Don’t let the ingredients list intimidate you! Although this is a fairly involved recipe, you can simplify it by doing some of the prep work ahead of time. Believe me, it’s well worth your effort!
1 1/2 cups cornmeal
1 cup whole wheat flour
1 cup warm water
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1 (15.5-ounce) can pinto beans, undrained
2 cloves garlic, minced
1/2 teaspoon onion powder
1 cup Salsa, liquid drained
1 (14.5-ounce) can corn kernels, drained & roasted (see Recipe Notes)
4 ounces Taco Tofu Crumbles, optional
1/2 cup chopped roasted red bell peppers
1/2 cup sliced olives
1/4 cup diced onions
1/4 teaspoon cumin
Taco Tofu Crumbles
8 ounces extra-firm tofu, cut into small cubes
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
Preheat oven to 450 degrees. Mix crust ingredients together in a large bowl or food processor until dough forms a ball. Rub a little flour on a rolling pin, and roll dough into a 12-inch circle on a preheated pizza stone or an oiled pizza pan. If dough is too sticky to roll, put some flour on your fingertips and press dough to edges. With a fork, prick holes all across crust dough. Bake 10 minutes, and remove from oven.
While crust is baking, prepare Taco Tofu Crumbles, if desired. Put cumin, garlic powder, salt, and cayenne pepper in a small bowl, and mix well. Heat olive oil in a skillet, and add tofu. Mix in cumin, garlic powder, salt, and cayenne pepper. Cook 2-3 minutes, stirring constantly.
When crust is done, remove from oven and spread pinto bean sauce and salsa on top. Add 1/2 cup of roasted corn kernels, tofu crumbles, roasted red peppers, olives, and onions. Sprinkle cumin over pizza. Bake 15-20 minutes or until edges of crust are brown and slightly crispy. Remove from oven, and let sit 5 minutes before slicing and serving.
Click here for more.
SOURCE: Ultimate Daniel Fast