Vegan White Pizza
A creamy, plant-powered delight that swaps traditional cheese for a flavorful tofu-based sauce, topped with fresh vegetables for a comforting meal.
Ingredients
For the Sauce
- 1 block organic tofu (14 to 16 oz. soft) Silken or soft tofu works best for a creamy sauce.
- 2 to 3 tablespoons nutritional yeast Bragg’s Nutritional Yeast recommended for cheesy flavor.
- 2 to 3 teaspoons mellow white miso Choose mellow white miso for its subtle sweetness.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Dash pepper (black or white)
- Generous pinch Himalayan salt
Pizza Toppings
- 1 to 2 zucchini, sliced thin
- 1 to 2 yellow squash, sliced thin
- 1/4 red onion, thinly sliced
- 4 plain or whole grain vegan naan bread Recommended brands: Stonefire or Trader Joe’s.
- A few parsley tops
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a food processor, blend the tofu, nutritional yeast, mellow white miso, garlic powder, onion powder, black pepper, Himalayan salt, and lemon juice until creamy and smooth.
- Thinly slice the zucchini and red onion. Arrange them neatly.
Assembly and Baking
- On a baking sheet lined with parchment paper, lay out the naan bread.
- Spread the creamy white sauce over each naan, ensuring it covers every corner.
- Top with the sliced zucchini, yellow squash, and red onion. Season with a dash of salt and pepper.
- Bake for about 15 minutes or until the naan is golden and crisp around the edges.
Storage
- Store any leftovers in an airtight container for up to 4-5 days in the fridge, or freeze for future pizza nights.
Notes
For the best sauce, ensure all ingredients are at room temperature before blending. Avoid adding too many toppings to prevent sogginess.