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 Recipe
Ingredients
Black Eyed Peas:
- 3/4 cup (0.75 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 (0.5 ) medium red onion or other onion chopped
- 1/2 (0.5 ) a Serrano chili pepper or 1/2 green bell pepper chopped
- 1 bay leaf
- 1/2 cup (122.5 g) tomato basil or italian herb pasta sauce
- 1 tsp italian herb blend
- 1 tsp garlic powder
- 1/2 tsp (0.5 tsp) salt or to taste
- a very generous dash of black pepper or red pepper flakes
- 1 cup (250 ml) 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 (2 tsps) dried thyme
- 1 tsp italian herb blend
- 1 Tbsp EVOO extra virgin olive oil
- 2 tsps apple cider vinegar
- 1/2 tsp (0.5 tsp) salt or to taste
Pizza:
- 1 recipe deep Dish Crust
- 2 cups (490 g) pasta sauce or marinara or other tomato sauce
Instructions
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.
Pizza:
- 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 / 200ºc 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 400f / 200ºc for 20-22 mins. Cool for 2 minutes then slice and serve.
Notes
Nutrition
Stefanie says
December 31, 2013 at 11:15 pmNow THAT is how you eat black eyed peas! Looks amazing!
Joanne T Ferguson says
January 1, 2014 at 1:26 amG’day! What an unusual combination, true!
Works me me and looks very healthy and yum too!
Happy New Year! Cheers! Joanne
Caitlin says
January 1, 2014 at 4:31 pmyou are such a creative soul. richa. i love this idea and am putting this on my must make list, for sure! happy new year <3
Glue and Glitter says
January 1, 2014 at 5:17 pmThis beats the leftover take-out pizza that I ate for breakfast by 1000.
Virtually Vegan Mama says
January 1, 2014 at 10:25 pmLooks fabulous Richa…send some over 😉
Jen
acookinthemaking says
January 2, 2014 at 3:15 pmWow this recipe is a total knockout–looks absolutely delicious! Happy New Year!!
Annie says
January 2, 2014 at 8:27 pmA 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!
Shade @ One Vegan Fatty says
January 3, 2014 at 5:40 amThis looks beyond amazing…great idea!!
Green energy drinks says
January 3, 2014 at 9:32 amAll right, I began taking green juice around 2 years prior after I heard my cousin discussing taking a green drink item and “alkalizing” your physique.
Corrin Radd says
January 4, 2014 at 5:25 amYummy. Made this today. I chopped up my collards very small and cooked them in the beans so my picky eater wouldn’t notice them.
Julia says
January 4, 2014 at 7:30 pmWhat a delicious recipe! Happy new year, thanks for all amazing food inspiration in 2013!:)
Anonymous says
January 4, 2014 at 9:15 pmgreat recipe… could you tell me the ingredients needed in the pizza dough
Anonymous says
January 6, 2014 at 5:08 pmWheat Semolina Crust . The link is with the receipe, juste before the method!
Richa says
January 6, 2014 at 5:17 pmhttp://www.veganricha.com/2012/10/deep-dish-jalapeno-popper-pie-with.html 🙂
sandy drennan says
January 6, 2014 at 7:31 pmThe wheat semi ola recipe says let the dough rise 1-2 hrs in your recipe you said 15 minutes. Is that correct? I want to make this tonight.
Richa says
January 6, 2014 at 7:39 pmYes you can let it rise for either 1 hour or 15 minutes. The 1 hour rise will give the crust a slightly chewier and more developed yeast flavor. It is not necessarily needed in this deep dish.
sandy drennan says
January 6, 2014 at 8:03 pmThank you
Jenny says
October 24, 2014 at 4:25 pmThis was beyond delicious! Thank you so much!
Nina says
June 19, 2015 at 3:14 amI started reading this post and as soon as I read black eyed peas, the Black Eyed Peas started to sing on my ipod haha lol… Anyways, this looks very interesting. The real ricotta I never liked so there won’t be a comparison there for me, which would possibly turn out negative. It looks good, think I will try this next week. The list keeps getting longer and longer. So funny by the way about your husband, my husband would do exactly the same thing and then declare he either hates it or loves it at the end 😀
Richa says
June 19, 2015 at 9:39 amlol. i am really thankful that he actually tries everything without making a fuss and takes a few bites before deciding. If he didnt then it would be a problem 🙂
Nina says
June 20, 2015 at 11:48 pmSo am I! Otherwise it would be a real problem 😀
Liane Blanco says
August 23, 2015 at 12:52 pmDear Lord, this is DELICIOUS!!! I made it yesterday. I meant to save it for dinner, but the smell was making me crazy so I had a slice. Then I had another slice. Dinner ended up being at 4pm!
Mine was a little raggedy looking because I used an 8-inch cake pan and it was overflowing. Next time I’ll use a pie plate and also double the crust because I had trouble stretching it to fit the pan and I love crust. But who cares what it looked like? It was heaven!
Thanks so much for this recipe. I am going to serve this to guests. I also want to experiment a bit – using black beans and jalapeno slices to make a Mexican pizza.
