Serves:
8 people
Cooking Time:
20 minutes
Ingredients
- For Vegan Ricotta Cheese:
- 3 tbsp Olive Oil
- ⅓ cup Lemon Juice
- 12 oz Extra Firm Tofu
- 3 tbsp Nutritional Yeast
- ½ cup Fresh Basil
- 1 tbsp Dried Oregano
- ForOther Toppings:
- 2 cups Vegan Mozzarella Cheese
- Bunch of Fresh Basil, roughly chopped
- ½ cup Marinara Sauce
- 2 Heirloom Tomatoes, sliced
- For the Dough:
- 4 cups All-Purpose Flour
- 1 tbsp Sugar
- 2 tsp Salt
- 1 ¼ tsp Active Dry Yeast
- 1 ½ cups Hot Water
- ⅓ cup Olive Oil
Instructions
- Preheat oven to 400 degrees
- In a large mixing bowl, add flour, sugar, salt, and yeast.
- Using your hands, create a small well in the middle of mixture and add in hot water and 2 tbsp olive oil
- Knead dough until texture is smooth
- On an 11x17 baking sheet, add remaining olive oil
- Add dough and coat with olive oil. Cover the dough with plastic wrap and let rise.
- Once risen, add dough to baking sheet. Cover sheet and create a crust with your fingers.
- Bake for 8-10 mins.
- In a medium mixing bowl, add all ingredients for Ricotta. Mix thoroughly.
- Spread marinara sauce in an even layer on dough.
- Add tomato slices and mozzarella cheese in a row placed on top.
- Bake for 8-10 minutes.
- Add fresh basil and enjoy!
