
and repeat with the bowl of wet ingredients. Mix the dry ingredients with the
wet.
45g All Purpose Flour
8g Coconut Flour
3g Baking Powder
3g Garlic Powder
100g Plain Nonfat Greek Yogurt
50g Egg Whites
TOPPI NGS
60g Pizza Sauce
28g Light Shredded Mozzarella
2. Cover a pizza pan with parchment paper, then spread the dough into your
desired pizza shape. I highly recommended spreading the dough out like an
actual pizza with the edges having more dough than the middle. This will ensure
that it bakes right and has a thick crust. Bake your pizza for 6-8 minutes, take
the pan out, remove the parchment paper, and place it back into the oven for 3-5
minutes. By taking the parchment paper off, the bottom of the crust airs out and
will cook more evenly.
3. When the crust is done, add your toppings, then place it back in the oven for
3-5 minutes. Take the pan out, sprinkle some garlic powder on top, then enjoy
this heavenly pizza!
Garlic Powder
PRO
TIP
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
Amount Per Serving
Calories
374
Total Fat 6g
If you prep your dough mix in bulk, you can
use one serving to make this pizza!
Total Carbohydrate 49g
Protein 30g
11
12
DAIRY-FREE
PERSONAL PAN
PEPPERONI PIZZA
PIZZA FOR ONE
I NG RE DI E NTS
1. Preheat the oven to 450 degrees F. Add all dry ingredients to a bowl and
mix. In a separate bowl, mix the wet ingredients together. Combine the dry
ingredients with the wet and stir until it’s all mixed.
45g All Purpose Flour
8g Coconut Flour
4g Baking Powder
3g Garlic Powder
90g Plain Dairy-Free Yogurt (I like
the Silk Soy or Oat Milk Yogurt)
50g Egg Whites
2. Cover a pizza pan with parchment paper, then spread the dough into your
desired pizza shape. I highly recommended spreading the dough out like an
actual pizza with the edges having more dough than the middle. This will ensure
that it bakes right and has a thick crust. Bake your pizza for 6-8 minutes, take
the pan out, remove the parchment paper, and place it back into the oven for 3-5
minutes. By taking the parchment paper off, the bottom of the crust airs out and
will cook more evenly.
3. When the crust is done, add your toppings, then place it back in the oven for
3-5 minutes. Take your pizza out and enjoy this heavenly dairy free pizza!
TOPPI NGS
60g Pizza Sauce
28g Dairy-Free Cheese (macros
will vary based on brand used - I
used Daiya)
Garlic Powder
9 Turkey Pepperoni
PRO
TIP
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
Amount Per Serving
Calories
412
Total Fat 12g
If you prep your dough mix in bulk, you can
use one serving to make this pizza!
Total Carbohydrate 55g
Protein 21g
13
14
THE VEGAN
PIZZA
PIZZA FOR ONE
PIZZ A C RUST
45g All Purpose Flour
8g Coconut Flour
3g Garlic Powder
3g Baking Powder
15g Egg Replacement Powder
90g Dairy-Free Yogurt (I used Silk
Soy)
TOPPI NGS
60g Pizza Sauce of your choice
1. Preheat the oven to 450 degrees F. Add all dry ingredients to a bowl and mix.
In a separate bowl, add your egg replacement powder then add 50ml of water
and mix. Let that sit for 90 seconds to thicken up, then mix in your yogurt. Add
the dry ingredients with the wet and stir it all together.
2. Cover a pizza pan with parchment paper, then spread the dough into your
desired pizza shape. I highly recommended spreading the dough out like an
actual pizza with the edges having more dough than the middle. This will ensure
that it bakes right and has a thick crust. Bake your pizza for 6-8 minutes, take
the pan out, remove the parchment paper, and place it back into the oven for 3-5
minutes. By taking the parchment paper off, the bottom of the crust airs out and
will cook more evenly.
3. When the crust is done, add your toppings, then place it back in the oven for
3-5 minutes. When it’s done, take your pizza out and enjoy this heavenly vegan
pizza!
28g Vegan Mozzarella Cheese of
your choice
PRO
TIP
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
Amount Per Serving
Calories
450
Total Fat 12g
The bulk dough mix is already vegan, so you
can use that to make this recipe!
Total Carbohydrate 64g
Protein 20g
15
16
BUFFALO
CHICKEN PIZZA
8 SLICES
PIZZ A C RUST
1. Preheat the oven to 450 degrees F. Add all of the dry crust ingredients in
a bowl and mix, then add in the wet ingredients and mix until everything is
combined to a paste-like consistency.
90g All Purpose Flour
16g Coconut Flour
2. Lay a piece of parchment paper down flat and spread your dough. Start at the
middle and slowly spread the dough outwards in a circular motion. Try to make
the biggest pizza possible!
4g Garlic Powder
5g Baking Powder
200g Plain Nonfat Greek Yogurt
100g Egg Whites
TOPPI NGS
120g Pizza Sauce of Choice
56g Light Shredded Mozzarella
3oz Cooked Chicken Breast
1oz Blue Cheese Crumbles
Buffalo Sauce
3. Once the crust is spread, place it on an oven safe pan and in the oven for 8
minutes (or until it starts to golden). Take the pan out and take the dough off the
parchment paper, then place the pizza back on your pan. Brush a little bit of egg
whites on the crust to help it golden even more. Put the pan back in the oven for
another 2-4 minutes. Be sure to keep an eye on it.
4. While the pizza is cooking, cut the chicken breast into small pieces and add to
a bowl, then toss in some Franks Red Hot Buffalo sauce.
5. When your pizza is done, it’s time to add your toppings. Add your chosen pizza
sauce, cheese, buffalo chicken, and blue cheese crumbles. Put the entire pizza in
the oven until the cheese begins to golden! When it’s done, take it out and enjoy!
PRO
TIP
Nutrition Facts
Servings Size: 1 Slice
Recipe Makes: 8 Servings
Amount Per Serving
Calories
110
Total Fat 2g
If you prep your dough mix in bulk, you can
use two servings to make this pizza!
Total Carbohydrate 12g
Protein 10g
17
18
MEATBALL
MARINARA PIZZA
8 SLICES
PIZZ A C RUST
1. Preheat the oven to 450 degrees F. Add all of the dry crust ingredients to a
bowl and mix to avoid clumping, then add in the wet ingredients and mix some
more. You want to get a paste-like consistency.
90g All Purpose Flour
16g Coconut Flour
2. Lay a piece of parchment paper flat and spread your dough. This becomes a
skill. Start at the middle and slowly spread it out in a circular motion. Try to make
the biggest pizza possible!
4g Garlic Powder
5g Baking Powder
200g Plain Nonfat Greek Yogurt
100g Egg Whites
TOPPI NGS
120g Pizza Sauce of choice
56g Light Shredded Mozzarella
4oz 96/4 Lean Ground Beef
Basil
3. Once the crust is spread, place it on an oven safe pan and in the oven for 8
minutes (or until it starts to golden). Take the pan out and take the dough off the
parchment paper, then place the pizza back on your pan. Brush a little bit of egg
whites on the crust to help it golden even more. Put the pan back in the oven for
another 2-4 minutes. Be sure to keep an eye on it.
4. While the pizza is cooking, season the 96/4 lean ground beef with a little bit
of sea salt and garlic powder. Form it into 15 small meatballs. Preheat the stove
top pan to 7/10 heat, then add the meatballs and cook to your desired level of
done-ness. Be careful not to cook them too long though, because you’ll put the
meatballs in the oven with the pizza in a later step.
5. Once the pizza crust and meatballs are done, it is time to add the toppings.
Spread your chosen pizza sauce, cheese, meatballs, and finely chopped basil.
Place the entire pizza in the oven until the cheese starts to golden! When it’s
done, take it out and enjoy!
PRO
TIP
Nutrition Facts
Servings Size: 1 Slice
Recipe Makes: 8 Servings
Amount Per Serving
Calories
If you prep your dough mix in bulk, you can
use two servings to make this pizza!
106
Total Fat 2g
Total Carbohydrate 12g
Protein 10g
19
20
BREAKFAST
PIZZA
8 SLICES
PIZZ A C RUST
1. Preheat the oven to 450 degrees F. Add all dry crust ingredients to a bowl and
mix, then mix in the wet ingredients. You want to get a paste-like consistency.
90g All Purpose Flour
16g Coconut Flour
2. Lay a piece of parchment paper flat and spread out your dough. This becomes
a skill. Try to make the biggest pizza possible!
