Whole Food Plant Based Pizza
A pizza with no cheese or oil? YES, that is right. This pizza is so fresh, loaded with a variety of yummy vegetables. Using a Lebanese bread base gets the pizza cracker-crisp and light in the oven. Vegan or not, you must try this.
Kcalories per serve 148 / Protein 6.1G
Serves: 2 Prep time: 20 minutes
ingredients
1 small to medium sized Wholemeal Lebanese Flatbread
1-2 Cups Mixed Raw Vegetables, such as capsicum, broccoli, fresh tomato, mushroom, pumpkin, red onion, olives, aubergine, artichoke etc.
2 Tbsp Tomato Passata
1 tsp Salt and Pepper
To Serve: Dried Oregano and Chili Flakes
INSTRUCTIONs
Heat the oven to 220C.
2. Chop the vegetables into small pieces, and toss together.
3. Place the flatbread on a baking sheet and spread the pasata around right to the edges. Top with the vegetables and season well with salt and pepper.
4. Cook for 10-13 minutes, or until the flatbread is crisp at the edges but not burnt.
5. Sprinkle over a pinch of oregano and chilli flakes.
5. Cut into wedges and serve.
