A vegetarian pizza can leave you feeling bloated and somehow also unsatisfied, so we’ve taken the flavours of pizza and transformed them into a fiber-rich, high-protein recipe. By adding No Yolking™ – 100 % Egg White Protein Powder to the tomato sauce, you’ll be satisfied until the next meal and enjoy all the classic pizza flavours. Plus, this recipe comes together in about 30 minutes (no waiting for dough to rise!), and it makes getting your veggies in a breeze!
Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 4 servings
16 slices eggplant, 1/2-inch thick rounds (about 1 large eggplant)
2 tbsp (30 mL) cold pressed organic olive oil
1/2 tsp (2 mL) each salt and pepper
3/4 cup (175 mL) prepared pizza or pasta sauce
3 tbsp (45 mL) Muskoka Mornings® No Yolking™ – 100 % Egg White Protein Powder
2 oz (60 g) plain goat cheese, crumbled
Fresh basil, thinly sliced
- Preheat oven to 450ºF (230ºC). Arrange eggplant on a parchment paper-lined baking sheet. Brush eggplant with olive oil; season both sides with salt and pepper. Bake for 15 minutes or until tender.
- Meanwhile, whisk pizza sauce with egg white powder until smooth. Flip eggplant; top with sauce and goat cheese. Broil for 5 minutes or until heated through and lightly browned. Remove from oven and let stand for 2 minutes. Sprinkle with basil before serving.
Tip: Top with additional vegetables such as halved grape tomatoes, sautéed mushrooms, finely chopped peppers, sliced olives or marinated artichoke hearts.
Serve with our No Yolking™ Baked Chicken Wings for the complete game-night experience.