Deep Dish Vegan Pizza

20 70 2517
Ingredients Minutes Calories
Prep Cook Servings
40 min 30 min 1
Deep Dish Vegan Pizza
Health Rating

Ingredients


3/4 cup Black-eyed peas, raw (soaked for 2-4hrs in warm water)
2 tsp Vegetable oil
1/2 medium Red onion (chopped)
1/2 pepper(s) Serrano pepper (chopped)
1 leaf Bay leaf
1/2 cup Tomato sauce, canned (italia)
1 tsp Italian herb seasoning, McCormick
1 tsp Garlic powder
1 tsp Salt
1 tsp Black pepper (generous dash)
1 cup Water, filtered
1 block Tofu, silken, extra firm (well crumbled)
1 tsp Garlic powder
3 tsp, ground Thyme, dried
1 tsp Italian herb seasoning, McCormick
1 tbsp Extra virgin olive oil
2 tsp Apple cider vinegar
1/2 tsp Salt
1 12 inch crust Pizza crust, commercial (deep dish)
2 cup Tomato-Basil pasta sauce

Instructions


Soak the black eyed peas for 2-4 hours. Wash and drain to use. In a pan, add 2 tsps oil and heat on medium heat. Add onions, bay leaf and chili pepper or green pepper. Cook until golden. Add ½ cup pasta sauce, herbs, salt, garlic, black pepper, mix well and cook for a minute. Add soaked black eyed peas and water and cover fully and cook on low-medium heat for 30-40 minutes or until tender. (the duration of soaking and old/new batch of peas will determine the cook time. add more water and cook longer if needed). If using cooked/canned peas, add ½ cup water and mix and cook for 15-20 minutes until almost dry. Taste and adjust salt and spice. Or you can use any Indian spiced black eyed pea stew from the blog.:) Use less water to make a dryer stew.

Tofu Thyme Ricotta:
Crumble the Tofu well. Add all the ingredients and let sit for 10 minutes. Taste and adjust salt and herbs if needed.

Pizza:
Make the dough. Add the yeast, sugar to warm water. Add flours, herbs, salt to the frothy yeast mixture. Knead to make a smooth dough. Let the dough sit covered till you prepare the rest of the ingredients. I left it on the counter for 15 minutes. Punch the dough and roll out to two 8 -9 inch round. Press the dough into a cake pan and push the edges up using your fingers or knuckles. Spray water on top. Bake the dough in pre-heated 400 degrees F for 6-7 minutes.

Remove from oven and Add ⅓ cup pasta sauce. Top with half of the black eyed peas, even them with a spatula, top with half of the tofu ricotta. Add other layers of choice like greens or mushrooms. top that with ½ cup pasta sauce. Top with non dairy cheese(optional).
Bake at 400 for 20-22 mins. Cool for 2 minutes then slice and serve.

Nutrition Facts

Per Portion

Calories 2517
Calories from fat 774
Calories from saturated fat 247
Total Fat 86 g
Saturated Fat 27.4 g
Trans Fat 1.0 g
Polyunsaturated Fat 19.1 g
Monounsaturated Fat 25.8 g
Cholesterol 77 mg
Sodium 9362 mg
Potassium 5152 mg
Total Carbohydrate 319 g
Dietary Fiber 42 g
Sugars 71 g
Protein 116 g

Dietary servings

Per Portion


Grain 13.0
Meat Alternative 5.4
Vegetables 11.6

Energy sources


Pygal51%467.7248854638077197.0992785336456731%305.53305800253656241.4191452909940419%331.812637529552121.664874731533651%31%19%CarbohydratesFatProtein
Recipe from:
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