one green planet
one green planet

I made a pesto sauce from basil and pine nuts and topped it off with marinated eggplant and mushrooms from the farmer's market. Oh, I added some sautéed tofu as well. Although this would be delicious without cheese (daiya is great, but we can't deny it's processed), I find it holds the toppings together better. Otherwise, you've got a mess on your hands. It helps keep things organized.

Eggplant, Pesto, and Mushroom Tofu Pizza [Vegan]

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Serves

1 pie

Ingredients

Crust
  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon sugar
  • 2 tablespoons olive oil
  • 3/4 to 1 cup warm water
  • 1 packet yeast
  • 2 teaspoons sea salt & pepper
  • dried herbs of your choosing
Pesto
  • 1 cup tightly packed fresh basil leaves
  • 1/3 cup pine nuts
  • salt & pepper, to taste
  • 1 tablespoon olive oil
  • 5-6 olives
  • 3 garlic cloves
  • vegan milk, as needed to make it creamy
Toppings
  • 1 small eggplant
  • 4-5 mushrooms
  • 5 garlic cloves, sliced thin
  • 1/2 package tofu
  • 2 tablespoons tamari
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • salt & pepper

Preparation

Crust
  1. Combine the yeast and warm water in a warm mixing bowl. Sprinkle on a tiny bit of sugar to feed the yeast. Let it rise for about 10 minutes.
  2. Add the other ingredients and knead the dough or mix in your mixer (we have a kitchen-aid) until it's soft and elastic; 8-10 minutes. Let it rise for an hour or until it doubles in size.
  3. Then roll it out into a pizza crust! Partially bake it for 8-10 minutes at 425 degrees.
Pesto
  1. In your food processor, blend all ingredients until spreadable. Spread it on your par-baked crust.
  2. Do the toppings: first sautee the tofu and garlic slices in 1 tablespoon each of tamari, olive oil, and maple syrup. Let them cook until they brown.
  3. Next, slice the eggplant and mushrooms very thin and rub in the remaining tamari, olive oil, and maple syrup. Throw in some salt and pepper and other spices if you like.
  4. When the tofu is done, add it to the eggplant and mushrooms and let it marinate until your pizza is ready to be dressed.


About The Author

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Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

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