Soy Protein Pizza
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Soy Protein Pizza calories by ingredient
Introduction
A vegetarian pizza made with quick-knead pizza crust yeast. Can be vegan if cheese is omitted. A vegetarian pizza made with quick-knead pizza crust yeast. Can be vegan if cheese is omitted.Number of Servings: 4
Ingredients
-
Crust:
Pizza crust yeast, i envelope
Whole Wheat Flour, 1.5 cup
Sugar or Splenda .5 tsp
Salt, .25 tsp
Olive or Canola Oil, 3 tbsp
Water, tap, 2/3 cup
Sauce:
Soy protein isolate,1 oz
1 cup vegetable stock
Zucchini, 1 medium, chopped
Tomato Paste, 1 can (6 oz)
Onions, raw, 2 tbsp chopped
Garlic, 1 tsp
Low-fat mozzarella cheese
Salt, pepper, and Italian seasonings (basil, oregano, fennel) to taste
Directions
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.
