Yet provided you're a meat eater, vegan pizzas serve as healthy alternatives to the traditional pepperoni or Salame. Arrange the eggplant slices and diced tomatoes on top of the pesto. Sprinkle with the remaining pine nuts.7.
Situate the prepared pizza crust on a 12-inch pizza pan lightly coated with cooking spray.
2. Toast the pine nuts in a dry skillet over medium-low heat, Moving for 3 minutes, or until the pine nuts are lightly browned.
3. Combine in a chop chop processor the garlic, bloodshot pepper flakes and all nevertheless 1 tablespoon of the basil, along with 2 1/2 tablespoons of the pine nuts. Process the ingredients until finely chopped. Add the tofu and 1 tablespoon of olive oil. Keep processing everything in the blender until smooth. Season to taste with salt and pepper. Set this sauce aside.
4. Stem and slice the eggplants. Heat one teaspoon of olive oil in a skillet over to medium-high. Add half the eggplant slices and cook for five to six minutes, turning occasionally, until browned. Remove the browned slices to a plate. Add another teaspoon of olive oil, and repeat to brown the second batch of eggplant slices.
5. Toss the diced, seeded tomatoes with one teaspoon of olive oil in a bowl.
6. Spread the tofu pesto sauce evenly over the pizza crust. Replace these steps to cause a enticing vegan pizza.
Instructions
1. Preheat your oven to 450 degrees.Bake the vegan pizza for 10 minutes at 450 degrees, or until the sauce is bubbly. Sprinkle the reserved chopped basil on top of the pizza before serving. This recipe serves up to eight people.
