Artisanal Roman pinsa

By the GetYourMacros team · 31 August 2026

A light and airy Roman-style flatbread made with a high-protein flour blend and topped with savory Mediterranean ingredients.

• Time 25 min
• Course One-dish meal
• Diet Vegan
• Cuisine Italian
• Allergens gluten, soy

Ingredients (1 serving)

• 80 g Wholewheat flour
• 60 ml Soy drink
• 150 g Smoked tofu
• 150 g Zucchini
• 80 g Tomato passata
• 10 ml Extra virgin olive oil
• Dry yeast to taste
• 20 g Pitted olives (drained)

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. In a bowl, mix the wholewheat flour with dry yeast, then slowly add the soy drink and a pinch of salt to form a soft dough.
2. Knead the dough for 5 minutes until smooth, then let it rest covered for at least 30 minutes in a warm place.
3. Preheat your oven to 220°C and line a baking tray with parchment paper.
4. Slice the zucchini into rounds and grill them in a non-stick pan over medium heat for 3-4 minutes per side.
5. Stretch the dough into an oval shape on the tray, spread the tomato passata on top, and bake for 10-12 minutes.
6. While the base bakes, dice the smoked tofu and sauté it quickly in the same pan used for the zucchini until slightly crispy.
7. Remove the pinsa from the oven, top with the grilled zucchini, smoked tofu, and olives.
8. Drizzle with extra virgin olive oil and serve immediately while hot and crunchy.

Tips

• The smoked tofu adds a savory depth that mimics cured meats, keeping the dish high in protein and completely vegan.
• For an even crunchier base, precook the dough for 5 minutes before adding the tomato passata.

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