Another Vegan Pizza Recipe with Summer Flavors
Pizza is easily one of America’s favorite foods, but as a plant-based eater about 80% of the time, pizza is not something I can always enjoy. However, every now and then, I spend some time making pizza at home. This is a savory pizza with a tofu “cheesy” cream sauce, fresh heirloom tomato, rosemary, peas, red onions, and olive oil drizzle. It is herbal and rich with a traditional-style crust.
What you may need:
Knife
Ingredients
Leavened Dough:
250 g Flour
100 ml of water
4 g salt
1 tsp active dried yeast
4 g sugar
Tofu cream (blended):
1/2 tofu
Olive oil
nutritional yeast
Juice of 1/2 lemon
rosemary
Toppings:
Zuchini
Peas
Sundried Tomato chopped
Red Onion
Heirloom tomato
Instructions:
Mix flour and salt in a mixing bowl
In a separate container, add sugar, water, and active dry yeast and let sit for 10 minutes until foamy
Add water to the flour and knead until it comes together.
Let rest for 90 minutes.
In a blender, blend all the ingredients for the tofu cream in the blender until smooth.
Slice onion, tomato, and zucchini, and then halve and quarter the tomato and zucchini slices.
After 90 minutes, add cornmeal to the bottom of a large pan and turn out the dough from the mixing bowl.
Carefully press dough ball out into a circular shape, thinning out the middle and leaving a small border of dough for the edges.
Add the tofu cream to your dough and top with your sliced veggies. Dollop with chopped sundried tomatoes.
Bake for 15 minutes at 425 F, and check. I usually brown mine a little more, so feel free to leave in longer.