NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpea flour

0.25 cup Water

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 cup Tomato puree

1 tsp Dried oregano

4 oz Seitan crumbles

0.5 cup Bell peppers

0.5 cup Zucchini

2 tbsp Nutritional yeast

1 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, whisk together the chickpea flour, water, garlic powder, and sea salt until a smooth, thick batter forms.

• 3

  Pour the batter onto the prepared baking sheet and spread it into a thin 8-inch circle using the back of a spoon.

• 4

  Bake the crust for 10 minutes until the edges are golden and the center is firm to the touch.

• 5

  While the crust bakes, toss the sliced bell peppers and zucchini with the olive oil and roast them on a separate tray for 8 minutes.

• 6

  Remove the crust from the oven and spread the tomato puree evenly across the surface, then sprinkle with dried oregano.

• 7

  Layer the seitan crumbles and the partially roasted vegetables over the sauce, then finish with a generous dusting of nutritional yeast.

• 8

  Return the pizza to the oven for another 5 to 7 minutes until the toppings are heated through and the crust is perfectly crisp.

• 9

  Slice into wedges and serve immediately while hot.