BBQ Pineapple Tofu Pizza (w/Cauliflower Crust!)
So it’s official: Joe and I are married! While it might have rained on our wedding day, it was still amazingly wonderful and perfect and I’m still giddy thinking about our special day.
I was hoping to have posts up and running while I was out but that didn’t happen and for that I’m sorry. Hopefully I’ll be more on top of things for the honeymoon, because I have some great late spring recipes to share. While I’m still on my quest to use more local and seasonal produce, I’m also trying to reduce waste by reusing leftovers in new and (hopefully) creative ways. This recipe might not be Le Cordon Bleu quality, however it is amazing and delicious and a great way to use up leftover tofu (or chicken). I decided to clean out the cauliflower in my drawer as well after seeing more than a few recipes featuring a cauliflower pizza crust. In the end I used a modified version from Eat.Drink.Smile since I don’t have a ricer and also have a need for large amounts of garlic in my pizza.
1 cup cauliflower florets, steamed and mashed
1/2 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1 egg, beaten
3 cloves garlic, crushed
1/2 tbsp oregano
8 oz firm tofu, pressed and diced
1/2 cup red onion, diced
1/2 cup crushed pineapple
1/2 cup BBQ sauce, divided
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
- Preheat oven to 450
- In a medium bowl beat together the 1 cup mashed cauliflower, egg, and cheeses. Add the garlic and oregano and stir well. Pat into the bottom of a pizza pan, then cook for 10minutes.
- Remove the crust from the oven and top with 1/4 cup of the BBQ sauce before topping with the tofu, red onions, and pineapples. Add the remaining BBQ sauce and then top with the cheese. Brush the edges of the crust with olive oil and then bake for an additional 15minutes. The cheese and crust should be brown.
This took care of a fair amount of the veggies in my fridge, and I have a feeling that some swiss chard (or kale) also would have gone well on this pizza. The cauliflower crust also goes great with pesto sauce, just add some feta, red onion and eggplants and enjoy a modified take on a Greek Pizza.