Thank you, thank you, thank you! I cannot thank you enough, so I shall shut up now. 😉
Richa says
August 23, 2015 at 1:37 pmyay! awesome!! i agree, who cares about how it looks! 🙂 you can roll out the crust to a bit larger than the pan you are using. That way you wont need to pull up the edges too much. black beans and jalapeno sound like a fabulous idea! Add some taco spice blend to the beans.
masala girl says
September 11, 2015 at 7:21 pmbookmarked! 🙂
jody says
September 30, 2016 at 8:51 amLooks amazing. I’d like to make this over the weekend. Your link to the crust recipe (in the recipe card) is not clickable though.
Richa says
September 30, 2016 at 10:06 amah correcting that now. Use this one http://www.veganricha.com/2016/09/vegan-deep-dish-pizza-recipe.html
Jody says
September 30, 2016 at 10:44 amThank you!
Nadina says
April 30, 2017 at 12:16 amMy daughter says it looks more like a Sheppard pie.Pizza is still in the oven, but it smells deliciously. We almost ate tofu while preparing it with herbs and garlic. Thank you, you saved me. I was struggling finding receipes. My daughter became vegan a year ago. Thank you. Nadina
Richa says
April 30, 2017 at 6:36 pmAwesome!!
Liane Blanco says
May 15, 2017 at 5:25 pmI want to make this but don’t have any tofu and I’m too lazy to go to the store. I wonder if cubed chickpea tofu would work…or I might just leave out the tofu and instead make calzones with the beans and some of your pepper jack. Hmmm…..
Richa says
May 15, 2017 at 5:34 pm😀 yes i think calzones are a better idea. 🙂 chickpea tastes like well chickpea tofu and will not taste much like ricotta.
Liane says
July 15, 2017 at 8:58 amLast night I made this but used a pie crust instead – SO GOOD! I am not ashamed to say that it is 2/3 gone this morning…I had it for dinner, as a nightime snack AND for breakfast.
BWeaves says
August 25, 2017 at 4:17 pmSept. 2017. Richa, I just made this for supper, and my darling hubby gave you his ultimate compliment!
“Wow! You could feed this to company!”
Now I know how to make it, and I can make it quicker next time. I have a bunch of the filling left over, so I’m going to buy some lasagna noodles and make the rest as lasagna.
Richa says
August 25, 2017 at 4:25 pmyay! Sounds perfect!!
BWeaves says
August 25, 2017 at 4:21 pmP.S. I used a springform cake pan, which made it really easy to get the pie out of the pan. I did put a strip of aluminum foil across the bottom and up the sides to use as a handle later. After the pie cooled a couple of minutes, I removed the sides of the pan, and then use the foil to slide the pie onto a cutting board. Easy as pie!
Pam says
October 20, 2017 at 4:18 pmI only have 1 8″ square pan, would you think that this would work making a bigger pizza in a larger pan? 9×13 or larger than that even? Alternatively I’m pondering making one in the 8″ and another in a loaf pan, haha.
Richa says
October 20, 2017 at 4:42 pmi think it will fit 8 inch square. If it fills up too much, you an reserve some of the filling for later.
Pam says
October 21, 2017 at 4:41 amHmm ok … I was seeing this: “Makes 2 8 inch Deep dish pizzas.” I’m hoping to make two/enough food for 5-6 people. *crosses fingers*
Pam says
October 21, 2017 at 4:42 amThank you for the response, Richa! Love your site <3 <3 <3 (x1000)
Suzanne says
December 23, 2017 at 2:06 pmJust made this the other day for a family of 5. This was amazing and the leftovers the next day were just as awesome!
Richa says
December 23, 2017 at 6:10 pmyay! so awesome!
Bob McKenzie says
January 10, 2018 at 7:18 amLooks amazing. A fun play on deep dish pizza.
Only concern is the sodium content, was it the marinara sauce or any suggestions for reducing the sodium?
Richa says
January 10, 2018 at 8:24 amYes it was the sauce, sometimes it picks up a default sauce in the nutrition widget. I usually use low sodium so that i can adjust the salt to taste later. changed it to low sodium sauce.
ATMA says
March 31, 2018 at 7:16 pmJust finished eating this creation! It held together surprisingly well! Thank you, I am so glad I found your recipes!
Richa says
March 31, 2018 at 9:08 pmawesome!
Dee says
July 27, 2018 at 8:01 amWill a pie pan work?
Dee says
July 27, 2018 at 9:21 amOh, I have a deep dish pie pan. I will use that. How long can you store/how long ahead of time can you make the tofu ricotta?
Thanks
Richa says
July 27, 2018 at 9:25 amyes it should work.
Dee says
July 27, 2018 at 9:43 amHow long can you store/how long ahead of time can you make the tofu ricotta?
Thanks
Richa says
July 27, 2018 at 9:45 ammake ahead and refrigerate for upto 3 days
Dee says
July 27, 2018 at 10:35 amCool beans.😀
Thanks
asis p naik says
October 11, 2018 at 5:04 pmbeing a poor indian (brownies not reddies) living in the hinterlands of himalayas most often i fall short of the requirements to make a sumptuous produce from the recipes you provide… thanks
Saman says
December 18, 2019 at 6:32 amHi Richa,
Can i use anything else instead of apple cider vinegar?
Richa says
December 18, 2019 at 12:01 pmuse any other vinegar or lemon juice
Gina says
October 13, 2020 at 11:53 amThis is the second time I have made this. This time I used your yeast free dough with 1/2 a/p flour and 1/2 wheat as you suggested and it came out perfect!! So YUMMY!!!