Vegan Challenge Recipe: Herbed Broccoli Hazelnut Pizza & Romaine Salad

Try this healthy recipe for Herbed Broccoli Hazelnut Pizza, and a Romaine Lettuce Salad with Kidney Beans and Lemon-Caper Vinaigrette, featured in our 21-day vegan challenge.
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Ingredients

  • 1 14-inch pizza crust
  • 1/3 cup marinara sauce
  • 1 cup plant-based cheese
  • 1 1/2 cups chopped broccoli
  • ¼ cup assorted fresh herbs (or 1 tbsp dried)
  • 1/3 cup chopped hazelnuts
  • 1 cup chopped romaine lettuce
  • 1/2 cup kidney beans
  • 1 tsp lemon juice
  • 1 tsp extra-virgin olive oil
  • 1 tsp rinsed capers

Preparation

4 servings (1 serving=2 slices)

Heat oven to 400º F. Top a prepared 14-inch pizza crust with 1/3 cup marinara sauce, 1 cup plant-based cheese, 1 1/2 cups chopped broccoli, ¼ cup assorted fresh herbs (or 1 tbsp dried), and 1/3 cup chopped hazelnuts. Bake crust as directed, 20 minutes. Refrigerate leftovers in airtight container up to 3 days.

1 serving

Serve with a Romaine lettuce salad with kidney beans: Place 1 cup chopped romaine lettuce on a plate, top with 1/2 cup kidney beans, and drizzle with dressing (1 tsp lemon juice, 1 tsp extra-virgin olive oil, and 1 tsp rinsed capers).