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 gluten-
free 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
Nutrition Facts
Servings Size: 58g (For One Pizza)
2g Baking Powder Recipe Makes: 24 Servings

3g Garlic Powder
200
Amount Per Serving

24 S E RVI NGS I N BU LK: Calories

Total Fat 1g
1080g All Purpose Flour
Total Carbohydrate 40g
192g Coconut Flour
Protein 6g
48g Baking Powder
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

Servings Size: 1/8 Pizza (1 Slice)
Nutrition Facts
Servings Size: 1/8 Pizza (1 Slice) Servings Size: 1/8 Pizza (1 Slice)
Recipe Makes: 10” Pizza (8 Slices) Recipe Makes: 12” Pizza (8 Slices) Recipe Makes: 14” Pizza (8 Slices)

48 73 96
Amount Per Serving Amount Per Serving Amount Per Serving

Calories Calories 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 Can be made using 87g of Can be made using 116g of
the base dough mix the base dough mix 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

Step 1. Add dry ingredients into Step 2. Mix the dry ingredients Step 3. Add the wet ingredients
bowl to avoid clumping into the dry ingredients

Step 4. Mix everything together Step 5. Add the dough onto a Step 6. Spread dough from the
well sheet of parchment paper inside out using the back of a
spoon

Continue spreading the dough. Once the crust is the size you Note that it’s okay to have some
Be patient! want, you’re ready to move on spots showing through the
dough before baking

8
Step 7. Cut the extra parchment Step 8. Add to a pizza pan Step 9. Remove the parchment
paper around the dough and bake for 8 minutes at 450 paper and add your crust back
degrees F to the pizza pan

Step 10. Brush your crust with Step 11. Remove from oven and Step 12. Add the pizza sauce and
the egg white and add the pan get your toppings out mozzarella to your crust, then put it
back into the oven for 4 minutes 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
45g All Purpose Flour 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
8g Coconut Flour wet.
3g Baking Powder
2. Cover a pizza pan with parchment paper, then spread the dough into your
3g Garlic Powder 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
100g Plain Nonfat Greek Yogurt
that it bakes right and has a thick crust. Bake your pizza for 6-8 minutes, take
50g Egg Whites 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.
TOPPI NGS
3. When the crust is done, add your toppings, then place it back in the oven for
60g Pizza Sauce 3-5 minutes. Take the pan out, sprinkle some garlic powder on top, then enjoy
28g Light Shredded Mozzarella this heavenly pizza!

Garlic Powder

Nutrition Facts
PRO
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza

TIP Amount Per Serving

Calories 374
Total Fat 6g
If you prep your dough mix in bulk, you can Total Carbohydrate 49g
use one serving to make this pizza!
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
45g All Purpose Flour mix. In a separate bowl, mix the wet ingredients together. Combine the dry
ingredients with the wet and stir until it’s all mixed.
8g Coconut Flour
4g Baking Powder
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
3g Garlic Powder 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
90g Plain Dairy-Free Yogurt (I like
the pan out, remove the parchment paper, and place it back into the oven for 3-5
the Silk Soy or Oat Milk Yogurt)
minutes. By taking the parchment paper off, the bottom of the crust airs out and
50g Egg Whites 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
Nutrition Facts
PRO Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza

TIP
412
Amount Per Serving

Calories
Total Fat 12g
If you prep your dough mix in bulk, you can
Total Carbohydrate 55g
use one serving to make this pizza!
Protein 21g

13
14
 THE VEGAN
PIZZA
PIZZA FOR ONE

PIZZ A C RUST 1. Preheat the oven to 450 degrees F. Add all dry ingredients to a bowl and mix.
45g All Purpose Flour 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
8g Coconut Flour the dry ingredients with the wet and stir it all together.
3g Garlic Powder
2. Cover a pizza pan with parchment paper, then spread the dough into your
3g Baking Powder 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
15g Egg Replacement Powder
that it bakes right and has a thick crust. Bake your pizza for 6-8 minutes, take
90g Dairy-Free Yogurt (I used Silk the pan out, remove the parchment paper, and place it back into the oven for 3-5
Soy) minutes. By taking the parchment paper off, the bottom of the crust airs out and
will cook more evenly.

