Pizza with Tofu Ricotta Cheese
Everyone needs an easy go-to meal when life gets busy and you’re short on time. I don’t mind taking shortcuts when the end result is big on flavor. This recipe does just that.
Ingredients:
1 recipe of Tofu Ricotta - see below
1 prepared pizza crust - I like Engine 2 Whole Wheat Stone Baked Pizza Crusts at Whole Foods
1 jar pizza sauce or marinara sauce - watch for no added oil, sugar and salt, or at best, a minimal amount
Plant-based Parmesan Cheese Sprinkle - see below
Fresh veggies - sliced very thin - I like bell pepper, eggplant, zucchini, mushrooms, banana peppers, sliced olives, basil, mix and match to your liking, but don’t layer it too thick or it won’t bake evenly.
Instructions:
Preheat the oven to 425 F.
Once the oven is hot, place the pizza crust on a cookie sheet or preheated pizza stone and bake the crust for 2 minutes to crisp up the bottom a bit, but watch it closely so you don’t over bake it.
Remove the crust from the oven and spread on thin layer of tofu ricotta. Top with a thin layer of pizza or marinara sauce.
Top with sliced veggies and a good sprinkling of plant-based Parmesan cheese
Bake for 8-10 minutes until center is hot and crust is crispy.
Tofu Ricotta
This plant-based ricotta requires just a few ingredients, use it in lasagna or as a base for pizza. Best of all, it’s ready to use in 5 minutes!
Ingredients:
14 oz firm tofu, drained and patted dry - soft tofu also works if that’s all you have on hand
1 Tbsp lemon juice
1 garlic clove, crushed
1 Tbsp plant-based Parmesan - recipe below
1 Tbsp Italian seasoning if you’re making lasagna or 1 Tbsp pizza seasoning for pizza
Black pepper - couple of grinds
Instructions:
Combine all ingredients in a food process and pulse until combined.
Taste and adjust seasonings as needed
Transfer to a bowl and use immediately or place in the refrigerator until ready to use.
I’m all about improvising…if you don’t have Italian seasoning or pizza seasoning, use dried basil. Start with 1 tsp and adjust according to your personal taste. You can even add dried fennel to the mixture.
Stores in the refrigerator for up to 3 days, you’ll need to give it a stir before using.
Plant-based Parmesan Cheese
Whatever you currently sprinkle Parmesan on now, swap it out for with this. You’re going to love this, it tastes great on baked potatoes, on steamed broccoli and as a topping on air-popped popcorn!
Ingredients:
1 cup raw cashews
1/3 cup nutritional yeast
Instructions:
Place all ingredients in a food processor or blender and pulse or blend until coarsely blended. Place in a jar and store in the refrigerator for up to 8 weeks.
