Tofu Pizza

Pizza night just got a whole lot easier and a whole lot more interesting.

Split pita rounds make a crispy, no-fuss crust that’s ready to load up with garlic tomato sauce, crumbled tofu, fresh sliced mushrooms, chopped green pepper, and a shower of grated Parmesan.

Fifteen minutes in the oven and you’ve got bubbly, golden personal pizzas with a serious protein boost.

Kids can build their own, picky eaters can customize, and you barely have anything to clean up. That’s a win all around.

Kitchen Tips

• Press the tofu well before crumbling so it crisps up in the oven instead of steaming the crust.
• Drain the tomato sauce to remove excess liquid. Soggy pita is nobody’s friend.
• Split each pita into two thin rounds for maximum crispiness. You’ll get six individual pizzas from three pitas.
• Add a drizzle of olive oil and a pinch of red pepper flakes right out of the oven to finish them off.