TOPPI NGS
60g Pizza Sauce of your choice
28g Vegan Mozzarella Cheese of
your choice
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!

Nutrition Facts
PRO
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza

TIP Amount Per Serving

Calories 450
Total Fat 12g
The bulk dough mix is already vegan, so you Total Carbohydrate 64g
can use that to make this recipe!
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
90g All Purpose Flour a bowl and mix, then add in the wet ingredients and mix until everything is
combined to a paste-like consistency.
16g Coconut Flour
4g Garlic Powder
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
5g Baking Powder the biggest pizza possible!
200g Plain Nonfat Greek Yogurt
3. Once the crust is spread, place it on an oven safe pan and in the oven for 8
100g Egg Whites 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
TOPPI NGS another 2-4 minutes. Be sure to keep an eye on it.

120g Pizza Sauce of Choice 4. While the pizza is cooking, cut the chicken breast into small pieces and add to
56g Light Shredded Mozzarella a bowl, then toss in some Franks Red Hot Buffalo sauce.

3oz Cooked Chicken Breast
1oz Blue Cheese Crumbles
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!

Nutrition Facts
PRO
Servings Size: 1 Slice
Recipe Makes: 8 Servings

TIP Amount Per Serving

Calories 110
Total Fat 2g
If you prep your dough mix in bulk, you can Total Carbohydrate 12g
use two servings to make this pizza!
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
90g All Purpose Flour bowl and mix to avoid clumping, then add in the wet ingredients and mix some
more. You want to get a paste-like consistency.
16g Coconut Flour
4g Garlic Powder
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
5g Baking Powder the biggest pizza possible!
200g Plain Nonfat Greek Yogurt
3. Once the crust is spread, place it on an oven safe pan and in the oven for 8
100g Egg Whites 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
TOPPI NGS another 2-4 minutes. Be sure to keep an eye on it.

120g Pizza Sauce of choice
56g Light Shredded Mozzarella
4oz 96/4 Lean Ground Beef
Basil
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!

Nutrition Facts
PRO Servings Size: 1 Slice
Recipe Makes: 8 Servings

TIP
106
Amount Per Serving

Calories
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

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
90g All Purpose Flour mix, then mix in the wet ingredients. You want to get a paste-like consistency.

16g Coconut Flour 2. Lay a piece of parchment paper flat and spread out your dough. This becomes
4g Garlic Powder
a skill. Try to make the biggest pizza possible!

5g Baking Powder 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
200g Plain Nonfat Greek Yogurt
parchment paper. Place the pizza back on your pan and brush a little bit of egg
100g Egg Whites 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.

TOPPI NGS 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
120g Pizza Sauce of Choice degrees F, sprinkle some sea salt on top, and cook for 12-15 minutes.
56g Light Shredded Mozzarella
5. When your pizza and potatoes are done, add your toppings to the pizza. Add
3 Large Eggs 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
75g White Potato
eggs are fully cooked, then enjoy!

Nutrition Facts
PRO
Servings Size: 1 Slice
Recipe Makes: 8 Servings

TIP Amount Per Serving

Calories 135
Total Fat 4g
If you prep your dough mix in bulk, you can Total Carbohydrate 14g
use two servings to make this pizza!
Protein 11g

21
22
 BROCCOLI &
CHEESE PIZZA
PIZZA FOR ONE

PIZZ A C RUST
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)
TOPPI NGS
60g Pizza Sauce
100g Frozen Broccoli
28g Light Shredded Mozzarella
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.
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.
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!

Nutrition Facts
PRO
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza

TIP Amount Per Serving

Calories 385
Total Fat 5g
If you prep your dough mix in bulk, you can Total Carbohydrate 53g
use one serving to make this pizza!
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
90g All Purpose Flour and the wet ingredients in another. Combine the dry ingredients with the wet.

12g Coconut Flour 2. Cover a pizza pan with parchment paper, then spread the dough into your
6g Garlic Powder
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
6g Baking Powder 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
200g Plain Nonfat Greek Yogurt
minutes. By taking the parchment paper off, the bottom of the crust airs out and
100g Egg Whites will cook more evenly.

