A wholesome, plant-based feast that’s bursting with flavour and nutrients
Treat yourself to a nourishing and delicious meal with this No Cheese Pizza topped with vibrant vegetables, all set on a hearty red lentil base, and served alongside crispy air-fried potato wedges.
The base of this pizza is made from red lentils, delivering plant-based protein, iron, and dietary fibre that support muscle repair, digestion, and heart health. On top, a smooth layer of tomato paste, rich in vitamin C and antioxidants such as lycopene, provides both flavour and health benefits. A sprinkle of Italian herb mix over the tomato paste brings anti-inflammatory properties and aromatic depth.
Next, a generous layer of fresh spinach covers the pizza base, adding a boost of vitamins A, C, and K, iron, and folate—essential for immunity, bone strength, and overall vitality. Layered over this are slices of juicy tomato (again rich in antioxidants), red onion (known for their anti-inflammatory and immune-supporting properties), red capsicum (a vitamin C powerhouse), pineapple chunks (packed with vitamin C, manganese, and aiding digestion), mushrooms (offering vitamin D and B-vitamins), and tangy gherkin bits for texture and a probiotic kick.
For extra flavour, a dusting of smoked paprika and Italian herbs brings out the best in the toppings. At the same time, nutritional yeast adds a cheesy, nutty flavour, along with a boost of B vitamins and protein—making this pizza especially nutritious.
A drizzle or dollop of apple sauce (such as Wattie’s apple baby food) introduces a touch of sweetness without added sugars, rounding out the pizza’s flavour profile.
On the side, golden, crispy air-fried potato wedges (or cubes) offer a satisfying crunch without the unhealthy oils of deep frying. Potatoes provide potassium, fibre, and vitamin C, which are essential for energy and heart health. Toss them in a lemon pepper mix after air frying for zesty flavour and an extra antioxidant boost.
This meal is completely plant-based, dairy-free, and oil-free, making it a heart-healthy, low-cholesterol choice that’s rich in fibre, antioxidants, and essential nutrients. Perfect for anyone looking to enjoy comfort food in a wholesome, guilt-free way—satisfying for the whole family!
No Cheese Pizza with Air Fried Wedges
Ingredients
- Red Lentil Pizza Base
- Tomato paste cover the base of the pizza
- 1 tsp Italian herb mix sprinkle over tomato paste
- spinach enough to cover the paste
- 1 large tomoto sliced
- ½ red onion peeled and sliced thinly
- ½ red capsicum sliced thinly
- 2 pineapple rings from a can of natural juice cut into chunks
- 4 round mushrooms sliced thinly
- 2 sliced gherkins chopped into small bits
- smoked paprika
- nutritional yeast
- Italian mixed herbs
- apple sauce we use watties apple baby food
- 5 large potatoes cut into wedges or small cubes
- lemon pepper mix
Instructions
- Preheat the oven to 180℃ (350℉)
- Cook the lentil base for 15 minutes
- While the pizza is cooking place the wedges into a pressure cooker with a small amount of vegetable stock and set it to 8-10 minutes to soften the potatoes and give them a little flavour. Once cooked move to the airfrier for 20 minutes.
- Once the base is cooked, spread the tomato paste over the base, mixing in the Italian herb base.
- Add the spinach, then pile on all the other vegetables.
- Finish off with sprinkling over the smoked paprika, nutritional yeast, mixed herbs and the apple sauce.
- Once the airfrier has 8 minutes left, place the pizza in the oven and cook for 8 minutes.
- When serving sprinkle lemon pepper over the wedges.
