Low Calorie Blueberry Dessert Skillet Pizza Recipe
I’m always cautious to dub a recipe one of the best tasting recipes I’ve ever made. Because nobody wants to be the parent in denial of having an ugly baby. That being said, this blueberry dessert skillet pizza is one of the best tasting recipes I’ve ever made. Seriously, it was so good. Notice I said was. I couldn’t help myself and ended up eating the entire pizza in one sitting. The good news is that only sets me back around 850 calories and takes care of 64 grams of my daily protein intake goal. Glass half full, right?
This recipe has been in the works for a few weeks now. Ever since I made the high protein pepperoni stovetop skillet pizza, I wanted to make a sweet version. The sticking point was the cauliflower that I used in the pepperoni version. Embarrassingly, I tried using cauliflower for a dessert pizza. I thought sweetened protein powder would mask the cauliflower flavor. Wrong. So don’t worry, this dessert skillet pizza does not contain cauliflower!
Low Calorie Blueberry Dessert Skillet Pizza Ingredients
First things first, don’t get freaked out by the length of the ingredient list. It’s a bit longer than most of my recipes, but you’ll have a lot of repeat ingredients that I’ve split into categories for easy separation. Once you actually get into the recipe, it’s as easy as mixing everything together in 3 bowls and adding them to two skillets. It’s seriously a simple recipe to make. You won’t need a food processor or anything like that today.
One kitchen tool I will recommend are these super cheap pans from Amazon. A question I received about the pepperoni skillet pizza was how my crust didn’t stick, and I give all the credit to my great ($24 for all 3) pan. They’ll likely wear down, but I’m going on month 6 with these and wash them in the dishwasher without any wear yet.
For the first ingredient note, let’s talk coconut. Similar to my High Protein Christmas Cookies recipe, I used Baker’s sweetened coconut flakes here. And since I typically get coconut flour swap questions, I’ll say that you can use all-purpose flour instead of coconut if you don’t have any on hand. If you do substitute all-purpose flour for coconut flour, use a 2:1 or 3:1 conversion. In this recipe, instead of 2 Tbsp or 14g of coconut flour, you’ll need 1/4 C or 28g of all-purpose flour on the lower end. This swap would add a few calories and carbs, so if you’d like to order coconut flour for future recipes, this is the flour I use.
Another question I get with any recipe that calls for graham cracker crumbs is on the conversion of whole graham crackers to crumbs. I’ve found one large sheet (the tall ones) to equal 13g on a food scale. So for this recipe, you would need two large crackers, crumbled.
Okay, the last ingredient note for this dessert skillet pizza is about pudding mix. If you don’t have any around, you can substitute either 1/2 scoop of protein or 2 Tbsp stevia but add your almond milk (or liquid of choice) in slowly to avoid over-hydrating.
BEST PROTEIN POWDER FOR RECIPES
The macros are with Gold Standard Whey.
Low Calorie Blueberry Dessert Pizza
A delicious, sweet and savory blueberry dessert pizza with only 107 calories per slice. This will blow your mind!
Cream Cheese and Blueberry Topping
- 2 ounces Fat-Free Cream Cheese softened or room temp
- 1/2 scoop (15g) Protein Powder vanilla
- 2 servings (14g) Fat-Free Sugar-Free Pudding Mix* vanilla or cheesecake
- 1/4 C (60mL) Unsweetened Almond Milk or low-cal liquid of your choice
- 1 C (140g) Frozen Blueberries microwaved for 90-120 seconds
- 2 Tbsp (13g) Graham Cracker Crumbs
- 2 Tbsp (30g) Unsweetened Apple Sauce
- 1 Tbsp (14g) Light Butter
- 1/2 scoop (15g) Protein Powder vanilla
Starting with 3 separate bowls, mix all ingredients (except blueberries) together. Each mixture should be mixed evenly without clumps, but the streusel may be a bit thicker.
Place blueberries in a separate bowl and microwave for 90-120 seconds or until some juices are present in the bottom of the bowl and blueberries are fully thawed. (If you'd like, you can add 1 Tbsp of stevia for sweeter berries.)
Heat two skillets (one small, one large) over medium heat and spray with nonstick cooking spray.
Add mixed pizza crust ingredients to the large skillet and leave it alone.
Add streusel ingredients to the smaller skillet and cook until the bottom has browned, similar to a pancake. At that point, flip and begin to break it into small pieces using a spatula. Turn off heat and set aside.
Once your crust starts to brown on the bottom and has minimal moisture on top (about 6-8 minutes), add the cream cheese mixture. Using a rubber spatula or backside of a spoon, spread this mixture evenly across the crust, leaving an inch or so for the outer crust.
After adding the cream cheese mixture, top with blueberries and crumbled streusel. I drizzled a bit of Walden Farms Pancake Syrup on top. Enjoy!
*You could swap pudding mix for 2 Tbsp stevia or 1/2 scoop of protein, but volume may be affected. Add milk slowly to avoid over-hydrating. --- Per slice (recipe makes 8): 107 Calories | 8P | 12C | 3F --- With 1/2 scoop protein instead of pudding mix:107 Calories | 9P | 11C | 3F
If you’d like a bit more chocolate on your dessert pizza, check out my high protein stuffed crust chocolate pizza recipe next.
And as always, if you try this recipe or any recipe on my site, I want to see your creations on Instagram. Be sure to tag me in your photos and I’ll share it around so we can all admire your work!
P.S. I think you’ll enjoy my free cookbook for chocolate lovers. I’ve combined my most popular high protein chocolate recipes into one easy-to-read cookbook, and you can have it for free. Simply enter your info below and I’ll send you a copy.