3. While the pizza cooks, season your 6oz of chicken breast with some garlic
TOPPI NGS 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.
125g Pasta Sauce of Choice
56g Light Shredded Mozzarella 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.
6oz Chicken Breast
5. Add the pasta sauce, mozzarella, and chicken on top of the pizza. Add it back
100g Barbecue Sauce of Choice
in the oven for 3-5 minutes, take the pan out, and enjoy this heavenly pizza!
(I used G Hughes Sugar Free BBQ
Sauce)

Nutrition Facts
PRO
Servings Size: 1 Slice
Recipe Makes: 8 Servings

TIP Amount Per Serving

Calories 114
Total Fat 2g
If you prep your dough mix in bulk, you can Total Carbohydrate 12g
use two servings to make this pizza!
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
45g All Purpose Flour 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
8g Coconut Flour peppers around every few minutes or so. Add a splash of water and sea salt
4g Baking Powder 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
3g Garlic Powder top.
100g Plain Nonfat Greek Yogurt
2. Add your dry pizza dough ingredients to one bowl and wet pizza dough
50g Egg Whites 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.
TOPPI NGS
3. Cover a pizza pan with parchment paper, then spread the dough into your
60g Pizza Sauce desired pizza shape. I highly recommended spreading the dough out like an
30g Low Fat Queso 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
21g Light Shredded Mozzarella the pan out, remove the parchment paper, and place it back into the oven for 3-5
6 Turkey Pepperoni Slices minutes. By taking the parchment paper off, the bottom of the crust airs out and
will cook more evenly.
Garlic Powder
4. While the pizza is baking, take the steak and season it with sea salt and garlic
15g Green Peppers
powder. Add them to the stove top pan on 6/10 heat and cook it with a cover on
15g Yellow Peppers top of the pan. Cook the steak to your desired level of wellness.
15g Red Peppers
5. Once the steak is done, slice it into small strips. Add the toppings to your pizza
4oz Raw Flank Steak (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
Servings Size: Entire Pizza

PRO
Recipe Makes: 1 Small Pizza

TIP 622
Amount Per Serving

Calories
Total Fat 14g
Total Carbohydrate 52g
If you prep your dough mix in bulk, you can
use one serving to make this pizza! 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
45g All Purpose Flour 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
8g Coconut Flour wet.
4g Baking Powder
2. Take a pizza pan and cover it with parchment paper. Spread the dough into
3g Garlic Powder 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
100g Plain Nonfat Greek Yogurt
bakes correctly with a thick crust. Place the pan in the oven for 8-10 minutes
50g Egg Whites (can sub 1 whole (keep an eye on it). Take it out once golden.
large egg if wanted for the egg
whites) 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
TOPPI NGS 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.
60g Pizza Sauce
30g Macaroni 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
21g Light Shredded Mozzarella heavenly pizza!
14g Low Fat Queso (3g Fat per
serving)

Nutrition Facts
PRO Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza

TIP
426
Amount Per Serving

Calories
Total Fat 6g
Need to make this gluten-free? Swap out the Total Carbohydrate 59g
flour for gluten-free flour, and the macaroni
for your favorite gluten-free pasta! 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
the way up. Set the burner on high and bring the water to a boil, then add the macaroni
4g Garlic Powder
and turn the heat to low. Place a cover on top of the pot and cook the macaroni for 4-6
5g Baking Powder minutes until it’s soft but not too soft. Make sure to mix the pasta around so it doesn’t
stick to the bottom.
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
56g Elbow Pasta (can use gluten
free)
28g Light Shredded Mexican
Cheese
30g Queso (any queso with only
3g fat or less)
4. Lay a piece of parchment paper flat, then add half of the dough and spread the crust
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.
5. After the crust is spread, place the parchment paper on an oven safe pan and put it
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.

