Vegan Turkish Pizzas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 790 cal. | (38 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 104 g | (69 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 16.7 g | (56 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 135.7 μg | (226 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 434 μg | (145 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 51.2 μg | (114 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,719 mg | (43 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 177 mg | (59 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 351 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- 500 grams Pastry flour
- 1 pinch sugar
- ½ tsp salt
- 1 packet Dry yeast
- 3 Tbsps vegetable oil
- Pastry flour (for the work surface)
- For the topping
- 200 grams Soy flour
- 4 scallions
- 1 garlic clove
- 3 Pepperoncini
- 1 handful fresh parsley
- 4 Vine tomatoes
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 2 tsps Red pepper flakes
- ½ tsp Cumin
- salt
- freshly ground peppers
- 1 onion
Preparation steps
For the dough: combine flour, sugar and salt in a bowl, make a well in the center and add yeast to the well. Add about 250 ml (approximately 1 cup) of lukewarm water and whisk until smooth, add flour from the sides and knead lightly. Cover and let rise for about 15 minutes in a warm place. Add the rest of flour and knead into a smooth dough. If necessary, add more flour or water. Cover and let rise for about 45 minutes more.
Cook soy granules according to package instructions and drain.
Rinse and dry scallions, chop coarsely. Peel and finely chop garlic. Rinse and halve pepperoncinis, remove seeds and ribs, chop. Rinse and shake dry parsley, chop coarsely. Rinse and dry tomatoes, remove stems and dice. Heat 1 tablespoon of oil in a pan and saute soy granules briefly. Add garlic and scallions and saute briefly. Add tomato paste, tomatoes and pepperoncinis, season with paprika, cumin powder, salt and pepper. Remove from heat and add 2/3 of parsley.
Knead dough on a floured surface vigorously, add oil. Roll out four circles and arrange on two covered with parchment paper baking sheets. Brush each circle with remaining olive oil and spread with tomato mixture. Bake in preheated oven at 180°C (approximately 350°F) for about 20-25 minutes.
Peel onion, cut into thin rings and spread with remaining parsley on top of pizzas.
Serve immediately.
