Goal muscle_building

Total time 40 mins

Difficulty Easy

Nutritional value (per portion)

kcal 547

Protein 37 g

Fat 20 g

CARBOHYDRATES 34 g

Ingredients …

1 Person Persons

You will need

For the crust:

100 g Protein Pizza

Protein Pizza

Take Italian traditions to the next level

4/5

£9.99

500g (5 Pizzas)
(£2.00/100 g)

100 ml warm water

For the toppings:

1 clove garlic

40 g vegan cream cheese

50 g soy yogurt

100 g green asparagus

40 g sugar snap peas

60 g jarred or canned artichoke hearts in saltwater

5 olives, black or green

10 g arugula (rocket)

salt, pepper, fresh basil leaves

try our Protein Pizza now

Vegan green pizza for spring

a healthy pizza with lots of vegetables

By: Candy Lexa

Recipe Development & Content Editor

Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.

Read Bio

Why trust us?

You know you should be eating your green veggies. And we’re here to help! This lovely, gluten-free green pizza is a vitamin powerhouse. The range of vegetables brings out all our spring feelings. And we kept the toppings fresh and light to keep you from falling into a food coma when you’re done. But we think the best part might be the herby yoghurt-cream cheese spread!

Preparation

Preheat the oven to 180° C.
Ingredients:
100 g Protein Pizza, 100 ml water

Mix the Protein Pizza mix with the water. Knead into a smooth dough.
Dust your working surface with the flour of your choice. Roll out the pizza dough with a rolling pin or press flat with your hands into a round crust about 26 cm in diameter.
Put the pizza crust onto a baking sheet lined with parchment paper. Prebake for 15 minutes.
Ingredients:
1 clove garlic, 40 g vegan cream cheese, 50 g soy yogurt, pinch salt and pepper

Meanwhile, dice the garlic. Mix with the cream cheese, soy yogurt, salt, and pepper.
Ingredients:
100 g green asparagus, 40 g sugar snap peas

Snap or cut off the woody ends of the asparagus. Cut the remaining spears in half, then chop them into bite-size lengths. Cut the sugar snap peas in half lengthwise.
Spread the cream cheese-yogurt topping on the prebaked pizza crust.
Ingredients:
60 g artichoke hearts, 5 olives

Top with asparagus, sugar snap peas, artichoke hearts, and olives.
Bake the green pizza for another 15 minutes, until crispy.
Ingredients:
10 g arugula (rocket), a few leaves fresh basil

After baking, garnish the green pizza with arugula (rocket) and fresh basil.
Enjoy!

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