Yield: 4 - 6 servings

Recipe by Hannah Kaminsky

Homemade pizza may not sound like a quick fix meal, but it comes together in a snap by starting with a ready-made dough. What makes this version of the classic margherita pizza special is the savory liquid mozzarella-like sauce, made from a surprisingly simple blend of Miso Tofu and cheesy nutritional yeast. Kids and adults will eat it up, and you can take the opportunity to sneak in extra veggies, too! A little handful of spinach, mushrooms, or onions can jazz things up, but it’s hard to resist the foolproof elegance of fresh tomatoes and basil.

Ingredients

Melty Mozz Sauce:

• 1 (8oz) package Hodo Miso Tofu Locate Product

• 1/3 cup nutritional yeast

• 2 tablespoons olive oil

• 1 tablespoon cornstarch or potato starch

• 1 tablespoon rice vinegar

• 1 teaspoon onion powder

• ½ teaspoon garlic powder

• ½ cup unsweetened, plain non-dairy milk

• Salt, to taste

Pizza Assembly:

• 1 pound prepared pizza dough

• ½ - ¾ cup pizza sauce

• 1 – 2 medium tomatoes, thinly sliced

• ¼ cup fresh basil

• Coarse sea salt, to taste

Instructions

1. Preheat your oven to 475 degrees. Line a sheet pan with parchment paper and set aside.

2. To make the melty mozz sauce, break the tofu into rough chunks and place them into your blender, along with any excess marinade. Add the nutritional yeast, olive oil, starch, vinegar, onion powder, garlic powder and non-dairy milk. Purée on high speed until completely smooth. Season with salt to taste.

3. On your prepared sheet pan, use lightly moistened hands to press and stretch the dough out into a circle, about 10 – 12 inches in diameter. Spread pizza sauce on top, leaving ½-inch border for the crust clear. Spoon generous dollops of the mozz sauce on top. You’ll have a good amount leftover, which can be kept in an airtight container in the fridge for 3 – 5 days.

4. Bake the pizza for about 12 – 15 minutes or until the crust is lightly browned and the mozz sauce is golden.

5. Remove the pizza from the oven and top with sliced tomatoes, fresh basil, and a pinch of coarse salt. Slice and serve immediately.