June 28, 2012
Sometimes we have a strong pizza craving, so we decided to create a nutritious, guilt-free version that delights our taste buds. This is a very basic version, but feel free to add your favorite veggie toppings. We often add chopped broccoli, tomatoes, and sometimes zucchini - whatever we have on hand! We usually use the nut-cheese topping below to keep it 100% whole-foods, but once in a while we'll replace it with a store-bought non-dairy cheese (good for first-time vegan pizza eaters).
- 1 cup brown rice flour
- 1 cup whole wheat pastry flour (or oat flour for a gluten-free option)
- 2 teaspoons baking powder
- pinch of salt, pepper, garlic powder, and onion powder
- 3/4 cup water
- Preheat the oven to 400 degrees F.
- Mix all dry ingredients in a bowl.
- Add water and combine thoroughly.
- Use hands to form a dough ball.
- Sprinkle flour on a greased cookie sheet or pie plate and roll out dough to 1/4" thick.
- Bake for 15 minutes.
- 1 batch nut-cheese sauce (below)*
- 1 cup mushrooms (sliced)
- 1/2 medium onion (chopped)
- 10-12 oz extra firm tofu (grated)
- 4 oz tomato paste
- Spread tomato paste evenly on pre-baked crust.
- Top with onions and mushrooms, then tofu.
- Drizzle on nut-cheese sauce and spread evenly.
- Lower oven to 350 degrees F.
- Bake for 25-35 minutes until onions are done.
* You can replace the nut-cheese sauce with 1-2 cups of shredded non-dairy cheese (i.e. Daiya, Follow Your Heart, etc.)
Nut-cheese Sauce ingredients:
- 1 cup cashews (or other nuts)
- 3/4 cup water
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- Place all ingredients in blender and blend on high until sauce is smooth. Add more water if needed.
Yields: about 6 servings
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