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High Protein Pizza Braid

A lot of you ran a lot of miles the last few months!

So its time to reward your hard efforts with lots of delicious carbs, protein and fat in the form of DELICIOUS STUFFED PIZZA. Pizza loaded with CHICKEN and VEGGIES so every bite refuels and rebuilds your muscles (whileeee making your tastebuds do a HAPPY dance).

This pizza braid was inspired by the NYC Marathon. So I have run five marathons in my life and allll I remember is that in the days following I was STARVING. I mean reallyyy hungry. And that makes sense because running hard and for a long distance makes people really hungry.

So today I ran ten miles... and then I ate a piece of my pizza braid (guys. its. so. good.), a bagel with lots of cream cheese and smoked salmon, and white rice with dinner. I ate a lot of broccoli too, guys. But ya know. Marathon Sunday is kindaaaa like a holiday for me. So I celebrated all day.

Want to see some pics of the freakin' amazing runners?!





Sooo... anyway. Let's talk about how to make pizza that's loaded with goodness. This is an awesome post-workout meal. Its loaded with healthy fat from grass-fed dairy, protein from chicken and carbs from organic pizza dough.

Pizza Braid

Yields 8 pieces

Whole Foods Market Bakehouse Pizza Dough

2 oz grass fed mozzarella

4 tablespoons Rao's Homemade Tomato Sauce

4 ounces of chopped chicken breast

1 tablespoon parmesan cheese

1/4 onion, sliced thin

1 teaspoon butter

1/4 kale, sliced thin

1/8 cup flour

2 tablespoons avocado oil

1 egg, whisked

1. Place a small skillet over medium heat. Add butter and onions. Cook for 10 minutes, stirring occasionally, until caramelized. Remove from heat and set aside.

2. Preheat oven to 450*F.

3. Add flour to a flat surface and cover your hands in flour. Flatten the pizza dough into an oval. Don't be afraid to use your hands to stretch the dough into a thin, long oval.

4. Take a sharp knife and make 9 slanted slits into both sides of the oval leaving an ample rectangular "road" in the middle of the dough.

5. Spread a thin layer of tomato sauce in the middle of the dough.

6. Top sauce with mozzarella, parmesan cheese, chicken, kale and onions.

7. Take the end "flaps" of the dough and fold it over the pizza's fillings.

8. Start at one end and braid the dough, tucking the folds at the end.

9. Brush egg wash onto the braid.

10. Bake on a WELL OILED baking sheet for 20 minutes.

11. Remove from oven. Feast on protein, veggie packed pizza!


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