Tofu-Based Pizza with Chickpeas and Urbech Sauce
Omega-3
silicon (Si)
molybdenum (Mo)
Fiber
copper (Cu)
cobalt (Co)
Description
Vegan, gluten-free healthy pizza. Crispy tofu and flaxseed flour crust, juicy chickpea, zucchini, and flaxseed paste topping.
- Soak chickpeas overnight, then boil until tender (about 40 minutes).
- Mash tofu with a fork, mix with flaxseed flour and 1 tbsp water until dough-like.
- Form a round base on parchment, bake for 15 minutes at 180°C.
- Mix urbech with lemon juice and 2 tbsp water to make a sauce.
- Slice zucchini thinly. Spread sauce on the base, top with chickpeas and zucchini slices.
- Bake for another 10 minutes. Serve warm.
460
153 kcal / 100 g
kcal
35.5 g
11.8 g / 100 g
Protein
39.3 g
13.1 g / 100 g
Carbohydrates
19.7 g
6.6 g / 100 g
Fats
4.1 g
1.4 g / 100 g
Ash
18.0 g
6.0 g / 100 g
Fiber
49.5%
Water
2.8 g
0.9 g / 100 g
Sugars
19.5 g
6.5 g / 100 g
Starch
3.88 g
1.29 g / 100 g
Omega-3
6.93 g
2.31 g / 100 g
Omega-6
2.3 g
0.8 g / 100 g
SFA