White Pizza

This is an adaptation of one of the several pizza recipes
in Nava Atlas'
"Vegan Express" Cookbook.

White Pizza

If you're going to use a home made pizza crust, mix up the dough for that, and get it rising (for a gluten free pizza crust option, try Namaste Pizza Crust Mix ... VERY tasty!!).

If you have a pizza stone, place it in the oven and pre-heat it for an hour at 450°.  The stone needs this amount of time to totally heat up.

Thinly slice 3 large onions and caramelize them.

Roast 8 cloves of garlic in the oven.  To do this, take 8 cloves or so, remove the skins by mashing each with the back side of a large chef's knife.

Place the 8 peeled cloves in a small pan or just make a shallow "bowl" with a piece of aluminum foil.  Drizzle a half a teaspoon or so of olive oil over them and mix to get each covered in a bit of oil.

Roast at 450° for 10 minutes or so ... watch carefully ... they'll go from browned to burned in a VERY short time!  (You can do this while the oven is pre-heating for the pizza).

Once the garlic is roasted, in a food processor fitted with a metal blade, puree one box of firm or extra firm silken tofu.  While the food processor is running, drop in the 8 roasted garlic cloves and one teaspoon salt.  Puree till smooth, scraping the sides as needed.

If using a homemade pizza crust, once it has doubled in size, punch down, and pat out into a 14" circle.  I usually do this on a floured piece of parchment, which can then be transferred right onto your pizza stone.  If you are not using a stone, place on greased pizza pan.

Spread the garlic/tofu spread on the unbaked pizza crust.  Top with caramelized onions.  Add any other veggies that sound good.  I usually use roasted red pepper strips for a nice color contrast.

Bake at 450° for 10 minutes, or until crust is done.

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