TOPPI NGS
120g Pizza Sauce of Choice
56g Light Shredded Mozzarella
10 Turkey Pepperoni
6. When your pizza crust is done baking, it’s time to add the toppings. Add your chosen
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.
Nutrition Facts
Servings Size: 1 Slice

PRO Recipe Makes: 8 Servings

TIP 278
Amount Per Serving

Calories
Total Fat 9g
Total Carbohydrate 34g
If you prep your dough mix in bulk, you can
use two servings to make this pizza! Protein 15g

31
32
 XL SHEET PAN
EVERYTHING BAGEL PIZZA
PIZZ A C RUST
135g All Purpose Flour
24g Coconut Flour
12g Baking Powder
Everything But The Bagel
Seasoning and Garlic Powder
300g Plain Nonfat Greek Yogurt
150g Egg Whites
TOPPI NGS
180g Pizza Sauce
84g Light Shredded Mozzarella
PRO
TIP
If you prep your dough mix in bulk, you can
use three servings to make this pizza!
15 SLICES
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.
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.
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.
4. Place the pan in the oven for 8-10 minutes (keep an eye on it) and take it out
once it’s golden.
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!
Nutrition Facts
Servings Size: 1 Slice
Recipe Makes: 15 Servings
71
Amount Per Serving
Calories
Total Fat 1g
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
135g All Purpose Flour bowl adding your desired amount of seasoning.

24g Coconut Flour 2. Mix the Greek yogurt and egg whites in another bowl, then combine the dry
10g Baking Powder
ingredients with the wet until you get a thick paste-like consistency.

5g Garlic Powder 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
5g Everything But The Bagel
the crust thicker than the dough in the middle. Add a little bit of Everything But
Seasoning
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
150g Egg Whites
it back in the oven for another 3-5 minutes. You want the cheese to get golden
spots.

TOPPI NGS
120g Pizza Sauce of Choice
56g Light Shredded Mozzarella
14 Slices Turkey Pepperoni

Nutrition Facts
PRO
Servings Size: 1 Slice
Recipe Makes: 8 Servings

TIP Amount Per Serving

Calories 130
Total Fat 2g
To save some macros, the ingredients can be Total Carbohydrate 17g
reduced by ⅓. Be sure to keep an eye on the pizza
because less ingredients will affect the cook time! Protein 11g

35
36
 DEEP DISH BROCCOLI
PIZZA FRITTATA
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
8 SLICES
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
85
Amount Per Serving
Calories
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
45g All Purpose Flour and mix. In a separate bowl, mix the wet ingredients together. Mix the dry
ingredients with the wet.
8g Coconut Flour
4g Baking Powder
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
3g Garlic Powder 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
100g Plain Nonfat Greek Yogurt
the pan out, remove the parchment paper, and place it back into the oven for 3-5
50g Egg Whites (can sub 1 whole minutes. By taking the parchment paper off, the bottom of the crust airs out and
large egg if needed for the egg will cook more evenly.
whites)
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
TOPPI NGS top and enjoy this heavenly pizza!

60g Light Alfredo Sauce

28g Light Shredded Mozzarella
30g Reduced Guilt Creamy
Spinach & Kale Dip from Trader
Joe’s

Nutrition Facts
Servings Size: Entire Pizza

PRO
Recipe Makes: 1 Small Pizza

TIP 411
Amount Per Serving

Calories
Total Fat 11g
Total Carbohydrate 47g
If you prep your dough mix in bulk, you can
use one serving to make this pizza! Protein 31g

39
40
 GARLIC CHEESY
BREADSTICKS
18 BREADSTICKS

I NG RE DI E NTS
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
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.
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!

Nutrition Facts
PRO
Servings Size: 3 Breadsticks
Recipe Makes: 18 Breadsticks

TIP Amount Per Serving

Calories 158
Total Fat 2g
If you prep your dough mix in bulk, you can Total Carbohydrate 22g
use three servings to make this recipe!
Protein 13g

41
42
 CHEESY GARLIC
WAFFLE
BREADSTICKS
35 BREADSTICKS

I NG RE DI E NTS
135g All Purpose Flour
24g Coconut Flour
10g Garlic Powder
10g Baking Powder
300g Plain Nonfat Greek Yogurt
150g Egg Whites
84g Light Shredded Mozzarella
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.
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.
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!

