Ingredients
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Okara Crust
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1 1/2 cups fresh okara (soybean pulp, from making soy milk) okara1 1/2 cups fresh okara (soybean pulp, from making soy milk)
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1/2 cup chickpea flour chickpea flour1/2 cup chickpea flour
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1 tbsp ground flaxseed ground flaxseed1 tbsp ground flaxseed
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3 tbsp water water3 tbsp water
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1/2 tsp salt salt1/2 tsp salt
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1 tsp rice vinegar rice vinegar1 tsp rice vinegar
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Miso-Tofu Cream
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1/2 cup silken tofu silken tofu1/2 cup silken tofu
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1 tbsp white miso paste white miso paste1 tbsp white miso paste
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1 tbsp lemon juice lemon juice1 tbsp lemon juice
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1 tsp maple syrup maple syrup1 tsp maple syrup
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1 tsp grated fresh ginger fresh ginger1 tsp grated fresh ginger
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Wasabi Nori Pesto
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1 small handful fresh spinach spinach1 small handful fresh spinach
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2 sheets nori (torn) nori2 sheets nori (torn)
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1 tbsp sunflower seeds sunflower seeds1 tbsp sunflower seeds
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1-2 tsp wasabi paste (to taste) wasabi paste1-2 tsp wasabi paste (to taste)
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2 tbsp lemon juice lemon juice2 tbsp lemon juice
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2 tbsp water water2 tbsp water
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Toppings
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1/2 cup shiitake mushrooms (sliced) shiitake mushrooms1/2 cup shiitake mushrooms (sliced)
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1/4 cup red onion (thinly sliced) red onion1/4 cup red onion (thinly sliced)
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1/4 cup carrot (julienned) carrot1/4 cup carrot (julienned)
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2 tbsp pickled ginger pickled ginger2 tbsp pickled ginger
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1 tbsp toasted sesame seeds toasted sesame seeds1 tbsp toasted sesame seeds
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1 scallion (sliced, green part only) scallion1 scallion (sliced, green part only)
Directions
Prepare the okara crust first and bake until set. While baking, blend the sauce and pesto, and prep the toppings. Assemble the pizza with sauce, toppings, and pesto, then bake again briefly. Serve hot with extra pickled ginger and scallions if desired. Okara is available at many Asian groceries, or save it from homemade soy milk. For a grain-free crust, ensure your chickpea flour is certified gluten free. Adjust wasabi to your spice preference.
Steps
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1
Done
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Preheat oven to 400°F (200°C). Line a pizza pan or baking sheet with parchment paper. |
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2
Done
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In a small bowl, mix ground flaxseed with water. Let sit for 5 minutes to thicken. |
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3
Done
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In a large bowl, combine okara, chickpea flour, flaxseed mixture, salt, and rice vinegar. Mix until a sticky dough forms. |
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4
Done
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Spread the dough onto the prepared pan, shaping into a 10-inch round about 1/2 inch thick. |
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5
Done
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Bake crust for 22-25 minutes, until firm and just golden at the edges. |
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6
Done
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Meanwhile, blend all miso-tofu cream ingredients in a blender until smooth and silky. Set aside. |
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7
Done
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For the wasabi nori pesto, blend spinach, nori, sunflower seeds, wasabi, lemon juice, and water until a thick pesto forms. |
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8
Done
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Sauté sliced shiitake mushrooms and red onion in a dry nonstick skillet for 3-4 minutes until softened (optional for extra flavor). |
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9
Done
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Remove crust from oven. Spread an even layer of miso-tofu cream over the base. |
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10
Done
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Arrange the sautéed mushrooms, red onion, carrot, pickled ginger, and scallion on top. |
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11
Done
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Drizzle with wasabi nori pesto and sprinkle with toasted sesame seeds. |
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12
Done
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Return pizza to oven for 10 more minutes, then slice and serve warm. |
