So lately I’ve been finding myself putzing around the kitchen more often than usual. I made my first (!) apple pie a few nights ago, and it was consumed in record time, leaving me no time for documentation. Last night, I decided to a small pizza for Kathryn and myself. To my dismay, the bell pepper and broccoli I’d been banking on as toppings turned out to be long past their prime, but I kept calm and carried on.
Step 1: Preheat the oven to 350F. While it’s warming up, toss together the dough ingredients and knead. Mine consisted of flour, water, baking powder, and salt. There wasn’t any active dry yeast around, so these alterations resulted in a crispy crust rather than a fluffy one.
Step 2: Flatten and apply a light coat of oil. This supposedly prevents the dough from soaking up tomato sauce.
Step 3: Toppings! I had a jar of pizza sauce, which means this pizza isn’t entirely homemade, heh. I spooned some out and sprinkled it with fresh garlic, rosemary, basil, and nutritional yeast (read about nutritional yeast here if you’re unfamiliar) followed by a bed of fresh spinach, roasted peppers, and breaded tofu. When your toppings are all set, place the pizza in the oven for 30-40 minutes.
Breaded Tofu: I portioned myself a little less than half of the block. I pressed out the water and cut it into smaller sized pieces. Then I dipped each piece into almond milk, and rolled it around in my breading mixture. That consisted of breadcrumbs, paprika, black pepper, salt, and cayenne pepper.
Tick tock, tick tock
Voila!
Step 4: Slice.
Step 5: Devour (not pictured). Bon appétit!