No Cheese Pizza with Air Fried Wedges
Enjoy a guilt-free meal with this no-cheese pizza, topped with a vibrant mix of fresh veggies and flavorful tomato sauce on a crispy base. Paired with golden, air-fried potato wedges for a crunchy, satisfying side.
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.
Tried this recipe?Let us know how it was!