I ate gluten free before I went vegan, and my favorite crusts were Smart Flour Foods pizza crusts because they’re thin and crispy, unlike a lot of other gluten free crusts I’ve tried. When I went vegan, I checked the ingredients list and was super relieved to find that the crusts are also vegan! These crusts aren’t available at all grocery stores, but I’ve found them here in Austin at Whole Foods, Sprouts, and Wheatsville, and you can also order them in bulk from Amazon.
This is my go-to way to make pizza. It’s quick and easy–I love to top my pizza with tofu ricotta and veggies, or sometimes just veggies if I’m too lazy to make tofu ricotta. You could also top it with vegan cheese shreds or vegan parm.
You can use any vegan pizza or pasta sauce–Whole Foods carries some fat free marinara sauces I like (their brand & Engine 2), or you could use my 5 Minute Marinara recipe!
My tofu ricotta recipe makes enough tofu ricotta for about three pizzas depending on how much you like, so you may want to halve the recipe if you’re only making one. Leftover tofu ricotta is also delicious with pasta.
I haven’t tried making a homemade vegan/gluten free pizza crust yet–if you have any recipes or suggestions, send them my way! This recipe isn’t quite oil free–the crusts have a little bit of oil in them, but the tofu ricotta is oil free.
What’s your favorite way to make vegan pizza? Have you found any other good vegan and gluten free crusts? Let me know in the comments!
Vegan & gluten free Pizza with Tofu Ricotta
- 1 Smart Flour Foods Pizza Crust or crust of choice
- Pizza or pasta sauce
- Sliced mushrooms yellow pepper, and roma tomato (or other veggies of choice)
- Fresh basil
- 1 14-ounce package extra firm tofu
- 5 tablespoons nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 tablespoon basil
- 1 tablespoon oregano
- 1 teaspoon garlic granules or powder
- 1 teaspoon onion granules or powder
- ½ teaspoon salt
- ½ teaspoon pepper
- Plant milk optional
- Vegan Parm
- Crushed red pepper
- Preheat oven to 400 degrees F.
- Prepare tofu ricotta: drain water from tofu and add to food processor with the rest of the ingredients. Blend until creamy. If it's too thick, add a little bit of plant milk.
- Spread pizza or pasta sauce along crust.
- Top with spoonfuls of tofu ricotta, sliced veggies, and fresh basil.
- Bake pizza for 13-15 minutes directly on the rack until crust is crispy.
- Slice and serve with vegan parm or nooch and crushed red pepper.
*I’m not sponsored by Smart Flour Foods–I just love their pizza crusts!