With the left over red sauce I made (previous post) we decided to create some pizza! I know I should indulge in making crust, but I don’t so we buy gluten free frozen crusts. My preferred brand is Vicolo’s Organic Cornmeal Pizza Crust. There is only six ingredients keeping out the yuck and the texture and taste is pretty wonderful.
The sauce was full of chopped veggies: eggplant, yellow zucchini, summer squash, arugula, and a patty pan. For toppings I used baked tofu and basil. Good eats!
- vegetable sauce
- 1 package extra firm tofu
- Bragg amino acids (or soy sauce)
- fresh basil, chopped
- jalapeno, optional
- shredded mozzarella cheese
- Preheat oven to 400.
- Press tofu to squeeze out some of the moisture. Slice into thin squares, season with s&p, and a bit of amino acids. Bake tofu in a single layer 15-20 minutes until browned and firm, on a silpat or parchment lined baking sheet.
- Meanwhile heat sauce until warm.
- Assemble pizza: place sauce on crust, top with baked tofu, and basil. Cover with cheese, top with jalapeños if using, and sprinkle on a few dashed of oregano.
- Bake according to crust directions.