Vegan Pesto Ricotta Pizza with Date Balsamic Glaze
This recipe creates a delicious, yet healthy vegan ricotta cheese and is loaded with flavor from the dairy-free pesto.
Can you go wrong with pizza? Like honestly, I know there's the anti pineapple on pizza people, but besides that I have never heard a complaint about pizza. I love pizza, and it honestly is the only food that I "miss". HOWEVER, I would never eat a "regular" pizza again, because honestly if I put the effort in I can make a standard cheese pizza that tastes just as good, or for example this pizza that would be considered a more "specialty" pizza tastes just as good, if not better than its non-vegan counterpart.
This tofu ricotta is super easy to make, and super versatile. I came up with the recipe for it awhile back, and have used it in a variety of recipes. One of my favorite recipes I have made using it a vegan lasagna. It cooks very nicely in the oven, so when the idea for this recipe popped into my mind I knew it would be perfect. The texture of the tofu ricotta became crispy on the outside, yet creamy and smooth on the inside. For all you tofu haters out there, this recipe is so full of flavor that you could serve this to non vegans, and they would not be able to tell that it's vegan!
For the pesto I also use one of my go to recipes. I use this pesto on everything. I love making a large batch and storing it in the fridge for use on a variety of different things, such as pastas, sandwiches, spreads, etc. I also love pesto because you can make it super healthy. Typical pesto is labeled as a "healthy" option, but it is usually loaded with super processed oils and dairy. Not to mention it is loaded with calories. This pesto is dairy-free (obviously), oil-free, loaded with greens, and super simple!
The last thing I want to bring up before getting to the recipe is the date balsamic glaze that tops of this delightful pizza. I used my personal favorite date syrup by D'vash Organics. This date syrup is my favorite, because it is super affordable and eco-friendly. You may be wondering how on earth can a date syrup be eco friendly. The answer is so simple, yet so wonderful. They use the "ugly" dates that would normally be thrown away, contributing to food waste. Don't worry they still taste delicious! I will add the link to their site below, I also have seen their products at Walmart as well, so you may be able to find them their.
Total Time: 30 Minutes
- Homemade or premade pizza dough (I used homemade whole wheat)
For the Tofu Ricotta
- 1 Package extra firm tofu
- 3 Tablespoons nutritional yeast
- 1 1/2 Teaspoon white wine vinegar
- 1 Teaspoon white miso paste
- Italian seasoning (optional)
For the Pesto
- 1 Cup basil
- 3 Garlic cloves
- 2 Tablespoon nutritional yeast
- 1 Large lemon Juiced and zested
- 1-3 Tablespoons water for consistency
- 1/2 Cup walnuts
For the Balsamic Date Glaze
- 3 Tablespoons Date Syrup
- 1 Tablespoon balsamic vinegar
Start by preheating your oven to the temperature your dough recommends. You may have to cook your dough a little before adding the pesto and ricotta. Prepare your pizza dough.
In a food processor combine all the tofu ricotta ingredients and blend until smooth and creamy.
In a high speed blender add all pesto ingredient except walnuts and blend. You want it smooth, but still a little rough. Add the walnuts and blend until the walnuts are in small pieces, but not creamy.
Add pesto to pizza dough and spread like you would regular pizza sauce. Next take globs of the ricotta and place all over the pizza spreading out slightly, but not completely.
Place in the oven for the time your dough recommends.
While the pizza is cooking add the balsamic vinegar and date syrup together to make the glaze.
Once pizza is cooked remove from oven and top with arugula and balsamic date glaze, enjoy!