Two-Pepper Pizza

[Guest guest]

This is a veganized version of a pizza recipe my aunt clipped from a

magazine. The original called for ricotta cheese, but I found a recipe for

Tofu Ricotta in a book of mine. I'm in the process of making the pizza

right now so will keep you posted on how it goes. :-) If you can't find a

12-inch vegan pizza crust (mainly not baked with parmesan cheese) in your

area, there are plenty of good recipes on the Internet. Just do a search on

Google. I happen to be making my crust in my bread machine.

 

Megan

 

TWO PEPPER PIZZA

1 small green pepper, seeded & thinly sliced

1 small yellow pepper, seeded & thinly sliced

1 small onion, thinly sliced

2 c. sliced fresh mushrooms (optional)

2 t. olive oil

1/2t. dried oregano

1 c. tofu ricotta cheese (see recipe below)

1-1 oz. pkg ranch salad dressing seasoning mix (there are brands out there

with no whey or other dairy products in them; just have to shop around; mine

was a no-name brand)

1 12in. prebaked pizza crust

2 medium-size roma tomatoes, thinly sliced

1/2 c. parmazano cheese (recipe below)

 

1. Preheat oven to 450F. In a skillet, cook peppers, onion , & mushrooms,

in hot oil over medium-high heat until lightly browned. Stir in oregano.

Set aside.

2. Combine ricotta cheese and salad dressing seasoning; blend well. Spread

cheese mixture over pizza crust to within 1/2 inch of edge. Arrange pepper

mixture and tomatoes over cheese. Sprinkle with Parmesan cheese.

3. Bake for 15-20 minutes, or until everything is heated through.

 

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TOFU RICOTTA CHEEZE

 

1-1/2 lb. firm regular tofu, well mashed

1/4 c. fresh lemon juice

2 t. dried basil

1/2 to 1-1/2 t. sweetner of your choice

3/4 t. salt

1/2 t. garlic granules

 

Mash all the ingredients together until the micture has a fine grainy

texture like ricotta cheese.

Store in the refrigerator.

Per 1/2 c. serving: calories, 49; protein, 4g; carbs, 2g; fat, 3g.

(from the " Uncheese Cookbook " by joanne stepaniak)

 

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PARMAZANO CHEEZE

1 c. nutritional yeast flakes

1/2 c. raw, blanched almonds

1/2 t. salt

 

Place all the ingredients in a food processor and process for severa minutes

until the almonds are very finely ground.

Store in a tightly sealed container in the refrigerator. (an old parmesan

or other shaker can is great for this!).

Per Tbsp. serving: calories, 35; protein, 3g; carbs, 3g; fat, 1g.

(from the " Uncheese Cookbook " by joanne stepaniak)