Mexilover Pizza

1. Preheat the oven to 180 degrees (350 degrees fahrenheit). Place a pizza base on a pizza tray and cover with 100g of tomato paste.

2. In a bowl, mix together ½ cup lentils, ½ cup black beans, ¼ diced red onion, ¼ diced capsicum and spices. Add to the pizza base.

3. Top with your choice of cheese and bake for approximately 30 minutes, or until the pizza is golden on top and the base is cooked.

4. If adding guac, smash ½ avocado with the juice of ½ lemon and spoon small dollops onto the cooked pizza.

Napoli-Tofu Pizza

1. Preheat the oven to 180 degrees (350 degrees fahrenheit). Place a pizza base on a pizza tray and cover with 100g tomato paste.

2. In a bowl, using your hands or a fork, crumble 200g of firm tofu. Mix through 3 tbsp nutritional yeast, the juice of 1 lemon, 1 tsp garlic powder, 1 tsp dried basil and ½ cup cheese.

3. Spread this mixture evenly over the pizza base.

4. Slice 1 zucchini using a peeler and spread the ribboned slices over the top of the pizza. Bake for approximately 30 minutes, or until the pizza is golden on top and the base is cooked.

Cashew Vegetarian Pizza

1. Preheat the oven to 180 degrees (350 degrees fahrenheit) and place the pizza base on a pizza tray.

2. Soak 1 cup of cashew nuts in boiling water for 30 minutes. Drain the water and put them into a blender with ¼ cup plant milk, ½ a lemon, juiced, 1 tsp salt, 1 tsp garlic powder and 1
tbsp nutritional yeast. Blend until it becomes a thick paste. You may need a bit more milk, depending on your blender.

3. Spread cashew cheese paste over the pizza base and top with 80g sliced mushrooms, ¼ red onion, sliced, a handful of spinach and a handful of shredded cheese.

4. Bake for approximately 30 minutes, or until the pizza is golden on top and the base is cooked.

Mexilover Pizza
Calories – 106 (444kJ)
Protein – 4g
Carbohydrates – 17.9g
Fat – 2.1g

Napoli-Tofu Pizza
Calories – 120 (502kJ)
Protein – 7g
Carbohydrates – 13.2g
Fat – 4.1g

Cashew Vegetarian Pizza
Calories – 160 (669kJ)
Protein – 5.1g
Carbohydrates – 15.2g
Fat – 9.1g

Nutrient Boost

With a sneaky hit of vegetables, these pizzas pack a nutrient punch. Capsicum, zucchini and spinach contain vitamin C which helps our bodies immune system by supporting the production of antibodies and fighting off any threatening pathogens (which can make us sick), whilst vitamin A supports white blood cells whose role is to capture bad bacteria, break them down and remove them from the body. Spinach also contains a good source of iron, which when consumed with foods rich in vitamin C is easily absorbed and can go to work transporting oxygen through the body as well as converting the nutrients we eat to energy. So time to do the mix’n’match and get the full nutritional benefits of this delicious dish!