These Protein Pizza Fries Will Tell Dad You Love Him With One Word…

pizza, fries, protein, french fries
Recipe of the Week


Yields: 4 servings | Serving Size: ¼ recipe

Calories: 392 | Protein: 36g | Fat: 21g | Net Carb: 12g

Fiber: 3g  P/CAL: 35%

Prep Time: 45 min | Cook Time: 15 min | Total Time: 1hr



4 bags Quest® Sea Salt Protein Chips

3 tablespoons Quest® Multi-Purpose Mix Protein Powder

3 quarts water

½ head of cauliflower, chopped

3 tbsp egg whites

1 teaspoon plus ½ teaspoon sea salt

1 cup coconut oil for frying method or ¼ cup for baking method


½ cup no-sugar-added tomato sauce

1 teaspoon garlic powder

1 teaspoon zero-calorie sweetener

1 teaspoon fresh basil, minced


4 sticks light mozzarella string cheese, shredded

1 ounce mini pepperoni



  1. In a large saucepan, bring water to a rolling boil over high heat.
  2. As water heats, add cauliflower to a food processor and pulse until it resembles rice.
  3. Remove cauliflower from food processor and measure 2 cups. Place in a large non-plastic strainer or colander.
  4. Submerge strainer in boiling water for 2 to 3 minutes, stirring occasionally.
  5. Remove strainer from pot, and place boiled cauliflower onto a cheesecloth or dish towel.
  6. Squeeze cauliflower in towel to absorb as much moisture as possible. Set aside. You should be left with about ¾ cup of ‘riced’ cauliflower.
  7. Hand crush four bags of Quest Protein Chips™.
  8. Add crushed chips to a food processor, and blend to a fine powder.
  9. In a medium mixing bowl, add Quest Protein Powder™, riced cauliflower, powdered chips, egg whites, and 1 teaspoon of sea salt. Mix thoroughly to form a dough.
  10. Knead mixture by hand for one minute until a solid mass is formed.
  11. Proceed with one of the preparation instructions below: frying or baking.


  1. Roll dough flat with rolling pin to ¼-inch thick.
  2. With a knife, cut ¼-inch-wide fries to the length of your choosing (¼-inch width is recommended for better cooking texture and time). 
  3. In a small saucepan, heat 1 cup coconut oil to 350°F, using a cooking thermometer to gauge. If oil begins to smoke, it’s too hot.
  4. Once the oil has reached 350°F, use tongs to place fries into pan, one at a time.
  5. Move fries around to prevent sticking.
  6. After 30 to 40 seconds, fries should reach a golden-brown color.
  7. Remove and place on a stack of paper towels to absorb excess oil.
  8. Let cool for 5 minutes, place in a mixing bowl, and toss with remaining ½ teaspoon of sea salt.


  1. Preheat oven to 325°F.
  2. Add ¼ cup softened coconut oil to dough, and knead again.
  3. Roll dough flat with a rolling pin to ½-inch thick.
  4. With a knife, cut ½ inch-wide fries to the length of your choosing (½-inch width is recommended for baking, as the fries will not expand much).
  5. Lay fries evenly on a nonstick baking sheet, and bake 8 to 10 minutes, or until golden brown.
  6. Move to a mixing bowl, and toss with remaining ½ teaspoon of sea salt.



  1. In a medium bowl, whisk together tomato sauce, garlic powder, sweetener, and basil.



  1. Preheat oven to 350°F.
  2. Place fries on an oven safe dish.
  3. Drizzle sauce over fries, sprinkle with cheese, and top with pepperoni.
  4. Place in oven for 5-6 minutes, or until cheese is melted.