Vegan Bibimbap Pizza

Vegan Bibimbap Pizza combines the vibrant flavors of traditional Korean bibimbap with the beloved format of pizza. Topped with a colorful array of vegetables and a spicy gochujang sauce, this dish is both nourishing and satisfying.

Ingredients

• Pizza dough - 200 grams
• Olive oil - 1 tablespoon
• Mushrooms, sliced - 100 grams
• Zucchini, julienned - 100 grams
• Carrot, julienned - 50 grams
• Spinach - 50 grams
• Red bell pepper, sliced - 50 grams
• Tofu, cubed - 100 grams
• Gochujang - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic, minced - 2 cloves
• Sesame seeds - 1 tablespoon
• Green onions, chopped - 2 tablespoons
• Salt - to taste

Steps

1. Preheat your oven to 220°C (428°F).
2. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add mushrooms, zucchini, carrot, and red bell pepper to the skillet. Cook for 5-7 minutes until softened, then add spinach and cook until wilted. Season with salt to taste.
4. In a separate bowl, combine gochujang, soy sauce, and sesame oil to create the sauce.
5. Roll out the pizza dough on a floured surface to your desired thickness and shape.
6. Transfer the rolled dough to a baking sheet lined with parchment paper.
7. Spread the gochujang sauce evenly over the crust.
8. Evenly distribute the sautéed vegetables and cubed tofu on top of the sauce.
9. Sprinkle sesame seeds over the top.
10. Bake in the preheated oven for 12-15 minutes until the crust is golden and crispy.
11. Once baked, remove from the oven and garnish with chopped green onions.
12. Slice and serve hot, optionally with extra gochujang on the side.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Provides plant-based protein from tofu, supporting muscle health.

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