4g Garlic Powder
5g Baking Powder
200g Plain Nonfat Greek Yogurt
100g Egg Whites
4. While the pizza is cooking, chop up 75g of a white potato into cubes and spray
them with nonstick cooking spray. Place the potatoes in your air fryer at 400
degrees F, sprinkle some sea salt on top, and cook for 12-15 minutes.
TOPPI NGS
120g Pizza Sauce of Choice
56g Light Shredded Mozzarella
3 Large Eggs
75g White Potato
3. Place your crust on an oven safe pan and put it in the oven for 8 minutes
or until it starts to golden. Take the pan out and remove your crust from the
parchment paper. Place the pizza back on your pan and brush a little bit of egg
white on the crust. To help it golden more, put the crust back in the oven for
another 2-4 minutes. Keep an eye on it.
5. When your pizza and potatoes are done, add your toppings to the pizza. Add
your chosen pizza sauce, cheese, crack the large eggs (uncooked) on top of the
pizza and lastly, add the potatoes. Put the entire pizza back in the oven until the
eggs are fully cooked, then enjoy!
PRO
TIP
Nutrition Facts
Servings Size: 1 Slice
Recipe Makes: 8 Servings
Amount Per Serving
Calories
135
Total Fat 4g
If you prep your dough mix in bulk, you can
use two servings to make this pizza!
Total Carbohydrate 14g
Protein 11g
21
22
BROCCOLI &
CHEESE PIZZA
PIZZA FOR ONE
PIZZ A C RUST
1. Preheat the oven to 450 degrees F. Add all of the dry ingredients to one bowl
and the wet ingredients to another. Mix the dry ingredients together, then repeat
with the wet. Mix the two bowls together.
45g All Purpose Flour
8g Coconut Flour
4g Baking Powder
3g Garlic Powder
100g Plain Nonfat Greek Yogurt
50g Egg Whites (can sub 1 whole
large egg for the egg whites)
2. Cover a pizza pan with parchment paper, then spread out the dough to your
desired pizza shape. I highly recommend making a circular shape like an actual
pizza with the middle having less dough and the outsides having more. This will
ensure it bakes right. Place the pan in the oven for 8-10 minutes (keep an eye on
it) and take it out once its golden. When it’s done, place it on a cooling rack to
cool.
3. While the pizza cooks, preheat a stove top pan to 6/10 heat. Cook the frozen
broccoli with a cover on top. When the broccoli starts to soften, mix in some sea
salt. Place the cover back on top and cook until you get some charred marks on
the broccoli. When it’s done, slice the broccoli into smaller pieces.
TOPPI NGS
60g Pizza Sauce
100g Frozen Broccoli
28g Light Shredded Mozzarella
4. When the crust is done, add the sauce, broccoli, and cheese then place it back
in the oven for 3-5 minutes. Take the pan out, slice the pizza up and enjoy this
heavenly pizza!
PRO
TIP
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
Amount Per Serving
Calories
385
Total Fat 5g
If you prep your dough mix in bulk, you can
use one serving to make this pizza!
Total Carbohydrate 53g
Protein 32g
23
24
BARBECUE
CHICKEN PIZZA
8 SLICES
PIZZ A C RUST
1. Preheat your oven to 450 degrees F. Mix all of the dry ingredients in a bowl
and the wet ingredients in another. Combine the dry ingredients with the wet.
90g All Purpose Flour
12g Coconut Flour
6g Garlic Powder
6g Baking Powder
200g Plain Nonfat Greek Yogurt
100g Egg Whites
TOPPI NGS
125g Pasta Sauce of Choice
56g Light Shredded Mozzarella
6oz Chicken Breast
100g Barbecue Sauce of Choice
(I used G Hughes Sugar Free BBQ
Sauce)
2. Cover a pizza pan with parchment paper, then spread the dough into your
desired pizza shape. I highly recommended spreading the dough out like an
actual pizza with the edges having more dough than the middle. This will ensure
that it bakes right and has a thick crust. Bake your pizza for 6-8 minutes, take
the pan out, remove the parchment paper, and place it back into the oven for 3-5
minutes. By taking the parchment paper off, the bottom of the crust airs out and
will cook more evenly.
3. While the pizza cooks, season your 6oz of chicken breast with some garlic
powder and sea salt. Place the chicken in the air fryer for 6-8nminutes at 400
degrees F. Flip it over and cook for another 2-4 minutes.
4. When the chicken is done, cut it into super small pieces then add those pieces
to a bowl. Mix the barbecue sauce in with your chicken.
5. Add the pasta sauce, mozzarella, and chicken on top of the pizza. Add it back
in the oven for 3-5 minutes, take the pan out, and enjoy this heavenly pizza!
PRO
TIP
Nutrition Facts
Servings Size: 1 Slice
Recipe Makes: 8 Servings
Amount Per Serving
Calories
114
Total Fat 2g
If you prep your dough mix in bulk, you can
use two servings to make this pizza!
Total Carbohydrate 12g
Protein 12g
25
26
FAJITA PIZZA
PIZZA FOR ONE
PIZZ A C RUST
1. Preheat a stove top pan to 6/10 heat and your oven to 450 degrees F. Spray
the stove top pan with nonstick cooking spray and add your thinly sliced peppers.
Place a cover on top of the pan and let it cook for a few minutes moving the
peppers around every few minutes or so. Add a splash of water and sea salt
to your pan. To help the peppers caramelize, move them around the pan some
more. When they start to soften, turn the heat down and put the cover back on
top.
45g All Purpose Flour
8g Coconut Flour
4g Baking Powder
3g Garlic Powder
100g Plain Nonfat Greek Yogurt
50g Egg Whites
TOPPI NGS
60g Pizza Sauce
30g Low Fat Queso
21g Light Shredded Mozzarella
6 Turkey Pepperoni Slices
Garlic Powder
15g Green Peppers
15g Yellow Peppers
15g Red Peppers
4oz Raw Flank Steak
2. Add your dry pizza dough ingredients to one bowl and wet pizza dough
ingredients to another. Mix the dry ingredients together to avoid clumping and
repeat with the bowl of wet ingredients. Combine the dry ingredients with the
wet ingredients.
3. Cover a pizza pan with parchment paper, then spread the dough into your
desired pizza shape. I highly recommended spreading the dough out like an
actual pizza with the edges having more dough than the middle. This will ensure
that it bakes right and has a thick crust. Bake your pizza for 6-8 minutes, take
the pan out, remove the parchment paper, and place it back into the oven for 3-5
minutes. By taking the parchment paper off, the bottom of the crust airs out and
will cook more evenly.
4. While the pizza is baking, take the steak and season it with sea salt and garlic
powder. Add them to the stove top pan on 6/10 heat and cook it with a cover on
top of the pan. Cook the steak to your desired level of wellness.
5. Once the steak is done, slice it into small strips. Add the toppings to your pizza
(pizza sauce, cheese, peppers, and steak), then put the pizza back in the oven for
3-5 minutes. Once it’s done, slice up the pizza and enjoy!
Nutrition Facts
PRO
TIP
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
Amount Per Serving
Calories
622
Total Fat 14g
If you prep your dough mix in bulk, you can
use one serving to make this pizza!
Total Carbohydrate 52g
Protein 59g
27
28
MAC & CHEESE
PIZZA
PIZZA FOR ONE
PIZZ A C RUST
1. Preheat the oven to 450 degrees F. Place the dry ingredients in one bowl and
wet ingredients in another. Mix the dry ingredients together to avoid clumping
and repeat with the bowl of wet ingredients. Mix the dry ingredients with the
wet.
45g All Purpose Flour
8g Coconut Flour
4g Baking Powder
3g Garlic Powder
100g Plain Nonfat Greek Yogurt
50g Egg Whites (can sub 1 whole
large egg if wanted for the egg
whites)
TOPPI NGS
60g Pizza Sauce
30g Macaroni
21g Light Shredded Mozzarella
2. Take a pizza pan and cover it with parchment paper. Spread the dough into
your desired pizza shape. I highly recommend spreading the dough out so the
middle has less dough and the outsides have more. This will ensure the pizza
bakes correctly with a thick crust. Place the pan in the oven for 8-10 minutes
(keep an eye on it). Take it out once golden.
3. While the pizza cooks, preheat a stove top pot pan on high heat. Bring the
water to a boil, then add the macaroni. Turn the burner down to low heat and stir
the macaroni around every minute or so for 4-6 minutes. The macaroni should be
soft but still firm. Drain the macaroni in a strainer, then add it back to the pot. Mix
in the mozzarella and queso until everything’s melted.
4. When the pizza crust is done, add all of your toppings and place the pan back
in the oven for 3-5 minutes. Take the pan out, slice up the pizza, and enjoy this
heavenly pizza!
