Hi there! I have to tell you, I am in love with this week’s pizza night recipe for Olive Bar Greek Pizza! It combines all of my favorite Greek flavors like olives, balsamic, garlic, cucumber, hummus, peppers, mushrooms, and olive oil. It’s also dairy- and meat-free with a 100% whole grain crust and super easy to prep. Most of the toppings come from ingredients you can pick up at an olive bar! Olive bar ingredients make great toppings, both for taste and convenience. They are pre-marinated, spiced, chopped, and easy to customize. I chose a mix of kalamata, green, and black olives, along with sweet peppers, garlic cloves, mushrooms, and sun dried tomatoes. Hummus takes the place of tomato sauce, and I made a tzatziki-inspired tofu cheese with diced cucumbers and more garlic.
For the crust, I used a variation of this spelt + quinoa crust I made a few weeks ago, except I used regular whole wheat flour instead of spelt and ground flax seeds instead of quinoa flakes. I love the addition of the flax seeds in this crust–it reminds me of a multi-grain crust, even though I only used one grain and one seed for the recipe. It has inspired me to experiment with adding more grains and seeds for a multi-grain crust recipe next week!
This crust doesn’t use eggs or dairy, but it does use honey. If you want a completely vegan pizza, use maple syrup or brown rice syrup instead. If you don’t have time to make a crust from scratch, pita bread would work nicely for several mini pizzas, or you could pick up a pre-made whole wheat crust or pizza dough.
If you’re pressed for time, another swap you could make is store-bought vegan cheese or feta cheese instead of the tofu tzatziki cheese. The tofu cheese needs to be pressed in advance and then takes some time to marinate to get the best texture and flavor, but if you have the time it’s worth it. Traditional tofu cheese is coated in miso and left to ferment for several days, but this is a quicker version that simply incorporates the miso with crumbled tofo. The block of tofu takes about an hour to press, and then it should sit after mixing for at least another hour. More details are in the recipe below. Enjoy, and have a wonderful weekend!
- Whole wheat pizza dough or pita bread*
- An assortment from your local olive bar. I filled a quart-sized container with sun-dried tomatoes, marinated mushrooms, olives, garlic cloves, and sweet peppers
- A 10-ounce container of store-bought or homemade hummus
- One batch of tzatziki tofu cheese (if you eat dairy, feta would work too)
- One package of extra-firm tofu, pressed** and crumbled
- Two tablespoons miso
- A splash of hot water
- 1/2 a medium cucumber, finely diced
- 1-2 garlic cloves (pull some from the olive bar toppings), finely diced
- Start by preparing the dough if you're making it from scratch (see note below). If you're using pre-made crust or pita bread, move on to the next step.
- Add a splash of hot water from your sink or a tea kettle to a medium-sized mixing bowl.
- Combine the miso with the hot water and stir to combine. It should be a bit runnier than the miso in the container, but not too watery.
- Take your pressed block of tofu and crumble it with clean hands into the bowl.
- Add the diced cucumbers and garlic and mix everything together thoroughly.
- Cover the bowl with a clean towel and let sit on the counter for at least an hour and up to overnight.
- Preheat the oven to 400 degrees and roll out your pizza dough.
- Spread the full container of hummus onto the dough like you would pizza sauce.
- Spoon the tofu cheese over the dough and gently press with the back of a spoon to smooth it out.
- Layer on the olive bar toppings of your choice.
- Bake for 20 minutes, until the crust is crispy and golden brown.
- Let cool before slicing. Top with garlic powder and balsamic vinegar, if you like. Enjoy!
- To make the crust I used, follow the recipe linked above for spelt + quinoa crust and swap whole wheat flour for the spelt flour and ground flax seeds for the quinoa flakes.
- At least one hour before you mix with the other ingredients, press the tofu by wrapping it in a clean dish towel, inserting between two plates, and setting a heavy object on top. I use a tea kettle full of water. Pressing the tofu squeezes the extra water out for a nice, firm texture.