Daily Archives: August 3, 2019

Greek Pizza

Sometimes you just need pizza. Sometimes you take all the scraps in your fridge and turn it into pizza. Sometimes it ends up becoming Greek Pizza!

After making tofu souvlaki earlier this week, I got on a crazy Greek food kick. I also have been craving pizza. Out of my bizarre food cravings and refrigerator leftovers came this recipe!

For the pizza, I ended up making my own mozzarella AND feta cheese, but bought a pre-made pizza crust. Feel free to use store bought vegan mozzarella (violife and myokos are my fav brands), but I DEFINITELY recommend making your own tofu feta. It is incredible! No really, it’s actually incredible in both flavor AND texture…PLUS it’s an excellent source of protein!

The recipe for the feta comes from Bianca Zapatka. Click the link to her blog to learn more, but I’ll also summarize below. If you are making this recipe, I HIGHLY recommend making the feta the morning of or night before. The longer the flavors get to marinade- the better!!!

PS: she also has a super simple pizza dough recipe if you want to make that yourself too!

The mozzarella recipe came from www.groenteboertje.com (their name means Green Grocer in Dutch). Click the link for a video of how they made it!

Greek Pizza

  • Servings: 2 pizzas
  • Difficulty: easy
  • Print

An incredibly flavorful pizza you'll want to eat again and again


Links to creators of mozzarella, and feta recipes in blog post above.

Ingredients

  • 2 pizza crusts (pre made, or make dough from recipe linked above)
  • 6 oz jar of marinated artichoke hearts (1/2 a jar for each pizza)
  • 1 small package of sliced mushrooms (or if buying loose a few handfuls and slice)
  • 1 small jar kalamata or black olives (pitted, sliced, use as much as you like)
  • 6 tbsp pizza sauce (3 tbsp per pizza: I bought a small jar from the supermarket in the sauce aisle)
  • 1 small red onion or 1/2 large onion, minced
  • 2 small tomatoes or 1 large, diced
  • Optional: fresh basil

Directions

  1. The ingredients listed above are to be split between the two pizzas. If you’re only making one pizza you’ll only need half of these ingredients.
  2. Take the pizza crust or rolled out dough, spoon on about 3 tbsp of pizza sauce per pizza (or as much as you need to cover the dough in a thin layer).
  3. Layer on mushrooms, artichoke hearts, olives, red onion, and tomato to your liking.
  4. If making your own mozzarella, it comes out thick, gooey, and sticky. I took a spoon and just drizzled it across in stripes. If using store bought vegan mozzarella, grate and sprinkle on top to your liking.
  5. Sprinkle on tofu feta and fresh basil last. Bake pizza according to dough or crust instructions. Pizza will come out extra crisp if baked directly on an oven rack (no pan underneath) and then allowed to cool on a wire rack after.

Mozzarella Recipe:

Ingredients

  • 1/2 cup cashews soaked in 1 cup boiling waterer 30 min and strained (or soaked >2 hours room temp water and strained)
  • 2 tbsp tapioca flour
  • 1.5 tbsp apple cider vinegar
  • 1/8 tsp garlic powder
  • 3/4 tsp salt
  • 1 cup water

Directions

Blend all ingredients in blender or food processor until completely smooth. Cashews must be soaked prior to blend in properly. Pour ingredients into a small sauce pan on medium heat, stir with whisk frequently until thickens into a gooey “cheese.” This takes about 5-10 minutes. The longer you cook, the thicker it gets.

Tofu Feta Recipe:

Ingredients

  • 1 package extra firm tofu (press between dish towels to squeeze out liquid and cut into small cubes)
  • 1/2 cup olive oil
  • 1 tbsp dried basil
  • 1 tbsp oregano
  • 1 tsp thyme
  • 2 cloves minced garlic (or 1/2 tsp garlic powder)
  • 1/2 cup cashews soaked in 1 cup boiling waterer 30 min and strained (or soaked >2 hours room temp water and strained)
  • 1.5 tsp salt
  • 1/2 tsp pepper

Directions


Mix oil and spices together and pour over tofu in a small container. Cover and let marinade in the refrigerator as long as possible! (I marinaded mine about 4 hours and it was stellar)

My husband gave this recipe “10 stars out of 5” and said “I could eat this every day.” You really have to try it! Drop a comment and let me know what you think 🙂