Whole wheat thin crust pizza made with a tofu ricotta, cheesy mozzarella and turkey pepperoni, garnished with fresh basil.
Drain and dry the block of tofu with paper towels. Wrap the block of tofu in a thick layer of paper towels and place on a plate. Lay another flat-bottomed plate (or small cutting board) on top of the tofu and place a can or two of beans on the plate/cutting board to weigh down the tofu, which will help press excess moisture from it. Let sit for 30 minutes.
In a medium bowl, crumble the tofu with your hands. Add the lemon juice, Parmesan cheese, basil, oregano, garlic powder, salt, and pepper. Use a potato masher or fork to mash all of the ingredients together until smooth and well combined. Cover and refrigerate until ready to use.
On a lightly floured surface, roll out the pizza dough into a large (12- or 14-inch) round. Place on a pizza stone or a large baking sheet. Spread the pizza sauce over the dough, leaving a 1-inch border. Sprinkle the cheese evenly over the sauce and arrange the pepperoni slices over the top. Bake for 12 minutes. Add spoonfuls of the tofu ricotta all over the pizza and bake until the dough is puffed and lightly golden, the mozzarella is completely melted, and the tofu ricotta is warmed through, about 8 more minutes. Top with fresh basil, slice, and serve.
This recipe was created for the “50 Plates of Tofu” campaign for the state of Connecticut.