Guest guest Posted January 14, 2003 Report Share Posted January 14, 2003 This is a veganized version of a pizza recipe my aunt clipped from a magazine. The original called for ricotta cheese, but I found a recipe for Tofu Ricotta in a book of mine. If you can't find a 12-inch vegan pizza crust (mainly not baked with parmesan cheese) in your area, there are plenty of good recipes on the Internet. Just do a search on Google. I happen to be making my crust in my bread machine. And if you just want to use regular ricotta & parmesan, just ignore all the vegan postings & use the regular stuff.I just like this version because it's way lower in fat & cholesterol. & it still tastes pretty good.MeganTWO PEPPER PIZZA1 small green pepper, seeded & thinly sliced1 small yellow pepper, seeded & thinly sliced1 small onion, thinly sliced2 c. sliced fresh mushrooms (optional)2 t. olive oil1/2t. dried oregano1 c. tofu ricotta cheese (see recipe below)1-1 oz. pkg ranch salad dressing seasoning mix (there are brands out therewith no whey or other dairy products in them; just have to shop around; minewas a no-name brand)1 12in. prebaked pizza crust2 medium-size roma tomatoes, thinly sliced1/2 c. parmazano cheese (recipe below)1. Preheat oven to 450F. In a skillet, cook peppers, onion , & mushrooms,in hot oil over medium-high heat until lightly browned. Stir in oregano.Set aside.2. Combine ricotta cheese and salad dressing seasoning; blend well. Spreadcheese mixture over pizza crust to within 1/2 inch of edge. Arrange peppermixture and tomatoes over cheese. Sprinkle with Parmesan cheese.3. Bake for 15-20 minutes, or until everything is heated through.==========================================================================TOFU RICOTTA CHEEZE1-1/2 lb. firm regular tofu, well mashed1/4 c. fresh lemon juice2 t. dried basil1/2 to 1-1/2 t. sweetner of your choice3/4 t. salt1/2 t. garlic granulesMash all the ingredients together until the micture has a fine grainytexture like ricotta cheese.Store in the refrigerator.Per 1/2 c. serving: calories, 49; protein, 4g; carbs, 2g; fat, 3g.(from the "Uncheese Cookbook" by joanne stepaniak)----------PARMAZANO CHEEZE1 c. nutritional yeast flakes1/2 c. raw, blanched almonds1/2 t. saltPlace all the ingredients in a food processor and process for severa minutesuntil the almonds are very finely ground.Store in a tightly sealed container in the refrigerator. (an old parmesanor other shaker can is great for this!).Per Tbsp. serving: calories, 35; protein, 3g; carbs, 3g; fat, 1g.(from the "Uncheese Cookbook" by joanne stepaniak) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2003 Report Share Posted January 14, 2003 I'm doing my Homer Simpson drool/gurgle thing over here! Instead of moaning mmmmm Duff Beer, It's mmmmm Two Pepper Pizza. Can't wait to try it, thanks! Warmly, Allison --- Megan Milligan <yasminduran wrote: > This is a veganized version of a pizza recipe my > aunt clipped from a magazine. The original called > for ricotta cheese, but I found a recipe for Tofu > Ricotta in a book of mine. If you can't find a > 12-inch vegan pizza crust (mainly not baked with > parmesan cheese) in your area, there are plenty of > good recipes on the Internet. Just do a search on > Google. I happen to be making my crust in my bread > machine. And if you just want to use regular ricotta > & parmesan, just ignore all the vegan postings & use > the regular stuff. > > I just like this version because it's way lower in > fat & cholesterol. & it still tastes pretty good. > > Megan > > TWO PEPPER PIZZA > 1 small green pepper, seeded & thinly sliced > 1 small yellow pepper, seeded & thinly sliced > 1 small onion, thinly sliced > 2 c. sliced fresh mushrooms (optional) > 2 t. olive oil > 1/2t. dried oregano > 1 c. tofu ricotta cheese (see recipe below) > 1-1 oz. pkg ranch salad dressing seasoning mix > (there are brands out there > with no whey or other dairy products in them; just > have to shop around; mine > was a no-name brand) > 1 12in. prebaked pizza crust > 2 medium-size roma tomatoes, thinly sliced > 1/2 c. parmazano cheese (recipe below) > > 1. Preheat oven to 450F. In a skillet, cook peppers, > onion , & mushrooms, > in hot oil over medium-high heat until lightly > browned. Stir in oregano. > Set aside. > 2. Combine ricotta cheese and salad dressing > seasoning; blend well. Spread > cheese mixture over pizza crust to within 1/2 inch > of edge. Arrange pepper > mixture and tomatoes over cheese. Sprinkle with > Parmesan cheese. > 3. Bake for 15-20 minutes, or until everything is > heated through. > > ========================================================================== > > TOFU RICOTTA CHEEZE > > 1-1/2 lb. firm regular tofu, well mashed > 1/4 c. fresh lemon juice > 2 t. dried basil > 1/2 to 1-1/2 t. sweetner of your choice > 3/4 t. salt > 1/2 t. garlic granules > > Mash all the ingredients together until the micture > has a fine grainy > texture like ricotta cheese. > Store in the refrigerator. > Per 1/2 c. serving: calories, 49; protein, 4g; > carbs, 2g; fat, 3g. > (from the " Uncheese Cookbook " by joanne stepaniak) > > ---------- > > PARMAZANO CHEEZE > 1 c. nutritional yeast flakes > 1/2 c. raw, blanched almonds > 1/2 t. salt > > Place all the ingredients in a food processor and > process for severa minutes > until the almonds are very finely ground. > Store in a tightly sealed container in the > refrigerator. (an old parmesan > or other shaker can is great for this!). > Per Tbsp. serving: calories, 35; protein, 3g; carbs, > 3g; fat, 1g. > (from the " Uncheese Cookbook " by joanne stepaniak) > Mail Plus - Powerful. Affordable. Sign up now. http://mailplus. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2003 Report Share Posted January 15, 2003 Thank you very much for this recipe Megan. It sounds delicious and i will be shortly adding it to our files. Laura x Quote Link to comment Share on other sites More sharing options...
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