Tofu-roni Fresh Tomato And Portabello Pizza
From jo_jo_ba 13 years ago
- 1 hour to make
- Serves 1
I love to use the leftover mushrooms and tomatoes in a side salad to go with this - it's a simple, fast fix to make when you're craving a thin-crust pizza but you're cooking for one. I don't use cheese due to allergy (and I don't think this needs it honestly! Read more ), but you can of course feel free. See less
Ingredients
- 1 1/2 tbsp ketchup (or tomato paste if you have it on hand) shopping list
- 1 tsp dried oregano shopping list
- pinch salt shopping list
- dash soy sauce or tamari (adds a depth of flavour) shopping list
- 2 cloves garlic, pressed shopping list
- 1 12" whole wheat flour or brown rice tortilla shopping list
- 1/2 large or 1 small portabello mushroom, thinly sliced (you can also use creminis) shopping list
- 1/2 medium tomato, thinly sliced shopping list
- 1 recipe Tofu Roni shopping list
How to make it
- In a small dish, mix ketchup, oregano, salt, soy sauce and garlic See Photo. Set aside for a minimum of 30 minutes.
- Preheat the oven to 375F and place the tortilla on a lightly greased or parchment-lined baking sheet.
- Spread with the ketchup mixture and top with mushroom and tomato slices.
- Place into the oven and bake 5 minutes, then add Tofu-Roni and return to oven for another 10 minutes.
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