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Scott Jurek’s Long Run Vegan Pizza

Tofu “Feta”:
8 ounces firm tofu
2 tablespoons light miso (yellow or white)
3 tablespoons nutritional yeast (aka hippie dust)
1 teaspoon lemon juice or apple cider vinegar

Drain and lightly squeeze the water from the tofu. In a small bowl, combine all the ingredients and mash with a potato masher or wooden spoon until they are thoroughly mixed and form a feta-like consistency. Set aside while you make the sauce.

Sauce:

1 6-ouce can tomato paste
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon italian seasoning
1 teaspoon sea salt
1/4 cup water
1/2 teaspoon crushed red pepper (optional)

In a small bowl, combine the tomato paste, onion powder, garlic powder, italian seasoning, salt and water and mix well. Add the crushed red pepper if you like a spicier sauce. Set aside.

Crust:

100% Whole grain wheat pizza crust

Toppings:

1 1/2 cups chopped fresh spinich
3/4 cup chopped sundried tomatoes
3/4 cup sliced roman tomatoes
1/2 sliced avocado

Preheat oven to 425. To assemble the pizza, spread a thin layer of sauce over the crust. Next add a small amount of the spinach, followed by the sundried & roman tomatoes. Last, crumble the tofu “feta” on top. Bake 10 to 12 minutes, until the bottom of the crust and the toppings are lightly browned.

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