14g Low Fat Queso (3g Fat per
serving)
PRO
TIP
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
Amount Per Serving
Calories
426
Total Fat 6g
Need to make this gluten-free? Swap out the
flour for gluten-free flour, and the macaroni
for your favorite gluten-free pasta!
Total Carbohydrate 59g
Protein 34g
29
30
MAC & CHEESE
STUFFED PIZZA
8 SLICES
PIZZ A C RUST
1. Preheat the oven to 450 degrees F. Add all of your dry crust ingredients to a bowl
90g All Purpose Flour
and mix, then mix in the wet ingredients. You want to get a paste-like consistency.
16g Coconut Flour
2. It’s time to make the Mac & Cheese. Fill a small stove top pot with water about ¾ of
4g Garlic Powder
the way up. Set the burner on high and bring the water to a boil, then add the macaroni
and turn the heat to low. Place a cover on top of the pot and cook the macaroni for 4-6
minutes until it’s soft but not too soft. Make sure to mix the pasta around so it doesn’t
stick to the bottom.
5g Baking Powder
200g Plain Nonfat Greek Yogurt
100g Egg Whites
3. When the pasta is done cooking, drain the water and put the macaroni back in the
pan. Add your queso and shredded cheese, then turn the burner on low with a cover on
top for a minute or two. Let the cheese melt and mix it around once it is.
MAC & C H E E S E
4. Lay a piece of parchment paper flat, then add half of the dough and spread the crust
56g Elbow Pasta (can use gluten
free)
in a circular motion. Add your Mac & Cheese to the middle of the crust, then a small
amount of dough on top so it’s easier to spread. Be sure to spread enough dough to
cover the Mac & Cheese. It’s okay if there are small holes here and there. It’ll still bake
fine.
28g Light Shredded Mexican
Cheese
30g Queso (any queso with only
3g fat or less)
5. After the crust is spread, place the parchment paper on an oven safe pan and put it
TOPPI NGS
6. When your pizza crust is done baking, it’s time to add the toppings. Add your chosen
120g Pizza Sauce of Choice
pizza sauce, cheese, and turkey pepperoni. Take the crust off the parchment paper and
add it back on the pan. Finally, place the entire pizza in the oven until the cheese starts
to get brown spots.
56g Light Shredded Mozzarella
in the oven for 8 minutes (or until it starts to golden). Take the pan out, brush a little bit
of egg whites on the crust to help it golden even more, then put it back in the oven for
another 2-4 minutes. Keep an eye on it.
10 Turkey Pepperoni
Nutrition Facts
PRO
TIP
Servings Size: 1 Slice
Recipe Makes: 8 Servings
Amount Per Serving
Calories
278
Total Fat 9g
If you prep your dough mix in bulk, you can
use two servings to make this pizza!
Total Carbohydrate 34g
Protein 15g
31
32
XL SHEET PAN
EVERYTHING BAGEL PIZZA
15 SLICES
PIZZ A C RUST
1. Preheat the oven to 450 degrees F. Mix the dry ingredients in one bowl and
the wet ingredients in another. Mix the dry ingredients with the wet.
135g All Purpose Flour
24g Coconut Flour
2. Cover a sheet pan with parchment paper. Mark the edges of the parchment
paper so you know how big you can spread the crust out.
12g Baking Powder
Everything But The Bagel
Seasoning and Garlic Powder
300g Plain Nonfat Greek Yogurt
3. Lay the parchment paper down and spread the dough to your desired pizza
shape using the marked edges as a guide. I highly recommended spreading
the dough out like an actual pizza with the edges having more dough than the
middle. This will ensure that it bakes right and has a thick crust.
150g Egg Whites
4. Place the pan in the oven for 8-10 minutes (keep an eye on it) and take it out
once it’s golden.
TOPPI NGS
180g Pizza Sauce
84g Light Shredded Mozzarella
5. Take the crust off the parchment paper and place it back on the pan. Place
the pan back in the oven for 3-4 minutes to help the middle of the dough golden.
Take your pizza out of the oven, add all of the toppings, then place it back in the
oven for 3-5 minutes. When it’s done, take it out and enjoy!
PRO
TIP
Nutrition Facts
Servings Size: 1 Slice
Recipe Makes: 15 Servings
Amount Per Serving
Calories
71
Total Fat 1g
If you prep your dough mix in bulk, you can
use three servings to make this pizza!
Total Carbohydrate 10g
Protein 5g
33
34
DEEP DISH EVERYTHING
BAGEL PIZZA
8 SLICES
PIZZ A C RUST
1. Preheat the oven to 450 degrees F. Mix all of the dry pizza ingredients in a
bowl adding your desired amount of seasoning.
135g All Purpose Flour
24g Coconut Flour
2. Mix the Greek yogurt and egg whites in another bowl, then combine the dry
ingredients with the wet until you get a thick paste-like consistency.
10g Baking Powder
5g Garlic Powder
5g Everything But The Bagel
Seasoning
3. Take a 12in cast iron pan and spray it with nonstick cooking spray. Place your
dough in the pan and spread it out to form your desired pizza shape. You want
the crust thicker than the dough in the middle. Add a little bit of Everything But
The Bagel seasoning on top, then place the pan in the oven for about 15 minutes.
300g Plain Nonfat Greek Yogurt
4. When it’s golden, remove the pan from the oven and add your toppings. Place
it back in the oven for another 3-5 minutes. You want the cheese to get golden
spots.
150g Egg Whites
TOPPI NGS
120g Pizza Sauce of Choice
56g Light Shredded Mozzarella
14 Slices Turkey Pepperoni
PRO
TIP
Nutrition Facts
Servings Size: 1 Slice
Recipe Makes: 8 Servings
Amount Per Serving
Calories
130
Total Fat 2g
To save some macros, the ingredients can be
reduced by ⅓. Be sure to keep an eye on the pizza
because less ingredients will affect the cook time!
Total Carbohydrate 17g
Protein 11g
35
36
DEEP DISH BROCCOLI
PIZZA FRITTATA
8 SLICES
I NG RE DI E NTS
600g Frozen Broccoli
400g Egg Whites
10g Coconut Flour
180g Pasta Sauce of Choice
56g Light Shredded Mozzarella
Garlic Powder
1. Preheat the oven to 450 degrees F. Cook your frozen broccoli on a stove top
pan with a cover on top at 7/10 heat. When they start to soften, mix in some sea
salt and continue cooking the broccoli until it’s slightly charred.
2. Spray a 10in cast iron pan with nonstick butter spray and add your broccoli.
Add the egg whites to a bowl with garlic powder. Whisk it together, then add the
mixture on top of the broccoli in the cast iron pan.
3. Put the pan in the oven for 25 minutes. When it’s finished, take the pan out,
add the pasta sauce and light shredded mozzarella on top. Place it back in the
oven for another 8-10 minutes.
4. Remove the pan, add a little bit more garlic powder on top then enjoy!
Nutrition Facts
Servings Size: 1 Slice
Recipe Makes: 8 Servings
Amount Per Serving
Calories
85
Total Fat 1g
Total Carbohydrate 7g
Protein 12g
37
38
SPINACH AND
ALFREDO WHITE PIZZA
PIZZA FOR ONE
PIZZ A C RUST
1. Preheat the oven to 450 degrees F. Add all of the dry ingredients in a bowl
and mix. In a separate bowl, mix the wet ingredients together. Mix the dry
ingredients with the wet.
45g All Purpose Flour
8g Coconut Flour
4g Baking Powder
3g Garlic Powder
100g Plain Nonfat Greek Yogurt
50g Egg Whites (can sub 1 whole
large egg if needed for the egg
whites)
2. Cover a pizza pan with parchment paper, then spread the dough into your
desired pizza shape. I highly recommended spreading the dough out like an
actual pizza with the edges having more dough than the middle. This will ensure
that it bakes right and has a thick crust. Bake your pizza for 6-8 minutes, take
the pan out, remove the parchment paper, and place it back into the oven for 3-5
minutes. By taking the parchment paper off, the bottom of the crust airs out and
will cook more evenly.
3. When the crust is done, add your toppings, then place it back in the oven for
3-5 minutes. When it’s done, take your pizza out, sprinkle some garlic powder on
top and enjoy this heavenly pizza!
TOPPI NGS
60g Light Alfredo Sauce
28g Light Shredded Mozzarella
30g Reduced Guilt Creamy
Spinach & Kale Dip from Trader
Joe’s
Nutrition Facts
PRO
TIP
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
Amount Per Serving
Calories
411
Total Fat 11g
If you prep your dough mix in bulk, you can
use one serving to make this pizza!
