Ingredients
Scale
For the dough
- 2 cups of flour
- 2/3 cup of warm water
- 2 tsp instant yeast
- 2 tbsp olive oil (optional, usually I don’t add)
- 1 tsp maple syrup
- salt, pepper
For the tofu base
- 1 300 g/10 oz package of tofu, crumbled
- 3 tbsp of soaked cashews
- 2 cloves of garlic
- 2 limes, juices
- 2 tbsp tahini
- 1 small chilli pepper, minced
- 1 tsp white miso
- salt, pepper
Toppings
- 1 large beetroot
- 1 small sweet dumpling squash
- 4 tbsp vegan pesto
- 1/2 cup of garden cress
- 1 tsp chili flakes
- fresh ground black pepper
Instructions
Dough
- Mix together flour, water, yeast, oil (if using), maple syrup, salt and pepper in a large bowl. Knead the dough for a minute. Adjust consistency with water or flour if needed.
- Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Cover with a kitchen cloth and let rise for about 20 minutes.
- Once the dough has doubled in size, divide it into 2 equal pieces. Pat or roll into round pizza doughs.
Tofu cream
- Add crumbled tofu, soaked cashews, garlic, lime juice, tahini, chilli and miso to a food processor, and blend until creamy. Season with salt and pepper.
Toppings
- Slice squash thinly and spiralize beet. I like to pre-steam my squash, but you can add the slices raw to the pizza too. If you prefer softer slices, steam them for 3-4 minutes first.
Assembly
- Spread tofu cream over pizza doughs. Top with beets, squash slices and summer savoury. Bake in a preheated oven at 200°C/400ºF for 15-20 minutes. Drizzle with pesto and top with garden cress and fresh cracked black pepper. Enjoy!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main
- Cuisine: Vegan