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Thursday, November 13, 2014

Roasted Veggie Ricotta Pizza (GF Vegan, soy-free option)

My mother loved the lasagne I made last week so much that I started toying with the idea of a lasagna pizza. I've never heard of a pizza with ricotta on it before, but I didn't see any reason why it wouldn't work so I tried it out. No disappointment here! It was a little messy, so we ate with a fork and knife, but if the pizza had a thick crust it would've been sturdy enough to eat with your hands.

Bon appetit!

Yields: 2 14" inch pizzas | Time: 45 min

1 package silken tofu*
3 tbs nutritional yeast
3 tbs fresh lemon juice
3 tbs fresh basil leaves
1.5 tsp garlic powder
1.5 tsp onion powder
1 tsp himalayan salt
1/2 tsp black pepper 

1 roasted sweet pepper, sliced
1 cup cubed butternut squash
2 cups of broccoli florets
1 small zucchini, diced
1 small onion, minced
3/4 cup pizza sauce
3 tbs chopped basil 

1/3 cup roasted salted cashews
3 tbs nutritional yeast flakes
1/4 tsp himalayan pink salt

* firm tofu works too but you have to add 3 tbs of water
** for those with soy allergies it is also possible to make this using cashew ricotta, but it's very high in fat, so I'd recommend making this alfredo cauliflower mash instead.

Mix the ingredients for the ricotta well with a fork or potato masher and set aside.
Chop the veggies and steam the onion, broccoli and butternut squash for 20 minutes.
If you don't have jarred roasted peppers then you can make one (or a ton) by simply deseeding a pepper and placing it skin-side down on a tray and baking for 40 minutes at 400F.
For these pizzas I used pre-made thin crusts from Trader Joe's. Typically I pre-bake my crust for at least 10 minutes before adding the toppings, but it wasn't necessary this time.
Smear on a thin layer of tomato sauce, spread the ricotta with a spatula/spoon, sprinkle on the basil, veggies and parmesan.
Bake the pizzas for 24 minutes at 400F.

Enjoy :)

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