1-Bowl Pizza Frittata (Gluten-Free)
As you mix and bake your 1-Bowl Pizza Frittata, your home will transform into a heavenly scented pizzeria or bakery. You’ll find yourself searching for your favorite dinner music. After that, you may even have the urge to pop open a bottle of vino. And before you know it, you may effortlessly toss together a leafy green salad adorned with a few olives. Yep, things are about to get downright bistro-y!
The funny thing is that all of this wonderfulness is pretty darn easy to come by. There’s nothing to it!
Easy Steps to Your Home’s Vegan Frittata Pizzaria Transformation:
- First, get that chickpea flour and flax bathing with the other wet ingredients. (Whew! We just started, and it already sounds wild!)
- Then, gently press the tofu before crumbling it into the batter.
- At the same time, veg it up and sautee the sweet pepper, onion, and a few generous fists of spinach. Use a splash of broth to keep veggies from sticking.
- Then go ahead and spice things up with pepper flakes and dried herbs. And remember to crush that aromatic fennel seed!
- Finally, pop it into the oven and bake until firm, about 30 minutes. And sip a glass of wine while the aroma melts your worries away.
- Serve with our no-cook 5-Minute Tomato Basil Pesto Sauce and top it with some cheesy Plant-Based Pine Nut Parmesan!
Again, our 1-Bowl Pizza Frittata is spectacular served floating in a pool of our no-cook tomato pesto. Top it off with our pine nut parm, and you’re all set to dine finely. And you can also use the pesto sauce as a dip, and maybe whip up a fresh fennel salad to go with it. Can you tell that we’re very excited about this one? We think you’ll love how your 1-Bowl Pizza Frittata tastes a lot like pizza!!! And best of all, it’s gluten, dairy, and grain-free!
Lastly, be sure to check back soon because we have some beautiful ideas in the works to expand on this whole frittata thing! And we know you’ll like to know all about what we’ve got cooking. Certainly, tell us what you’ve got cooking too; we’d love to hear what lands in your next frittata!
Additionally, Pin this recipe for safe keeping. Also, pinning a recipe makes it super easy to share, too.
Happy eating!
1-Bowl Pizza Frittata (Gluten-Free)
- 20Prep:
- 30Cook Time:
- Yield: 6 Servings
When your house suddenly smells like a pizzeria or bakery as your gluten-free 1-Bowl Pizza Frittata, bakes – you’re going to love it! This frittata tastes like a glorious bite of cheesy pizza when in fact, it’s dairy-free. It’s grain-free too and refined oil-free, to make it one hundred percent plant-based vegan! Should we mention how easy it is to make? You mix the flour with the wet ingredients and allow that to sit while you cook the veggies, crumble in the tofu, combine and bake! Our frittata serves four people generously and six, comfortably. Be sure to enjoy your frittata with our no-cook 5-Minute Tomato Basil Pesto Sauce and top it with a sprinkling of cheesy Plant-Based Pine Nut Parmesan!
Ingredients
- 1 cup of chickpea flour
- 1 cup of your favorite veggie broth - We like this budget-friendly organic concentrate.
- 1 tbsp of flax meal or ground flaxseeds
- 3/4 cup of plain plant-based yogurt - We love "Kite Hill" brand.
- 1/4 cup of tahini - We have been pleased with this brand of organic tahini.
- one block of extra firm organic tofu pressed & crumbled - We used a 14 oz block of organic and non-GMO tofu.
- 1/2 cup of chopped sweet pepper - red, yellow or orange or all three
- 1/4 cup of onion, diced fine
- 2 to 3 generous full fists of fresh spinach, washed
- 1/4 cup of chopped fresh basil
- 1/2 cup of nutritional yeast - We often use this brand in bulk —it's a terrific value!
- 1/2 tbsp of red pepper flakes
- 2 tbsp of dry Italian seasoning
- 1/2 tbsp of fennel seeds, crushed
- 1/2 tsp of pink Himalayan sea salt or another salt
- one batch of our no-cook 5-Minute Tomato Basil Pesto Sauce
- an as a suggested option, top off with a sprinkling of our cheesy Plant-Based Pine Nut Parmesan
Instructions
- Begin by preheating your oven to bake at 375º Fahrenheit and line a baking pan with parchment paper. We use parchment paper for the best, no-mess, oil-free non-stick results. And we love this brand of unbleached parchment paper.
- In a large mixing bowl, combine the chickpea flour, veggie broth, flax, yogurt, and tahini. Whisk to combine and set aside to rest. Make an effort to soak the chickpea flour in the veggie broth for as long as time allows. It's preferable to let the chickpea flour batter to soak for hours before baking because it makes the nutrients in the chickpea flour more easily digestible. But when you're in a hurry to get things cooking, you can just let it sit during the time it takes you to prepare the veggies.
