Ingredients for Tofu Kimchi Pizza Really
- Whole Wheat Flour
- 1 ½ cups all-purpose flour
- Flax Seed Meal
- ½ teaspoon salt
- Silken Tofu
- ¼ cup + 1 tablespoon olive oil
- 1 teaspoon active dry yeast
- ½ cup warm water
- 4 slices bacon
- 1 cup kimchi
- Green Pepper
- ½ cup shredded mozzarella cheese
- 2 tablespoons chopped green onions
- 1 teaspoon baking powder
- ½ teaspoon sugar
- freshly ground black pepper to taste
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How to Make Tofu Kimchi Pizza Really
- In a large bowl, sift together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ½ teaspoon sugar.
- In a separate small bowl, combine ½ cup warm water (105-115°F) and 1 teaspoon active dry yeast. Let stand for 5 minutes until foamy.
- Add ¼ cup olive oil and the yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 2 hours, or until doubled in size.
- While the dough rises, cook 4 slices bacon until crispy. Drain on paper towels and crumble.
- Sauté 1 cup kimchi for 3-5 minutes until softened. Stir in the crumbled bacon.
- Preheat oven to 350°F (175°C). Lightly grease a baking sheet or pizza stone.
- Punch down the risen dough and roll it out to your desired thickness and shape on a lightly floured surface.
- Transfer the dough to the prepared baking sheet.
- Brush the dough with 1 tablespoon olive oil. Spread the kimchi and bacon mixture evenly over the dough. Top with ½ cup shredded mozzarella cheese, 2 tablespoons chopped green onions, and freshly ground black pepper to taste.
- Let the pizza rest for 15-20 minutes before baking.
- Bake for 15-18 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
5g
Fat
33g
Carbs
20g
