This is an adaptation of a recipe from Nava Atlas in her fabulous cookbook called Vegan Express. This pizza is a wonderful change from the tomato sauce based norm, and the roasted garlic spread is so rich and and intensely flavorful you will remember your first bite long after you've had it!
Roasting the garlic and carmelizing the onions take a bit of prep time, but both these items can be done a day or so ahead. Once these two items are prepared, this pizza is super quick to fix.
adapted from a recipe in Vegan Express, by Nava Atlas
1 pizza crust, bought or homemade
(see below for a gluten free option)
1 box (12.3 oz.) firm or extra firm silken tofu
8 cloves roasted garlic
1 tsp. salt
1-2 cups caramelized onions
1-2 roasted red peppers, cut into strips, lengthwise
If you have a pizza stone, place it in the oven and pre-heat it for an hour at 450°F. The stone needs this amount of time to totally heat up.
If using a homemade pizza crust, prepare the dough and allow to rise.
Once it has doubled in size, punch down, and pat out into a 14" circle. I usually do this on a floured piece of parchment, which can then be transferred right onto your pizza stone. If you are not using a stone, place the pizza dough onto a greased pizza pan.
In a food processor, combine the tofu, the 8 cloves of roasted garlic, and salt. Puree till smooth.
Spread this garlic-y spread on a pizza crust. Top with caramelized onions. Add some roasted red pepper strips for color.
Bake at 425°F till crust is done and all toppings are hot.
For gluten free folks, Namaste Gluten Free Pizza Crust Mix, while a bit pricey, is SUPER tasty! I enjoy this crust as much as a regular, homemade crust.
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