Plant Based Pizza

Pizza can be part of a healthy balance diet, and not just for cheat meals! My high-protein, low-carb, plant-based pizza is one of our favourite weeknight dinners.  Get creative with toppings and enjoy your slice the way you like it.

Cooking time 15-30 minutes (depending on base and toppings), serves 2 – increase ingredients for more servings

Ingredients

  • 2 pizza bases of choice (wholegrain, rye, high protein, low GI…whatever you like) – TIP: you can also use healthy wraps as a pizza base!
  • 1 cup grated vegan cheese (use a good quality one, 1/2 cup per pizza)
  • 1/4 cup tofu (crumbled to look like feta)
  • 3 tbsp tomato puree (1.5 tbsp per pizza)
  • 2 tbsp lemon juice or vinegar (1 tbsp per pizza)
  • Nutritional yeast
  • Olive oil
  • Salt
  • Pepper
  • Garlic (crushed spice or fresh)
  • Herbs and spices of choice (I like rosemary, thyme, oregano, basil and paprika)
  • Toppings of choice, I like:
    • Sliced red onion
    • Sliced  olives
    • Medium avocado
    • Sliced mushrooms
    • Spinach leaves
    • More sliced veggies such as bell peppers/aubergine/pumpkin/any vegetables you like!

Method

  1. Preheat the oven to 200 degrees.
  2. Lay out your pizza bases on lined baking trays.
  3. Spread 1.5 tbsp tomato puree on each base.
  4. Dash some lemon juice/vinegar and garlic on top of the tomato puree.
  5. Sprinkle 1/2 cup grated cheese evenly around each pizza.
  6. Layer on your toppings between both pizzas – onions, olives, mushrooms, avocado, spinach etc.
  7. Sprinkle your crumbled tofu ‘feta’ and nutritional yeast evenly over the top of the vegetables on each pizza.
  8. Season pizzas with salt, pepper and chosen herbs/spices.
  9. Dash some olive oil on top on your pizzas.
  10. Bake in the oven at 180-200 degrees for 15-30 minutes (depending how crunchy you like it).

The crunchy base, sizzling toppings and gooey ‘cheesiness’ make for the perfect guilt-free pizza night.

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