Vegan Pizza Tonno e Cipolla
Satisfy your pizza cravings with this delightful Vegan Pizza Tonno e Cipolla, a plant-based twist on the classic Italian favorite. This recipe combines a crispy vegan pizza dough base with a savory chickpea "tuna" topping, made from a flavorful blend of chickpeas, nori, nutritional yeast, and tangy lemon juice, perfectly mimicking the ocean-inspired taste. Layered with a rich tomato sauce, melty vegan mozzarella, sweet red onions, and a sprinkle of aromatic dried oregano, this pizza is as comforting as it is creative. Ready in just 40 minutes, it's perfect for a quick dinner, a cozy night in, or even impressing guests at your next gathering. Whether you're vegan or simply seeking a healthier pizza alternative, this recipe brings all the flavor and satisfaction to your plate.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 ball Vegan pizza dough
- 2 tablespoons Olive oil
- 1 cup Canned chickpeas, drained and rinsed
- 1 sheet Nori sheet
- 2 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 1 tablespoon Soy sauce
- 1 large Red onion, thinly sliced
- 1 cup Vegan mozzarella cheese, shredded
- 0.5 cup Tomato sauce
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it heats.
Roll out the vegan pizza dough on a floured surface until it reaches your desired size and thickness. Transfer the rolled-out dough onto a piece of parchment paper for easy handling.
In a food processor, combine the drained chickpeas, torn nori sheet, nutritional yeast, lemon juice, soy sauce, olive oil, salt, and black pepper. Pulse until the mixture resembles flaky tuna consistency. Adjust seasoning to taste if needed.
Spread the tomato sauce evenly over the pizza dough, leaving a small border for the crust.
Sprinkle the vegan mozzarella cheese over the tomato sauce.
Evenly distribute the chickpea mixture over the cheese.
Top the pizza with thinly sliced red onions and sprinkle with dried oregano.
Using the parchment paper, transfer the pizza carefully onto the preheated pizza stone or directly onto the oven rack.
Bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly.
Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1053 mg | 46% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 4.4 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 379 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
