This Recipe By Emile Ritter Is A Protein-Rich Twist On Pizza

Name: This Recipe By Emile Ritter Is A Protein-Rich Twist On Pizza
Prep time: 30
Cook time: 40
Total time: 70
Ingredients: 3 piece Grated courgettes (zucchini); 90 g Chickpea flour; 100 g Flaxseed flour; 140 g Cashew nuts (soaked in water and drained); 1 tbsp Apple cider vinegar; 0.5 cup Water; 0.5 piece Lemon (juice); 2 tbsp Nutritional yeast; 0 g Salt (to taste); 0 g Preferred vegetables (avocado, cherry tomatoes, basil); 0 g Olive oil (for drizzle)

A pizza enthusiast? Enjoy it guilt-free with this protein-rich twist on the Italian preparation that features a courgette, chickpea, and flaxseed base.

Contributed By

OT Staff

December 15, 2025

A protein-rich pizza recipe for a healthy interlude this festive season. (representational image: shutterstock)

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Today, we bring you Emile Ritter’s protein-rich pizza. Its base is a mix of flaxseed, chickpea dough, and grated courgette. You may know Ritter as a star skier, but this recipe shows his foodie side. And we are in for it!

As you indulge in the charm of the ongoing festive season and Christmas feasts, this recipe will provide a healthier interlude amidst all the eating out. Or you could also make your gatherings healthier by placing it on the menu of your Christmas soiree or year-end party. And find your guests thanking you while raving over the balanced flavours of each slice.

Topped with a cashew-based sauce, you can customise your pizza with your preferred vegetables. And voila, you are a bake away from biting into the yummiest and healthiest pizza. Go try and thank Ritter later!

Quick Info

Prep Time 30 min

Cook Time 40 min

Total Time 70 min

Servings 4

Difficulty medium

Ingredients

Grated courgettes (zucchini) - 3 piece
Chickpea flour - 90 g
Flaxseed flour - 100 g
Cashew nuts (soaked in water and drained) - 140 g
Apple cider vinegar - 1 tbsp
Water - 0.5 cup
Lemon (juice) - 0.5 piece
Nutritional yeast - 2 tbsp
Salt (to taste) - 0 g
Preferred vegetables (avocado, cherry tomatoes, basil) - 0 g
Olive oil (for drizzle) - 0 g

Instructions

Step-1

Preheat the oven to 180°C (350°F).

Step-2

Wrap the grated courgette in a clean cloth and squeeze to remove as much liquid as possible.

Step-3

In a bowl, combine the flaxseed and chickpea flour with grated courgette and mix until it thoroughly blends. Add a little water if necessary to help bind the pizza base.

Step-4

Press the dough into an oiled baking dish and bake for about 25 minutes.

Step-5

While the base is in the oven, make the cashew sauce. For that: discard the soaking water from the cashews. Place them, along with 1 tbsp of apple cider vinegar, half cup water, lemon juice (of half a lemon), 2 tbsp nutritional yeast, and salt, in a food processor and blend. Add a little more water (if needed) until you reach the desired consistency.

Step-6

After 25 minutes, remove the base from the oven and top with the cashew sauce and your preferred vegetables, such as avocado, cherry tomatoes and basil. Drizzle with olive oil and return to the oven briefly if you like your toppings warmed through.

Recipe