Homemade pizza on a wooden board with a crisp golden lupin protein crust

Lupin Protein Pizza Dough

A pizza dough with Lupin Gold protein isolate worked through the flour. It crisps the base beautifully and gives the dough a subtle earthy flavour. Makes two bases.

Note:

Our current batch of protein contains trace levels of gluten.

Prep 1 hr 15 mins
Cook 12 mins
Servings 2 bases
Difficulty Medium
Protein ~23 g
High-Protein, Vegetarian

Ingredients

300g plain flour, plus extra for dusting

2 tbsp (about 15g) Lupin Gold Protein Isolate

7g sachet dried yeast

1 tsp salt

1 tbsp olive oil

190ml warm water

~28g protein per serve with Lupin Gold

Method

Whisk the flour, Lupin Gold Protein Isolate and salt together in a large bowl so the protein is evenly through the dry flour.
Stir the yeast into the warm water and leave it for 5 minutes, until it foams.
Pour the yeast water and the olive oil into the flour and mix to a shaggy dough.
Knead for about 8 minutes until smooth and elastic. The lupin makes the dough a little firmer than usual, so add a splash more warm water if it feels tight.
Cover the bowl and leave to prove for about 1 hour, until roughly doubled.
Knock the dough back, divide it in two and stretch each piece out into a base.
Top as you like, then bake at the highest temperature your oven will go, around 250°C, for 10–12 minutes until the crust is crisp and golden.