• ½ zucchini, diced
• 1 cup mushroom, diced
• ¼ yellow onion, diced
• ½ small red pepper, diced
• Oil of choice
• Salt and pepper
• Garlic and onion powder
• 1 tsp fennel seeds (optional)
• Pizza dough (v)
• Mozzarella (v)
• Tofu Ricotta:
• ½ block tofu
• ¼ cup avocado oil
• Juice of ½ lemon
• Salt and pepper
• ¼ cup nutritional yeast
• Italian seasoning
• Milk if needed to thin
1.
Preheat oven to 400 F.
2.
In a blender or food processor, puree the tofu ricotta ingredient together until smooth.
3.
In a large pan, drizzle your oil and set to high heat, sauté your veggies until tender. Season with salt, pepper, fennel, garlic and onion powder. Turn off heat and set aside.
4.
Flour a cutting board and roll out your pizza dough. Portion into 4 quarters, roll out into rounds.
5.
Spoon a layer of ricotta, then veggie mix and top with mozzarella (using care not to overfill). Fold your dough in half and using a dampened fork to close the edges of the pocket.
6.
Bake pockets for 30-35 minutes or until golden brown. Serve with marinara sauce for dipping.