INGREDIENTS 

FOR THE BASE:

• 1 cup warm water
• 2 1/2  teaspoons dry active yeast
• 1 1/4 cup all purpose flour
• 1/2 cup Happy Way Flavourless Vegan Protein Powder
• 1/2 teaspoon salt
• 2 tablespoons olive oil

FOR THE SAUCE:

• 1/2 cup red lentils
• 1 3/4 cup passata of choice (we like the italian herbs)
• 1/2 cup fresh basil 
• 1 tablespoon tomato paste

FOR THE TOPPING:

• 2 cups spinach
• 1 red onion
• 1/2 cup olives
• 1/4 cup bbq sauce
• 450 g firm tofu
• 1 tablespoon olive oil
• 1 tablespoon oregano 
• 1tsp salt 
• 1 tsp pepper
• 4 tbsp parmesan cheese or nutritional yeast for a vegan option

METHOD 

FOR THE BASE:

1. To activate the yeast, add to the warm water and allow to sit for 5 minute, or until small bubbles start to form on top of the water. 
2. In a separate bowl, combine the flour, salt and protein powder. Add the yeast water and olive oil and combine until a dough forms
3. Remove dough from bowl and knead on a well floured surface for 5 minutes and then cover and set aside to rise for approximately 1 hour.
4. Remove the dough from the bowl and divide into desired portions. Roll out portions into pizza bases to desired thickness. 

FOR THE SAUCE: 

1. Add all ingredients to a blender and blend until a smooth sauce forms

FOR THE TOPPINGS: 

1. Prepare the tofu. Dice into 1-2cm cubes and toss in olive oil, oregano, salt and pepper. Place on a lined baking tray and bake in the oven for 15 mins at 180˚C until lightly golden
2. Spread lentil sauce over bases.
3. Top with spinach, red onion, cooked tofu and drizzle bbq sauce over pizzas. Sprinkle nutritional yeast/ cheese over pizzas and cook in oven for 10-15 mins at 200˚C or until base is lightly golden and cheese is melted. 
4. Slice and enjoy.