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🍰 Vegan Pizza Cake

615 kcal · 30 min · 4 servings

Ingredients

• spinach, frozen 50 g
• corn from the can 2 tbsp
• olives, black 6 pcs
• pineapple pieces from the can 80 g
• onions, red 0.5 pcs
• bell pepper, red 0.5 pcs
• broccoli 0.25 pcs
• vine tomatoes 1 pcs
• vegan shepherd's delight 75 g
• smoked tofu 0.5 pcs
• vegan stone oven pizza Margherita 5 pcs
• grill sauce 2 tbsp
• Vemondo grated delight 75 g
• basil, fresh 10 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Thaw the spinach in a pot over medium heat for about 5 minutes.
3. 3. Drain the corn in a sieve.
4. 4. Drain the olives in a sieve and slice them into rings.
5. 5. Drain the pineapple chunks in a sieve and halve them.
6. 6. Halve the onion, peel it, and cut it into thin strips.
7. 7. Wash the bell pepper, remove the stem and seeds, and cut it into small cubes.
8. 8. Wash the broccoli thoroughly and divide it into small florets.
9. 9. Wash the tomato, remove the stem, and slice it thinly.
10. 10. Cut the Genießerblock (vegan cheese alternative) into small cubes.
11. 11. Cut the smoked tofu into small cubes.
12. 12. Remove the foil from the vegan stone oven pizzas Margherita and place them side by side.
13. 13. Top one pizza with pineapple and smoked tofu.
14. 14. Top one pizza with spinach and Genießerblock (vegan cheese alternative).
15. 15. Top one pizza with corn, bell pepper, and olives.
16. 16. Top one pizza with broccoli.
17. 17. Top one pizza with grill sauce and onions.
18. 18. Stack the pizzas as you like in a springform pan.
19. 19. Sprinkle the top pizza with grated vegan cheese (Reibegenuss).
20. 20. Place tomato slices on the top pizza.
21. 21. Bake the pizza tower for about 50 minutes.
22. 22. Wash the basil and pick the leaves off the stems.
23. 23. Cut the pizza tower into 4 pieces.
24. 24. Serve the pieces garnished with basil.

Nutrition per serving

• kcal: 615
• Protein: 29 g · Fett/Fat: 22 g · Carbs: 78 g