Sriracha BBQ Tofu Pizza with Pepper Jack on Spelt Crust. Vegan Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thin-crust spelt pizza topped with sriracha BBQ-marinated tofu, almond milk pepper jack cheese, and vegetables. This quick vegan fusion pizza combines Asian and American flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/4 cup + 2 Tbsp warm hot water
- 1 tsp maple syrup
- 2 tsp active yeast
- 3/4 cup spelt flour
- 1 Tbsp cornstarch (or arrow root starch)
- 1/3 tsp salt
- 2 tsp extra virgin olive oil
- 2 Tbsp BBQ sauce. Use my soy free BBQ sauce recipe and Chickpea Tofu to make the pizza soy-free.
- 2 -3 tsp sriracha or other chili sauce
- 1/2 tsp garlic powder or garlic paste
- 1 cup cubed firm or super firm tofu (pressed)
- 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)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 1536mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1647mg
- Calcium
- 1171mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1536MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.