Tofu Pizza Crust

Five slices of low carb high protein pizza crust made with tofu in an iron skillet.

A low carb pizza crust made of tofu that is vegan, gluten-free, and nut-free.

Course Main Course

Cuisine gluten free, low carb, vegan

Keyword low carb pizza crust, tofu pizza crust

Diet Gluten-Free Option, High Protein, Nut-Free, Vegan

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 72kcal

Author Monica Davis

Equipment

Iron Skillet

Ingredients

1 lbs high protein tofu (16 oz) or extra firm tofu drained and pressed
2 tablespoon nutritional yeast (optional)
1 clove garlic
1 teaspoon salt
2 tablespoons fresh basil or 2 tsp dried herbs like Italian seasoning
1 tablespoon olive oil

US - Metric

Instructions

Preheat your oven to 425°F (220°C). Drain the tofu and crumble it into your food processor.
Add salt, garlic, herbs, olive oil, and nutritional yeast to the food processor.
Blend until mixed into a crumbly dry paste.
Drizzle oil at the bottom of an iron skillet or cookie sheet.
Put the tofu mixture in the skillet and spread it out evenly about 1/2 inch thick. (It will shrink a little while baking).
Bake for 25-30 minutes until it starts to dry out slightly and get crispy on the bottom.
Top with your favorite pizza toppings.
Bake again for 10 more minutes.

Notes

Make sure to use the right type of tofu. There are two types of tofu that work best for this recipe. Dense, high-protein, shrink-wrapped tofu or extra-firm, water-packed tofu is usually sold in a plastic tub. Both will work, but the high-protein tofu is preferred if you can find it (Trader Joe's carries it if you have one near you).

The water-packed, extra-firm tofu will work, but make sure to press it to squeeze out the water. Once pressed, water-packed tofu also weighs slightly less, so you will need 1 1/4 containers to equal 1 full pound of tofu.

The tofu pizza "dough" needs to be dry and crumbly. It should be just moist enough to stick together when pressed into the pan.
Make sure to bake it for at least 25 minutes before adding any pizza toppings. This will allow it to dry out and firm up to a pizza-crust consistency.
If the crust starts to puff up while baking, poke a few holes in it with a fork to release any trapped air.

Nutrition