This isn’t just any pizza minus the meat. This healthy whole foods based pizza ticks all the flavour boxes and has an extra special sauce with added protein. Make a double batch of sauce and keep some in the freezer for quick and easy pizza nights.

Serves 2

Ingredients

1 wholemeal Lebanese flat bread
1/2 cup tomato pasta and pizza sauce (recipe below)
1 1/2 cups sliced vegetables (red onion, zucchini, squash, tomatoes, mushrooms, eggplant, roast pumpkin, capsicum etc)
2 cherries of boccononci cheese, sliced (about 70g)

How to

1. Preheat oven to 200 C. If you have a pizza stone, put this in the middle of the top shelf.
2. Spread with the tomato sauce.
3. Evenly spread the vegetables around the pizza.
4. Top with the sliced bocconcini cheese slices. They will spread out as they melt.
5. Carefully put the pizza onto the pizza stone (or an oven tray) and cook for around 10 minutes or until the cheese is melted and starting to turn golden.
6. Serve with a garden salad or coleslaw.

Tomato Pizza and Pasta Sauce

This recipe makes 2 cups, which is enough for 4 pizzas (8 serves).

Ingredients

Splash of olive oil
1/2 onion, finely diced
3 cloves garlic, crushed
400 g can diced tomatoes
1 tspn dried Italian herbs
1 tspn balsamic vinegar
Cracked pepper and salt
1/2 cup of water (if needed)
400 g can of 4 bean mix, drained (reduced salt)

How to

1. Heat the olive oil in a small saucepan.
2. On a low-medium heat, saute the onion and cloves until they are soft and transparent.
3. Add a the diced tomatoes, herbs, balsamic vinegar and a light sprinkle of freshly cracked pepper.
4. Lightly simmer for 20-30 minutes, adding 1/2 a cup of water if it starts to reduce too much.
5. Using a stick mixer or chopper, mash a drained, 400 g can of lentils or 4 bean mix.
6. Add the lentils or beans to the sauce and stir well to combine.

You could also just add a can of mashed beans or lentils to your favourite store bought passata or pasta sauce. This sauce is great on pizza, stirred through cooked pasta or spread on grilled chicken breasts or eggplant,topped with bocconcini and grilled for a quick parmigiana.

Sarah Moore is a Registered Nutritionist in Perth, Western Australia. She offers group education sessions and private consultations.

Save