Vegan White Pizza With Artichoke Tofu Ricotta and Roasted Garlic

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Democracy Dies successful Darkness

clock1 hr 45 minscourseMain

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The thought for this pizza comes from spinach artichoke dip — minus the spinach. Blending olive oil-marinated artichokes into steadfast tofu creates a creamy dairy-free alternate to accepted ricotta, and the roasted ail adds a interaction of smoky sweetness. You volition person ricotta near over; prevention it for different dish, specified arsenic lasagna, oregon usage it arsenic a dispersed oregon dip for crackers oregon vegetables. Your favourite caller oregon frozen pizza dough tin beryllium used, but nutrient writer Kristen Hartke recommends utilizing her Herbed Pizza Dough (see related recipe) for this dish. That makes capable dough for 2 12-inch pizzas; the different fractional tin beryllium frozen for aboriginal use.

Leftover pizza tin beryllium refrigerated for up to 4 days.

Tofu ricotta tin beryllium refrigerated successful an airtight instrumentality for up to 1 week.

Recipe from nutrient writer Kristen Hartke.

Ingredients

measuring cup

Servings: 2-4 (makes 1 12-inch pizza)

For the roasted garlic

1 ample caput ail (about 2 ounces), unpeeled
1 spoon olive oil

For the artichoke tofu ricotta

1 (14 -ounce) bundle steadfast oregon extra-firm tofu, drained
1 cupful (8 ounces) artichoke hearts (packed successful olive oil), astir chopped (retain the oil; spot NOTE)
1 spoon finely grated citrus zest
1 spoon kosher salt, positive much to taste
1/2 spoon freshly crushed achromatic pepper

For the pizza

1 1/2 cups Artichoke Tofu Ricotta (see headnote)
1/2 cupful caller flat-leaf parsley, finely chopped
2 tablespoons all-purpose flour
1 tablespoonful semolina flour oregon cornmeal
1 lb pizza dough (or 1/2 of the related Herbed Pizza Dough recipe)
1 spoon finely grated citrus zest
1 spoon crushed reddish capsicum flakes

1 tablespoonful positive 1 spoon olive oil, divided

For the pizza

1 spoon coarse oversea salt
1/2 cupful caller basil leaves, chopped into chiffonade

Nutritional Facts

Per serving (based connected 4; utilizing store-bought dough)

Calories
428
Fat
14 g
Saturated Fat
2 g
Carbohydrates
65 g
Sodium
1126 mg
Protein
19 g
Fiber
11 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Recipe from nutrient writer Kristen Hartke.

Tested by Suzy Leonard and Jim Webster.

Published January 4, 2021

Updated March 17, 2026