A crispy crust topped with sautéed vegetables.
4 potatoes, shredded
1 small onion, grated
2 eggs, beaten
1/4 cup all-purpose flour
2 tbsp olive oil
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 onion, thinly sliced
2 cloves garlic, minced
1 green bell pepper, chopped
6 oz. extra firm tofu, crumbled
1/2 cup bottled or canned tomato sauce
2 tbsp fresh basil, chopped
2 tomatoes, sliced
1 cup shredded mozzarella cheese
Step 1: Preheat oven to 425°F. Coat a 12" pizza or baking pan with non-stick cooking spray.
Step 2: In a large bowl, combine the potatoes, grated onion, eggs and flour. Mix well and press into the prepared pan.
Step 3: Bake for 15 minutes. Drizzle top of crust with olive oil and bake for 10 more minutes. Place under broiler for about 3 minutes, until golden brown. Remove crust from oven.
Step 4: In a large bowl, combine the zucchini, yellow squash, sliced onion, garlic, green pepper and tofu.
Step 5: In a large nonstick skillet or wok, saute vegetable/tofu mixture until vegetables are tender crisp.
Step 6: Combine the tomato sauce and basil. Spread half of the sauce onto the potato crust. Top with the sauteed vegetables and sliced tomatoes. Pour the remaining sauce evenly over the vegetables. Sprinkle shredded cheese on top.
Step 7: Bake in oven for 7 minutes or until cheese is melted. Cool for at least 5 minutes before slicing into wedges.