2 tsp Coconut Sugar (or other dry sugar of choice)
1/2 cup Warm Water
1 1/2 cup All Purpose Flour, Divided
1/2 tsp Salt
2/3 cup Marinara Sauce
1/2 Medium Zucchini, thinly sliced
1 cup Eggplant, diced into 1/2” cubes
1/2 cup Baby Bella Mushrooms, sliced
1 tbsp Nutritional Yeast
1/2 of Tofu Ricotta recipe, see below
For the Tofu Ricotta:
3/4 19 oz. block Organic Firm Tofu
2 tbsp Nutritional Yeast
1 tsp Italian Seasoning
3–4 cloves Garlic
Juice of 1/2 Lemon
Salt and Black Pepper, to taste
First, prepare the pizza dough. In a large non-metal bowl, combine the Yeast, Warm Water, and Coconut Sugar. Stir gently, then let sit for 5-7 minutes, or until the yeast blooms and there is a layer of “foam” on the top of the liquid.
While you are waiting, combine 1 cup of Flour with 1/2 tsp of Salt in a separate bowl and set aside.
Once the yeast is ready, add in the remaining 1/2 cup of Flour (the flour you did NOT mix with the salt) to the bowl and stir well. Then, add the Flour and Salt mixture to the bowl in small increments.
Eventually, you will need to transfer the dough to a counter and knead with your hands. Knead for 5-7 minutes, or until the dough is soft, but not sticky. Add any additional flour in 1 tbsp increments, if needed.
Rinse out the large bowl, and return the kneaded dough to it. Cover and let sit in a warm place for 45 – 60 minutes.
In the meantime, prepare the Tofu Ricotta. Add all ingredients to a blender or food processor and combine until thick and creamy. Set Aside.
Add a splash of water or veggie broth to a medium pan over medium heat, then add the Zucchini and Eggplant, cooking until translucent. Set Aside. (Note: this step is optional, but will ensure that the Eggplant and Zucchini are thoroughly cooked)
Preheat the oven to 425F.
Once your dough has risen, place it on a flour-dusted surface, and roll it into your desired pizza shape. Place onto a pizza stone or baking tray lined with either a silicone mat or parchment paper, then top with Marinara Sauce, Mushrooms, Eggplant, Zucchini, Nutritional Yeast, and dollops of the Tofu Ricotta.
Bake at 425F for 15-18 minutes, until golden and crispy. Serve, and store any leftovers in an airtight container in the fridge for up to 5 days.
I have not tested this recipe with any other flours besides Whole Wheat Flour, so that is the only substitution I would recommend.