Plant-Based Prosciutto Pizza

Name: Plant-Based Prosciutto Pizza
Total time: 20 min
Yield: 2 servings
Ingredients: 120 ml Water; 30 ml Soy sauce; 15 ml Oil, olive; 10 ml Syrup, maple, Canadian; 10 ml Vinegar, cider; 1 tsp Smoked paprika; 0.5 tsp Garlic and onion powder; 0.25 tsp Spices, pepper, white; 0.25 tsp Beetroot powder; 8 pcs Rice paper; 1 pcs Pizza crust, no filling; 3 tbsp Tomato products, canned, sauce; 120 g Mozzarella or plant-based cheese; Arugula; 1 tsp Oil, olive; Plant-based prosciutto

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A vegan pizza topped with homemade plant-based rice paper prosciutto in a savory marinade. Cooked in an air fryer and garnished with fresh arugula.

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Method

Whisk together the marinade ingredients.

Dip the rice paper in water, press two sheets together, and submerge in the marinade for 20 seconds.

Separate the layers with parchment paper and chill in the fridge for 2–3 hours.

Spread the dough with tomato sauce, add cheese, and cook in the air fryer at 190 °C for 7–9 minutes.

Top the finished pizza with the plant-based prosciutto and arugula, and drizzle with olive oil if desired.

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Plant-Based Prosciutto Pizza

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