1-Bowl Pizza Frittata (Gluten-Free) Recipe | VEEG (2024)

VEEG

• 20

  Prep:

• 30

  Cook Time:

• Yield: 6 Servings

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When your house suddenly smells like a pizzeria or bakery as your gluten-free1-Bowl Pizza Frittata, bakes – you’re going to love it! This frittata tastes like a gloriousbite of cheesy pizza when in fact, it’s dairy-free. It’s grain-free too and refined oil-free, to make it one hundred percent plant-based vegan! Should we mention how easy it is to make? You mix the flour with the wet ingredients and allow that to sit while you cook the veggies, crumble in the tofu, combine and bake! Our frittata serves four people generously and six, comfortably. Be sure to enjoy your frittata with our no-cook 5-Minute Tomato Basil Pesto Sauce and top it with a sprinkling of cheesy Plant-Based Pine Nut Parmesan!

Ingredients

• 1 cup of chickpea flour
• 1 cup of your favorite veggie broth - We like this budget-friendly organic concentrate.
• 1 tbsp of flax meal or groundflaxseeds
• 3/4 cup of plain plant-based yogurt - We love "Kite Hill" brand.
• 1/4 cup of tahini - We have been pleased withthis brand of organic tahini.
• one block of extra firm organic tofu pressed & crumbled - We used a 14 oz block of organic and non-GMO tofu.
• 1/2 cup of chopped sweet pepper - red, yellow or orange or all three
• 1/4 cup of onion, diced fine
• 2 to 3 generous full fists of fresh spinach, washed
• 1/4 cup of chopped fresh basil
• 1/2 cup of nutritional yeast - We often use this brand in bulk —it's a terrific value!
• 1/2 tbsp of red pepper flakes
• 2 tbsp of dry Italian seasoning
• 1/2 tbsp of fennel seeds, crushed
• 1/2 tsp of pink Himalayan sea salt or another salt
• one batch of our no-cook 5-Minute Tomato Basil Pesto Sauce
• an as a suggested option, top off with a sprinkling of our cheesy Plant-Based Pine Nut Parmesan

Instructions

1. Begin by preheating your oven to bake at 375º Fahrenheit and line a baking pan with parchment paper. We use parchment paper for the best, no-mess, oil-free non-stick results. And we love this brand of unbleached parchment paper.
2. In a large mixing bowl, combine the chickpea flour, veggie broth, flax, yogurt, and tahini. Whisk to combine and set aside to rest. Make an effort to soak the chickpea flour in the veggie broth for as long as time allows. It's preferable to let the chickpea flour batter to soak for hours before baking because it makes the nutrients in the chickpea flour more easily digestible. But when you're in a hurry to get things cooking, you can just let it sit during the time it takes you to prepare the veggies.
3. Now it's time to press the tofu to relieve itofsome of its moisture.We use thistofu pressthat I received as a gift from my kiddos when I first started investigating plant-based cooking, and we LOVE it! There is nothing fancy about it but it gets the job done quickly, and it's easy to clean - you'vegotta love that last part! If you do not have a tofu press, no problem! Here's how to press your tofu without an official tofu press. First, place a clean dish towel on a flat surface. Next, put the tofu on top of the towel and put another clean towelor paper towel on top of the tofu. Then place something substantial on top of that last towel that's covering the tofu such as a heavy pot, aniron skillet or a couple ofcansor even books. With this method, allow the tofu to sit for at least half an hour.
4. Next, while the tofu presses and the chickpea and flax mixture soak, sautee thesweetpepper and onion in a pan over medium-high heat using a splash or two of water or additional broth to keep the vegetables from sticking. Once the onions are translucent, stir in the fresh spinach. Remove the pan from the heat and top with fresh basil. Give it one last stir before setting aside.
5. Now, to the set-aside chickpea flour mixture, add the nutritional yeast, red pepper flakes, dry Italian seasoning, crushed fennel seeds, and salt. Now stir the dry ingredients into the wet ingredients.
6. Next, crumble the pressed tofu into the chickpea batter along with the sauteed veggies. If you'd like, set aside a few vegetables to scatter on top of the frittata.Stir gently but do make sure that everything is combined thoroughly.
7. Pour the batter into the prepared baking dish and bake for about 30 minutes. A toothpick or fork inserted into the center that comes out reasonably clean means it's done. Slice and serve your frittata on a pool of our 5-Minute Tomato Basil Pesto Sauce topped with a dusting of our Plant-Based Pine Nut Parmesan.

Notes

• Ever since we first made this dish, we've been frittata-ingall over the place experimenting with a variety of mix-insand toppings. We encourage you to try this recipe and then let your imagination run wild once you get the hang of making a delicious dairy-free, vegan, frittata!
• For this frittata, the difference in a couple of ounces of tofu won't affect the recipe negatively either way since the tofu serves as a protein replacer. But in the frittata, we show here; we used a 14 oz block of pressed tofu.
• We used a 9 x 13-inch casserole dish lined with parchment paper when we baked the frittata in these photos. We've also made this recipe successfully in slightly larger and smaller baking dishes and adjusted the cooking time accordingly.Add a couple of minutes to the baking time if the pan is smaller and bake a few minutes less if the frittata is spread thinner in a larger baking dish. This recipe could also be cooked on a sheet pan lined in parchment paper by just plopping out the batter and spreading it out a bit with a spatula and baking in a rustic sort of shape.

