Protein Chocolate Pizza with Greek Yogurt Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein Chocolate Pizza with Greek Yogurt Topping

YOUR SOLIN GENERATED RECIPE

Protein Chocolate Pizza with Greek Yogurt Topping

A chewy oat and cocoa crust topped with a silky Greek yogurt frosting and fresh berries, finished with a sprinkle of dark chocolate for a decadent, melty bite.

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NUTRITION

397kcal
Protein
45.7g
Fat
6.4g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

30g Chocolate Whey Protein Isolate

40g Oat Flour

1 Large Egg White

1 tbsp Unsweetened Cocoa Powder

100g Non-fat Greek Yogurt

50g Sliced Strawberries

1 tsp Mini Dark Chocolate Chips

2 tbsp Unsweetened Almond Milk

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper.

  • 2

    In a mixing bowl, whisk together the oat flour, chocolate protein powder, and cocoa powder.

  • 3

    Add the egg white and almond milk to the dry ingredients, stirring until a thick, pliable dough forms.

  • 4

    Place the dough on the parchment paper and use damp hands to press it into a flat, even circle about 1/4 inch thick.

  • 5

    Bake the crust for 8 to 10 minutes until the edges are set but the center remains slightly soft.

  • 6

    Remove from the oven and allow the crust to cool completely to ensure the topping doesn't melt.

  • 7

    In a small bowl, stir the Greek yogurt until smooth, adding a drop of stevia or monk fruit if extra sweetness is desired.

  • 8

    Spread the yogurt evenly over the cooled chocolate crust, leaving a small border for the 'crust' edge.

  • 9

    Top with sliced strawberries and a sprinkle of mini dark chocolate chips before slicing into wedges.

Protein Chocolate Pizza with Greek Yogurt Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein Chocolate Pizza with Greek Yogurt Topping

YOUR SOLIN GENERATED RECIPE

Protein Chocolate Pizza with Greek Yogurt Topping

A chewy oat and cocoa crust topped with a silky Greek yogurt frosting and fresh berries, finished with a sprinkle of dark chocolate for a decadent, melty bite.

NUTRITION

397kcal
Protein
45.7g
Fat
6.4g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

30g Chocolate Whey Protein Isolate

40g Oat Flour

1 Large Egg White

1 tbsp Unsweetened Cocoa Powder

100g Non-fat Greek Yogurt

50g Sliced Strawberries

1 tsp Mini Dark Chocolate Chips

2 tbsp Unsweetened Almond Milk

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper.

  • 2

    In a mixing bowl, whisk together the oat flour, chocolate protein powder, and cocoa powder.

  • 3

    Add the egg white and almond milk to the dry ingredients, stirring until a thick, pliable dough forms.

  • 4

    Place the dough on the parchment paper and use damp hands to press it into a flat, even circle about 1/4 inch thick.

  • 5

    Bake the crust for 8 to 10 minutes until the edges are set but the center remains slightly soft.

  • 6

    Remove from the oven and allow the crust to cool completely to ensure the topping doesn't melt.

  • 7

    In a small bowl, stir the Greek yogurt until smooth, adding a drop of stevia or monk fruit if extra sweetness is desired.

  • 8

    Spread the yogurt evenly over the cooled chocolate crust, leaving a small border for the 'crust' edge.

  • 9

    Top with sliced strawberries and a sprinkle of mini dark chocolate chips before slicing into wedges.