Ingredients
Units
Scale
Pizza dough
- 390 g all-purpose flour
- 1 1/2 tbsp olive oil (plus more for greasing bowls)
- 1/2 tsp salt
- 240 ml lukewarm water
- 1 pack fast action yeast (7g)
- 2 tsp maple syrup
Pumpkin Tandoori Tofu
- 393g block of tofu
- 1 tbsp Kashmiri chili
- 3 tbsp gram flour
- 1/4 tsp chaat masala
- 1 tsp salt
- 1/4 tsp black pepper
- 1/3 cup greek style vegan yogurt
- 1/2 tbsp grated ginger
- 1 tsp lemon juice
- 3 tbsp pumpkin pureee
- 3 tbsp tomato puree
- 1/2 tbsp maple syrup
Cheesy white sauce
- 1/4 cup olive oil
- 2 tbsp all purpose flour
- 4-5 garlic cloves, grated
- 1/2 cup vegan cheese
- 1 cup oat milk
- 1/4 tsp ground cinnamon
Other toppings
- 1 onion, sliced
- 1 bell pepper, sliced
- extra vegan cheese
- 2 tsp kasuri methi
- fresh coriander
- 2-3 tbsp pumpkin puree
Instructions
Steps
- Preheat oven to 260C/240C fan.
- Pizza dough: Combine lukewarm water with maple syrup and yeast. Set aside for 5-10 minutes. In another bowl, combine all-purpose flour, salt and olive oil. Pour the wet over the dry and bring it together. Knead (in the bowl for less clean up) for 5 minutes or until dough is soft to the touch. Grease the bowl and dough ball with a little olive oil, and pop the greased dough ball into the bowl. Cover with a tea towel and allow to proof for 45mins or until doubled in size.
- Marinate the tofu: Press and cube the tofu. Add to a bowl with vegan Greek-style yogurt, lemon juice, grated ginger, chaat masala, Kashmiri chilli powder, salt, black pepper and gram flour. Mix well, cover and refrigerate for 2 hours, or at least 30 minutes.
- Cook the tofu: Heat a little oil in a pan over high heat. Add the marinated tofu and any remaining marinade. Cook for around 2 minutes per side until golden and crispy. Stir in the pumpkin puree, maple syrup and tomato puree. Cook on high for 5 minutes until the sauce thickens and hugs the tofu pieces.
- Make the white sauce: Heat olive oil in a saucepan and sauté the grated garlic briefly. Stir in the flour and cook for 1 minute. Gradually whisk in the oat milk until smooth and thick. Remove from the heat and stir in the vegan cheese and cinnamon.
- Prepare two pizzas: Divide the pizza dough into two portions and prepare each on a baking tray or pizza stone. Divide the white sauce, peppers, onion, pumpkin puree and vegan cheese equally between the two pizzas. Keep the tandoori tofu aside for later.
- Bake the pizzas: Bake both pizzas for around 20 minutes, until the crusts are golden and crisp, the cheese is bubbling and the vegetables are roasted.
- Add the tandoori tofu: Divide the cooked tandoori tofu equally between the two pizzas, scattering it generously over the top. Return both pizzas to the oven for another 5–10 minutes, until the tofu is hot with lightly charred edges.
- Finish and serve: Sprinkle both pizzas with crushed kasuri methi and fresh coriander. Serve hot with plenty of fresh green chutney.