When I first went vegan, I was extremely skeptical that I would ever enjoy pizza without cheese. Luckily there are SO many fun ways to enjoy pizza sans cheese. These mini pizzas come together in just 30 minutes and are filled with tons of herby flavor.
Ingredients
Herbed Tofu Ricotta:
1 block of organic firm tofu (drained and patted dry)
1 teaspoon of dijon mustard
Juice of 1 lemon
1/4 cup of nutritional yeast
2 tablespoons of tahini
½ cup of white cannellini beans
2 medium cloves of garlic
½ white onion
1 teaspoon of Italian seasoning
1 teaspoon of sea salt
Remaining Ingredients:
6 whole wheat pitas
Kale
Zucchini
Bell pepper
Cherry tomatoes
Nutritional Yeast
Dried parsley
Garlic salt
Preparation
Preheat the oven to 375 degrees. Finely chop onions and garlic. Add onions and garlic to a medium skillet on medium heat with a sprinkle of salt and pepper. Sauteed until onions become translucent (about 3-4 minutes), stirring frequently. If the onions begin to stick to the pan, add a splash of water or veggie broth to the pan. Once done cooking, add to a food processor, along with the remaining “ricotta” ingredients. Pulse until smooth, or desired texture. Chop veggie toppings. Spread ricotta onto pita bread, load on the veggies, then top with a sprinkle of nutritional yeast, dried parsley, and garlic salt. Bake in the oven for 10-12 minutes. Cut and enjoy!
Recipe Origin: