PLANT-BASED CHICK'N PARMESAN PIZZA
Yield Portion Size
| 16 ea | |
| 4 lbs |
Prepared pizza dough
|
| 2 cups | |
| 4 cups |
Vegan mozzarella
|
| 2 cups |
Vegan parmesan
|
| 1 cup |
Chopped roasted garlic cloves
|
| 1 cup |
Fresh basil leaves
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 140 mg | 14% |
| Carbohydrate | 46 g | 15% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 27 g | 41% |
| Iron | 4 mg | 23% |
| Potassium | 165 mg | 0% |
| Calories | 513 kcal | 26% |
| Sodium | 1587 mg | 66% |
| Protein | 21 g | 42% |
| Polyunsaturated Fat | 0 g | 0% |
| Saturated Fat | 7 g | 34% |
| Vitamin C | 10 mg | 16% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven to 500°F. Grease four 12-inch pizza pans.
-
Step 2
On a lightly floured work surface, roll out four balls of dough weighing 1 pound each. Lightly flour pans and transfer dough. Spread marinara sauce evenly between pizza doughs, leaving 1-inch borders. Top each with vegan mozzarella, chick’n tenders and Parmesan.
-
Step 3
Bake for 8 minutes. Top each with roasted garlic. Bake for 4 to 7 more minutes, until crust is golden brown and cheese is melted. Top with basil and serve hot.
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