Black Eyed Peas, Tofu Thyme Ricotta, Deep Dish Pizza Vegan Recipe

Black Eyed Peas, Tofy Thyme Ricotta, Deep Dish Pizza | Vegan Richa

Bringing in the new year with some Black eyed Peas and this deep deep dish Pie! There are layers of Black eyed Peas cooked up like Hoppin’ John, layered with Thyme Tofu ricotta, pasta sauce and cheese. Its almost a cross between a Lasagna, hoppin john and a Deep Dish Pizza! Huzzah!

Add more layers of some sauteed collard greens, mushrooms, use any other crust of choice and make this today! All the filling is gluten-free. for Gluten-free Pizza crust options and more Pizza options see here.

And more Black Eyed Pea recipes(stews, dals, chili, pie crusts) see here.

Happy 2014!
I presented 2 large pieces to hubbs and he ate one and decided he was utterly confused about what the pie was(it tastes more like lasagna, but has beans and was in a pizza;). he ate 3 more pieces and declared he loves it! inspite of all the confusion going on on the taste buds :)

Steps :
Heat oil in a pan, saute the onion and chili/green pepper until golden. Add the pasta sauce/marinara/other tomato based sauce, thyme, italian herb blend, black pepper and salt.


Mix well. Add soaked or cooked black eyed peas and water, Cover and cook until tender and dry.


Make the Tofu ricotta. mix everything and let sit till you prepare the pizza dough. 

Prepare and shape the dough. Bake for 6-7 minutes. Remove form oven and Spread a 1/3 cup pasta sauce on the dough.

Top with Black eyed Peas.

Top with Tofu ricotta

At this point you can layer some sauteed collard greens or mushrooms. Top with another 1/2 cup pasta sauce and cheese of choice.


Bake in preheated 400 degrees F for 20 minutes. Serve hot!


Black Eyed Peas, Tofu Thyme Ricotta, Deep Dish Pizza. Vegan 
Allergen Information: Free of Dairy, egg, corn, nut.
Makes 2 8 inch Deep dish pizzas. 

Black Eyed Peas:
3/4 cup dried black eyed peas soaked for 2-4 hours in warm water. or 1.5 cups cooked/canned peas.
2 tsps oil
1/2 medium red onion or other onion chopped
1/2 a Serrano chili pepper or 1/2 green bell pepper chopped
1 bay leaf
1/2 cup tomato basil or italian herb pasta sauce
1 tsp italian herb blend 
1 tsp garlic powder
1/2 tsp salt or to taste
a very generous dash of black pepper or red pepper flakes
1 cup water (Use 1/2 cup water if using precooked beans)

Tofu thyme Ricotta:
1 package firm tofu well crumbled. (16 oz)
1 tsp garlic powder
2-3 tsps dried thyme
1 tsp italian herb blend
1 Tbsp EVOO (extra virgin olive oil)
2 tsps apple cider vinegar
1/2 tsp salt or to taste

Wheat Semolina Crust Recipe here -  I added 1/2 tsp thyme to the crust. Double the recipe for 2 crusts.

2 cups pasta sauce or marinara or other tomato sauce

Black eyed Peas:
Soak the black eyed peas for 2-4 hours. Wash and drain to use. In a pan, add 2 tsps oil and heat on medium heat. Add onions, bay leaf and chili pepper or green pepper. Cook until golden. Add 1/2 cup pasta sauce, herbs, salt, garlic, black pepper, mix well and cook for a minute. Add soaked black eyed peas and water and cover fully and cook on low-medium heat for 30-40 minutes or until tender. (the duration of soaking and old/new batch of peas will determine the cook time. add more water and cook longer if needed). If using cooked/canned peas, add 1/2 cup water and mix and cook for 15-20 minutes until almost dry. Taste and adjust salt and spice. Or you can use any Indian spiced black eyed pea stew from the blog.:) Use less water to make a dryer stew.

Tofu Thyme Ricotta:
Crumble the Tofu well. Add all the ingredients and let sit for 10 minutes. Taste and adjust salt and herbs if needed. 


Make the dough. add the yeast, sugar to warm water. Add flours, herbs, salt to the frothy yeast mixture. Knead to make a smooth dough. Let the dough sit covered till you prepare the rest of the ingredients. I left it on the counter for 15 minutes. Punch the dough and roll out to two 8 -9 inch round. Press the dough into a cake pan and push the edges up using your fingers or knuckles. Spray water on top. Bake the dough in pre-heated 400 degrees F for 6-7 minutes. Remove from oven and Add 1/3 cup pasta sauce. Top with half of the black eyed peas, even them with a spatula, top with half of the tofu ricotta. Add other layers of choice like greens or mushrooms. top that with 1/2 cup pasta sauce. Top with non dairy cheese(optional). Bake at 400 for 20-22 mins. Cool for 2 minutes then slice and serve. 

This pie is being shared at Ricki’s wellness weekend.

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  1. says

    A big ol’ pizza was always New Year’s Eve dinner for my family – so fun to see this reimagined version. Honestly, it looks so much better than what we used to eat! Happy New Year!

  2. Corrin Radd says

    Yummy. Made this today. I chopped up my collards very small and cooked them in the beans so my picky eater wouldn’t notice them.


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