Roast Cherry Tomato Pizza
Ingredients
- 1 pizza base
- 1 cup tofu ricotta
- 1 cup cherry tomatoes
- 1 cup fresh rocket
- pea & mint pesto (will post the recipe tomorrow)
- extra-virgin olive oil
- salt flakes
- tofu ricotta
- 1 400g block tofu crumbled
- 1 tbs nutritional yeast
- 2 tsp white miso
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
- juice of 1 lemon
Preparation
Preheat the oven to 180C and line a loaf tin
Spread the shredded coconut on a baking tray and toast until slightly golden, about 3 mins. In a large mixing bowl, combine the toasted coconut and the sugar. Sift in the flours, nutmeg, baking powder, baking soda and salt and whisk to combine. In another bowl whisk the eggs together. Add the coconut milk, coconut oil and vanilla. Gently fold the dry ingredients into the wet ingredients. Don’t overmix. Pour into a loaf tin and bake for 45 to 50 minutes until a toothpick inserted comes out clean
