Nutrition
Ingredients
- 1 block Extra Firm Silken Tofu (Mori-Nu 12.3oz package)
- 1/4 cup Nutritional Yeast
- 1 tsp salt
- 1 tsp Italian seasoning
- 3/4 cup flour
- 3/4 cup soy flour
Instructions
- Pre-heat oven to 350 F
- In a blender, mix silken tofu, nutritional yeast, salt and Italian seasoning until well-mixed and smooth
- In a stand mixer (or by hand), mix together the silken tofu and two types of flour until a dough type mixture is formed
- Spread a layer of soy flour on your counter top or parchment paper, and roll out the dough into a thin layer. Spread out onto pizza pan
- Bake for about 10 minutes on 350 F
- Remove from oven and add sauce/toppings
- Put back in the oven on 350 F for an additional 20 – 25 minutes until edges start to brown and bottom gets crisp
Equipment
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I learned a VERY important lesson while creating this High Protein Pizza Crust recipe. DO NOT STICK YOUR HANDS IN DOUGH BEFORE ALL THE FLOUR IS MIXED IN. I did not follow this advice. Past me was an idiot and didn’t know this was a thing. I stuck my hands in there to try to “mix” it better when only half the flour had been added. This was a mistake. Did you know that dough made with silken tofu is super freaking sticky if you happen to touch it before all the flour is added? Now you do. You’re welcome. I had this half flour-ed dough stuck to my hands, BOTH of my hands, for almost 15 minutes. A panic attack was right on the horizon and I considered just chopping my own hands off. It’s that sticky. Use a spatula. Don’t be like me.
Anyways, the pizza crust is really good. And very high in protein! So if you’re on a cut or worried about counting carbs, this is the pizza crust for you! You can use it as a base to make literally any pizza you can imagine!
Ingredients
- Extra Firm Silken Tofu – I used Mori Nu Extra Firm Silken Tofu. This can be found in most grocery stores, usually in the International Food Aisle, and almost definitely at an Asian Market! You can also order it online; sometimes I buy the 12 pack on Amazon, because I use it. A lot. This brand is shelf stable but there is usually a refrigerated silken tofu option over by the other tofus at the store. I think any of the silken tofu varieties should work fine for this recipe.
- Nutritional Yeast – what is life without nooch? You’re definitely going to want to use Nutritional Yeast in this recipe; it adds to the flavor and more protein!
- Soy Flour and Regular Flour – so, I go half and half on the flour. Half soy flour and half regular flour. I think it maintains the normal pizza crust feel this way and also still tastes like a pizza crust. You can sometimes find soy flour at the store, but I normally just buy it online. The macros for soy flour are amazing, so if you are omitting soy flour from this recipe, just be aware that the calories/macros will shift.
- Salt/Italian Seasoning – I like to season this so it has its own flavor, which will make you actually want to eat the crust!
Instructions
- Pre-heat oven to 350 F
- In a blender, mix silken tofu, nutritional yeast, salt and Italian seasoning until well-mixed and smooth. You could also smooth the tofu out by hand with a spatula. This will take longer and will likely not be as smooth.
- In a stand mixer (or by hand), mix the silken tofu mixture and the two types of flour until a dough type of mixture is formed. I like to slowly add in the flour so that it is well mixed and makes less of a mess.
- For this part, I recommend laying some parchment paper down on your counter (because if you read the beginning part, this stuff can be really sticky), and sprinkle some soy flour on top.
- Next you’re going to roll your dough into a thin layer. I like to start with a rolling pin to get it as big as I can, but then I usually just plop the dough onto whatever pizza pan I’m using to cook it and spread the rest out by hand.
- Once your pizza dough is spread out on your pan, bake for about 10 minutes
- Remove your dough from the oven and add any sauce/toppings/vegan cheese you want!
- Put the pizza back in the oven for an additional 20 – 25 minutes until the edges start to brown and the bottom starts to get crispy. The way I test if a pizza crust is done is lift one of the sides up slightly and scrape a fork on the bottom of the crust to see if it’s still doughy or if it’s crispy enough for my liking.
- Allow to cool for a few minutes and enjoy!
- PS. This makes a pretty large pizza. I used a 16″ diameter pizza pan, so if you don’t have a pan this large, you might want to split the dough between two pans.
Silly Little Haiku
Learn from my mistakes
Don’t stick your hands in early
Add all the flour
Author
Protein Deficient Vegan
