Roasted Beet, Smoked Tofu, and Garlic Cashew Cream Pizza with Pecan Faux Parm Topping

by nomeatbarefeet


This pizza was the product of our CSA produce, and my crazy imagination.  I wanted an earthy pizza and the beets and smoked tofu worked perfectly.  It was super delicious, so much so that we made it a 2nd time shortly after the first!  The Faux Parm comes from The Blissful Chef, and was awesome on this pizza.

The Ingredients:

  • 2 large beets or 4 small beets
  • salt, pepper and olive oil for beets
  • Store bought crust
  • 1/2-3/4 C. raw cashews soaked (for 2-4 hrs. or overnight)
  • Garlic powder to taste
  • 1 package of Soy Boy baked smoked tofu (use one block from the pack, there are 2)

–For the Faux Parm

  • 3 cups raw pecan pieces
  • 1 cup nutritional yeast
  • juice of half a lemon
  • 1 small clove of garlic

The How To:

  1. Ahead of time: Rinse and peel the beets.  Cut into 1/4 inch slices and place in a tin foil pouch with salt, pepper, and olive oil.  Bake until tender.
  2. Ahead of time: In food processor, add the ingredients for Faux Parm, and pulse until desired consistency.  We like an almost sandy mixture… tiny pieces of pecan. Don’t blend until floury though…
  3. Stretch dough and place on baking sheet or pizza stone.  Par bake at 425 for several minutes.  Then remove from oven
  4. While dough is par baking, cut the Soy Boy smoked tofu into cubes.
  5. Dump the water off the cashew, and add some fresh water, starting with 1/2 cup.  Blend.  Check the consistency.  We like a thick cashew cream, almost like an Alfredo base. Continue to add water until you like the consistency (too thin might run off your crust) Add the desired amount of garlic powder and blend to combine. (Also add salt and pepper if you want)
  6. On par baked crust, spread cashew cream mixture, then add tofu and beets.  Finally top with a healthy portion of Faux Parm.
  7. Cook at 425 until crust is browned.

** we have put Daiya into the cashew cream before to try and help bind.  Feel free to do this.  We also discussed topping with Daiya but haven’t yet, you can also try this.  Put balsamic on your beets if you want, try un-smoked tofu… Adapt as you want, but the original Auyer creation is super good as is 🙂

** Any leftover pecan parm is great as a salad topper or pasta topper.