Tuesday, June 28, 2011


no cheese on this pizza, a tofu mixture substitutes for the ricotta plus VEGAN parm

use a pizza stone for a crispier crust


1 (9.7 oz) Freschetta Artisan Pizza Crust (golden wheat)
1 recipe tofu "cheese"  (see my cheese-lasagna posting of 6-22-11)
sauteed chopped and mixed veggies / red onion, pared  & diced eggplant)
sliced fresh tomato
pesto sauce  (see my pesto posting of 6-26-11)
Vegan Parmesan cheese


Spread the tofu "cheese" mixture onto the pizza crust.
Cover with a layer of the vegetables.  Then the tomato slices.
Dab the pizza with the pesto sauce.
Sprinkle the "parm" over the pizza.
Bake at 425 degrees on a preheated pizza stone for 9 to 13 minutes.

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