Chef: Jeannie Hudkins                

Makes: 3-4 Servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients:

  • ½ c sun-dried tomatoes
  • 1 10-oz. pkg. frozen chopped spinach
  • 1 yellow onion, diced 
  • 1 12-oz. pkg. firm or extra-firm silken tofu
  • 2 cloves garlic, minced
  • 2 T nutritional yeast
  • 1 ½ T dried dill 
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ½ c Kalamata olives, sliced (eliminate to make PP)
  • ½ red onion, chopped
  • 1 whole-grain pizza crust (without oil)

Directions

  1. Preheat oven to 350 degrees.
  2. Place sun-dried tomatoes in warm water and soak for 20 minutes or longer. When softened, chop tomatoes, and set aside.
  3. Drain spinach and squeeze out as much moisture as possible. 
  4. Place yellow onion in ⅛ c water and saute until soft, about 5 minutes.
  5. In a blender, place silken tofu, cooked onion, garlic, nutritional yeast, dill, salt, and pepper. Blend until smooth. Transfer tofu mixture to a medium bowl, add spinach and hand-stir into tofu mixture.
  6. Spread tofu/spinach mixture onto pizza crust. Add sun-dried tomatoes, kalamata olives, and red onion.
  7. Bake for 15 minutes, or until pizza is heated throughout and slightly browned on edges. 

Tip: The tofu/spinach mixture provides a thick pizza topping. If you prefer a thinner topping, save some of the topping for use as a delicious dip for vegetables, crackers, or bread. 

Jeannie Hudkins, author: Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
http://www.eatlikeyougiveadamn-thebook.com

 

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