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Julie’s Vegan Pizza

Makes 2!

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • YieldPizza, or 1 Bowl Rice
  • Serving Size10g
  • Energy180 cal

Ingredients

  • 2 x BFree Stone Baked Pizza Crusts
  • 1 x red pepper
  • 1 x yellow pepper
  • 10 x stalks long stem broccoli
  • 2 handfuls rocket
  • 1 x tin chopped tomatoes
  • 2 heaped tbsp. tomato paste
  • 2 tbsp. agave
  • 2 x white onions
  • 2 tsp. paprika
  • Olive oil and a some extra agave on hand
  • 2 tbsp. pine nuts

Method

1

Pre-heat oven to 200C

2

Thinly slice onions into 1/2 moons and over a medium high heat, fry two onions with some olive oil. Once the onions start to soften (about 5 minutes), add approximately 1 tbsp. of agave in order to caramelize the onions for 2- 3 minutes, mix often. Set aside.

3

In a food processor, whizz the tinned tomatoes with the tomato paste and 1 tbsp. of agave until smooth. Set aside. This is your red sauce.

4

De-seed the peppers and thinly slice long ways. Place on a baking sheet and drizzle olive oil over the pepper. Roast in the oven for just 10 minutes – until soft.

5

Place the broccoli in a shallow pan and cover with just 2 cm. of water Over medium heat, allow the broccoli to cook for just 5 minutes. Drain and remove.

6

Now it’s time to create your pizza!

7

Slather the BFree Pizza Base with your red sauce, top with the caramelised onions, red and yellow pepper, broccoli and each pizza gets a TBSP. of pine nuts and a sprinkle of paprika!

8

Cook for 10 minutes ( pine nuts will be perfectly toasted ) and once out of the oven, top each pizza with a handful of rocket. Enjoy!

  • Nutrition Facts

  • 15 servings per container
  • Serving Size10g
  • Amount per serving
  • Calories180
  • % Daily Value*
  • Trans Fat15 g
  • Polyunsaturated Fat15 g
  • Monounsaturated Fat10 g
  • Cholesterol297 mg99%
  • Sodium2300 mg100%
  • Total Carbohydrate273 g99.27%
  • Dietary Fiber25 g89.29%
  • Total Sugars15 g
  • Suitable for Diet
    • Organic
    • Jain
    • gujrati
    • punjabi

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