Nutrition Facts
PRO Servings Size: 5 Breadsticks
Recipe Makes: 35 Breadsticks
TIP
125
Amount Per Serving

Calories
Total Fat 2g
You’ll want to use a square waffle maker for this
one: check this one out if you need one! Total Carbohydrate 18g
Protein 11g

43
44
 RICE CAKE
PIZZA
6 MINI PIZZAS

I NG RE DI E NTS 1. These are going to be cold rice cake pizzas. Whenever a rice cake gets
6 Plain Rice Cakes heated, it gets soggy.

120g Pizza Sauce of Choice 2. Add pizza sauce, mozzarella, and pepperoni to your rice cakes and enjoy!
84g Light Shredded Mozzarella
18 Turkey Pepperoni

Nutrition Facts
PRO Servings Size: 1 Rice Cake Pizza
Recipe Makes: 6 Rice Cake Pizzas
TIP
78
Amount Per Serving

Calories
Total Fat 3g
If you want some extra cheese flavor, white
cheddar rice cakes would work great! Total Carbohydrate 8g
Protein 5g

45
46
 PEPPERONI PIZZA
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
5 HOT POCKETS
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
159
Amount Per Serving
Calories
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
6 Fajita Style Tortillas add them to the oven for 4 minutes.

240g Pizza Sauce 2. Take the tortillas out, add the toppings, and put the pan back into the oven for
56g Light Shredded Mozzarella
another 4-6 minutes until the cheese has brown spots.

30 Turkey Pepperoni 3. Take your pizzas out and enjoy!

Nutrition Facts
PRO Servings Size: 1 Tortilla Pizza
Recipe Makes: 6 Pizzas

TIP
145
Amount Per Serving

Calories
Total Fat 5g
Make these super low carb by using
low carb tortillas! Mission “Carb Total Carbohydrate 18g
Balance” tortillas work great. Protein 7g

49
50
 ENGLISH MUFFIN
PIZZA
12 MINI PIZZAS

I NG RE DI E NTS 1. Preheat the oven to 450 degrees F. Slice your English Muffins in half and spray
6 English Muffins each side with a butter spray. Place the muffins in the oven for 6-8 minutes until
golden.
360g Pizza Sauce of Choice
168g Light Shredded Mozzarella
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!
36 Turkey Pepperoni
Nonstick Butter Spray

Nutrition Facts
PRO Servings Size: 1 Mini Pizza
Recipe Makes: 12 Mini Pizzas
TIP
108
Amount Per Serving

Calories
Total Fat 3g
These make awesome
burger buns too! Total Carbohydrate 15g
Protein 6g

51
52
 CRUMPET
PIZZA
6 MINI PIZZAS

I NG RE DI E NTS 1. Preheat the oven to 450 degrees F. Spray each side of the crumpets with
6 Crumpets (18g Carbs per) butter spray, then add them to the oven for 6-8 minutes until golden.

180g Pizza Sauce of Choice 2. Add 30g pizza sauce, 14g light shredded mozzarella and 3 turkey pepperoni to
84g Light Shredded Mozzarella
each. Place the crumpets back in the oven for 3-5 minutes then enjoy!

18 Turkey Pepperoni
Nonstick Butter Spray

Nutrition Facts
PRO Servings Size: 1 Crumpet Pizza
Recipe Makes: 6 Crumpet Pizzas
TIP
141
Amount Per Serving

Calories
Total Fat 3g
If you don’t know where to find
crumpets, check out Trader Joe’s! Total Carbohydrate 20g
Protein 8g

53
54
 PIZZA TOAST
6 MINI PIZZAS

I NG RE DI E NTS 1. Preheat the oven to 450 degrees F. Spray each side of bread with butter
6 Slices Bread of Your Choice spray, then add them to the oven for 4-6 minutes until golden.

180g Pizza Sauce of Your Choice 2. Add 30g pizza sauce, 14g light shredded mozzarella and 5 turkey pepperoni to
84g Light Shredded Mozzarella
each slice of bread. Place them back in the oven for 2-4 minutes then enjoy!

