A healthy pizza; is that possible? Oh yes, it is and quite easy to make; try my Green Garden Pizza with Ricotta and Tofu. It is light, because there is no cheese. It is crunchy, because the vegetables are not fully cooked. It is flavorful because of the variety of toppings. Usually the cheese that makes a pizza heavy, this one only has ricotta and tofu.
Oh my, oh my. This pizza is so great and I have to honestly say, I surprised myself, how fast, easy and delicious it is. This recipe is an adaptation from Cooking Light’s Garden Greens Pizza; showing up on their cover. I used different vegetables and omitted the mozzarella cheese.
The pizza bottom is a store bought round flatbread, thin and crusty and quick to bake. The flatbread I used is already pre-baked, so you only need to pop it in the oven (with toppings) for a 7-5 minutes and the pizza is done.
The white ‘sauce’ is a mix of ricotta and milk, salt and pepper. I used skim milk ricotta and low fat milk, the full cream versions don’t add to the flavor, just to the calories. The vegetables I used are asparagus, English cucumber, spring onions and parsley. I also divided 4 ounces of tofu on the top of the pizza. Blanch the asparagus for a few minutes and cool them to keep them green. The rest goes on the pizza raw, including the tofu. Then bake the Green Garden Pizza with Ricotta and Tofu for just 7-8 minutes and you have a delicious meal.