Total Carbohydrate 47g
Protein 31g
39
40
GARLIC CHEESY
BREADSTICKS
18 BREADSTICKS
I NG RE DI E NTS
1. Preheat your oven to 450 degrees F. Add dry ingredients to a bowl and
mix to avoid clumping. Add the wet ingredients to a separate bowl and mix.
Combine the dry ingredients with the wet and mix until you get a thick paste-like
consistency.
135g All Purpose Flour
24g Coconut Flour
10g Baking Powder
10g Garlic Powder
300g Plain Nonfat Greek Yogurt
150g Egg Whites
84g Light Shredded Mozzarella
2. Lay a piece of parchment paper on a stove top pan of choice. Make sure it’s
big enough to make a big rectangle. Add your dough to the parchment paper and
spread it out as far as possible. It’ll rise a little bit so it can be spread rather thin.
Once you have a big rectangle, add the pan to the oven for 8-10 minutes. When
the crust is golden, remove your pan.
3. Brush egg whites on top of the garlic bread and add more garlic powder on
top. Then evenly sprinkle cheese across the bread. Place back in the oven for
4-6 minutes to allow the cheese to melt. Then slice up, make a marinara dipping
station and then enjoy!
PRO
TIP
Nutrition Facts
Servings Size: 3 Breadsticks
Recipe Makes: 18 Breadsticks
Amount Per Serving
Calories
158
Total Fat 2g
If you prep your dough mix in bulk, you can
use three servings to make this recipe!
Total Carbohydrate 22g
Protein 13g
41
42
CHEESY GARLIC
WAFFLE
BREADSTICKS
35 BREADSTICKS
I NG RE DI E NTS
1. Preheat your oven to 450 degrees F. Add the dry ingredients to a bowl and
mix to avoid clumping. Add your wet ingredients to the bowl of dry ingredients
and mix some more.
135g All Purpose Flour
24g Coconut Flour
2. Preheat your waffle maker, then spray it with nonstick cooking spray. Add your
dough to each side and cook until golden. Repeat this process until all 7 waffles
are cooked.
10g Garlic Powder
10g Baking Powder
300g Plain Nonfat Greek Yogurt
150g Egg Whites
84g Light Shredded Mozzarella
3. Slice each waffle into 5 breadsticks and place them on an oven safe pan.
Cover all 5 with your cheese, then place them in the oven for 5-7 minutes to melt
the cheese. Enjoy!
PRO
TIP
Nutrition Facts
Servings Size: 5 Breadsticks
Recipe Makes: 35 Breadsticks
Amount Per Serving
Calories
You’ll want to use a square waffle maker for this
one: check this one out if you need one!
125
Total Fat 2g
Total Carbohydrate 18g
Protein 11g
43
44
RICE CAKE
PIZZA
6 MINI PIZZAS
I NG RE DI E NTS
6 Plain Rice Cakes
120g Pizza Sauce of Choice
1. These are going to be cold rice cake pizzas. Whenever a rice cake gets
heated, it gets soggy.
2. Add pizza sauce, mozzarella, and pepperoni to your rice cakes and enjoy!
84g Light Shredded Mozzarella
18 Turkey Pepperoni
PRO
TIP
Nutrition Facts
Servings Size: 1 Rice Cake Pizza
Recipe Makes: 6 Rice Cake Pizzas
Amount Per Serving
Calories
If you want some extra cheese flavor, white
cheddar rice cakes would work great!
78
Total Fat 3g
Total Carbohydrate 8g
Protein 5g
45
46
PEPPERONI PIZZA
HOT POCKETS
5 HOT POCKETS
I NG RE DI E NTS
10 Slices of Bread of Your Choice
70g Light Shredded Mozzarella
50 Turkey Pepperoni
100g Egg White Wash
1. Preheat oven to 450 degrees F. Line an oven safe pan with aluminum foil and
spray with nonstick cooking spray.
2. Lay one slice of bread down and brush egg whites along the edges. Add 10
turkey pepperoni and 14g light shredded mozzarella to the middle. Leave about
half an inch along the edges. Add a piece of bread on top and press it down
the best you can. Brush the egg whites on the edges of the top piece. Press the
edges down with your fingers, then use a fork to crimp the edges shut.
3. Take a pizza cutter and slice off the crusts, then brush more egg whites on
the top of the hot pocket. Poke holes on top with your fork and use a spatula to
transfer your hot pocket to a pan. Repeat this process for all 5 hot pockets.
4. Add your hot pockets to the oven for 6-10 minutes (the time will vary based on
your oven so keep an eye on them). Once they’re done, add a dipping station of
pizza sauce on the side and enjoy!
Nutrition Facts
Servings Size: 1 Hot Pocket
Recipe Makes: 5 Hot Pockets
Amount Per Serving
Calories
159
Total Fat 6g
Total Carbohydrate 13g
Protein 15g
47
48
PERSONAL PAN
TORTILLA PIZZAS
6 TORTILLA PIZZAS
I NG RE DI E NTS
1. Preheat the oven to 450 degrees F. Place the tortillas on an oven safe pan and
add them to the oven for 4 minutes.
6 Fajita Style Tortillas
240g Pizza Sauce
56g Light Shredded Mozzarella
30 Turkey Pepperoni
2. Take the tortillas out, add the toppings, and put the pan back into the oven for
another 4-6 minutes until the cheese has brown spots.
3. Take your pizzas out and enjoy!
PRO
TIP
Nutrition Facts
Servings Size: 1 Tortilla Pizza
Recipe Makes: 6 Pizzas
Amount Per Serving
Calories
145
Total Fat 5g
Make these super low carb by using
low carb tortillas! Mission “Carb
Balance” tortillas work great.
Total Carbohydrate 18g
Protein 7g
49
50
ENGLISH MUFFIN
PIZZA
12 MINI PIZZAS
I NG RE DI E NTS
6 English Muffins
360g Pizza Sauce of Choice
168g Light Shredded Mozzarella
36 Turkey Pepperoni
1. Preheat the oven to 450 degrees F. Slice your English Muffins in half and spray
each side with a butter spray. Place the muffins in the oven for 6-8 minutes until
golden.
2. Add 30g pizza sauce, 14g light shredded mozzarella and 3 turkey pepperoni to
each half. Place the muffins back in the oven for 3-5 minutes, then enjoy!
Nonstick Butter Spray
PRO
TIP
Nutrition Facts
Servings Size: 1 Mini Pizza
Recipe Makes: 12 Mini Pizzas
Amount Per Serving
Calories
These make awesome
burger buns too!
108
Total Fat 3g
Total Carbohydrate 15g
Protein 6g
51
52
CRUMPET
PIZZA
6 MINI PIZZAS
I NG RE DI E NTS
6 Crumpets (18g Carbs per)
180g Pizza Sauce of Choice
84g Light Shredded Mozzarella
1. Preheat the oven to 450 degrees F. Spray each side of the crumpets with
butter spray, then add them to the oven for 6-8 minutes until golden.
2. Add 30g pizza sauce, 14g light shredded mozzarella and 3 turkey pepperoni to
each. Place the crumpets back in the oven for 3-5 minutes then enjoy!
18 Turkey Pepperoni
Nonstick Butter Spray
PRO
TIP
Nutrition Facts
Servings Size: 1 Crumpet Pizza
Recipe Makes: 6 Crumpet Pizzas
Amount Per Serving
Calories
If you don’t know where to find
crumpets, check out Trader Joe’s!
141
Total Fat 3g
Total Carbohydrate 20g
Protein 8g
53
54
PIZZA TOAST
6 MINI PIZZAS
I NG RE DI E NTS
6 Slices Bread of Your Choice
180g Pizza Sauce of Your Choice
84g Light Shredded Mozzarella
1. Preheat the oven to 450 degrees F. Spray each side of bread with butter
spray, then add them to the oven for 4-6 minutes until golden.
2. Add 30g pizza sauce, 14g light shredded mozzarella and 5 turkey pepperoni to
each slice of bread. Place them back in the oven for 2-4 minutes then enjoy!
30 Turkey Pepperonis
Nonstick Butter Spray
PRO
TIP
Nutrition Facts
Servings Size: 1 Pizza
Recipe Makes: 6 Pizzas
Amount Per Serving
Calories
Keep in mind that the macros might vary
slightly depending on the type of bread you
choose!
112
Total Fat 3g
Total Carbohydrate 15g
Protein 6g
55
56
PITA PIZZA
PIZZA FOR ONE
I NG RE DI E NTS
1 Pita of Choice (I use Joseph’s)
40g Pizza Sauce of choice
21g Light Shredded Mozzarella
10g Egg Whites for Egg White
Wash
1. Preheat the oven to 450 degrees F. Line the pizza pan with aluminum foil and
spray the foil with nonstick cooking spray.
