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Pizza Doughnuts
Anne Newgent

Pizza doughnuts

Savory Pizza Doughnuts are a protein-rich, portable snack that captures the flavors of classic pizza in a convenient form. They are designed for active lifestyles, offering robust Italian flavors and satisfying texture while combating fatigue and cravings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Snack
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups whole wheat pastry flour (or all-purpose flour)
  • 2 scoops unflavored protein powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¾ cup unsweetened almond milk
  • ¼ cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 1 large egg
  • ½ cup low-sugar marinara sauce
  • ½ cup shredded part-skim mozzarella cheese
  • ¼ cup finely diced lean turkey pepperoni
  • 2 tablespoons finely chopped fresh basil (optional)
  • Pinch of red pepper flakes (optional)

Method
 

  1. Preheat your oven to 375°F (190°C) and grease your doughnut baking pan.
  2. In a large mixing bowl, whisk together the flour, protein powder, baking powder, garlic powder, onion powder, dried oregano, and salt.
  3. In a separate bowl, whisk together the almond milk, Greek yogurt, olive oil, and egg until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix gently until a thick dough forms.
  5. Spoon the dough into the prepared doughnut pan, filling each cavity halfway.
  6. Add a small amount of marinara sauce, followed by mozzarella cheese and turkey pepperoni to each doughnut.
  7. Bake in the preheated oven for 12-15 minutes until golden brown.
  8. Cool in the pan for 5 minutes before transferring to a wire rack.
  9. Garnish with fresh basil and red pepper flakes if desired, and serve warm.

Notes

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze for longer storage and reheat when ready.