A pizza base boosted with cricket flour for a nutritious, high-protein twist. Perfect topped with grilled veggies, tomato sauce, or your favorite cheese.
Difficulty: Medium
Preparation time: 25 minutes (plus 1 hour rising time)
Cooking time: 10–15 minutes
Serves: 1 large pizza (serves 2)
Ingredients for the dough:
- 200g all-purpose flour (or bread flour)
- 50g cricket flour
- 1 teaspoon active dry yeast
- ½ teaspoon salt
- 1 tablespoon olive oil
- 150ml warm water (approx.)
Optional toppings:
- Tomato sauce
- Mozzarella or vegan cheese
- Grilled vegetables
- Fresh herbs (basil, oregano)
- Olive oil drizzle
Instructions:
- In a large mixing bowl, combine the all-purpose flour, cricket flour, and salt.
- In a separate small bowl, dissolve the yeast in warm water. Let it sit for 5–10 minutes until foamy.
- Add the yeast mixture and olive oil to the flour. Mix until a rough dough forms.
- Knead the dough on a floured surface for about 8–10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.
- Preheat the oven to 220°C (430°F).
- Roll out the dough into your preferred pizza shape and thickness.
- Add sauce and toppings of choice.
- Bake on a preheated tray or pizza stone for 10–15 minutes, until golden and crisp.
- Slice and enjoy your insect-powered pizza!
Cricket-powered, planet-friendly, and totally tasty – pizza just got a sustainable upgrade.
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Why Use Cricket Flour?
Cricket flour is an excellent source of sustainable protein, making it a smart and eco-friendly choice for modern recipes. Packed with essential nutrients like vitamin B12, iron, and omega-3 fatty acids, it supports muscle growth, boosts energy, and contributes to overall well-being. Unlike traditional protein sources, cricket flour has a minimal environmental impact, requiring less land, water, and feed. Its mild, nutty flavor blends seamlessly into baked goods, snacks, and even savory dishes, adding a nutritional boost without altering taste. Whether you’re an athlete, a health enthusiast, or simply curious, cricket flour is a versatile and forward-thinking ingredient worth exploring.
Back in the 1990s, the idea of eating insects in Europe was more of a joke than a serious proposal. Crickets were associated with faraway countries, not dinner plates in Paris or Berlin. But over the past three decades, attitudes have started to shift.
Driven by environmental concerns and the search for sustainable protein sources, crickets are slowly entering the European food scene. Unlike traditional livestock, they require less water, space, and feed, and they emit far fewer greenhouse gases. That makes them attractive to a generation more conscious of their ecological footprint.
