For those of you who love pizza, you’ll be pleased to know this recipe is pretty easy, fun to make and of course, is vegan! Using Cauldron tofu to make a delicious pesto to go on top of a sweet potato base, choose whatever veggie you want for the topping – a delicious veggie feast!
Vegan Tofu Pesto Pizza
- For the base
- 1 large sweet potato, peeled
- 200g brown rice flour
- 3 tablespoons olive oil
- For the tofu pesto
- 6 tablespoons tomato puree
- 4 chargrilled red peppers from a jar, drained
- 100g Cauldron tofu, drained
- 4 tablespoons olive oil
- Large handful basil leaves
- 40g pine nuts
- 2 cloves garlic
- For the toppings
- 1 teaspoon olive oil
- 1 courgette, thinly sliced
- Button mushrooms, sliced
- 1 teaspoon oregano
- ½ teaspoon mixed herbs
- 50g grated vegan Parmesan cheese
First make the base: Chop the sweet potato into chunks and boil/steam until soft then allow to cool.
Place the cooked sweet potato in your Ninja Kitchen Nutri Ninja Auto IQ blender along with the flour and oil and whizz up on a medium setting to form a soft, smooth dough (add a tablespoon or two of water if necessary).
Preheat the oven to 180 degrees C and place a large sheet of greaseproof paper on a baking tray.
Flour a surface and roll the dough out to your desired thickness and to form a pizza shape. Bake for 15 minutes.
Meanwhile place the pesto ingredients into your clean Nutri Ninja and whizz up until mostly smooth.
Heat the oil in a pan and cook the courgette and mushrooms for about 10 minutes until softened, then stir in the herbs.
Now spread over your desired amount of pesto on the pizza to cover the base leaving a little space around the edge then arrange the courgette and mushroom slices on top. Sprinkle over the cheese.
Bake for a further 10 minutes – now you’re ready to slice and enjoy!