5-Minute High-Protein No-Dough Pizza

5-Minute High-Protein No-Dough Pizza

5-Minute High-Protein No-Dough Pizza

Serve: 1

Ingredients

  • 1 high-protein wholemeal tortilla
  • 2 tbsp pizza tomato paste sauce
  • 2tbsp shredded mozzarella
  • 1 tbsp shredded Parmesan
  • ¼ cup diced capsicum
  • ¼ cup cherry tomatoes, halved
  • 3 tbsp diced red onion
  • 60g cooked beef mince
  • Pinch of oregano

Method

  1. Put the tortilla in a round baking dish. Spread on the pizza sauce.
  2. Add cooked ground beef, and vegetables.
  3. Cover generously with mozzarella and Parmesan.
  4. Sprinkle a bit of oregano. 
  5. Air fry at 200°C/400°F for 5-6 minutes, until the edges are crispy and the cheese is melted. 

  6. Enjoy! 

 

Meal prep tips

Fridge: Cool the cooked pizza promptly and refrigerate in an airtight container. Use within 3–4 days.

Freezer: The cooked pizza can be frozen for approximately 1–2 months. Wrap individually and place in a freezer-safe container or bag.

Reheating: An air fryer or oven is best for restoring crispness. Reheat until piping hot throughout. A microwave works but will make the tortilla softer.

Meal-prep tip: If preparing several, cook the beef mince and chop the vegetables ahead of time. Assemble and bake the pizzas when needed for a much better texture.

Macros per serve

Calories 390 kcal

Protein 34g

Carbohydrates 29g

Fat 16g

Fibre 7g

Sugars 7g

 Health benefits 

Lean beef mince provides high-quality protein, iron, zinc and vitamin B12, supporting muscle maintenance, red blood cell production and normal energy metabolism.

Mozzarella and Parmesan add protein and calcium. Parmesan is particularly concentrated in calcium, although both cheeses contribute saturated fat and sodium, so the portions used here are sensible.

Capsicum is an excellent source of vitamin C and also provides carotenoids and fibre. Vitamin C can also help with absorption of plant-based iron from the meal.

Tomatoes and tomato sauce provide lycopene and other antioxidant compounds. Cooking tomatoes can increase the bioavailability of lycopene.

Red onion contributes fibre and beneficial plant compounds, while oregano adds flavour and antioxidant compounds without adding significant calories.

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