Easy Protein Pizza with US Wellness Meats Bacon Ends

Pizza is one of the most consumed meals in the US. The average American eats 150 slices per year! You may not have wondered, but we certainly have… how can we take a crowd favorite and upgrade it to fuel us better than its traditional counterpart. Sure, some things are just fine the way they are, but if there is a way to add valuable protein to an original dish, why not! Amy Slater has just the recipe to help us out – Say hello to Amy’s Easy Protein Pizza with US Wellness Meats Bacon End Pieces. This recipe is perfect for school lunches. 

Amy’s recipes fuel families with nutritionally packed ingredients while making prep and cooking accessible in our busy lives. Ensuring your family meets their nutritional needs can be something other than another full-time job – It can be a fun adventure for the whole family! With some creative thinking, planning, and help from Amy, you will soon see and feel the difference that fueled-focused family eating will bring.

Easy Protein Pizza with Bacon Ends

Recipe By: Amy Slater

USWM Shopping List: Bacon Ends

Ingredients

For the dough: 

• 1 cup gluten free flour blend (I used Bob’s Red Mill)
• 1 cup tiger nut flour
• 1.5 cups whole milk plain greek yogurt (you could also use dairy free)

 

For the pizza: 

• 1 cup tomato sauce (plain tomato sauce)
• 1 tsp italian seasoning 
• 1 cup low moisture mozzarella, shredded
• ¾ cup bacon end pieces 

 

Putting it all together

1. Preheat oven to 400 F. Line a baking sheet with parchment paper. 
2. In a mixing bowl, combine the flour and yogurt and mix first with a spoon, then your hands. Keep mixing until well incorporated. 
3. Use a spatula and spread in a ring on a prepared baking sheet. 
4. Spray the crust with avocado or olive oil spray. Spread the pizza toppings on the crust. 
5. Bake at 400 F for 20 minutes or until the cheese is melted and the crust begins to brown. 
6. Allow to cool completely. This crust will set up as it cools. 

 

NOTE: Try adding different variations of toppings, like minced onion and pepper. Keep the sauce thin to avoid over saturating the crust. This pizza is delicious cold in a lunchbox!

 

Try Amy’s other recipes: Baked Sweet Potato Tots and Pork Meatballs, Broccoli Pesto Pasta, Spaghetti O’s with Liverwurst

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