Pan pizza

Prep

20 min

Cook

20 min

Serves

4

Skill

Vegetarian

Pan pizza

Prep

20 min

Cook

20 min

Serves

4

Skill

Lunchbox Entertaining Mains So Good Frozen Dessert Good Source of Protein Good Source of Calcium Low in Fat Low in Sugar

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

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

Nutrition per serving

Weight, measurement and temperature conversions

2110 kJ

energy kj

28 g

protein

4 g

saturated fat

10.4 g

dietary fibre

61 g

carbohydrate

7 g

sugars

710 mg

sodium

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.

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

Nutrition per serving

Weight, measurement and temperature conversions

2110 kJ

energy kj

28 g

protein

4 g

saturated fat

10.4 g

dietary fibre

61 g

carbohydrate

7 g

sugars

710 mg

sodium