Meatless Monday : Vegan Socca ‘Meatball’ Pizza

The World Cup is well underway now and so it seems like a good time to share my socca ‘meatball’ pizza with you.  It’s ideal to eat while watching the games and the ‘meatballs’ fit in with the football theme - tasty too.
Socca ‘meatball’ pizza
Makes 2
You will need
For the base
150g chickpea flour
1 ½ tbsp olive oil
½ tsp salt
200ml water
For the ‘meatballs’
120g dried soy mince
90g breadcrumbs
½ tsp onion powder
½ tsp garlic powder
Pinch salt
Olive oil spray
For the pizza sauce
100g tomato puree
6 tbsp mediterranean frozen vegetables 1/2 tsp salt pinch stevia
To garnish
Basil leaves

To make a socca batter, mix all the ingredients together (tip- to get a really smooth batter use a high speed blender).  Place in the fridge for 30 minutes.

To prepare the pizza sauce heat the frozen vegetables with the tomato puree, salt, stevia and minimal water  - the sauce needs to be thick.  Cook until the vegetables are tender, adding more water if necessary.

To prepare the ‘meatballs’.  Place the dried soy mince in a bowl and just cover with boiling water.  Leave for 10 minutes then place in a high speed blender with the garlic and onion powders, salt and breadcrumbs and mix to combine.  Spray a baking tray with olive oil spray, shape the soy mince mixture into small ‘meatballs’ and place on the tray.  Place in a hot oven along with a large oven safe non stick fry pan.  When the fry pan is hot take it out (care - use a good oven glove) and pour in half the batter. Return to the oven and when firm (about 3 minutes) flip over.  Return to the oven for another 3 minutes.  Repeat for the second pizza.

To assemble place the pizza bases on a plate and top with the sauce.  Arrange the ‘meatballs’ on top and garnish with basil leaves.


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