High Protein Pizza Recipe
By Lena's Vegan Living
🔪Prep Time: 20 mins
👩🍳Cook Time: 20 mins
FOR THE DOUGH
2 cups sprouted high protein flour (I m using Anita’s Organic Mill)
2 1/4 tsp Active dry yeast
1 tsp Himalayan pink salt
1 tsp flour
1 cup of warm water
3 tbsp oil olive oil or oil of your choice
FOR THE PESTO
¼ cup pumpkin seeds
¼ cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp nutritional yeast
2 cloves of garlic
Black pepper to taste
Himalayan pink salt to taste
Blend al in the blender.
FOR THE BACON BITS
125 gr tempeh grind 1/2 of package if you are using Henry’s
2 tsp low sodium tamari
½ tsp smoke liquid
Garlick powder taste
2 tbsp grape seed oil
On the hot oil sauté the grind tempeh with all the ingredients until golden brown.
FOR THE TOPPINGS
Colorful cherry tomatoes & red onion or toppings of your choice.
Fresh basil leaves
1In the bowl, mix 1tsp of flour with water and sprinkle with yeast. Let it activate for 10 minutes.
2When ready, add oil with salt and mix.
3Gradually keep adding half a cup of flour at the time while mixing, whether by hand or stand mixer until you get shape a ball. If it is too sticky, you may add little bit more flour.
4Kneed for 5 minutes and form a ball.
5Transfer to a greased large bowl, cover with towel and place it to a warm place for the dough to rise double size.
6When ready, preheat the oven to 450F (230C).
7Place the dough on your floured work surface and kneel for 5 minutes until it becomes firm.
8You can stretch the dough gradually with your fingers like I did, or you can roll it out with a rolling pin into 12inch diam circle, or rectangle.
9Transfer onto a pizza pan or baking pan lined with parchment paper.
10Lightly brush with oil and pierce with fork few times to prevent bubbling.
11Bake for 5 to 7 minutes.
12When ready, apply pesto and your favorite toppings and bake for 15minutes longer.
13Apply the bacon bits after is ready.
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