30 Turkey Pepperonis
Nonstick Butter Spray

Nutrition Facts
PRO Servings Size: 1 Pizza
Recipe Makes: 6 Pizzas
TIP
112
Amount Per Serving

Calories
Total Fat 3g
Keep in mind that the macros might vary
slightly depending on the type of bread you Total Carbohydrate 15g
choose! Protein 6g

55
56
 PITA PIZZA
PIZZA FOR ONE

I NG RE DI E NTS 1. Preheat the oven to 450 degrees F. Line the pizza pan with aluminum foil and
1 Pita of Choice (I use Joseph’s) spray the foil with nonstick cooking spray.

40g Pizza Sauce of choice 2. Brush the egg white wash on the pita and sprinkle some garlic powder on top.
21g Light Shredded Mozzarella
Place the pan in the oven for 6-8 minutes until the pita is golden.

10g Egg Whites for Egg White 3. Remove the pita from the oven, add your toppings, then put the pan back in
Wash the oven for 6-8 minutes until the cheese is melted.
Garlic Powder

Nutrition Facts
Servings Size: Entire Pizza
PRO Recipe Makes: 1 Pita Pizza

TIP Amount Per Serving

Calories 147
Total Fat 5g
Keep a close eye on your pita while it cooks. Total Carbohydrate 9g
You may want to alter the time slightly
Protein 11g
depending on how crispy you’d like your pita.

57
58
 PIZZA BAGEL
BITES
20 BAGEL BITES

BAG E L DOUG H
45g All Purpose Flour
8g Coconut Flour
4g Baking Powder
2-4g Garlic Powder
100g Plain Nonfat Greek Yogurt
50g Egg Whites (can sub 1 whole
large egg for the egg whites)
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).
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.

4. When they’re done, take them out, evenly add the toppings, and put them
TOPPI NGS back in the oven for another 3-5 minutes to melt the cheese!
60g Pasta Sauce
28g Light Shredded Mozzarella

Nutrition Facts
PRO Servings Size: 5 Bagel Bites
Recipe Makes: 20 Bagel Bites
TIP
86
Amount Per Serving

Calories
Total Fat 1g
Check out this mini donut pan if you
need to purchase one! 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 1. Preheat the oven to 450 degrees F. Take the sub roll and slice off the top, then
2 Deli Style Medium Sub Rolls (can remove the bread from the middle.
find from any bakery)
2. To track the macros on this properly, place the Kaiser roll on the food scale
2 Chicken Sausages (I got mine after removing the middle part of the bread. Mine weighed 36g and a normal,
from Trader Joe’s) medium sub roll weighs around 66g.
50g Egg Whites
3. Add some egg wash to the rolls, then add them to the oven for 4-6 minutes
84g Light Shredded Mozzarella until golden.
80g Pasta Sauce
4. While the rolls are cooking, take the sausages and poke holes into them. Cook
8g Turkey Pepperoni 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.

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 Nutrition Facts

TIP
Servings Size: 1 Bread Boat
Recipe Makes: 2 Bread Boats

321
Amount Per Serving

Calories
To calculate the calories of your bread, take the Total Fat 13g
calories and divide it by the weight. If your bread is
300 calories and weighs 66g, divide 300 by 66. That Total Carbohydrate 28g
means each gram contains about 4.5 calories. Once Protein 23g
you scoop the bread, if it weighs 36g, multiply 36 by
4.5, giving you 162 calories!

61
62
 WAFFLE PIZZA
4 WAFFLE PIZZAS

PIZZ A C RUST
180g All Purpose Flour
32g Coconut Flour
16g Baking Powder
12g Garlic Powder
400g Plain Nonfat Greek Yogurt
200g Egg Whites
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.
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.
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
TOPPI NGS out once golden and add the toppings. Put the waffles back in the oven for 2-4
minutes until the cheese is golden.
240g Pizza Sauce
112g Light Shredded Mozzarella
20 Turkey Pepperoni
Garlic Powder

Nutrition Facts
PRO Servings Size: 1 Waffle Pizza
Recipe Makes: 4 Pizzas
TIP
374
Amount Per Serving

Calories
Total Fat 6g
If you want to make a single waffle pizza, divide
all the ingredients by 4 and follow the same Total Carbohydrate 49g
instructions! 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
250g Russet Potato be.

