Quick Vegan Pizza with a one rise Thin Spelt Crust, topped with Tofu marinated in bbq and sriracha sauce, loaded with almond milk Pepper Jack cheese. Sriracha BBQ Tofu Pizza with Pepper Jack Pizza. Makes one 13 inch pizza
My time to write up a post has shot up to more than an hour right now. I am hoping things will settle down in another few days. And did I mention that the WP editor fonts are so tiny. more spelling errors in the making. The blog feed has also been giving me some trouble. In spite of all the setting to show summary, the entire post gets sent in the email. Please bear with me while the bugs get resolved. end moaning grr.
Questions: Do you like the entire post in your email or just a snippet? Would you prefer a newsletter of the recent posts once per week, or the current email for every post.
Lets get to this Pizza shall we. This easy bbq tofu Pizza is loaded with my Almond Milk Pepper Jack and is on a super quick No Rise thin Spelt Crust! Toss the Tofu in bbq + sriracha. Make the dough for the crust and shape it. Top it with marinara, veggies and marinated Tofu. Shred all the pepper jack over the pizza and stick it in the oven for 15 mins. done!
And it is oh so good. All the crisp crust, crisped up tofu, melted cheese and the sauce dripping all over. This is one messy and delicious Pizza!
I have loads of Pizzas on the blog which can be found under the Pizza category here. Deep Dish Lasagna, Margerita, Deep Dish Jalapeno Popper, Aloo gobi Pizza, Mac and Cheese Pizza! Lots of GF crusts too!
This pizza is inspired by somer’s sriracha bbq moxarella pizza.
Steps:
Shape the crust. Add marinara, veggies, marinated tofu and the bbq+sriracha sauce.
Add pepper jack, salt + pepper.
Bake, top with fresh cilantro. slice and Serve immediately! Look at that crisp tofu and the melted cheese!
Sriracha BBQ Tofu Pizza with Pepper Jack on Spelt Crust. Vegan Recipe
Ingredients
No Rise Spelt Crust:
- 1/4 cup (63 ml) + 2 Tbsp warm hot water
- 1 tsp maple syrup
- 2 tsp active yeast
- 3/4 cup (90 g) spelt flour
- 1 Tbsp cornstarch or arrow root starch
- 1/3 tsp (0.33 tsp) salt
- 2 tsp extra virgin olive oil
Sriracha BBQ Tofu:
- 2 Tbsp BBQ sauce. Use my soy free BBQ sauce recipe and Chickpea Tofu to make the pizza soy-free. Or use blanched cauliflower or cooked chickpeas, and toss in the sauces to make soy-free
- 2 -3 tsp (2 - 3 tsp) sriracha or other chili sauce
- 1/2 tsp (0.5 tsp) garlic powder or garlic paste
- 1 cup (248 g) cubed firm or super firm tofu pressed
Other toppings:
- sliced onions
- sliced red bell peppers
- pasta/marinara sauce or use more bbq sauce as base
- Use my Almond Milk Pepper Jack or other vegan cheese shreds
Instructions
- Marinate the bbq Tofu: Press the tofu in paper towels well by hand or keep pressed in kitchen towel under a 10 lb weight for 15 mins. Add the sauces, garlic and pressed tofu in a bowl and let sit until ready to use.
- Make the Pizza dough: In a bowl, add water, yeast, maple. Mix and let sit for 5 minutes or until frothy. in another bowl, add the dry ingredients. Mix well and add to the yeast mixture. Add oil if using, mix and knead for 2 minutes or until smooth. Roll the dough out on parchment using a little flour if needed into a 12 to 13 inch oval. (roll it out using a rolling pin. Spelt dough does not work well with stretching like a regular pizza dough). Let rest near the oven (for at least 10 mins) while you preheat it to 450 degrees F / 230ºc
- Prep the veggies and get the sauce and other ingredients ready. Spread marinara on the shaped dough. Layer the onions, peppers, other veggies. Sprinkle salt and pepper. Add marinated tofu. Drizzle any leftover sriracha bbq sauce over the tofu. Add enough shredded Pepper Jack.
- Bake at pre-heated 450 deg F / 230ºc for 12 to 14 mins. Take the pizza out. Sprinkle chopped cilantro, slice and serve!
- Variations: bake the marinated tofu for 20 minutes until crispy and then add to the pizza.
Notes
Nutrition
Ellen Lederman says
August 22, 2014 at 10:51 pmJust made your pepper jack cheese—yum! I was going to use it to make a zucchini casserole with panko on top, but now must make this. Even have spelt, thanks to you. Will probably put some shrooms on top since I have a lot of them right now.
Sorry about your blogging problems—it certainly doesn’t show.
To answer your questions, just a snippet is fine in e-mail and then going on to the website. I also like to get an e-mail whenever you post. But I’m not anal about my e-mail like some people are. However you want to do it is fine—you are providing such a wondrous service…I am just grateful..whatever is easiest for you.
