Follow one of our bread recipes for making the crust. For this
recipe we used spelt bread. For a thick crust use the 4 cup mix, or
cut back the recipe for a thinner crust.
1 28-oz can Tomatoes, crushed
1-2 tbsp. Garlic, crushed
tbsp. Oregano, dry
Cayenne Pepper, to taste
1 lb Tofu, firm, block
1/2 cup Lemon Juice
1 tbsp. Corn Starch
Tomatoes, Italian Roma
Black Olives, sliced
We suggest starting with the preparation of the pizza dough.
While the dough is mixing, place all the sauce ingredients in a
covered glass pot or microwaveable bowl and simmer the sauce until
it thickens (about 1 hour on the stove top). By the time the dough
is ready for the sauce, the sauce should be thickened.
We bake our pizzas on a pizza stone or terra cotta baking pan,
which has been lightly dusted with corn meal. When the dough is
mixed, roll it out on a thin layer of flour. Dust the upper surface
with additional flour until the dough is the size of the pizza pan.
Transfer to the pizza pan and let rise in a warming drawer or in
your oven set at 110 degrees F.
While the dough is rising, add the tofu layer ingredients to a
blender, cover, and blend until the ingredients have a smooth creamy
Thinly slice the tomatoes, onion and olives.
When the dough has risen, pre-bake the pizza at 400 degrees F.
for about 10-15 minutes or until the top surface is firm to the
Remove the pizza dough from the oven, gently spread on a layer of
the tomato sauce. Next, gently spread on a layer of the tofu cream.
Cover with tomato slices and onion rings, and sprinkle on the olive
Return the pizza to the oven and continue baking at 400 degrees
F. for about another 15 minutes. Check to make sure it isn't
burning. When the edges of the crust are crisp and lightly browned,
the pizza is ready.
Remove the pizza from the oven and let it cool slightly for a few
minutes. Slice and serve.
Your question and comments are welcome