60g Pizza Sauce of Your Choice
28g Light Shredded Mozzarella
16 Turkey Pepperoni
Non Stick Butter Spray
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

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!

Nutrition Facts
PRO Servings Size: Entire Recipe
Recipe Makes: One Large Batch
TIP
320
Amount Per Serving

Calories
Total Fat 8g
If you don’t have an air fryer, you can bake these
in the oven at 450 degrees F. They’ll require a Total Carbohydrate 50g
few extra minutes, so just keep an eye on them! Protein 19g

65
66
 AIR FRYER PIZZA
PIZZA FOR ONE
PIZZ A C RUST 1. To make your pizza, add all of the dry ingredients to a bowl and mix, then mix
45g All Purpose Flour in your wet ingredients and mix some more.

8g Coconut Flour 2. Lay a piece of aluminum foil flat on your counter. This part is super important
3g Garlic Powder
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
3g Baking Powder shape of a square so my crust took a square shape.
100g Plain Non-Fat Greek Yogurt
3. Spray your aluminum foil with nonstick butter spray then add your dough to
50g Egg Whites 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
TOPPI NGS another 3 minutes.

60g Pizza Sauce of Your Choice 4. When your crust is crispy, add your toppings, then place it back in for 4
28g Light Shredded Mozzarella minutes. Enjoy!

How dough looks spread on Flip the crust over and add it How the crust looks after air Add toppings before air frying for
aluminum foil about to go into the back to the air fryer for 3 more frying both sides 4 more minutes
air fryer minutes to toast the bottom

Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Pizza

374
Amount Per Serving

Calories
Total Fat 6g
Total Carbohydrate 49g
Protein 30g

67
68
 PROTEIN
PUMPKIN PIZZA
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
1g Ground Cinnamon
PROTE I N IC I NG
SWI RL
8g Gourmet Vanilla PEScience
Select Protein (“FDL” saves 15%)
4g Powdered Sugar
15g Plain Nonfat Greek Yogurt
TOPPI NG
10g Mini Chocolate Chips
PIZZA FOR ONE
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!
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
480
Amount Per Serving
Calories
Total Fat 6g
Total Carbohydrate 60g
Protein 43g
69
70
 FRUITY PEBBLES
PIZZA
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%)
8g Powdered Sugar
6g Sugar Free/Fat Free White
Chocolate Pudding Mix
2g Zero Cal Sweetener of Choice
60g Plain Nonfat Greek Yogurt
PIZZA FOR ONE
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!
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
465
Amount Per Serving
Calories
Total Fat 3g
Total Carbohydrate 61g
Protein 45g
71
72
 FUNFETTI OREO
PROTEIN DESSERT PIZZA
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
50g Egg Whites
10g Sprinkles
PROTE I N FROSTI NG
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
TOPPI NGS
10g Sprinkles
PIZZA FOR ONE
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.
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.
4. Add your frosting to the pizza with the sprinkles and enjoy!
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
501
Amount Per Serving
Calories
Total Fat 9g
Total Carbohydrate 56g
Protein 49g
73
74
 APPLE PIE PROTEIN
DESSERT PIZZA
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
50g Egg Whites
TOPPI NGS
340g No Sugar Added Apple Pie
Filling
10g Crushed Graham Crackers
PIZZA FOR ONE
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!
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
459
Amount Per Serving
Calories
Total Fat 3g
Total Carbohydrate 75g
Protein 33g
75
76
 HOMER SIMPSON DONUT
PROTEIN DESSERT PIZZA
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
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
45g Plain Nonfat Greek Yogurt
20-30ml of Cold Water
10 Drops Red Food Coloring
(can use natural or regular food
coloring)
TOPPI NGS
10g Sprinkles
PIZZA FOR ONE
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.
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.
DI RE CTION S FOR PROTE I N F ROSTI NG :
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!
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
438
Amount Per Serving
Calories
Total Fat 2g
Total Carbohydrate 56g
Protein 49g
77
78
OREO CHEESECAKE SWIRL
PROTEIN DESSERT PIZZA
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
PIZZA FOR ONE
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.

