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Power Up: Crickets

Why? Because it’s good for you.

Power Up: Crickets

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Jiminy Pizza!

– Ingredients-


  • 2 ¾ cups all-purpose flour (plus extra for dusting)
  • ½ cup cricket powder
  • 2 tsp yeast
  • 2 tsp salt
  • 1 tbsp sugar
  • 1 cup warm water
  • ¼ cup dry white wine at room temperature
  • 2 tbsp plus 1 tsp extra-virgin olive oil


  • 1 cup quartered cherry tomatoes
  • 1 cup asparagus, chopped
  • 1 cup red, orange and yellow peppers, chopped
  • 1 tbsp fresh rosemary, minced
  • 2 small garlic cloves, minced
  • 250 g fresh mozzarella cheese, sliced
– Directions –


  • Combine the flour, cricket powder, yeast, salt and sugar in a large bowl. Mix well.
  • Make a well in the centre of the dry ingredients. Add the warm water, wine and olive oil. Use a spoon to mix together, then mix with your hands until the dough comes together and pulls away from the sides of the bowl. Lightly dust a work surface and knead the dough for about five minutes until it is smooth, elastic and only a little sticky.
  • Oil a large, clean bowl, and add the dough, making sure it is lightly coated in the oil so it won’t stick. Cover with plastic wrap or a tea towel and leave in a warm place to rise until doubled in size (an hour or so).
  • Divide the dough into four pieces. Shape each into a ball and leave to rest for 15 minutes, loosely covered in a towel or plastic wrap.
  • Mince the rosemary and garlic. Chop up the cherry tomatoes, asparagus and peppers into bite-sized pieces. (We turned on the barbecue and grilled ours first, although it isn’t necessary to do so.) Slice the cheese and distribute evenly over the pizzas.
  • Roll or stretch each ball of dough into a 9- or 10-inch circle using a floured rolling pin or your hands.
  • BBQ (at about 400°) each round for two minutes on one side. Flip and add the toppings. Grill until the cheese is melted and the dough is cooked through.


– Nutritional Analysis –

(per serving) 574 calories, 21% fat, 58% sodium, 29% carbohydrates, 31% fibre, 27 g protein, 6% calcium, 38% iron, 80% vitamin B12

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