Thursday, March 26, 2009

White Pizza

The original recipe for this pizza called for a blend of ricotta, mozzarella and Parmesan cheeses in the topping. Instead, I used crumbled firm tofu for the ricotta, grated vegan mozzarella from Follow Your Heart for the mozzarella and grated vegan mozzarella from Galaxy Foods for the Parmesan (yes, I know that means I used two types of 'mozzarella' but the taste and texture of the two are quite different, so created a nice contrast in the final product).

So in a bowl, combine 1 cup 'ricotta', 1 cup grated 'mozzarella' and 1/4 cup grated 'parmesan'. Spread the 'cheese' mixture over a pre-made pizza crust, leaving a 1/2 inch border around the edge. I'm happy to have discovered that Whole Foods' 365 brand now makes ready-to-go pizza crusts, which I find preferable to popular brands such as Boboli - for all I know Whole Foods has had this product for a while, but it's been quite some time since I needed pre-made crust!

Sprinkle the pizza evenly with 1 cup thinly sliced basil, 1/2 cup thinly sliced shallots, 1/2 cup finely chopped fresh spinach, 1/2 tsp. crushed red pepper (go up to as much as 1 teaspoon if you like more fire to your pizza!), 1/2 tsp. black pepper, 1/2 tsp. dried oregano, and 1/4 tsp. garlic powder.

Top evenly with 1 cup thinly sliced plum tomato. Bake the pizza at 425 degrees for 10 minutes. Transfer to a cutting board and cut into 6 slices, each of which is 340 calories.


firm tofu $1.99
vegan 'mozzarella' - not sure! my boyfriend was sweet enough to pick this up for me at the health food store
vegan 'parmesan' $3.39
pizza crust $4.99
basil $2.99
shallots $1.24
fresh spinach $2.50
plum tomato

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance