Tofu-Vegetable Pizza
A delicious and light vegetarian pizza.
Yield
4 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pizza dough | |||
| 1 | tablespoon |
yeast, active dry
|
|
| 1 | cup |
water
warm |
|
| 1 | teaspoon |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
olive oil
|
|
| ½ | teaspoon |
salt
|
|
| Pizza toppings | |||
| 2 | tablespoons |
olive oil
|
|
| 1 | medium |
onions
finely chopped |
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 ½ | teaspoons |
basil
|
*
|
| 2 | cups |
tomatoes
chopped |
|
| 8 | ounces |
tofu
frozen, thawed, shredded |
|
| ½ | cup |
parsley leaves
chopped |
|
| ¼ | cup |
black olives
chopped |
*
|
| 1 | x |
nutritional yeast flakes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pizza dough | |||
| 15 | ml |
yeast, active dry
|
|
| 237 | ml |
water
warm |
|
| 5 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
olive oil
|
|
| 2.5 | ml |
salt
|
|
| Pizza toppings | |||
| 3E+1 | ml |
olive oil
|
|
| 1 | medium |
onions
finely chopped |
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 7.5 | ml |
basil
|
*
|
| 473 | ml |
tomatoes
chopped |
|
| 231.2 | ml/g |
tofu
frozen, thawed, shredded |
|
| 118 | ml |
parsley leaves
chopped |
|
| 59 | ml |
black olives
chopped |
*
|
| 1 | x |
nutritional yeast flakes
|
*
|
Directions
DOUGH: Dissolve the yeast in water with the sugar and let proof.
Mix in the other ingredients in order.
When the dough holds together (add more water or flour as necessary) turn out onto a floured board and knead until it is elastic and soft.
Cover and let rest for about 40 minutes.
Roll out as thin as you can without breaking the dough.
Place either on a 17 inch pizza pan or on a cookie sheet.
Set aside.
PIZZA TOPPINGS: Sauté the onion and garlic in the olive oil until the onions are translucent.
Add the basil and bell peppers and sauté for 5 minutes.
Add the shredded tofu and cook 3 minutes or so.
Add the parsley, tomatoes and olives.
Remove from the heat.
Spread the vegetables on the pizza crust and sprinkle with the nutritional yeast.
Bake for 5 to 10 minutes at 450F until the crust is golden and the vegetables are sizzling.
NOTE: The baking time is dependent upon how thick your crust is.
Also, you can use your favourite pizza crust too.
