High-Protein Fiber Pizza Base
A pizza base of silken tofu, quinoa flour, spinach and psyllium husk, baked until crisp.
- Prep
- 10 min
- Batter rest
- 10–15 min
- Bake
- 28–35 min
- Makes
- 2 medium bases
Ingredients
- 150 g silken tofu
- 1 cup quinoa flour
- 1 cup raw spinach leaves
- 1 tbsp psyllium husk
- ½ tsp salt
- ¼ tsp garlic powder (optional)
- Dry herbs of choice
- 2–3 tbsp grated carrot (or zucchini / beetroot, excess water squeezed out)
Nutrition
Per base (1/2 of batch), estimated
- Calories
- 285 kcal
- Protein
- 14.3 g
- Carbohydrates
- 46.0 g
- Fat
- 5.8 g
- Fibre
- 8.5 g
Method
- 1
Blend the silken tofu and spinach until smooth.
- 2
In a bowl, mix quinoa flour, psyllium husk, salt, garlic powder, herbs, and grated vegetables.
- 3
Add the tofu-spinach mixture and mix into a smooth dough.
- 4
Let it rest for 10–15 minutes.
- 5
Divide into 2 equal portions and roll into thin circles.
- 6
Bake at 200°C for 20–25 minutes until firm, then flip and bake for another 8–10 minutes until crisp.
- 7
Cool slightly before adding toppings.
Treat the base as one part of the meal: top it with vegetables and an additional protein source if needed. A homemade tomato sauce, herbs and vegetables can add flavour without relying on large amounts of cheese.
Notes
Nutrition basis: 1 cup quinoa flour assumed 120 g, not 1 cup whole quinoa; all dough divided into 2 bases; excludes toppings. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.