Lupin flour, kibbled sunflower, golden flaxmeal, whey protein, sesame seeds, mixed herbs, garlic powder, onion powder, salt.
CONTAINS LUPIN, MILK AND SESAME. May contain tree nuts and egg.
 Made with love in Sydney, Australia
Enjoy pizza tonight and feel great afterwards (no more belly bloat!)
Our Gluten Free Protein Pizza Base Mix is the perfect low carb option for Friday pizza night.
It’s also a great alternative to cauliflower pizza that will actually hold when you pick it up in your hands! A beautiful, thin and savoury base with a slightly nutty taste and a hint of herbs. The perfect canvas for all your favourite pizza toppings.
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Premium WHEY Protein
| ✅ LOW CARBOnly 3g carbs per serve | ✅ GLUTEN FREEBut still tasty! | ✅ HIGH PROTEIN25g per serve |
Macros per (base)
Protein 50g  •  Fat 15g  •  Carbs 6g
To make a large Protein Pizza Base, you’ll need:
- 80g (1/2 cup firmly packed) of this mix
- 3 large eggs
- 60ml (1/4 cup) water
- 2 tablespoons olive oil (optional)
For the ultimate crispy pizza base, add the olive oil. Note: This is a batter, not a dough.
It will be liquid at first – but will crisp up during baking.
PREPARE – Preheat a fan-forced oven to 180°C and line an extra large baking tray with baking paper (not greaseproof paper).
MIX – Place 80g of this mix into a large mixing bowl. Add all ingredients and whisk to combine into a smooth liquid batter.
POUR – Pour the batter into the centre of the lined tray. Using the back of a spoon, spread the batter to the edges so it’s less than 1/2 cm thick.
BAKE – Place in a pre-heated oven and bake for 15-20 minutes or until golden brown, then remove from the oven.
FINISH YOUR PIZZA – Add your favourite pizza toppings, then pop the pizza back into the oven for a further 10-15 minutes or until golden brown on top.
STORAGE – Pizza bases must be stored in the fridge (1-4°C) for up to 5 days, or freezer (-18°C) for up to 3 months.
