Ingredients
- 2 cups white self-raising flour
- ⅓ cup soy flour
- 250g firm tofu
- ¼ cup So Good Lite soy milk
- 2 tsp olive oil
- ½ cup tomato-based pasta sauce, salt-reduced
- 60g button mushrooms, sliced
- 60g brown mushrooms, sliced
- ½ cup cooked red kidney beans
- 1 medium red onion, diced
- 4 baby bocconcini, sliced
- 15 fresh basil leaves
- ½ medium lemon, cut into wedges
Method
- Place the flours, tofu and So Good in a food processor and pulse to form a dough. Roll out to a 25cm round, place between two pieces of baking paper
- Heat oil in a 25cm frypan and cook the dough over medium heat for 5 minutes. Turn out on a plate, then flip it back into the pan and cook the other side for 5 minutes.
- Spread the tomato pasta sauce over the cooked dough and sprinkle with the mushrooms, beans and onion. Lay the bocconcini and basil over the top. Cook the pizza under a hot grill for 10 minutes. Squeeze the lemon over the top and serve immediately.