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
fresh spinach $2.50
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html