NUTRITION

SERVINGS

INGREDIENTS

0.33 cup chickpea flour

0.33 cup water

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 cup tomato puree

6 oz extra firm tofu

0.25 cup cannellini beans

4 tbsp nutritional yeast

0.5 cup red bell pepper

0.5 cup zucchini

0.5 tsp olive oil

0.25 cup fresh basil

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Toss the diced red bell pepper and sliced zucchini with olive oil and roast for 12 minutes until tender.

• 3

  In a medium bowl, whisk together the chickpea flour, water, dried oregano, and sea salt until the batter is smooth.

• 4

  Pour the batter into a greased 8-inch oven-safe skillet or small pizza pan and bake for 10 minutes until the edges are firm.

• 5

  While the crust bakes, press the extra firm tofu to remove excess moisture, then crumble it into a bowl and stir in the nutritional yeast.

• 6

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

• 7

  Layer the cannellini beans, roasted bell peppers, and zucchini over the sauce, then top with the crumbled tofu mixture.

• 8

  Return the pizza to the oven and bake for an additional 8 to 10 minutes until the crust is golden and the tofu is slightly crisp.

• 9

  Remove from the oven and garnish with a generous amount of fresh basil before slicing and serving.