Does anybody else start to suffer with aches and pains when the colder months hit? I first noticed these aches and pains three years ago when I first started to lose weight. Back then I put it down to the stress on my body from exercising, but every autumn and winter since they seem to get worse: every joint and muscle feels like it’s been put through its paces at some sort of military boot camp. Its annoying and worrying nonetheless. So, I’m writing this blog post in the cosiest environment I know: my bedroom; cwtched under my duvet with the heating on and some fairy lights – cosy right? I’m also feeling sorry for myself and craving, coffee, carbs and cwtches 😉 Although, all I’m ever able to get is coffee and carbs. I guess I shouldn’t complain.
This week I’ve consumed an astonishing amount of both carbs and coffee, which is why today I decided to cut back on one and sadly carbs lost. It didn’t help that I woke with an intense craving for pizza this morning either and obviously there’s no pizza places open first thing in the morning, so I had to make my own. This pizza recipe has been doing the rounds on the internet for years, especially pinterest and I’ve also used it before for naan breads too, so I knew it worked. But, this week has been my first time working with pea protein and I wasn’t sure if the recipe would be as successful. I don’t know why I was so worried because it was a triumph and the pizza was actually delicious. I’ve embraced pea protein ever since I received my bag on Wednesday and I’ve literally added it to everything but my coffee, although the night is young! Being a vegetarian, I’ve always struggled with my protein intake and my recent use of pea protein has just made my life so much easier.
In case you don’t know what I’m talking about, let me give you a run down. Pea protein is low carb, low fat, natural protein powder and it can be added to any food: sweet or savoury and I’ve definitely been having fun with it this week, which you would know if you follow my Instagram or Twitter account – I even made vegan banana ice cream with it today. It’s just so versatile and it has barely any flavour so adding it to food is a breeze. I have been using the Pulsin brand of pea protein and honestly I don’t think I would use any other brand now: it’s good quality, natural protein made from yellow split peas and its packed with natural branch chain amino acids (BCAAS) too. I was lucky enough (make that thrifty) to find a 1kg bag on Amazon for £20 including delivery and now I’m tempted to buy another while it’s on offer – I’m that obsessed. However, pea protein isn’t all that Pulsin sell, as they have a wide range of protein powders: hemp, sunflower, grass-fed whey protein, to name just a few and there are also snack bars too and everything seems to be relatively cheap over on Amazon.
But, I guess you guys didn’t come to this page to hear me moan about my aches and pains, or for me to waffle on about my new love for Pulsin. No. I’m pretty sure its the pizza recipe you were after, so here it is….
Ingredients: Pizza Base
- 80g Pulsin Pea Protein
- 30g Wholemeal Flour
- 120g 0% Plain Greek Yoghurt (soy would work too)
- 1 tsp Italian Seasoning
- Salt to taste
- 1 Ball Lighter Mozzarella
- 1 Medium Tomato
- 80ml Tomato Sauce
- 40g Low-fat Cheddar
- Pre-heat oven to 180c (fan-assisted)
- If you own a food processor toss all the ingredients into it and leave it whizz around until the ingredients turn into a ball of dough. If you don’t own a food processor, you can purchase Kenny here, otherwise you will have to do it the old fashioned way and combine the ingredients by hand – sorry.
- When you have your ball of dough, clean and dry a work surface and dust it with some pea protein, then knead the dough for five minutes to work the gluten, following that roll the dough with a rolling pin and make two pizza shapes.
- Next, stab the entire centre of both pizzas with a fork and cook it in the oven for 10 minutes. Remove the pizza and top with your favourite tomato sauce, mozzarella, slices of tomato and a little low fat cheddar; some basil leaves would be lovely too.
© The Hungry Welsh Girl 2016
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