Prep:
-
-
Preheat oven to 375°F (190°C).
-
Press tofu* for 10–15 minutes to remove excess moisture, then slice.
-
Assemble:
-
-
Place the crust on a pizza pan or baking sheet.
-
Spread pizza sauce evenly over the crust, leaving a ¾-inch border.
-
Layer toppings in this order: sun-dried tomatoes, fresh tomato slices, mushrooms, tofu, olives, red onion (if using), vegan feta, and rosemary.
-
Bake:
-
-
Bake for 12–15 minutes, or until the crust is golden and crisp at the edges.
-
Serve:
-
-
Let cool for 2–3 minutes, slice, and serve with spicy mustard on the side (if using).
-
Notes
Tofu tip: For crispier tofu, lightly pan-sear slices before adding to the pizza.
Optional tweaks: Add chili flakes for heat or swap olives for artichoke hearts.
To press tofu: Wrap in a towel, place a heavy plate on top, and drain for 10+ minutes.
Ingredients
Directions
Prep:
-
-
Preheat oven to 375°F (190°C).
-
Press tofu* for 10–15 minutes to remove excess moisture, then slice.
-
Assemble:
-
-
Place the crust on a pizza pan or baking sheet.
-
Spread pizza sauce evenly over the crust, leaving a ¾-inch border.
-
Layer toppings in this order: sun-dried tomatoes, fresh tomato slices, mushrooms, tofu, olives, red onion (if using), vegan feta, and rosemary.
-
Bake:
-
-
Bake for 12–15 minutes, or until the crust is golden and crisp at the edges.
-
Serve:
-
-
Let cool for 2–3 minutes, slice, and serve with spicy mustard on the side (if using).
-
Notes
Tofu tip: For crispier tofu, lightly pan-sear slices before adding to the pizza.
Optional tweaks: Add chili flakes for heat or swap olives for artichoke hearts.
To press tofu: Wrap in a towel, place a heavy plate on top, and drain for 10+ minutes.
