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
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
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.