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Pan pizza

Serves: 4
Prep: 20
Cook: 20

    A vegetarian pizza for that quick lunch or brunch with a friend.


    • 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


    1. 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 
    2. 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. 
    3. 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.


    • Try substituting other cheeses for bocconcini. 
    • Why not try making your own pasta sauce for your pizza base?

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