- Now it's time to press the tofu to relieve it of some of its moisture. We use this tofu press that I received as a gift from my kiddos when I first started investigating plant-based cooking, and we LOVE it! There is nothing fancy about it but it gets the job done quickly, and it's easy to clean - you've gotta love that last part! If you do not have a tofu press, no problem! Here's how to press your tofu without an official tofu press. First, place a clean dish towel on a flat surface. Next, put the tofu on top of the towel and put another clean towel or paper towel on top of the tofu. Then place something substantial on top of that last towel that's covering the tofu such as a heavy pot, an iron skillet or a couple of cans or even books. With this method, allow the tofu to sit for at least half an hour.
- Next, while the tofu presses and the chickpea and flax mixture soak, sautee the sweet pepper and onion in a pan over medium-high heat using a splash or two of water or additional broth to keep the vegetables from sticking. Once the onions are translucent, stir in the fresh spinach. Remove the pan from the heat and top with fresh basil. Give it one last stir before setting aside.
- Now, to the set-aside chickpea flour mixture, add the nutritional yeast, red pepper flakes, dry Italian seasoning, crushed fennel seeds, and salt. Now stir the dry ingredients into the wet ingredients.
- Next, crumble the pressed tofu into the chickpea batter along with the sauteed veggies. If you'd like, set aside a few vegetables to scatter on top of the frittata. Stir gently but do make sure that everything is combined thoroughly.
- Pour the batter into the prepared baking dish and bake for about 30 minutes. A toothpick or fork inserted into the center that comes out reasonably clean means it's done. Slice and serve your frittata on a pool of our 5-Minute Tomato Basil Pesto Sauce topped with a dusting of our Plant-Based Pine Nut Parmesan.
Notes
- Ever since we first made this dish, we've been frittata-ing all over the place experimenting with a variety of mix-ins and toppings. We encourage you to try this recipe and then let your imagination run wild once you get the hang of making a delicious dairy-free, vegan, frittata!
- For this frittata, the difference in a couple of ounces of tofu won't affect the recipe negatively either way since the tofu serves as a protein replacer. But in the frittata, we show here; we used a 14 oz block of pressed tofu.
- We used a 9 x 13-inch casserole dish lined with parchment paper when we baked the frittata in these photos. We've also made this recipe successfully in slightly larger and smaller baking dishes and adjusted the cooking time accordingly. Add a couple of minutes to the baking time if the pan is smaller and bake a few minutes less if the frittata is spread thinner in a larger baking dish. This recipe could also be cooked on a sheet pan lined in parchment paper by just plopping out the batter and spreading it out a bit with a spatula and baking in a rustic sort of shape.
Nutrition
% DV
Calories Per Serving: 314
- Total Fat 13.6 g 21 %
- Saturated Fat 1.8 g 9 %
- Cholesterol 0 mg 0 %
- Sodium 300.1 mg 13 %
- Carbohydrates 31.2 g 10 %
- Fiber 9.9 g 40 %
- Sugar 3.9 g ---
- Protein 23.3 g 47 %
- Vitamin A 46 %
- Vitamin C 28 %
- Iron 25 %
- Calcium 12 %
1-Bowl Pizza Frittata (Gluten-Free)
BY VEEG.CO
Prep Time:
Cook Time:
Yields: 6 Servings
Ingredients
- 1 cup of chickpea flour
- 1 cup of your favorite veggie broth - We like this budget-friendly organic concentrate.
- 1 tbsp of flax meal or ground flaxseeds
- 3/4 cup of plain plant-based yogurt - We love "Kite Hill" brand.
- 1/4 cup of tahini - We have been pleased with this brand of organic tahini.
- one block of extra firm organic tofu pressed & crumbled - We used a 14 oz block of organic and non-GMO tofu.
- 1/2 cup of chopped sweet pepper - red, yellow or orange or all three
- 1/4 cup of onion, diced fine
- 2 to 3 generous full fists of fresh spinach, washed
- 1/4 cup of chopped fresh basil
- 1/2 cup of nutritional yeast - We often use this brand in bulk —it's a terrific value!
- 1/2 tbsp of red pepper flakes
- 2 tbsp of dry Italian seasoning
- 1/2 tbsp of fennel seeds, crushed
- 1/2 tsp of pink Himalayan sea salt or another salt
- one batch of our no-cook 5-Minute Tomato Basil Pesto Sauce
- an as a suggested option, top off with a sprinkling of our cheesy Plant-Based Pine Nut Parmesan
Instructions
- Begin by preheating your oven to bake at 375º Fahrenheit and line a baking pan with parchment paper. We use parchment paper for the best, no-mess, oil-free non-stick results. And we love this brand of unbleached parchment paper.
