Vegan Polenta Pizza
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
1691
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,691 cal. | (81 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 104 g | (90 %) | ||
| Carbohydrates | 142 g | (95 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.6 g | (79 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 16.1 mg | (134 %) | ||
| Vitamin K | 178.1 μg | (297 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 23.9 mg | (199 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 258 μg | (86 %) | ||
| Pantothenic acid | 6.2 mg | (103 %) | ||
| Biotin | 59 μg | (131 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 153 mg | (161 %) | ||
| Potassium | 3,109 mg | (78 %) | ||
| Calcium | 462 mg | (46 %) | ||
| Magnesium | 300 mg | (100 %) | ||
| Iron | 14.5 mg | (97 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 68.2 g | |||
| Uric acid | 371 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 ½ liters Vegetable broth
- 2 Tbsps soy sauce
- salt
- 3 Tbsps dried oregano
- 600 grams Polenta
- 200 grams Cherry tomatoes
- 1 Zucchini
- 150 grams fresh button Mushroom
- 60 grams black Olives (pitted)
- 80 grams tomato puree
- 2 Tbsps Pine nuts
- 1 handful Arugula
Preparation steps
1.
Boil broth, soy sauce, 1 teaspoon salt and oregano in a pot. Sprinkle in polenta and stir well. Bring to a boil again, then remove from heat and let rest for about 10 minutes stirring constantly. Spread onto a baking sheet and leave to set for about 10 minutes.
2.
Preheat the oven to 180°C (approximately 350°F).
3.
Rinse tomatoes and summer squash, drain and thinly slice. Rinse and slice mushrooms. Coarsely chop olives. Spread tomato puree onto crust and top with prepared vegetables. Sprinkle with pine nuts and bake for about 15 minutes.
4.
Rinse arugula, shake dry sprinkle onto pizza. Slice and serve.
