Okami Bio

gluten free

dairy free

Protein Pizza recipe

Protein pizza

In love with Italian cuisine? Discover our pizza dough with Okami Pea protein and let yourself be seduced.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Main dish
Cuisine Mediterranean
Servings 1 Pizza


  • Blender
  • Oven mould
  • Baking paper


  • 15 g Isolated Pea Protein Okami Bio
  • 100 g Rolled oats
  • 1 Egg
  • 2 Eggs whites
  • 60 ml Rice milk
  • ¼ tbsp Baking powder
  • ¼ tbsp Dried herbs (basil, oregano or thyme)
  • ¼ tbsp Salt
  • ½ Red pepper sliced
  • ½ Yellow pepper sliced
  • ¼ Red onion sliced
  • 4 Mushrooms sliced
  • 100 ml Tomato sauce
  • 10 Black olives
  • Nutritional yeast
  • Chilli flakes


  • Add 1 cup of warm water to a glass measuring cup. Sprinkle the yeast over the top of the water and allow to sit and active for 5 minutes.
  • In a large mixing bowl, stir together the flours, pea protein, and salt. Pour the yeast water and olive oil into the bowl and mix until a soft dough ball forms. Knead the dough on a well floured surface for a couple minutes. Then place back in the bowl, cover, and allow to rise in a warm spot for 1 hour.
  • Punch the dough down and remove from the bowl. You can choose to make one large pizza with the dough, or divide in two and freeze the second half for later use. Roll the dough out and place on a pizza pan sprinkled with corn meal (optional).
  • Bake at 400°F for 4-5 minutes. Then top with sauce and other toppings. Bake until cheese looks bubbly or the edges of the crust begin to brown (another 8-10 minutes).


You can substitute a little more of the all-purpose flour with whole wheat, making the rations 3/4 cup to 1/2 cup with similar results if you want more whole grains.
Keyword Pea Protein
Protein Pizza recipe
Protein Pizza recipe

2 thoughts on “Protein pizza”

  1. Buenos días,
    Compre su proteína “Pea Protein” en el Corte Inglés.
    Ahora veo su página y me da gusto que tienen más productos, felicidades.
    Nunca he usado proteína como complemento alimenticio por lo que tengo muchas dudas:
    A) – la primera es que tan digerible es, ahora con 59 años a veces, mi digestion nos es tan buena como antes, o tienen productos con esa acentuación (de fácil digestion)
    B) – la puedo cocinar, es decir LA PROTEÍNA PIERDE O NO SUS PROPIEDADES CON EL CALOR, a que temperatura? Por ejemplo algunos aceites No deben de ser calentados arriba de 180 grados.

    • Buenos días Daniel,

      “La desnaturalización de las proteínas con el calor es un proceso al cual no debemos temerle, pues es algo totalmente típico de la cocción de alimentos o la propia digestión. De hecho, incluso puede ser beneficioso, ya sea para facilitar y mejorar la digestión, aumentar su rapidez de absorción, etc.” – HFE

      Un saludo!


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