Crispy Plant-Based Protein Pizza with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Plant-Based Protein Pizza with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Plant-Based Protein Pizza with Roasted Vegetables

Enjoy a satisfying plant-based pizza featuring a crispy chickpea flour crust topped with savory tomato sauce, marinated extra-firm tofu, and a vibrant medley of roasted vegetables, finished with a sprinkle of nutritional yeast for that extra umami kick. Perfect for a nutritious dinner that doesn't compromise on flavor.

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NUTRITION

488kcal
Protein
33.1g
Fat
15.9g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Chickpea Flour (60 g)

1 teaspoon Olive Oil (4.5 g)

150 g Extra-Firm Tofu

1/4 cup Tomato Sauce (62 g)

1/2 cup Red Bell Pepper, diced (75 g)

1/2 cup Zucchini, sliced (65 g)

1/4 cup Red Onion, thinly sliced (40 g)

2 tablespoons Nutritional Yeast (16 g)

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine chickpea flour, garlic powder, dried oregano, and a pinch of salt. Stir in olive oil and gradually add water until a smooth, spreadable batter is formed.

  • 3

    Pour the batter onto the prepared baking sheet, spreading evenly to form a thin crust. Bake in the oven for 10-12 minutes until the edges begin to crisp.

  • 4

    While the crust bakes, pat the tofu dry and cut into small cubes. In a separate bowl, toss tofu with a little garlic powder, salt, and a drizzle of olive oil.

  • 5

    Prepare the vegetables by dicing the red bell pepper, slicing the zucchini, and thinly slicing the red onion.

  • 6

    Remove the crust from the oven and spread the tomato sauce evenly over the surface.

  • 7

    Evenly distribute the marinated tofu and chopped vegetables over the sauce. Sprinkle nutritional yeast on top for a cheesy, umami flavor.

  • 8

    Return the pizza to the oven and bake for an additional 8-10 minutes until the toppings are heated through and the edges are golden and crispy.

  • 9

    Remove from the oven, let cool slightly, slice, and serve warm.

Crispy Plant-Based Protein Pizza with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Plant-Based Protein Pizza with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Plant-Based Protein Pizza with Roasted Vegetables

Enjoy a satisfying plant-based pizza featuring a crispy chickpea flour crust topped with savory tomato sauce, marinated extra-firm tofu, and a vibrant medley of roasted vegetables, finished with a sprinkle of nutritional yeast for that extra umami kick. Perfect for a nutritious dinner that doesn't compromise on flavor.

NUTRITION

488kcal
Protein
33.1g
Fat
15.9g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Chickpea Flour (60 g)

1 teaspoon Olive Oil (4.5 g)

150 g Extra-Firm Tofu

1/4 cup Tomato Sauce (62 g)

1/2 cup Red Bell Pepper, diced (75 g)

1/2 cup Zucchini, sliced (65 g)

1/4 cup Red Onion, thinly sliced (40 g)

2 tablespoons Nutritional Yeast (16 g)

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine chickpea flour, garlic powder, dried oregano, and a pinch of salt. Stir in olive oil and gradually add water until a smooth, spreadable batter is formed.

  • 3

    Pour the batter onto the prepared baking sheet, spreading evenly to form a thin crust. Bake in the oven for 10-12 minutes until the edges begin to crisp.

  • 4

    While the crust bakes, pat the tofu dry and cut into small cubes. In a separate bowl, toss tofu with a little garlic powder, salt, and a drizzle of olive oil.

  • 5

    Prepare the vegetables by dicing the red bell pepper, slicing the zucchini, and thinly slicing the red onion.

  • 6

    Remove the crust from the oven and spread the tomato sauce evenly over the surface.

  • 7

    Evenly distribute the marinated tofu and chopped vegetables over the sauce. Sprinkle nutritional yeast on top for a cheesy, umami flavor.

  • 8

    Return the pizza to the oven and bake for an additional 8-10 minutes until the toppings are heated through and the edges are golden and crispy.

  • 9

    Remove from the oven, let cool slightly, slice, and serve warm.