2. Brush the egg white wash on the pita and sprinkle some garlic powder on top.
Place the pan in the oven for 6-8 minutes until the pita is golden.
3. Remove the pita from the oven, add your toppings, then put the pan back in
the oven for 6-8 minutes until the cheese is melted.
Garlic Powder
Nutrition Facts
PRO
TIP
Servings Size: Entire Pizza
Recipe Makes: 1 Pita Pizza
Amount Per Serving
Calories
147
Total Fat 5g
Keep a close eye on your pita while it cooks.
You may want to alter the time slightly
depending on how crispy you’d like your pita.
Total Carbohydrate 9g
Protein 11g
57
58
PIZZA BAGEL
BITES
20 BAGEL BITES
BAG E L DOUG H
45g All Purpose Flour
8g Coconut Flour
4g Baking Powder
1. Preheat the oven to 450 degrees F. Add the dry bagel dough ingredients to
one bowl and the wet dough ingredients to another. Mix the dry ingredients
together to avoid clumping and repeat with the wet ingredients. Combine the dry
ingredients with the wet and mix everything together.
2. Take a mini bagel/donut pan and add the dough evenly into 10 of the molds.
Place the pan in the oven for 8-10 minutes (keep an eye on it).
2-4g Garlic Powder
100g Plain Nonfat Greek Yogurt
50g Egg Whites (can sub 1 whole
large egg for the egg whites)
3. Once the bagels are done, take them out and slice each one in half. Place the
bagels back on the pan, then add them back in the oven for another 2-3 minutes.
You want to make sure they are crispy and not soggy for when the toppings are
added.
TOPPI NGS
4. When they’re done, take them out, evenly add the toppings, and put them
back in the oven for another 3-5 minutes to melt the cheese!
60g Pasta Sauce
28g Light Shredded Mozzarella
PRO
TIP
Nutrition Facts
Servings Size: 5 Bagel Bites
Recipe Makes: 20 Bagel Bites
Amount Per Serving
Calories
Check out this mini donut pan if you
need to purchase one!
86
Total Fat 1g
Total Carbohydrate 12g
Protein 7g
59
60
CRUNCHY CHEESE DOG
BREAD BOATS WITH
PIZZA BREAD
2 B R E A D B O AT S
I NG RE DI E NTS
2 Deli Style Medium Sub Rolls (can
find from any bakery)
2 Chicken Sausages (I got mine
from Trader Joe’s)
50g Egg Whites
84g Light Shredded Mozzarella
80g Pasta Sauce
1. Preheat the oven to 450 degrees F. Take the sub roll and slice off the top, then
remove the bread from the middle.
2. To track the macros on this properly, place the Kaiser roll on the food scale
after removing the middle part of the bread. Mine weighed 36g and a normal,
medium sub roll weighs around 66g.
3. Add some egg wash to the rolls, then add them to the oven for 4-6 minutes
until golden.
4. While the rolls are cooking, take the sausages and poke holes into them. Cook
the sausages on a stove top pan with a cover on top on 6/10 heat. Continue to
roll the sausages every minute until all of it is golden.
8g Turkey Pepperoni
5. When the bread is done, add your sausages and 28g of your cheese to each.
Add the pizza sauce, the rest of your cheese, and pepperoni to the top slice. Put
them back in the oven for 2-3 minutes to melt the cheese.
6. Enjoy the CRUNCH with every bite!
PRO
TIP
Nutrition Facts
Servings Size: 1 Bread Boat
Recipe Makes: 2 Bread Boats
Amount Per Serving
Calories
To calculate the calories of your bread, take the
calories and divide it by the weight. If your bread is
300 calories and weighs 66g, divide 300 by 66. That
means each gram contains about 4.5 calories. Once
you scoop the bread, if it weighs 36g, multiply 36 by
4.5, giving you 162 calories!
321
Total Fat 13g
Total Carbohydrate 28g
Protein 23g
61
62
WAFFLE PIZZA
4 WAFFLE PIZZAS
PIZZ A C RUST
1. Preheat your Belgian Waffle Maker. Mix all of your dry ingredients in one bowl
and the wet ingredients in another. Mix each bowl separately, then combine the
dry ingredients with the wet.
180g All Purpose Flour
32g Coconut Flour
2. Spray your waffle maker with nonstick butter spray. Add the 1/4 of the dough
to the waffle maker until it covers all edges. Close the waffle maker and cook it
for 4-6 minutes until golden. While it cooks, preheat your oven to 450 degrees F.
16g Baking Powder
12g Garlic Powder
400g Plain Nonfat Greek Yogurt
200g Egg Whites
3. When the waffle is done, remove from the waffle maker and add to a cooling
rack, then repeat until you have 4 waffles.
4. Once the waffles are done, add them to the oven for 2-3 minutes. Take them
out once golden and add the toppings. Put the waffles back in the oven for 2-4
minutes until the cheese is golden.
TOPPI NGS
240g Pizza Sauce
112g Light Shredded Mozzarella
20 Turkey Pepperoni
Garlic Powder
PRO
TIP
Nutrition Facts
Servings Size: 1 Waffle Pizza
Recipe Makes: 4 Pizzas
Amount Per Serving
Calories
If you want to make a single waffle pizza, divide
all the ingredients by 4 and follow the same
instructions!
374
Total Fat 6g
Total Carbohydrate 49g
Protein 30g
63
64
AIR FRYER
PEPPERONI PIZZA
POTATO CHIPS
DISH FOR ONE
I NG RE DI E NTS
1. Slice your potatoes into thin circles. The thinner they are, the crispier they will
be.
250g Russet Potato
60g Pizza Sauce of Your Choice
28g Light Shredded Mozzarella
16 Turkey Pepperoni
2. Line your air fryer with aluminum foil and spray the foil with nonstick cooking
spray. Equally place your potato circles in the air fryer. Spray the potatoes with
nonstick butter spray and sprinkle them with sea salt.
3. Turn on the air fryer for 8-10 minutes on 400 degrees F or until your potatoes
look golden brown
Non Stick Butter Spray
4. Add your pizza sauce, mozzarella, and pepperoni. Add the potatoes back to
the air fryer for another 4-6 minutes at 400 degrees F then enjoy!
PRO
TIP
Nutrition Facts
Servings Size: Entire Recipe
Recipe Makes: One Large Batch
Amount Per Serving
Calories
If you don’t have an air fryer, you can bake these
in the oven at 450 degrees F. They’ll require a
few extra minutes, so just keep an eye on them!
320
Total Fat 8g
Total Carbohydrate 50g
Protein 19g
65
66
AIR FRYER PIZZA
PIZZA FOR ONE
PIZZ A C RUST
45g All Purpose Flour
8g Coconut Flour
3g Garlic Powder
3g Baking Powder
100g Plain Non-Fat Greek Yogurt
50g Egg Whites
TOPPI NGS
60g Pizza Sauce of Your Choice
28g Light Shredded Mozzarella
How dough looks spread on
aluminum foil about to go into the
air fryer
1. To make your pizza, add all of the dry ingredients to a bowl and mix, then mix
in your wet ingredients and mix some more.
2. Lay a piece of aluminum foil flat on your counter. This part is super important
because it’ll determine how big you can spread your crust. Measure how big your
air fryer is and make a small mark of it on your aluminum foil. My air fryer is in the
shape of a square so my crust took a square shape.
3. Spray your aluminum foil with nonstick butter spray then add your dough to
the middle. Spread the dough out, then turn on your air fryer for 6 minutes at 400
degrees F. My air fryer cooked the top well but the bottom didn’t do so well. If
that’s the case with yours too, you’ll have to flip the crust and add that back in for
another 3 minutes.
4. When your crust is crispy, add your toppings, then place it back in for 4
minutes. Enjoy!
Flip the crust over and add it
back to the air fryer for 3 more
minutes to toast the bottom
How the crust looks after air
frying both sides
Add toppings before air frying for
4 more minutes
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Pizza
Amount Per Serving
Calories
374
Total Fat 6g
Total Carbohydrate 49g
Protein 30g
67
68
PROTEIN
PUMPKIN PIZZA
PIZZA FOR ONE
PIZZ A C RUST
30g All Purpose Flour
15g Gourmet Vanilla PEScience
Select Protein (“FDL” saves 15%)
8g Coconut Flour
3g Zero Cal Sweetener of choice
3g Baking Powder
100g Plain Nonfat Greek Yogurt
50g Egg Whites
PROTE I N PUM PKI N
FROSTI NG
100g Pure Pumpkin
10g Gourmet Vanilla PEScience
Select Protein (“FDL” saves 15%)
4g Sugar Free/Fat Free White
Chocolate Pudding Mix
2g Zero Cal Sweetener of choice
1. Preheat the oven to 450 degrees F. Add all of the dry crust ingredients in a
bowl and mix, then add the wet and mix until you get a paste-like consistency.
2. Lay the parchment paper down flat and spread the dough to form your crust.
This becomes a skill. Start at the middle and slowly spread your dough out in a
circular motion.
3. Place your crust on an oven safe pan and in the oven for 8 minutes (or until
it starts to golden). Take the pan out and parchment paper off, then place your
pizza back on the pan. Brush a little bit of egg whites on the crust to help it
golden even more, then place the pan back in the oven for another 2-4 minutes.
Keep an eye on it.
4. While the pizza cools, mix your dry frosting ingredients in a bowl to avoid
clumping. Add in your pumpkin and mix until you get a thick frosting-like
consistency with no chunks. Put it in the fridge to cool. Add the dry protein icing
ingredients in a bowl and mix, then add a tiny bit of cold water and mix some
more. Add in your Greek yogurt and mix that together until you get an icing-like
consistency. Add it to the fridge to cool.
5. Spread your frosting and icing on your pizza, then sprinkle the mini chocolate
chips and enjoy!
1g Ground Cinnamon
PROTE I N IC I NG
SWI RL
8g Gourmet Vanilla PEScience
Select Protein (“FDL” saves 15%)
4g Powdered Sugar
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
Amount Per Serving
15g Plain Nonfat Greek Yogurt
Calories
TOPPI NG
Total Fat 6g
10g Mini Chocolate Chips
Total Carbohydrate 60g
480
Protein 43g
69
70
FRUITY PEBBLES
PIZZA
PIZZA FOR ONE
PIZZ A C RUST
30g All Purpose Flour
15g Gourmet Vanilla PEScience
Select Protein (“FDL” saves 15%)
8g Coconut Flour
3g Zero Cal Sweetener of Choice
3g Baking Powder
100g Plain Nonfat Greek Yogurt
50g Egg Whites
10g Crushed Fruity Pebbles
PROTE I N
FROSTI NG/IC I NG
15g Gourmet Vanilla PEScience
Select Protein (“FDL” saves 15%)
1. Preheat the oven to 450 degrees F. Mix all of your dry crust ingredients
in a bowl, then add in the wet ingredients and mix until you get a paste-like
consistency.
2. Lay the parchment paper down flat and spread out your dough. This becomes
a skill. Start at the middle and slowly spread in a circular motion.
3. Place your crust on an oven safe pan and put it in the oven for 8 minutes (or
until it starts to golden). After you take the pan out, remove your crust from the
parchment paper, then place your pizza back on the pan. Brush a little bit of egg
whites on the crust to help it golden even more, then add it back in the oven for
another 2-4 minutes. Keep an eye on it.
4. While the pizza cools, mix the dry icing ingredients in a bowl to avoid
clumping. Slowly add cold water and mix until you get a thick frosting-like
consistency, then mix in your Greek yogurt until you get a thicker frosting. Put it
in the fridge to cool.
5. Spread the frosting on your pizza (optional: save some to add as an icing
drizzle on top), then add some crushed fruity pebbles on top and enjoy!
8g Powdered Sugar
6g Sugar Free/Fat Free White
Chocolate Pudding Mix
2g Zero Cal Sweetener of Choice
60g Plain Nonfat Greek Yogurt
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
Amount Per Serving
Calories
465
Total Fat 3g
Total Carbohydrate 61g
Protein 45g
71
72
FUNFETTI OREO
PROTEIN DESSERT PIZZA
PIZZA FOR ONE
B I RTH DAY C AKE
C RUST
30g All Purpose Flour
8g Coconut Flour
15g Gourmet Vanilla PEScience
Select Protein (“FDL” saves 15%)
3g Zero Cal Sweetener of Choice
4g Baking Powder
100g Plain Nonfat Greek Yogurt
1. Preheat the oven to 450 degrees F. Add all of the dry ingredients except for
the sprinkles to one bowl and the wet ingredients to another bowl. Mix the dry
ingredients together to avoid clumping, then repeat with the wet. Mix the dry
ingredients with the wet, then add in your sprinkles.
2. Cover a pizza pan with parchment paper, then spread out the dough to your
desired pizza shape. I highly recommend making a circular shape like an actual
pizza with the middle having less dough and the outsides having more. This will
ensure it bakes right. Place the pan in the oven for 8-10 minutes (keep an eye on
it) and take it out once its golden. When it’s done, place it on a cooling rack to
cool.
10g Sprinkles
3. Mix all of the dry frosting ingredients in a bowl, then slowly add 20ml of cold
water and mix some more. Add in the Greek yogurt and mix it all together. This
will ensure it doesn’t become a gritty-type of icing. Only add 10ml more water if
needed! Err on the side of caution. It’ll thicken up when you place it in the freezer
for 10 minutes.
PROTE I N FROSTI NG
4. Add your frosting to the pizza with the sprinkles and enjoy!
50g Egg Whites
15g PEScience Gourmet Vanilla
Select Protein (“FDL” saves 15%)
10g Black Cocoa Powder
1g Zero Cal Sweetener of choice
20g Plain Nonfat Greek Yogurt
10-20ml Cold Water
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
TOPPI NGS
10g Sprinkles
Amount Per Serving
Calories
501
Total Fat 9g
Total Carbohydrate 56g
Protein 49g
73
74
APPLE PIE PROTEIN
DESSERT PIZZA
PIZZA FOR ONE
PIZZ A C RUST
30g All Purpose Flour
8g Coconut Flour
15g Snickerdoodle PEScience
Select Protein (“FDL” saves 15%)
3g Zero Cal Sweetener of Choice
5g Ground Cinnamon
4g Baking Powder
100g Plain Nonfat Greek Yogurt
1. Preheat the oven to 450 degrees F. Mix all of the dry ingredients in one bowl
and the wet ingredients in another bowl. Combine the dry ingredients with the
wet ingredients and mix.
2. Cover a pizza pan with parchment paper and spread the dough to your
desired pizza shape. I highly recommend spreading the dough out like an actual
pizza with the edges having more dough than the middle. This will ensure that it
bakes right and has a thick crust. Put the pan in the oven for 8-10 minutes (keep
an eye on it) and take it out once golden.
3. Add your toppings and place the pan back in the oven for another 4-6
minutes, then enjoy!
50g Egg Whites
TOPPI NGS
340g No Sugar Added Apple Pie
Filling
10g Crushed Graham Crackers
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
Amount Per Serving
Calories
459
Total Fat 3g
Total Carbohydrate 75g
Protein 33g
75
76
HOMER SIMPSON DONUT
PROTEIN DESSERT PIZZA
PIZZA FOR ONE
PIZZ A C RUST
30g All Purpose Flour
8g Coconut Flour
15g PEScience Gourmet Vanilla
Select Protein (“FDL” saves 15%)
3g Zero Cal Sweetener of Choice
DI RE CTION S FOR PIZZ A C RUST:
1. Preheat the oven to 450 degrees F. Mix all of the dry ingredients (except for
the sprinkles) in one bowl and the wet ingredients in another. Combine the
two bowls of ingredients together and mix some more, then add in your
sprinkles.
100g Plain Nonfat Greek Yogurt
2. Cover a pizza pan with parchment paper and spread the dough out to form
your desired pizza shape. Place the pan in the oven for 8-10 minutes (keep an
eye on it). Take the pan out once your crust starts to golden and let it cool on
a cooling rack.
50g Egg Whites
DI RE CTION S FOR PROTE I N F ROSTI NG :
4g Baking Powder
10g Sprinkles
PROTE I N FROSTI NG
15g PEScience Strawberry
Cheesecake Select Protein (“FDL”
saves 15%)
8g Powdered Sugar
4g Sugar Free/Fat Free White
Chocolate Pudding Mix
2g Zero Cal Sweetener of Choice
1. Mix all of the dry frosting ingredients in a bowl to avoid clumping.
2. Slowly add in 20ml of cold water and mix that in really well.
3. Mix in the Greek yogurt to make sure you aren’t getting a gritty icing. If it’s
gritty, then keep mixing.
4. If necessary, add in 10ml more water. Err on the side of caution. Place it in the
freezer for 10 minutes.
