BBQ Lentil Meatball Pizza
This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.
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Servings: 12
Serving Size: 28.76 ounces
Ingredients
Lentil Meatballs
2 Tablespoons canola oil
3/4 cup yellow onions, small dice
1 Tablespoon garlic cloves, peeled, minced
2 1/3 cups tofu, extra firm, drained, pressed, cubed
3 3/4 cups lentils, cooked
1 1/4 cups oats, rolled, dry, ground into flour
1 1/4 cups panko bread crumbs
3/4 teaspoon Kosher salt
4 teaspoons steak seasoning
1/2 cup barbeque sauce
Tofu Ricotta
1 2/3 cup tofu, extra firm, drained, pressed, cubed
1 teaspoon Italian seasoning
1 Tablespoon lemon juice
1 teaspoon Kosher salt
Pizza
12 each vegan pizza dough, premade, 7″ personal size pizzas
1 1/2 cups barbeque sauce
3/4 cup red onions, thinly sliced
1/4 cup cilantro, fresh, chopped
Preparation
- For meatballs – Heat oven to 350 degrees Fahrenheit. Heat oil in a skillet or flat top grill over medium-high heat. Add onions and cook until softened, about three minutes. Add garlic and cook for another minute, or until fragrant. Remove from pan or grill and place into a large mixing bowl to cool.
- In a food processor, place tofu and 1/2 of the listed lentils (do this process in batches as needed) and process until all smooth and a uniformed mixture. Remove from food processor and add to onion mixture. Add remaining lentils, oat flour, breadcrumbs, salt, seasoning and BBQ sauce. Mix well with hands or in a stand mixer with a paddle attachment. Using a scale or scoop, portion out 1 ounce portions and roll into balls. Place on a parchment lined sheet pan and repeat until all the mixture is used. Keep in the walk-in until ready to bake.
- To cook meatballs – Using a parchment lined sheet pan, place as many of the balls, spaced 1/2 inch apart, as needed. Cook in oven for 10 minutes, rotate pan, and cook for another 10 minutes or until slightly browned. Remove from oven and cool using proper cooling procedures. Once cooled, carefully cut meatballs in half.
- For tofu ricotta – Place tofu, seasoning, juice, and salt into a food processor. Process until all ingredients are mixed well and tofu resembles ricotta cheese. Use a spatula to scrape down the sides as needed. Remove and reserve.
- For pizza: Preheat over to 450 degrees Fahrenheit. Spread two Tablespoons of BBQ sauce across bottom of pizza dough. place six halves of meatballs spread out evenly on pizza. Spread one Tablespoon of Tofu Ricotta across pizza and around meatballs. Spread one Tablespoon of red onion of top of and around pizza.
- Bake pizza on sheet pans for 7-9 minutes or until dough is crispy and golden brown. Remove pizza from oven and sprinkle with one teaspoon chopped cilantro. With a large knife or pizza wheel, cut pizza into four pieces and serve.
Serving information
This recipe is using a par-baked, pre-made pizza dough. If using a different type of dough, baking times will differ.
This recipe is designed for 12 x 7″ personal pizza – below are ingredient amounts for a 12″ Large Size Pizza though the ingredient amounts would need to be adjusted for 12 x 12″ Large Size Pizzas
7″ Personal Pizza –
Pizza Dough
2 Tablespoons BBQ Sauce as Base
6 Meatball Halves
1 Tablespoon Tofu Ricotta
1 Tablespoon Red Onion, thinly sliced
1 teaspoon Cilantro, chopped – put on pizza after baked as garnish
12″ Large Size Pizza –
Pizza Dough
1/2 cup BBQ Sauce as Base
16 Meatball Halves
1/4 cup Tofu Ricotta
1/4 cup Red Onion, thinly Sliced
1 Tablespoon Cilantro, chopped – put on pizza after baked as garnish
Nutrition information
Calories: 2,115 Total Fat: 28g Saturated Fat: 1g Trans Fat: 0g Carbohydrate: 384g Fiber: 29g Total Sugars: 38g Protein: 77g Sodium: 4,139mg
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.