20-30ml of Cold Water 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
Nutrition Facts
Servings Size: Entire Pizza
Chocolate Pudding Mix Recipe Makes: 1 Small Pizza
1g Zero Cal Sweetener of Choice

460
Amount Per Serving
20g Plain Nonfat Greek Yogurt Calories
10-20ml Cold Water
Total Fat 4g
TOPPI NGS
Total Carbohydrate 54g
1.5 Reduced Fat Oreo
Protein 52g

79
80
 S’MORES PROTEIN
DESSERT PIZZA
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
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
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.
PIZZA FOR ONE
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!
Nutrition Facts
PRO Servings Size: Entire Pizza
TIP
Recipe Makes: 1 Small Pizza
507
Amount Per Serving
Calories
Total Fat 3g
Total Carbohydrate 72g
Protein 48g
81
82
 PROTEIN COSMIC
BROWNIE DESSERT PIZZA
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
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
3g Zero Cal Sweetener of Choice
TOPPI NGS
15g Rainbow Chips
8 SLICES
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.
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!
Nutrition Facts
Servings Size: 1 Slice
Recipe Makes: 8 Slices
102
Amount Per Serving
Calories
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 1. Preheat the oven to 450 degrees F. Mix all of the dry ingredients together in
30g All Purpose Flour one bowl and the wet in another. Combine the dry ingredients with the wet and
mix until they are fully combined.
8g Coconut Flour
16g Frosted Cinnamon Roll Protein 2. Cover a pizza pan with parchment paper and spread out the dough to form
Cookie Butter Powder your desired pizza shape. I highly recommend spreading the dough out like an
3g Zero Cal Sweetener of Choice actual pizza with the edges having more dough than the middle. This will ensure
3g Ground Cinnamon 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.
4g Baking Powder
100g Plain Nonfat Greek Yogurt 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
50g Egg Whites
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
PROTE I N FROSTI NG
less water. Place both into the refrigerator to cool.
16g Frosted Cinnamon Roll Protein
Cookie Butter Powder
4. Take the crust out and let cool, if preferred. To eat it warm, add the frosting
16g PEScience Gourmet Vanilla and crushed cinnamon toast crunch, then icing on top!
Select Protein (“FDL” saves 15%)
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
Nutrition Facts
Servings Size: Entire Pizza
2g Sugar Free/Fat Free White Recipe Makes: 1 Small Pizza
Chocolate Pudding Mix (optional)

537
Amount Per Serving
1-2g Zero Cal Sweetener of Choice
(optional) Calories
TOPPI NGS Total Fat 5g
10g Crushed Cinnamon Toast Total Carbohydrate 61g
Crunch
Protein 62g

85
86
 CHOCOLATE CHIP DESSERT
COOKIE BUTTER PIZZA
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
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
PIZZA FOR ONE
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!
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
444
Amount Per Serving
Calories
Total Fat 8g
Total Carbohydrate 47g
Protein 46g
87
88
 CHOCOLATE COVERED
STRAWBERRY DESSERT
COOKIE BUTTER PIZZA
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
40-50ml Cold Water
TOPPI NGS
30g Slice Strawberries
8g Mini Chocolate Chips
PIZZA FOR ONE
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!
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
386
Amount Per Serving
Calories
Total Fat 6g
Total Carbohydrate 44g
Protein 39g
89
90
 DAIRY-FREE DOUBLE
CHOCOLATE BROWNIE
PROTEIN DESSERT PIZZA
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
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
PIZZA FOR ONE
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!
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
490
Amount Per Serving
Calories
Total Fat 11g
Total Carbohydrate 55g
Protein 40g
91
92
 DAIRY-FREE CHOCOLATE
CHIP COOKIE DOUGH
PROTEIN DESSERT PIZZA
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
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
PIZZA FOR ONE
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!
Nutrition Facts
Servings Size: Entire Pizza
Recipe Makes: 1 Small Pizza
509
Amount Per Serving
Calories
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 white-
label 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®

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