Italian Veggie Pizza

Makes 2-3 Servings

Total time: 30 min (15 min prep, 8-10 min cook time)

My Health Rating: Healthiest pizza you'll ever eat

Credit for the tofu prep: Sara Jean!

• Chunky Pizza Sauce (or pasta sauce, I use Chunky Ragu Garden Combo Sauce)
• 1 red and/or green peppers (I keep sliced frozen red, yellow, and green peppers in my freezer, and simply defrosted and diced for this recipe)
• 1 Tomato
• 1 zucchini squash
• 1 yellow squash
• Whole wheat pizza crust (dough or pre-made)
• Shredded mozzarella (1/4 to 1/2 cup, or to taste)
• Italian seasoning (to taste)
• Italian dressing
• 1 block of extra firm tofu (optional)

• Marinating bowl or container (anything with a secure lid will work)
• Mandolin slicer
• Foil
• Pizza pan (or cookie sheet)
• Nonstick frying pan

Pre-heat oven based on crust instructions.

Drain tofu. Halve the tofu block. Slice tofu into medium to thin rectangles. Place tofu into a container and pour in Italian dressing. Cover and shake to coat tofu. Set sealed container aside.

Wash all veggies. Slice 1 yellow squash, 1 zucchini, and 1 tomato thinly using the mandolin. Halve each slice. (I recommend 3.0 thickness, depending on your mandolin size options!). Dice the red peppers

Place pan onto stove. Once pan heated, pour tofu and Italian dressing marinade in. Use a spatula to arrange tofu so it forms 1 layer. Pan cook on medium to medium-high (do not flip) for 5-10 minutes. Flip each piece once bottom is golden. Pan cook until uniform golden color.

Pour about 1/2 a cup of sauce into a bowl - sprinkle in Italian seasoning to taste.

Prepare pizza crust as instructed (place on foil on cookie sheet). Spread sauce on dough. Place veggies. Place tofu. Sprinkle mozzarella as desired.

Cook according to crust instructions. 

Salute! 

Note: If using pasta sauce instead of pizza sauce, it may be slightly watery. Try adding flour, cornstarch, or breadcrumbs to thicken.