Name: Roasted Vegetable and Basil Pizza
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Sprouted grain tortilla; 0.25 cup Tomato sauce; 4 oz Firm tofu; 4 tbsp Nutritional yeast; 3 tbsp Hemp hearts; 0.5 cup Red bell pepper; 0.5 cup Zucchini; 0.25 cup Red onion; 0.5 tsp Olive oil; 0.5 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 5 leaves Fresh basil

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

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Basil Pizza

Crispy sprouted grain base topped with zesty tomato sauce, roasted Mediterranean vegetables, and a savory tofu-hemp crumble that adds a satisfyingly salty bite.

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NUTRITION

Protein

37.8g

Fat

26.4g

Carbs

47.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sprouted grain tortilla

0.25 cup Tomato sauce

4 oz Firm tofu

4 tbsp Nutritional yeast

3 tbsp Hemp hearts

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 cup Red onion

0.5 tsp Olive oil

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

5 leaves Fresh basil

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the sliced red bell pepper, zucchini, and red onion with olive oil and sea salt on a baking sheet.
3
Roast the vegetables for 12 minutes until they are tender and slightly charred.
4
In a small mixing bowl, crumble the firm tofu into small pieces and stir in the nutritional yeast, hemp hearts, and garlic powder.
5
Place the sprouted grain tortilla on a separate parchment-lined baking sheet.
6
Spread the tomato sauce evenly across the tortilla and sprinkle with the dried oregano.
7
Arrange the roasted vegetables over the sauce and top generously with the tofu-hemp crumble mixture.
8
Bake the pizza for 8 minutes until the edges of the tortilla are golden brown and the topping is toasted.
9
Remove from the oven and garnish with fresh basil leaves before slicing into wedges.