This PROTEIN PIZZA has 92g protein?! 🍕 (vegan recipe)

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces calories while maintaining flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a lower-calorie protein alternative.

turkey pepperoni

🥗Healthier: lean turkey slices

💰Cheaper: regular pepperoni

Lean turkey slices offer a healthier option with less fat.

Crumble 1 block of extra firm tofu into the bowl of a food processor.

Add 1/4 cup lupin flour to the food processor.

Add 3 tablespoons nutritional yeast to the mixture.

Pour in 1/4 cup plus 2 tablespoons soy milk to help blend the ingredients.

Add 2-3 cloves of garlic (or 1 large clove) to the food processor.

Add 3/4 teaspoon salt to the mixture.

If using, mince fresh rosemary and add it to the food processor.

Pulse the mixture a couple of times to incorporate the ingredients, then blend on low, increasing to high speed until it forms a dough (30 to 90 seconds).

Scrape down the edges of the food processor to ensure all ingredients are mixed well into a dough blob.

Line a pizza tray with parchment paper.

Plop the dough onto the parchment paper and use wet hands to spread it out into a 10-inch circle, leaving about an inch of space around the edges.

Create a ridge at the edges of the crust for a defined crust edge.

Use a fork to poke holes across the top of the dough to prevent air bubbles.

Preheat the oven to 425°F (218°C).

Bake the crust for 20 minutes until golden brown but not fully cooked.

Remove the crust from the oven and spread a layer of pesto on top.

Add a dusting of vegan mozzarella cheese on top of the pesto.

Top with sliced tomatoes, chopped sundried tomatoes, and pitted colomata olives.

Sprinkle red chili flakes and fresh basil on top.

Return the pizza to the oven and bake for an additional 8 to 10 minutes until hot and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens