Mediterranean integral pizza with tofu cream


  • 300 g wholemeal pizza dough
  • 120 g tofu
  • 50 g vegetable spelled milk
  • 1 pinch of sea salt
  • 1/2 c / c Provencal herbs
  • < li itemprop = "ingredients"> 12 green asparagus

  • 6 tender garlic
  • Pomodori secchi sott’olio (sun-dried tomatoes in olive oil) olive and spices)
  • Basil leaves
  • For pizza dough: < / li>
  • 320 g water
  • 10 g sea salt
  • 50 g extra virgin olive oil < / li>
  • 500 g wholemeal spelled flour
  • 10 g fresh baker’s yeast


We start by preparing the pizza dough. To do this, we mix all the ingredients and knead them for 15 minutes by hand or machine. Before using it, we must let the dough rest for 1 hour. We can keep the leftovers in the fridge or freeze.

Preheat the oven to 200ΒΊ. Roll out the dough until it is thin and place it on a tray lined with baking paper. Remove the woody part of the asparagus and cut the garlic in half.

Crush the tofu. Add the milk and blend a little more until you get a smooth cream. Add the salt and herbs.

Spread the tofu cream on top of the dough. Put the asparagus and spring garlic on top and bake for 20 minutes.

We take the pizzas out of the oven, decorate them with pomodori pieces, and brush the asparagus and garlic with the tomato oil. Decorate with the basil leaves.


– If you have trouble finding spelled milk, you can substitute it for milk of oatmeal or soy.

– c/c: teaspoon of coffee.

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