- In a large mixing bowl, combine the chickpea flour, veggie broth, flax, yogurt, and tahini. Whisk to combine and set aside to rest. Make an effort to soak the chickpea flour in the veggie broth for as long as time allows. It's preferable to let the chickpea flour batter to soak for hours before baking because it makes the nutrients in the chickpea flour more easily digestible. But when you're in a hurry to get things cooking, you can just let it sit during the time it takes you to prepare the veggies.
- Now it's time to press the tofu to relieve it of some of its moisture. We use this tofu press that I received as a gift from my kiddos when I first started investigating plant-based cooking, and we LOVE it! There is nothing fancy about it but it gets the job done quickly, and it's easy to clean - you've gotta love that last part! If you do not have a tofu press, no problem! Here's how to press your tofu without an official tofu press. First, place a clean dish towel on a flat surface. Next, put the tofu on top of the towel and put another clean towel or paper towel on top of the tofu. Then place something substantial on top of that last towel that's covering the tofu such as a heavy pot, an iron skillet or a couple of cans or even books. With this method, allow the tofu to sit for at least half an hour.
- Next, while the tofu presses and the chickpea and flax mixture soak, sautee the sweet pepper and onion in a pan over medium-high heat using a splash or two of water or additional broth to keep the vegetables from sticking. Once the onions are translucent, stir in the fresh spinach. Remove the pan from the heat and top with fresh basil. Give it one last stir before setting aside.
- Now, to the set-aside chickpea flour mixture, add the nutritional yeast, red pepper flakes, dry Italian seasoning, crushed fennel seeds, and salt. Now stir the dry ingredients into the wet ingredients.
- Next, crumble the pressed tofu into the chickpea batter along with the sauteed veggies. If you'd like, set aside a few vegetables to scatter on top of the frittata. Stir gently but do make sure that everything is combined thoroughly.
- Pour the batter into the prepared baking dish and bake for about 30 minutes. A toothpick or fork inserted into the center that comes out reasonably clean means it's done. Slice and serve your frittata on a pool of our 5-Minute Tomato Basil Pesto Sauce topped with a dusting of our Plant-Based Pine Nut Parmesan.
Notes
- Ever since we first made this dish, we've been frittata-ing all over the place experimenting with a variety of mix-ins and toppings. We encourage you to try this recipe and then let your imagination run wild once you get the hang of making a delicious dairy-free, vegan, frittata!
- For this frittata, the difference in a couple of ounces of tofu won't affect the recipe negatively either way since the tofu serves as a protein replacer. But in the frittata, we show here; we used a 14 oz block of pressed tofu.
- We used a 9 x 13-inch casserole dish lined with parchment paper when we baked the frittata in these photos. We've also made this recipe successfully in slightly larger and smaller baking dishes and adjusted the cooking time accordingly. Add a couple of minutes to the baking time if the pan is smaller and bake a few minutes less if the frittata is spread thinner in a larger baking dish. This recipe could also be cooked on a sheet pan lined in parchment paper by just plopping out the batter and spreading it out a bit with a spatula and baking in a rustic sort of shape.
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Comments
I’m curious, what does the tahini bring to the recipe? Is that something that can be left out?
Thanks for asking about the tahini, Melissa. Though we have not made this exact recipe without the tahini, since it is only 1/4 cups worth, it’s likely doable without it. If your “batter” seems too dry, maybe add a bit more of the plant-based yogurt to take its place. The tahini does add a layer of flavor, a tad of depth, almost an earthy note. Let us know how it goes when you give it a try – now we’re curious!
Hi! Looking forward to making this recipe tonight. What size pan did you use? Thanks!
Thanks for asking, Jamie. We used a 9 x 13-inch casserole dish lined with parchment paper for the frittata in the photo. We’ve also made this recipe successfully in slightly larger and smaller baking dishes and adjusted the cooking time accordingly. Add a couple of minutes to the baking time if the pan is smaller and bake a few minutes less if the frittata is spread thinner in a larger baking dish. This recipe could also be cooked on a sheet pan lined in parchment paper by just plopping out the batter and spreading it out a bit with a spatula and baking in a rustic sort of shape.
Can anything be used in place of the Vegan yogurt …. can not get it where we live?
Hi, Cheryl. We haven’t tried this, but the first thing that came to mind to replace the vegan yogurt in this recipe is to try using a little silken tofu blended with just a splash of lemon juice or vinegar to taste. Thanks for asking and we hope you enjoy this dish as much as we do, or more!
Is there any way to sub the tofu?
Thanks for asking, Marianne. Though we haven’t tried it, it may be possible to use tempeh in the place of the tofu.
In this recipe, the texture of the tofu adds an egg-like feel, which is wonderful for this recipe. Tofu and tempeh are both very unique foods, so there are not a lot of known replacements.
However, mushrooms or drained chickpeas could possibly sub for the tofu in this recipe, but again, since we haven’t tested those options, it’s hard to say for sure.
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