5. Add the frosting to the pizza, along with the sprinkles and enjoy!
45g Plain Nonfat Greek Yogurt
20-30ml of Cold Water
10 Drops Red Food Coloring
(can use natural or regular food
coloring)
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
Amount Per Serving
TOPPI NGS
Calories
10g Sprinkles
Total Fat 2g
438
Total Carbohydrate 56g
Protein 49g
77
78
OREO CHEESECAKE SWIRL
PROTEIN DESSERT PIZZA
PIZZA FOR ONE
PIZZ A C RUST
30g All Purpose Flour
8g Coconut Flour
15g PEScience Gourmet Vanilla
Select Protein (“FDL” saves 15%)
3g Zero Cal Sweetener of Choice
4g Baking Powder
100g Plain Nonfat Greek Yogurt
50g Egg Whites
ORE O PROTE I N
FROSTI NG
8g PEScience Gourmet Vanilla
Select Protein (“FDL” saves 15%)
10g Black Cocoa Powder
3g Zero Cal Sweetener of Choice
45g Plain Nonfat Greek Yogurt
20-30ml of Cold Water
DI RE CTION S FOR PIZZ A C RUST:
1. Preheat the oven to 450 degrees F. Mix all of the dry ingredients in one bowl
and wet ingredients in another. Combine the two together and mix some
more.
2. Cover a pizza pan with parchment paper and spread the pizza dough to your
desired pizza shape. Put the pan in the oven for 8-10 minutes (keep an eye on
it). Take it out once the crust starts to golden and let it cool on a cooling rack.
DI RE CTION S FOR PROTE I N F ROSTI NG :
3. Mix all of the dry frosting ingredients in a bowl to avoid clumping.
4. Slowly add in 20ml of cold water and mix that really well.
5. Mix in the Greek yogurt and mix to make sure you aren’t getting a gritty icing.
If it’s gritty, then keep mixing.
6. If necessary, add in 10ml more water . Err on the side of caution. Place it in the
freezer for 10 minutes.
7. Add the frosting to the pizza, along with the crushed Oreos and enjoy!
PROTE I N IC I NG
8g PEScience Gourmet Vanilla
Select Protein (“FDL” saves 15%)
4g Powdered Sugar
2g Sugar Free/Fat Free White
Chocolate Pudding Mix
1g Zero Cal Sweetener of Choice
20g Plain Nonfat Greek Yogurt
10-20ml Cold Water
TOPPI NGS
1.5 Reduced Fat Oreo
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
Amount Per Serving
Calories
460
Total Fat 4g
Total Carbohydrate 54g
Protein 52g
79
80
S’MORES PROTEIN
DESSERT PIZZA
PIZZA FOR ONE
PIZZ A C RUST
30g All Purpose Flour
8g Coconut Flour
15g PEScience Gourmet Vanilla
Select Protein (“FDL” saves 15%)
3g Zero Cal Sweetener of Choice
3g Baking Powder
100g Plain Nonfat Greek Yogurt
50g Egg Whites (Can substitute with
1 whole egg)
PROTE I N FROSTI NG
10g PEScience Chocolate Frosted
Cupcake Select Protein (“FDL” saves
15%)
10g Black Cocoa Powder
5g Powdered Sugar
1. Preheat the oven to 450 degrees F. Mix the dry ingredients in a bowl and the
wet ingredients in another. Combine the dry ingredients with the wet and mix
until they are fully combined.
2. Cover a pizza pan with parchment paper and spread the dough to form your
desired pizza shape. I highly recommend spreading the dough out like an actual
pizza with the edges having more dough than the middle. This will ensure that it
bakes right and has a thick crust.
3. Place the pan in the oven for 8-10 minutes (keep an eye on it) and take it out
once the crust starts to golden.
4. Mix all of the dry frosting ingredients in a bowl to avoid clumping. Slowly add
in 20ml of cold water and mix some more. Mix in the Greek yogurt to avoid a
gritty icing. If it’s too gritty, mix it some more and add an additional 10ml cold
water. Err on the side of caution. Place your frosting in the freezer for 10 minutes
to thicken.
5. When the pizza crust is done, slide it off the parchment paper, then add
it back to the pan. Spread the frosting on the crust, then top it off with your
marshmallows and crushed graham crackers. Put the pizza back in the oven for
3-5 minutes to melt the marshmallows, then enjoy!
2g Zero Cal Sweetener of your
choice
45g Plain Nonfat Greek Yogurt
20-30ml of Cold Water
TOPPI NGS
30g Mini Marshmallows
10g Crushed Graham Crackers
PRO
TIP
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
Amount Per Serving
Calories
To make the crust higher carb, substitute the vanilla
protein with 15g more flour and an additional 2g of
sweetener. Add 1-2g of vanilla extract for a more
vanilla flavor in a higher carb crust.
507
Total Fat 3g
Total Carbohydrate 72g
Protein 48g
81
82
PROTEIN COSMIC
BROWNIE DESSERT PIZZA
8 SLICES
PIZZ A C RUST
60g All Purpose Flour
30g PEScience Gourmet Vanilla
Select Protein (“FDL” saves 15%)
24g Black Cocoa Powder
8g Zero Cal Sweetener of Choice
6g Baking Powder
200g Plain Nonfat Greek Yogurt
100g Egg Whites
1. Preheat the oven to 450 degrees F. Mix the dry pizza dough ingredients in a
bowl and the wet ingredients in another. Combine the wet ingredients with the
dry until you get a thick paste-like consistency.
2. You can use either a pizza pan or a cast iron pan to bake the pizza. If you’re
using a pizza pan, line it with parchment paper so the pizza crust doesn’t stick to
the pan. If you’re using a cast iron pan, spray it with nonstick spray.
3. Spread the dough to form your desired pizza shape. To get a thicker crust, the
middle should have less dough and the outside a bit more. Place the pan in the
oven for 8-10 minutes (keep an eye on it) and take it out once the crust starts to
golden.
4. If your pizza is on parchment paper, take it off and add it back to the oven for
3-4 minutes to help the middle bake more.
PROTE I N FROSTI NG
20g PEScience Gourmet Vanilla
Select Protein (“FDL” saves 15%)
10g Black Cocoa Powder
8g Powdered Sugar
6g Sugar Free/Fat Free White
Chocolate Pudding Mix
5. When it’s done, take the pan out to cool while you’re making the protein
frosting to add on top. Add all of the dry ingredients to a bowl and mix to avoid
clumping. Slowly add cold water and mix. Repeat until you get a thick but not too
thick frosting like consistency. Be careful not to add too much water. The frosting
will thicken when it’s sitting in the refrigerator.
6. When everything is ready, add the frosting and rainbow chips on top, then
enjoy!
3g Zero Cal Sweetener of Choice
TOPPI NGS
15g Rainbow Chips
Nutrition Facts
Servings Size: 1 Slice
Recipe Makes: 8 Slices
Amount Per Serving
Calories
102
Total Fat 0.75g
Total Carbohydrate 13g
Protein 10.5g
83
84
FROSTED CINNAMON ROLL
PROTEIN DESSERT PIZZA
PIZZA FOR ONE
PIZZ A C RUST
30g All Purpose Flour
8g Coconut Flour
16g Frosted Cinnamon Roll Protein
Cookie Butter Powder
3g Zero Cal Sweetener of Choice
3g Ground Cinnamon
4g Baking Powder
100g Plain Nonfat Greek Yogurt
50g Egg Whites
PROTE I N FROSTI NG
16g Frosted Cinnamon Roll Protein
Cookie Butter Powder
16g PEScience Gourmet Vanilla
Select Protein (“FDL” saves 15%)
1. Preheat the oven to 450 degrees F. Mix all of the dry ingredients together in
one bowl and the wet in another. Combine the dry ingredients with the wet and
mix until they are fully combined.
2. Cover a pizza pan with parchment paper and spread out the dough to form
your desired pizza shape. I highly recommend spreading the dough out like an
actual pizza with the edges having more dough than the middle. This will ensure
that it bakes right and has a thick crust. Put the pan in the oven for 8-10 minutes
(keep an eye on it) and take it out once golden.
3. While the crust is cooking, make the protein frosting and icing. Mix all of the
dry protein frosting ingredients in a bowl to avoid clumping. Slowly add a little bit
of cold water and mix some more. Repeat until you get an icing-like consistency,
then mix in the Greek yogurt. Repeat the process with the protein icing but add
less water. Place both into the refrigerator to cool.
4. Take the crust out and let cool, if preferred. To eat it warm, add the frosting
and crushed cinnamon toast crunch, then icing on top!
