Tofu Ricotta, Mushroom and Kale Pizza •

Tofu Ricotta, Mushroom and Kale Pizza

This vegan pizza is what dreams are made of High protein, plant-based, high fiber and packed with heaps of nutrients, you’ve GOT TO try this dEATS: - 70g (1/2 cup) chickpea flour @honesttogoodnessau - 1/3 cup water - 1 tsp oregano flakes

- 100g firm tofu - 100g soft tofu - 1 tbsp nutritional yeast @bragg @bragg_au - Smoked sea salt @everyorganics and black pepper - 1 tsp smoked EVOO @everyorganics - 1/2 small zucchini, cut in thin discs @harrisfarmmarkets - 1 kale branch, stem removed and finely chopped - 100g shiitake mushroom @australianmushrooms - 1 garlic clove, thinly sliced - 1 tsp fennel seeds 1. Preheat the oven to 180 degrees and line a springform cake tin with baking paper 2. Whisk the water and chickpea flour in a bowl. Set aside for 20 minutes 3. Blitz the tofu, nutritional yeast, smoked salt and pepper. Taste and season 4. Pour the chickpea batter in the cake tin and bake for 10 minutes 5. Meanwhile sautée all the vegetables, garlic and fennel seeds in the oil until soft and starting to caramelise 6. Spread the tofu ricotta on the pizza base and bake for a further 10 minutes 7. Remove from the tin, top with the sautéed vegetables and ENJOY

By @_thedailyfoodfeed