The first time we tried this recipe (even on its "draft" version) we quite impressed. It almost tasted like potato fries with cream and butter. But far from being a fatty meal, this pizza is full of fiber, protein, vitamins, and minerals.
Level: Medium Time: 40 min Servings: 1 - 2
You'll need:
1/2 - 1 Ragi Green Pea Tempeh, chopped into small cubes
2 big courgettes, thinly shredded
1 c aquafaba (chickpea liquid)
2 tbsp flaxseed, ground
shredded vegan cheese
1/4 onion, thinly sliced
1 garlic clove, minced
1 tbsp oregano
2 tbsp olive oil
salt and pepper
4 tbsp tomato sauce
fresh basil
Method:
Preheat the oven to 220 C, baking mode.
Heat the shredded courgette for 5 minutes in the microwave.
Distribute it on a clean cloth and let it dry for 5 min (the less water the better) Then, squeeze all the water.
In a bowl, mix the courgette, vegan cheese, oregano, garlic, aquafaba, linen seeds, salt, and pepper.
Make a ball with the dough and then flatten it down to make the pizza dough.
Cook in the oven for around 20 minutes until it starts to toast.
In the meantime, cook the tempeh bits in the pan with a bit of oil, salt, and pepper, until golden.
When the dough is nice and crusty, spread the tomato sauce, cheese, onion, and tempeh. Cook for around 10 more minutes.
Garnish with basil leaves, oil, and pepper.
You can use all the tempeh as a topping but usually, half tempeh is enough. We like having the leftover tempeh bits as an appetizer to dip in a sauce.
We'd love to see your creations! Send us a picture or tag us on Instagram @ragi.food
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