Tuesday, February 10, 2015

Vegan Margherita Pizza

The Italian "Vegan Margherita Pizza" (page 129) is a scrumptious presentation of the colors of Italy with red tomatoes, green Basil Pistou, and white tofu (standing in for the cheese in this vegan version). According to the recipe notes, pizza in Italy is not as cheese laden as pizza in America, and it was only with the advent of Pizza Margherita in the late 1800's that any Italian pizza included cheese. Happily for those of us who don't include any dairy in our diet, the tofu, simply seasoned with nutritional yeast, salt, and pepper, makes a wonderful pizza topping. For the pizza crust, use the Basic Pizza Dough on page 128, or another one of your choice, making sure to keep it whole grain and oil free. Top this with the prepared tofu, Basil Pistou, and sliced tomatoes, and bake in the oven. This combination of flavors is highly tantalizing, and quite addictive. Find someone to share it with unless you don't mind eating an entire pizza in one sitting! Maybe it's the pesto, which adds a flavor layer not typically found in pizza. Maybe it's the homemade crust. Maybe it's having something fresh and hot out of the oven, instead of out of a delivery box. Try it and see what you think!

Keeping it "McDougall Friendly" checklist:

  • Use a pizza dough recipe or pre-made crust that is whole grain and oil free. 
  • Omit the step that has you spreading olive oil on the prepared pizza dough. You don't really need it, and you definitely won't miss it.
  • Do not add any oil to the pesto; again, you don't need it, and you won't miss it.


  1. Never had it with pesto (or pistou for that matter), but the homemade crust makes a big difference in my mind. I'd take a bite of yours! ;)