I wanted to try to get my son to add vegetables to his pizza. I thought maybe if he made his own pizza he would eat it and the vegetables. It didn’t work so much but it was still fun for him and he enjoyed helping me cook. It did get his hands intolerance touching the vegetables, which is something he hasn’t wanted to do prior. So maybe with time he will take little steps until he finally gives in and actually eats the pizza he makes. He has slowly been coming around to try new things, but like I said slowly, it’s a very slow process. I just can’t give up. I need to keep offering and letting him see the colors, textures and maybe even just taste testing whenever he’s ready.
Hopefully sooner rather than later. Fingers crossed!
Preparing the Sriracha & Garlic BBQ Tofu:
To begin, start by draining the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure. Next, wrap the tofu in a dish towel and then place a heavy dinner plate on top as a press. Let it press a good 15-20 minutes before using the tofu in this recipe.
Next, chop your tofu into thin, bite-size cubes. Add the tofu slices to a ziplock bag.
This Trader Joe’s Sriracha and Roasted Garlic BBQ sauce is the best tasting and most simple, sweet and spicy sauce for a quick tofu marinade.
Add the BBQ sauce to the ziplock bag and refrigerate the coated tofu until ready to use. Refrigerate for at least 30 minutes.
Preparing the Spelt Crust:
Preheat your oven to 450F. Line a baking sheet with parchment paper and set aside until ready.
Now to a mixing bowl, add the water, active yeast and maple syrup.
Mix it and let it sit a few minutes to get it frothy.
In a second bowl, add all of your dry ingredients. Mix well then add the dry ingredients to the yeast mixture.
Then, add the olive oil and knead the dough for about 5 minutes until a smooth dough forms. If needed add more flour to create a less sticky dough. Add 1 tablespoon of flour at a time until you reach your desired texture.
On a parchment lined baking sheet, roll your dough out. Use a little flour for dusting because the dough isn’t as flexible as regular pizza dough due to the Spelt. While your oven is preheating, let the dough rest near the oven for 10 minutes.
Assembling the Pizza:
Next, chop all your vegetables for the toppings.
First, top the dough with pizza {tomato} sauce.
Then, add your thinly sliced red onions.
Next, I added sliced red bell peppers.
Then, add your chopped fresh spinach.
Now, your sliced pineapple chunks.
Remove your BBQ marinated tofu from the refrigerator and top the vegetables with the tofu.
Made your vegan Mozzarella and any other additional toppings you desire. Place the baking sheet in the oven for 14 minutes. Slice and serve!
| Prep Time | 15 minutes |
| Cook Time | 12-15 minutes |
| Servings |
Pizza
|
- ½ block Extra Firm Tofu thin cubes
- 2 tablespoons Trader Joe’s Sriracha & Garlic BBQ Sauce
- ¼ cup + 2 tablespoons Spring Water
- 1 envelope Active Yeast
- 1 teaspoon Maple Syrup
- ¾ cup Spelt Flour
- 1 tablespoon Cornstarch
- ½ teaspoon Sea Salt
- 2 teaspoon Extra Virgin Olive Oil
- Pizza Sauce
- Red Onion thinly sliced
- Red Bell Pepper thinly sliced
- Fresh Spinach chopped
- Pineapple diced
- Vegan Mozzarella Cheese
Ingredients
BBQ Sriracha Tofu:
Spelt Crust:
Optional Toppings:
|
|
- To begin, start by draining the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure. Next, wrap the tofu in a dish towel and then place a heavy dinner plate on top as a press. Let it press a good 15-20 minutes before using the tofu in this recipe.
- Next, chop your tofu into thin, bite-size cubes. Add the tofu slices to a ziplock bag.
- This Trader Joe’s Sriracha and Roasted Garlic BBQ sauce is the best tasting and most simple, sweet and spicy sauce for a quick tofu marinade.
- Add the BBQ sauce to the ziplock bag and refrigerate the coated tofu until ready to use. Refrigerate for at least 30 minutes.
- Preheat your oven to 450F. Line a baking sheet with parchment paper and set aside until ready.
- Now to a mixing bowl, add the water, active yeast and maple syrup. Mix it and let it sit a few minutes to get it frothy.
- In a second bowl, add all of your dry ingredients. Mix well then add the dry ingredients to the yeast mixture.
- Then, add the olive oil and knead the dough for about 5 minutes until a smooth dough forms. If needed add more flour to create a less sticky dough. Add 1 tablespoon of flour at a time until you reach your desired texture.
- On a parchment lined baking sheet, roll your dough out. Use a little flour for dusting because the dough isn’t as flexible as regular pizza dough due to the Spelt. While your oven is preheating, let the dough rest near the oven for 10 minutes.
- Next, chop all your vegetables for the toppings.
- First, top the dough with pizza {tomato} sauce. Then, add your thinly sliced red onions, red bell peppers, chopped fresh spinach, sliced pineapple chunks, bbq marinated tofu and vegan mozzarella. If you desire any other additional toppings add them now.
- Place the baking sheet in the oven for 14 minutes. Once done remove the pan from the oven, let it cool about 5 minutes before slicing. Slice and serve!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