Jaya Bhumitra says
August 23, 2014 at 12:09 amI prefer the entire post text in the email. I don’t have a preference between daily emails and weekly emails – I guess weekly emails would be better, but only as long as the emails include a link to every new post (and not just a few) – I don’t want to miss anything! Even when I can’t get to cooking, I like to ogle the pictures. 🙂
Mae says
August 23, 2014 at 2:36 amThis looks like a pizza that both my boyfriend and I would enjoy! Personally, I like the way you’ve been doing the emails – just a part of the post, and one for every post. I like actually coming to your website, and I get excited every time I read a mouth watering title in the subject line!
Caeli @ Little Vegan Bear says
August 23, 2014 at 5:03 amWow, this looks too good to be true!
Terri Cole says
August 23, 2014 at 4:43 pmThis pizza looks gorgeous! I will be trying it soon.
I prefer to read posts on the blog instead of in email. Often the font is so small in the emails that it’s difficult to read.
Diana says
August 24, 2014 at 5:39 pmthis looks fricken amazing.
Bam's Kitchen says
August 25, 2014 at 1:19 amGorgeous pizza. I know my boys would love the heat of this dish too. I have not yet cooked or baked with spelt flour and I hope I can find some here in HK as this dish looks amazing. Take Care, BAM
Kyra says
August 25, 2014 at 1:11 pmThis pizza looks amazing! Homemade pizza is a regular meal at our house but lately I am a bit tired of my usual pizza dough…will be trying your recipe next time!
Chanoly says
August 25, 2014 at 1:58 pmI like the whole post in an email so that I can see all the ingredients there instead of taking the extra step to see it online. It’s easier when I go shopping to see all the ingredients! I like the current email for every post. I like your recipes because they use easy to get ingredients. Keep up the good work!
Becky Striepe says
August 25, 2014 at 6:53 pmThat looks fantastical, Richa! And I love that the crust doesn’t need time to rise.
Ellen Lederman says
August 26, 2014 at 1:22 amMade this today and loved it. Made it exactly as is—why tamper with perfection?
Did have trouble stretching out the dough to 12 inches—would say it was more like 10, maybe even 8 or 9. The crust was just a little soggy—possibly because I sprayed the pizza pan with olive oil so it wouldn’t stick.
Just curious: why did you choose spelt flour as opposed to regular whole wheat or something gluten-free?
Richa says
August 26, 2014 at 2:18 amGreat! i love spelt. Its lighter than whole wheat so it does not make the bread too dense for 1005 whole grain crusts. you can add more flour to make a firmer dough. also using a rolling pin to roll it out does much better, since spelt does not have too much gluten to help with the stretching.
Kip says
August 29, 2014 at 11:17 amA friend of my parents made a BBQ chicken pizza for us when I was a kid, and the memory of that flavour has stuck with me ever since. As a grown up (I use that term liberally) who is now vegan, I’ve only recreated it once or twice. Thank you for the reminder to get on it and make more! Love the idea of sriracha in there, too.
Angel says
August 29, 2014 at 9:12 pmWow, this was amazing! I used your BBQ sauce recipe from the sweet potato canapés. This is a keeper. Thanks Richa!
Corrin Radd says
September 7, 2014 at 5:31 pmWe made this and loved it.
Richa says
October 13, 2014 at 9:18 pmAwesome!
Tammy says
January 30, 2015 at 8:14 pmJust wanted to shout out a big ‘thank you!’ to you for this yummy recipe! Wow, is it awesome. Even the crust is perfect and I’ll use that crust recipe with other pizzas (so easy and yummy). I just told my hubby that if I had to only have one pizza for the rest of my life I’d want this one. lol! Btw, I made it using the new Chao Cheese from the Field Roast folks (tomato cayenne flavor) and it worked well. Thanks again! (from a fellow Seattle-ite!)
Lise says
May 5, 2015 at 11:00 amHave I told you lately that your recipes are consistently fabulous? Thanks for another winnner!!!!!
Richa says
May 5, 2015 at 11:59 amThank you for letting me know! I am super happy they do turn out consistently awesome! :)) <3
Paula Lecht says
July 22, 2016 at 6:17 pmThis pizza was surprisingly delicious! I would never have considered bbq sauce on pizza. Somehow the balance of flavors was absolutely wonderful!
maria shahriari says
March 15, 2017 at 2:21 pmwhAT ACTIVE YEAST ,YOU ARE TALKING ABOUT ? I KNOW NUTRITIONAL YEAST IS VEGAN,IS THAT THE ONE…. PLEASE EXPLAIN FOR PIZZA SPELT FLOUR CRUST TY
Richa says
March 15, 2017 at 9:50 pmits active dry yeast or instant yeast. it is used to make bread or pizza.
Jessica says
February 25, 2018 at 6:59 pmMade this for dinner and it’s amazing. My dough was too stick to roll so I just pressed it out on the parchment. Then put the parchment on a hot pizza stone to cook. Perfect. BBQ tofu on pizza is brilliant! Thanks!
Richa says
February 25, 2018 at 7:45 pmAwesome!! add some more flour to the dough when mixing. the type/brand of flours sometimes differ.