VEGGIE TOFU PIZZA
Top baked pizza crust with tofu and veggies to give you a cheesy dinner. Perfect if you love Asian cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- In medium bowl, stir tofu, mushrooms, vinegar, oil and Italian seasoning. Cover and refrigerate at least 30 minutes.
- Meanwhile, move oven rack to lowest position. Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Unroll dough in pan. Bake about 10 minutes or just until edges are light golden brown.
- Spread pizza sauce over crust. Drain marinade from tofu and mushrooms, discarding marinade. Top sauce with tofu, mushrooms, tomatoes, bell pepper, onion and basil.
- Bake 10 minutes; sprinkle cheese over pizza. Bake about 10 minutes longer or until cheese is melted and crust is deep golden brown.
Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 6 g, TransFat 0 g
EASY CHOCOLATE TOFU PIE
A dead ringer for a chocolate cream pie, only without the dairy.
Provided by Siobhan Connally
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
- Bake in preheated oven for 25 minutes.
- Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 292.6 calories, Carbohydrate 49.2 g, Fat 9.7 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 174.7 mg, Sugar 37.5 g
TOFU PIZZA PIE
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F Combine all ingredients in a food process or blender Pour mixture into a greased pan and bake for 35-40 minutes Remove from oven and top with your favorite pizza ingredients Return to oven and bake for another 15 minutes Allow to cool before serving
TOFU PIZZA
Make and share this Tofu Pizza recipe from Food.com.
Provided by ILuvRecipes
Categories Soy/Tofu
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bake pizza crust at 350 degrees for 10 to 15 minutes.
- Crumble tofu.
- Mix together tofu crumbles, tomato sauce, and Parmesan cheese.
- When crust is ready, evenly spread the tofu mixture on top.
- Sprinkle with green onion, mushrooms, and green pepper. Top with mozzarella cheese.
- Bake 10 to 15 minutes more until crust is done and cheese is melted.
Nutrition Facts : Calories 261.6, Fat 16, SaturatedFat 7.6, Cholesterol 38.7, Sodium 696, Carbohydrate 10, Fiber 2.8, Sugar 4.9, Protein 22.5
CAULIFLOWER AND TOFU PIZZA CRUST (GLUTEN-FREE, LOW-CARB)
Make and share this Cauliflower and Tofu Pizza Crust (Gluten-Free, Low-Carb) recipe from Food.com.
Provided by InnerHarmonyNutriti
Categories European
Time 2h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place a block of tofu in a bowl and top with a heavy weight to drain water as much as possible.
- Place cauliflower florets in a food processor and process until a rice-like texture is achieved.
- Fill a medium pan with an inch of water and bring to a boil. Add the processed cauliflower and cook about 4 - 5 minutes. Drain water and cool.
- Preheat oven to 400ºF degrees.
- Place the cooled cauliflower in a nut milk bag or wrap with cheesecloth and squeeze excess water out as much as possible.
- In a bowl, place drained tofu and use your hands to mash it well.
- Add cauliflower, beaten egg, herb, and salt and mix well.
- Press the dough out onto a baking sheet lined with parchment paper. The thickness of the dough should be around 1/2 inch.
- Bake for about 30 - 40 minutes. The crust should be firm and slightly brown.
- Remove the crust from oven. Top with pizza sauce, toppings and cheese.
- Bake for another 10 - 20 minutes until the cheese is bubbly and slightly browned.
- Infuse love and serve!
Nutrition Facts : Calories 446.5, Fat 27.2, SaturatedFat 13.3, Cholesterol 161.9, Sodium 850.8, Carbohydrate 18, Fiber 5.4, Sugar 5.7, Protein 35.5
EASY PIZZA PIE
A great twist on two classics, fusing together pizza and...pie
Provided by Good Food team
Categories Main course, Supper, Vegetable
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/gas 6. Brush the slices of aubergine with the olive oil and place on a baking tray with the whole red peppers. Bake for 15-20 mins until the aubergine slices are golden brown and tender and the peppers are charred and blistered. Place the peppers in a plastic bag, seal and leave aside to cool.
- When the peppers are cool, cut in half and remove the blackened skin and seeds. Cut into thick strips. Halve the tomatoes, remove any seeds and juice, then pat dry on kitchen paper. Thinly slice.
- Roll out half the pastry on a lightly floured surface, then use to line a 20cm pie plate. Arrange half the aubergine slices in the pastry case and top with half the peppers. Season between each layer. Arrange half the mozzarella cheese on top, then cover with half the tomato slices.
- Sprinkle over half the black olives, oregano and basil. Repeat these layers, using the remaining ingredients.
- Brush the pastry border with water. Roll out remaining pastry and use to cover the pie, trimming the edges and pinching together to seal. Brush with the milk, place on a baking sheet and bake for 25 mins until crisp and golden.
Nutrition Facts : Calories 454 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.29 milligram of sodium
PIZZA PIE
Make a deep-dish Chicago-style pizza pie to serve everyone at once. This is a veggie version, but you can add any fillings you prefer
Provided by Tom Kerridge
Categories Dinner
Time 1h30m
Number Of Ingredients 12
Steps:
- To make the dough, combine the flour, yeast and sugar in a large bowl and make a well in the middle. Tip in 1 tsp salt, the oil and 250ml tepid water. Bring the mixture together into a dough using your hands, then tip onto a lightly floured surface and knead for 10 mins until smooth and elastic. Drizzle a bit more oil into the bowl, add the dough, cover with a damp tea towel and leave to rise for 35-40 mins, or until doubled in size. Meanwhile, combine all the ingredients for the sauce in a bowl.
- Heat the oven to 190C/170C fan/gas 5. Lightly oil a 23cm springform cake tin. Tip the dough out onto a floured surface, and knock the air out of it a few times using your hands. Remove a quarter of the dough and set aside, then roll the rest out thinly so it's large enough to line the tin with some overhanging. Press the dough into the base and up the side of the tin.
- Spread half the sauce over the pizza dough base, then sprinkle with half the mozzarella and half each of the olives and basil. Roll the reserved dough out into a circle that's large enough to fit over the first layer of filling, then lay it over the top. Top with the remaining sauce, most of the remaining cheese, and the rest of the olives and basil. Fold the overhanging dough over the filling slightly, then scatter the remaining cheese over the exposed filling in the middle.
- Transfer the tin to a baking tray and bake for 45-50 mins until golden and crisp. Remove from the oven, undo the springform clip and leave to cool for 20 mins before removing from the tin and cutting into wedges to serve.
Nutrition Facts : Calories 390 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.4 milligram of sodium
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