Vegan Pizza w/ Tofu Ricotta
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Every delicious part is 100% homemade and plant based. It’s super healthy yet tastes indulgent. And the best part? It fits perfectly in any weight loss plan and comes with zero guilt!! And it’s soooooooo good! We seriously never have leftovers whenever I make this.
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Pizza Dough:
1 1/2 cups all purpose flour
2/3 cup warm water
2 tsps active yeast
1 tbsp olive oil
1/4 tsp salt
1/2 tsp oregano
1/2 tsp garlic powder
In a large mixing bowl, combine yeast and warm water w/ a couple punches of flour and let sit for a few minutes. Then add all the rest of the ingredients and knead together with your hands for about 5 minutes. If your dough is too sticky, add more flour, 1 tsp at a time. Then cover and let sit in a warm, dark place and let rise for 1 hour. Roll out onto a baking sheet, being careful to not roll it too thin. Let sit about 7 minutes before topping. Then bake at 425 degrees for 20 minutes.
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Tofu Ricotta (thanks to my Veganomicron cookbook):
1 package extra firm tofu
2 tsps lemon juice
2 cloves garlic
1/4 tsp salt
a pinch black pepper
1 tbsp finely chopped fresh basil
2 tsps olive oil
1/4 cup nutritional yeast
In a large bowl, mush up the tofu w/ your hands until crumbly. Then add juice, garlic, basil, salt, and pepper and mush until it’s the consistency of ricotta cheese (about 5 mins). Then stir in the oil and nutritional yeast. Spread on top of your pizza sauce, top with your favorite veggies, and bake according to dough directions.
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