Wow this pizza even surpassed my expectations it was so good. I topped off the pizza with basil, tofu ricotta cheese (recipe below), black olives, artichoke hearts,and marinated tomatoes.
TOFU RICOTTA (original recipe found on theppk.com)
1 pd firm tofu (pressed)
2 tsp lemon juice
2 tsp olive oil
2 cloves garlic minced
1/4 tbsp salt
1/8 cup nutritional yeast flakes ( you can double if you want a stronger nutty flavor )
handfull of basil leaves chopped fine (ten leaves or so)
dash of black pepper
In a large bowl, mush the tofu up with your hands, till it's crumbly.
Add lemon juice, garlic, salt, pepper and basil. Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.
Add olive oil, stir with fork. Add nutritional yeast and combine all ingredients well. Use a fork now, because the oil will make it sticky. Cover and refigerate until ready to use.