May 24, 2013 May 24, 2013/ Morgan
It’s Friday and for many people that means PIZZA NIGHT! Pizza is so easy to love and so easy to make. It also is basically a flatbread with endless possibilities.
This beautiful pizza (isn’t it colorful?!) is just a wicked tasty healthier version of the peanut sauced pizzas you see in some fancy pants pizza places. While researching (looking at 1000 or so recipes) everything I saw called for AT LEAST 1/2 cup of peanut butter. That kind of made me feel heavy just reading it.
I figured we could lighten that up but still keep that awesome nutty flavor. No problem! And then top it with some easy baked tofu, some fresh veggies and then.. OM NOM NOM! (I watch at lot of Sesame Street with my kiddo so that was a Cookie Monster om nom!)
Ohh so for the tofu you could get a little fancier (and spicer!) and go for some Sriracha Baked Tofu. t’s just as easy to make, really but it’s a bit more crazy than just plain ole baked tofu. Not that there’s anything wrong with plain ole baked tofu – me and my daughter are crazy for that stuff! We had to force ourselves to stop munching on it while making the pizza.
Man, anyone that thinks vegan pizza would be boring hasn’t tried something like this! There is so much flavor going on here that you won’t be missing anything. Except maybe a few dashes of extra sriracha on top!
Now, I’m sure most people know this but I just have to say – this pizza is even better the next morning (cold) for breakfast. Try it out and you won’t be sorry! Well, you might be sorry if you get some cilantro stuck in your teeth before you go out to work. That would be bad.
serves – 2-6 (depending on how much you share. I could eat a whole pizza!)
- 1 large pizza sized ball of your favorite pizza dough
- 1 red bell pepper, sliced
- 3 green onions, sliced
- 2 Tablespoons chopped cilantro
- 1 large carrot, peeled and shredded
- 1/4 cup thinly sliced red onion
- lb tofu, pressed and cubed
- 2 Tablespoons low sodium soy sauce or tamari
- 3 Tablespoons peanut butter (or any nut or seed butter you like)
- 3/4 cup soy milk (or other milk alternative)
- 3/4 teaspoon coconut extract
- 1 tablespoon cornstarch
- 1 garlic clove, finely minced or grated with microplane
- 1 – 3 Tablespoons sriracha (to taste!)
- 1 Tablespoon low sodium soy sauce r tamari
- 2 teaspoons rice vinegar
First bake the tofu – preheat your oven to 375 degrees. Toss your cubed tofu with the 2 Tablespoons of soy sauce. Spread them out on a parchment lined baking sheet. Bake for 30 – 40 minutes, turning halfway through, until they are lightly browned.
Turn the oven up to 425 degrees. If you use a pizza stone place it in to preheat with the oven.
Stretch your pizza dough out and place onto your pizza stone (dust it with cornmeal if you think it will stick) or onto a parchment lined baking sheet. Prebake your pizza dough for about 8 – 10 minutes or until just starting to brown.
Make the nutty sauce: Whisk all of the ingredients for the Nutty Sauce together in a medium sized sauce pan over high heat. Bring to a simmer while whisking continuously. Whisk until thickened and take off the heat to cool.
Spread the nutty sauce over the prebaked izza dough. Scatter the tofu, red onions and red peppers over the top. Bake for 5 – 7 minutes longer, or until the crust is as crispy as you desire.
Take the pizza out and sprinkle with the green onions, cilantro and shredded carrot. Now cut yourself a big ole slice and enjoy!
Nutritional information per serving : Serving size: 1 slice (1/8th)
7 WWPointsPlus 232 calories, 9g total fat, 0mg cholesterol, 31g carbohydrates, 3.3g fiber, 5.3g sugar, 9.7g protein
May 24, 2013/ Morgan/