Nutrition

% DV

Calories Per Serving: 314

Prep Time:

Cook Time:

Yields: 6 Servings

Ingredients

• 1 cup of chickpea flour
• 1 cup of your favorite veggie broth - We like this budget-friendly organic concentrate.
• 1 tbsp of flax meal or groundflaxseeds
• 3/4 cup of plain plant-based yogurt - We love "Kite Hill" brand.
• 1/4 cup of tahini - We have been pleased withthis brand of organic tahini.
• one block of extra firm organic tofu pressed & crumbled - We used a 14 oz block of organic and non-GMO tofu.
• 1/2 cup of chopped sweet pepper - red, yellow or orange or all three
• 1/4 cup of onion, diced fine
• 2 to 3 generous full fists of fresh spinach, washed
• 1/4 cup of chopped fresh basil
• 1/2 cup of nutritional yeast - We often use this brand in bulk —it's a terrific value!
• 1/2 tbsp of red pepper flakes
• 2 tbsp of dry Italian seasoning
• 1/2 tbsp of fennel seeds, crushed
• 1/2 tsp of pink Himalayan sea salt or another salt
• one batch of our no-cook 5-Minute Tomato Basil Pesto Sauce
• an as a suggested option, top off with a sprinkling of our cheesy Plant-Based Pine Nut Parmesan

Instructions

1. Begin by preheating your oven to bake at 375º Fahrenheit and line a baking pan with parchment paper. We use parchment paper for the best, no-mess, oil-free non-stick results. And we love this brand of unbleached parchment paper.
2. In a large mixing bowl, combine the chickpea flour, veggie broth, flax, yogurt, and tahini. Whisk to combine and set aside to rest. Make an effort to soak the chickpea flour in the veggie broth for as long as time allows. It's preferable to let the chickpea flour batter to soak for hours before baking because it makes the nutrients in the chickpea flour more easily digestible. But when you're in a hurry to get things cooking, you can just let it sit during the time it takes you to prepare the veggies.
3. Now it's time to press the tofu to relieve itofsome of its moisture.We use thistofu pressthat I received as a gift from my kiddos when I first started investigating plant-based cooking, and we LOVE it! There is nothing fancy about it but it gets the job done quickly, and it's easy to clean - you'vegotta love that last part! If you do not have a tofu press, no problem! Here's how to press your tofu without an official tofu press. First, place a clean dish towel on a flat surface. Next, put the tofu on top of the towel and put another clean towelor paper towel on top of the tofu. Then place something substantial on top of that last towel that's covering the tofu such as a heavy pot, aniron skillet or a couple ofcansor even books. With this method, allow the tofu to sit for at least half an hour.
4. Next, while the tofu presses and the chickpea and flax mixture soak, sautee thesweetpepper and onion in a pan over medium-high heat using a splash or two of water or additional broth to keep the vegetables from sticking. Once the onions are translucent, stir in the fresh spinach. Remove the pan from the heat and top with fresh basil. Give it one last stir before setting aside.
5. Now, to the set-aside chickpea flour mixture, add the nutritional yeast, red pepper flakes, dry Italian seasoning, crushed fennel seeds, and salt. Now stir the dry ingredients into the wet ingredients.
6. Next, crumble the pressed tofu into the chickpea batter along with the sauteed veggies. If you'd like, set aside a few vegetables to scatter on top of the frittata.Stir gently but do make sure that everything is combined thoroughly.
7. Pour the batter into the prepared baking dish and bake for about 30 minutes. A toothpick or fork inserted into the center that comes out reasonably clean means it's done. Slice and serve your frittata on a pool of our 5-Minute Tomato Basil Pesto Sauce topped with a dusting of our Plant-Based Pine Nut Parmesan.

Notes

• Ever since we first made this dish, we've been frittata-ingall over the place experimenting with a variety of mix-insand toppings. We encourage you to try this recipe and then let your imagination run wild once you get the hang of making a delicious dairy-free, vegan, frittata!
• For this frittata, the difference in a couple of ounces of tofu won't affect the recipe negatively either way since the tofu serves as a protein replacer. But in the frittata, we show here; we used a 14 oz block of pressed tofu.
• We used a 9 x 13-inch casserole dish lined with parchment paper when we baked the frittata in these photos. We've also made this recipe successfully in slightly larger and smaller baking dishes and adjusted the cooking time accordingly.Add a couple of minutes to the baking time if the pan is smaller and bake a few minutes less if the frittata is spread thinner in a larger baking dish. This recipe could also be cooked on a sheet pan lined in parchment paper by just plopping out the batter and spreading it out a bit with a spatula and baking in a rustic sort of shape.

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