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.
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.