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Gluten-Free Dairy-Free Vegetarian Pizza Toppings: Japanese Mayo Corn Pizza Recipe and Thai Un-chicken Tofu Veggie Pizza Recipe
Posted By yum On March 11, 2009 @ 8:00 am In Chebe, Corn, Dairy Free, Japanese, Peanut, Pizza, Thai, Vegan, Vegetarian, tofu | 7 Comments
This week I decided to make vegetarian dairy-free pizza toppings different than any I’d made before. First, I took inspiration from California Thai-inspired pizza to make a pizza with a peanut sauce base, topped with grilled broccoli, roasted chard, and fried tofu strips. The DH gobbled it up and didn’t miss the cheese at all, which is quite an accomplishment since he usually favors simple marinara and lots of cheese.
Then I decided to follow the Japanese model and make a creative dairy-free topping using some popular ingredients usually only seen in Japan- sweet corn and mayonnaise. I guess I should have put potatoes on it as well- but I didn’t think of it, so I’ll leave that for next time. This time I used a base NOT usually seen in Japanese restaurants- a dairy-free, pine nut based basil pesto. Corn added interest and mayonnaise added the rich, creamy dimension usually added by cheese. I wasn’t sure how the DH would like mayonnaise on pizza, but happily, he seemed to really enjoy it. To my surprise, I really liked it too.
Peanut sauce is one of my favorite things, and I really loved it on pizza with grilled veggies and tofu, but the Japanese-inspired mayo pizza was yummy too. I can safely say that we’ll make both again… and I can’t wait! If you have a peanut allergy but can tolerate almonds, try substituting almond butter for the peanut butter and using your favorite oil to saute the tofu. It should be delicious!
I did not use a strictly vegan crust because I wanted to use a mild onion-garlic chebe base and the Chebe crust turns out best with eggs. I basted the Crust with paprika seasoned chili oil for the Thai-inspired pizza, and basil infused oil for the Japanese-inspired pizza. However, you could easily use a Gluten-Free vegan crust  like this one and it would be wonderful. The thai style topping is already naturally vegan, but if you want to try a vegan Japanese-mayo topping, just use a vegan GF mayonnaise like Miso Mayo or Vegannaise.
And only in japan would you get to see your pizza toppings dancing and talking as cute little animated figures before you crunch them up on your pizza:
Dairy Free Pesto Mayo Japanese-style Pizza topping Recipe
1 GF Pizza Crust Recipe, baked for 5-10 minutes (5 for thin crust, 10 for thick crust)
1 GF, dairy free homemade basil pesto recipe:
1/2 of a small can corn
Preheat oven to 425.
Combine ingredients for your basil pesto in a small food processor bowl or blender.
Top GF Pizza Crust with basil pesto. Sprinkle with drained corn and dollop with small dabs of mayonnaise to taste.
Bake GF pizza for crust’s suggested time or until mayonnaise is browned and golden. (10-20 minutes)
Small dabs of mayonnaise are probably better for this recipe, unless you really like mayonnaise…
Vegan Thai Peanut Tofu no-chicken Pizza Topping Recipe
1 recipe GF Pizza Crust
7 ounces tofu, pressed in towels for 30 minutes
1/3 bunch broccoli, cleaned, florets cut in long spears
several large leaves of chard
Combine peanut sauce ingredients in a blender or food processor, and reserve.
Slice tofu into thin strips and saute in oil, salting lightly. When golden brown on both sides, remove from pan and slice tofu strip in half horizontally. Reserve.
Sprinkle broccoli with sesame oil and rub so evenly distributed through florets. Season with smoked paprika, salt, and brown sugar. Grill (or roast in oven on high heat) until you have lovely grill marks on both sides. Reserve.
Preheat oven to 425. Rinse and dry chard leaves, dribble a few drops of sesame oil and evenly distribute. Sprinkle a tiny amount of salt on them and place on a large cookie sheet. Roast chard leaves until done to your taste (can be dry and leaf-like or moist- depends on how you prefer!) Watch the oven carefully. When chard is done, remove and reserve.
Heat peanut sauce on stove until it thickens lightly.
Prepare pizza by spreading a layer of peanut sauce and topping with thinly sliced grilled broccoli, roasted chard, and fried tofu strips.
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URL to article: http://www.bookofyum.com/blog/gluten-free-vegetarian-pizza-toppings-japanese-mayo-corn-pizza-recipe-and-thai-un-chicken-tofu-veggie-pizza-recipe-2700.html
URLs in this post:
 Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2009/03/thaipeanutwhl2.jpg
 Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2009/03/mayocorn5.jpg
 Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2009/03/chebepizza.jpg
 Gluten-Free vegan crust: http://www.bookofyum.com/blog/spring-mediterranean-gluten-free-potluck-allergy-free-pizza-recipe-1852.html
 Japanese Pizza Topping Flyers: http://www.geocities.com/Pentagon/Bunker/2275/pizza.html
 Japanese Pizza Web Page: http://www.chachich.com/mdchachi/jpizza.html
 Sauces & Condiments: http://www.bookofyum.com/recipes_v2/listrecipes.php#Sauces & Condiments
 Vegetables: http://www.bookofyum.com/recipes_v2/listrecipes.php#Vegetables
 American: http://www.bookofyum.com/recipes_v2/listrecipes.php#American
 Japanese: http://www.bookofyum.com/recipes_v2/listrecipes.php#Japanese
 Tofu: http://www.bookofyum.com/recipes_v2/listrecipes.php#Tofu
 Thai: http://www.bookofyum.com/recipes_v2/listrecipes.php#Thai
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