We’ve been apart for a while, but I’m totally back in love with pizza. Sure, I’ve done the occasional breakfast tofu pizza with the Little Bear. Yes, I’ve done margherita style a couple times. Somehow things just came together, and I’ve got my tasty pizza groove back. It’s all about the tofu/walnut crumble and roasted goodness of the toppings. I’ve already made it 3 times in the last few days, each slightly different but oh-s0-good.
Last night I added a couple spoonfuls of kalamata olives to the tofu and walnuts before whizzing to create a crumble. Keeper. Will definitely do that every time now. Dizzle suggested adding sage to it sometime. Yes please! I’m thinking sage, or basil, or oregano…fresh herbs can’t be wrong. I used a rosemary garlic crust this time. (2 sprigs rosemary and 4-6 cloves garlic added to the standard dough.) Anything goes on the dough.
Toppings can include any or all of these:
roasted potato slices, roasted onion slices, roasted zuchini, roasted yellow squash, spinach leaves, tofu chunks, tofu/walnut/olive crumble, roasted color peppers
The list could go on and on. I’m imagining others like roasted butternut chunks, sliced tomatoes, white beans, mushrooms, roasted eggplant…whatever tickles your taste buds. We’re just glad to have our pizza back. 🙂Tags: pizza, plant based, recipe, vegan