Soy Protein Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Crust:Pizza crust yeast, i envelopeWhole Wheat Flour, 1.5 cup Sugar or Splenda .5 tspSalt, .25 tspOlive or Canola Oil, 3 tbspWater, tap, 2/3 cupSauce:Soy protein isolate,1 oz1 cup vegetable stockZucchini, 1 medium, choppedTomato Paste, 1 can (6 oz)Onions, raw, 2 tbsp chopped Garlic, 1 tspLow-fat mozzarella cheeseSalt, pepper, and Italian seasonings (basil, oregano, fennel) to taste
Preheat oven to 425°F.
Rehydrate the soy protein with the stock and 1 tablespoon tomato paste.
Saute onions, zucchini, garlic, spices. Stir in remainder of tomato paste and blend. Add rehydrated soy protein, stir, reduce heat and cover.
While the sauce is cooking, make the crust.
Mix 1 cup flour, yeast, sugar and salt in a large bowl. Add oil and very warm water from the tap. Mix until blended. Add enough remaining flour to make a soft, slightly sticky dough ball. Knead for about four minues on a floured board. Add more flour as needed to get the right consistency.
Dust hand with flour and pat the dough out onto a greased baking sheet or pizza pan. Dough can also be rolled out into a circle. Flute edges with thumb.
Spread with soy protein-zucchini mixture. Sprinkle with low fat mozzarella.
Bake 12 to 15 minutes until crust is browned.
Number of Servings: 4
Recipe submitted by SparkPeople user VANESSAVW.
Rehydrate the soy protein with the stock and 1 tablespoon tomato paste.
Saute onions, zucchini, garlic, spices. Stir in remainder of tomato paste and blend. Add rehydrated soy protein, stir, reduce heat and cover.
While the sauce is cooking, make the crust.
Mix 1 cup flour, yeast, sugar and salt in a large bowl. Add oil and very warm water from the tap. Mix until blended. Add enough remaining flour to make a soft, slightly sticky dough ball. Knead for about four minues on a floured board. Add more flour as needed to get the right consistency.
Dust hand with flour and pat the dough out onto a greased baking sheet or pizza pan. Dough can also be rolled out into a circle. Flute edges with thumb.
Spread with soy protein-zucchini mixture. Sprinkle with low fat mozzarella.
Bake 12 to 15 minutes until crust is browned.
Number of Servings: 4
Recipe submitted by SparkPeople user VANESSAVW.
Nutritional Info Amount Per Serving
- Calories: 370.2
- Total Fat: 14.3 g
- Cholesterol: 10.0 mg
- Sodium: 686.6 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 8.1 g
- Protein: 23.0 g