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- Makes 2 (12-inch) Pizzas
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I like a pizza that kicks with flavor, and this one does it for me. The creamy sauce is rich without the added fat in most cream sauces, and the sun-dried tomatoes and olives add a perfect tangy-salty punch.
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By Del Sroufe,
Ingredients
- ½ cup sun-dried tomatoes (not packed in oil)
- 1 (12-ounce) package firm or extra-firm silken tofu
- 1 (10-ounce) package frozen spinach, thawed
- 1 medium yellow onion, diced small
- 2 cloves garlic, minced
- 1 tablespoon dried dill
- 2 tablespoons nutritional yeast
- Sea salt
- Freshly ground black pepper
- 2 (12-inch) precooked whole-grain pizza crusts
- ½ medium red onion, finely diced
- 1 cup pitted kalamata olives, halved
Instructions
- Place the sun-dried tomatoes in a small bowl, and add enough warm water to cover. Set aside to soak until tender, about 30 minutes. Drain well. Finely chop the tomatoes and set aside
- Meanwhile, in a blender, puree the tofu until smooth. Set aside.
- Preheat the oven to 350°F.
- Lay a clean kitchen towel or several layers of paper towel on the counter and place the thawed spinach at the bottom of one short end. Roll the spinach in the towel and, holding it over the sink, twist either end of the roll to squeeze as much liquid out of the spinach as you can. Unroll and set aside.
- Heat a skillet over medium heat. Add the yellow onion and cook, stirring occasionally. Add water 1 to 2 tablespoons at a time, as needed to keep the onion from sticking, until softened, about 5 minutes. Add the garlic and dill and cook until fragrant, about 1 minute. Stir in the pureed tofu and the spinach, along with the nutritional yeast. Cook to warm through, about 2 minutes. Season to taste with salt and pepper, and remove from the heat.
- Place the pizza crusts on pizza stones or large baking sheets. Divide the spinach mixture evenly between the crusts, and spread it to cover the crusts evenly. Top with the chopped sun-dried tomatoes, red onion, and olives.
- Bake until the edges are browned slightly and the pizzas are warmed all the way through, about 15 minutes. Slice and serve.
Comments (10)
(5 from 4 votes)I would have liked this pizza recipe better with tomato sauce and no tofu. I find a lot of forks over knives recipes to be on the bland side, there may be one out of 5 that I would cook again. My favorite vegan recipes, the most flavorful, and most delicious are the rainbow plant life vegan recipes.
Is it possible to use blended cashews instead of tofu?
I LOVED THE FLAVORS! Im just curious... where did you buy the crust? OR do you have a recipe to make a home? Thankyou!!
google WFPB Pizza Crust and you'll find the recipe. But be aware, the comments suggest pre-baking pizza crust 8 minutes then adding toppings and baking another 10-12.
if you check out the Forks Meal Planner (Zuchinni and Artichoke pizza) there is a link to their WFPB pizza dough. But read the comments for proper baking times.
Loved it!
My whole family loves this pizza, including my 4-year-old, who’s quite possibly the pickiest eater I’ve ever met.
Does the tofu need to be pressed?
Do you bake the crust in advance, or everything together?
It states on the ingredients list.