Cosmic brownie protein dessert pizza made with Flex Brownie Batter protein cookie butter powder

Zach Rocheleau

Cosmic Brownie Protein Dessert Pizza

87 Calories | 10g Carbs | 1.5g Fat | 8.5g Protein

Cosmic Brownie Protein Dessert Pizza

Ingredients

Brownie Protein Pizza Crust:
40g Self Rising Flour
20g Flex Chocolate Whey/Casein Blend Protein Powder
12g Brownie Batter Protein Cookie Butter Mix-In
10g Special Dark Cocoa Powder
5g Zero Cal Sweetener
150g Plain Non Fat Greek Yogurt
75g Egg Whites

Ingredients for Protein Icing:
45g Flex Chocolate Whey/Casein Blend Protein Powder
20g Brownie Batter Protein Cookie Butter Mix-Ins
10g Special Dark Cocoa Powder
8g Sugar Free/Fat Free Chocolate Pudding Mix
5g Zero Cal Sweetener
Pinch of Sea Salt

Directions

  • Add all the dry crust ingredients into a bowl and mix to avoid clumping. Then add the wet ingredients and mix till you get a paste like consistency.
  • Add dough to the middle of a big piece of parchment paper. Spread this crust to about 12-13in. The spread of the crust is a skill you will get better at over time but the premise is spreading from the inside out in a circular motion to ensure you keep the edges thick for the crust.
  • Now add the parchment with the crust on it to a pan and bake on 450 degrees F for 8 minutes.
  • Let the crust cool and it’s time to make the cosmic brownie protein icing. You could actually make this first to let it cool and thicken up in the fridge. Add all your ingredients into a bowl and mix to avoid clumping. Then slowly add cold water and mix till you get a slightly running icing/frosting like consistency.
  • Add frosting to crust and then cosmic brownie bits. Slice up and enjoy!
Download Recipe

By Shopify API

Galaxy Brownie Protein Dessert Pizza

INGREDIENTS

Makes 1 pizza

Brownie cookie dough layer
30g Flex Vegan Vanilla Protein Powder
20g Brownie Batter Protein Cookie Butter Powder
10g powdered peanut butter
4g zero calorie sweetener
Pinch of sea salt
Unsweetened vanilla almond milk, added a splash at a time

Protein icing
30g Flex Vanilla Whey/Casein Blend Protein Powder
15g powdered sugar
4g sugar free fat free white chocolate pudding mix
Unsweetened vanilla almond milk, added a splash at a time

Crust and toppings
1 Joseph's lavash bread
15g mini chocolate chips
10g rainbow chips

DIRECTIONS

  • Mix the dry brownie cookie dough ingredients in a bowl to avoid clumping, then add almond milk a splash at a time until it comes together like a thick cookie dough. Put it in the freezer while you make the rest so it firms up.
  • Mix the icing's dry ingredients in a bowl, then add almond milk a little at a time until it's drizzling consistency. Go slow, it takes less liquid than you think.
  • Bake the lavash on 400 degrees F until it's golden brown.
  • Spread the cookie dough evenly across the crust, then scatter the mini chocolate chips and rainbow chips over the top and drizzle the icing back and forth across the pizza. You'll only use about a third of the icing.
  • Slice it up and eat it. Leftovers hold in the fridge.

NUTRITION

The ebook's thin crust dessert pizza runs 452 calories for the whole pizza before toppings and 622 with them. This version swaps the cookie butter flavor and uses chocolate and rainbow chips in place of the sandwich cookies, so the numbers land close to those.

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