Have I mentioned that I sincerely believe that Pizza is a food group?
Don’t let the broccoli scare you away. Don’t believe me? Just listen to my husband, he’ll tell you it was good! Just gotta find him first… hmm, where’d he go?
No seriously, this was NOT another Ranch Dressing Failure.
As I posted before, we were brain washed at a very young age by the Teenage Mutant Ninja Turtles. And no, I’m not going to link to them. If you don’t know who the Teenage Mutant Ninja Turtles are, you are dead to me.
Seriously though, who was the genius that brainwashed kids, that were already scarfing down sugary cereal while sitting in front of a TV, to be forever completely in romantic love with a dense layer of carbs topped with tons of bubbly shredded milkfat and chopped unidentifiable animal parts.
Le sigh… yep, I still miss it. No way around it.
Anyway, after making the Tofu Ricotta O’ Doom recipe, I came up with the idea for this pizza which is LOADED which vegetables and contains no faux cheese other than the Ricotta recipe. I contemplated adding tempeh but realized it’s already loaded with tofu, so it seemed kind of redundant.
Since pizza is almost always simply made to taste, this is an approximation of the ingredients we used to give you an idea of how to get this super filling, scrum-dilly-umptious pizza in your own home.
Oh, before I start – we use Mama Mary’s Ultra Thin Crust. It crisps up, and isn’t 93234234526623 carbs per serving. But, a downside is that we do need to pre-cook many of the ingredients prior to topping, because it cooks in about 10 minutes.
Preheat oven according to preferred crust instructions. *If using a thicker crust but still like a bit of a crisp, try putting the pizza pan or upside down cookie sheet in the oven to preheat while preparing the rest, then simply slide the pizza onto it.
Heat a frying pan to medium and add
2 Tsp Earth Balance
1 medium onion, chopped (we always use red)
pinch of salt , being careful to put on the oven and not in the pan itself
Cook until onion until slightly translucent and add
5-7 mushrooms, sliced (we used baby bellas)
and Continue cooking until slightly browned
Meanwhile in a separate bowl, combine
1/2 Riccotta O’ Doom recipe
1/2 bag cooked frozen broccoli, chopped into desired size (or fresh of course)
4-5 cloves garlic, minced
2-3 Tbsp Nutritional Yeast
Salt or Herbamare (preferred) to taste (about 1-2 tsp)
Fresh Ground pepper to taste
pinch crushed red pepper (optional)
drizzle of olive oil
When mushroom and onion mixture is finished cooking, add to Ricotta and Broccoli Mixture and top pizza. Cook following crust package instructions, but keep in mind that due to the large number of toppings it may take a bit longer to cook. The Ricotta mixture will start to brown just a little, but won’t turn golden brown.
Just use your crust as a guide.