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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 dried black eyed peas soaked for 2-4 hours in warm water., or 1.5 cups cooked/canned peas.
- 2 tsps oil
- 1/2 medium red onion , or other onion chopped
- 1/2 a Serrano chili pepper , or 1/2 green bell pepper chopped
- 1 bay leaf
- 1/2 cup tomato basil or italian herb pasta sauce
- 1 tsp italian herb blend
- 1 tsp garlic powder
- 1/2 tsp salt or to taste
- a very generous dash of black pepper , or red pepper flakes
- 1 cup 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 dried thyme
- 1 tsp italian herb blend
- 1 Tbsp EVOO, extra virgin olive oil
- 2 tsps apple cider vinegar
- 1/2 tsp salt or to taste
Pizza:
- 1 recipe deep Dish Crust
- 2 cups 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Will a pie pan work?
Oh, 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
yes it should work.
How long can you store/how long ahead of time can you make the tofu ricotta?
Thanks
make ahead and refrigerate for upto 3 days
Cool beans.😀
Thanks
Just finished eating this creation! It held together surprisingly well! Thank you, I am so glad I found your recipes!
awesome!
Looks 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?
Yes 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.
Just made this the other day for a family of 5. This was amazing and the leftovers the next day were just as awesome!
yay! so awesome!
I 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.
i think it will fit 8 inch square. If it fills up too much, you an reserve some of the filling for later.
Hmm 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*
Thank you for the response, Richa! Love your site <3 <3 <3 (x1000)
P.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!
Sept. 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.
yay! Sounds perfect!!
Last 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.
I 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…..
😀 yes i think calzones are a better idea. 🙂 chickpea tastes like well chickpea tofu and will not taste much like ricotta.