2g Zero Cal Sweetener of Choice
(optional)
50g Plain Nonfat Greek Yogurt
Cold Water
PROTE I N IC I NG
10g PEScience Cake Pop Select
Protein (“FDL” saves 15%)
5g Powdered Sugar
15g Plain Nonfat Greek Yogurt
2g Sugar Free/Fat Free White
Chocolate Pudding Mix (optional)
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
Amount Per Serving
1-2g Zero Cal Sweetener of Choice
(optional)
Calories
TOPPI NGS
Total Fat 5g
10g Crushed Cinnamon Toast
Crunch
Total Carbohydrate 61g
537
Protein 62g
85
86
CHOCOLATE CHIP DESSERT
COOKIE BUTTER PIZZA
PIZZA FOR ONE
PIZZ A C RUST
32g Golden Cookie Sandwich
Protein Cookie Butter Powder
24g All Purpose Flour
5g Baking Powder
100g Plain Nonfat Greek Yogurt
50g Egg Whites
8g Mini Chocolate Chips
C O OKI E BUTTE R
FROSTI NG
1. Preheat the oven to 450 degrees F. Mix all of the dry ingredients in a bowl
and the wet ingredients in another. Combine the dry ingredients with the wet
ingredients and mix until they are fully combined.
2. Cover a pizza pan with parchment paper and spread out the dough to form
your desired pizza shape. I highly recommend spreading the dough out like an
actual pizza with the edges having more dough than the middle. This will ensure
that it bakes right and has a thick crust. Put your pan in the oven for 8 minutes
(keep an eye on it), then take it out to cool on a cooling rack.
3. To make the protein frosting, add the powdered cookie butter powder to a
bowl and slowly mix in 20ml of cold water. Add in another 10ml of water and mix
until you get an icing/frosting like consistency. It’ll thicken up when in the fridge.
4. Add your frosting to the pizza along with mini chocolate chips!
16g Golden Cookie Sandwich
Protein Cookie Butter Powder
10g PEScience Gourmet Vanilla
Select Protein (“FDL” saves 15%)
1g Zero Cal Sweetener of your
Choice
40-50ml Cold Water
TOPPI NGS
8g Mini Chocolate Chips
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
Amount Per Serving
Calories
444
Total Fat 8g
Total Carbohydrate 47g
Protein 46g
87
88
CHOCOLATE COVERED
STRAWBERRY DESSERT
COOKIE BUTTER PIZZA
PIZZA FOR ONE
PIZZ A C RUST
32g Cookies & Cream Protein
Cookie Butter Powder
24g All Purpose Flour
5g Baking Powder
100g Plain Nonfat Greek Yogurt
50g Egg Whites
C O OKI E BUTTE R
FROSTI NG
24g Cookies & Cream Protein
Cookie Butter Powder
1. Preheat the oven to 450 degrees F. Mix all of the dry ingredients in a bowl
and the wet ingredients in another. Combine the dry ingredients with the wet
ingredients and mix until they are fully combined.
2. Cover a pizza pan with parchment paper and spread out the dough to form
your desired pizza shape. I highly recommend spreading the dough out like an
actual pizza with the edges having more dough than the middle. This will ensure
that it bakes right and has a thick crust. Put your pan in the oven for 8 minutes
(keep an eye on it), then take it out to cool on a cooling rack.
3. To make the protein frosting, add the powdered cookie butter powder to a
bowl and slowly mix in 20ml of cold water. Add in another 10ml of water and mix
until you get an icing/frosting like consistency. It’ll thicken up when in the fridge.
4. Add your frosting to the pizza along with some fresh sliced strawberries and
mini chocolate chips!
40-50ml Cold Water
TOPPI NGS
30g Slice Strawberries
8g Mini Chocolate Chips
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
Amount Per Serving
Calories
386
Total Fat 6g
Total Carbohydrate 44g
Protein 39g
89
90
DAIRY-FREE DOUBLE
CHOCOLATE BROWNIE
PROTEIN DESSERT PIZZA
PIZZA FOR ONE
PIZZ A C RUST
30g All Purpose Flour
15g Brownie Batter Protein Cookie
Butter Powder
3g Baking Powder
3g Zero Cal Sweetener of your
choice
90g Dairy Free Yogurt of your
choice (I used Silk Soy Yogurt)
50g Egg Whites
10g Mini Chocolate Chips
B ROWN I E BATTE R
FROSTI NG
1. Preheat your oven to 450 degrees F. Add all dry ingredients (except mini
chocolate chips) to a bowl and mix, then add in your wet ingredients and mix
some more.
2. Cover a pizza pan with parchment paper, then spread the dough out to form
your desired pizza shape. I highly recommended spreading the dough like an
actual pizza with the edges having more dough than the middle. This will ensure
that it bakes right and has a thick crust. Once you’ve spread out the dough, add
your mini chocolate chips by lightly pressing them in. Add the pan in the oven for
8-10 minutes (keep an eye on it) and take it out once it’s browned. Let it cool on
a cooling rack if you want a cold pizza. If you want a warm pizza, make sure you
make the cookie dough before making the pizza.
3. While your pizza is cooling, make your brownie batter! Add your dry
ingredients to a bowl and mix to avoid clumping. Slowly add in cold water and
mix until you get a cookie dough or frosting-like consistency, then add in your
mini chocolate chips. Put it in the fridge to cool and thicken up.
4. When everything’s ready, add the frosting to your pizza, slice it up, and enjoy!
15g PEScience Vegan Chocolate
Protein Powder (“FDL” saves 15%)
15g Brownie Batter Protein Cookie
Butter Powder
2g Zero Cal Sweetener of your
choice (optional)
10g Mini Chocolate Chips
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
Amount Per Serving
Calories
490
Total Fat 11g
Total Carbohydrate 55g
Protein 40g
91
92
DAIRY-FREE CHOCOLATE
CHIP COOKIE DOUGH
PROTEIN DESSERT PIZZA
PIZZA FOR ONE
PIZZ A C RUST
30g All Purpose Flour
15g PB Party Protein Cookie
Butter Powder
3g Baking Powder
3g Zero Cal Sweetener of your
choice
90g Dairy Free Yogurt of your
choice (I used Silk Soy Yogurt)
50g Egg Whites
10g Mini Chocolate Chips
C O OKI E DOUG H
FROSTI NG
1. Preheat your oven to 450 degrees F. Add all dry ingredients (except mini
chocolate chips) to a bowl and mix, then add in your wet ingredients and mix
some more.
2. Cover a pizza pan with parchment paper, then spread the dough out to form
your desired pizza shape. I highly recommended spreading the dough like an
actual pizza with the edges having more dough than the middle. This will ensure
that it bakes right and has a thick crust. Once you’ve spread out the dough, add
your mini chocolate chips by lightly pressing them in. Add the pan in the oven for
8-10 minutes (keep an eye on it) and take it out once it’s browned. Let it cool on
a cooling rack if you want a cold pizza. If you want a warm pizza, make sure you
make the cookie dough before making the pizza.
3. While your pizza is cooling, make your brownie batter! Add your dry
ingredients to a bowl and mix to avoid clumping. Slowly add in cold water and
mix until you get a cookie dough or frosting-like consistency, then add in your
mini chocolate chips. Put it in the fridge to cool and thicken up.
4. When everything’s ready, add the frosting to your pizza, slice it up, and enjoy!
15g PEScience Vegan Vanilla
Protein Powder (“FDL” saves 15%)
15g PB Party Protein Cookie
Butter Powder
2g Zero Cal Sweetener of your
choice (optional)
10g Mini Chocolate Chips
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
Amount Per Serving
Calories
509
Total Fat 11g
Total Carbohydrate 53g
Protein 46g
93
HITTING YOUR MACROS
NEVER TASTED SO GOOD...
PROTEIN COOKIE BUTTER®
We took great care to craft the world’s best, most-macro friendly protein powder. Hand-selecting every
ingredient. Working with manufacturers until every single part of our formula was perfect.
Which you might think is par for the course. But as I got started on the journey of creating Protein Cookie
Butter®, I learned it’s not. I was shocked to discover that many of our competitors cut corners and whitelabel their products … instead of making sure it’s science-backed, quality-tested, macro-friendly.
That’s a big deal. And it’s a key reason why our Protein Cookie Butter® has risen to the top of the industry!
It would have been easy to slap our logo on a run-of-the-mill protein powder and put the products on our
store.
But that’s never been our M.O. We’ve spent the last year immersing ourselves in everything we needed to
make a WORLD CLASS product. And we’re proud to say that’s what we’ve created today.
T H E V E G A N F L AV O R S
We have introduced small batch vegan flavors to our lineup, with new flavors continuing to be rolled out!
CL I CK HER E TO T RY P R OT E I N C OO K I E B U T T E R®
94