Black Eyed Peas, Tofu Thyme Ricotta, Deep Dish Pizza

This vegan black eyed pea with tofu pizza is perfect for those highly allergic to various food products. This is guaranteed free of dairy, egg, corn and nuts, hence can be safe for those on a specific diet. Use Vegan Richa's recipe and you can produce 2 8 inches of deep dish pizzas. 

Black Eyed Peas:
3/4 cup dried black eyed peas soaked for 2-4 hours in warm water. or 1.5 cups cooked/canned peas.
2 tsps oil
1/2 medium red onion or other onion chopped
1/2 a Serrano chili pepper or 1/2 green bell pepper chopped
1 bay leaf
1/2 cup tomato basil or italian herb pasta sauce
1 tsp italian herb blend 
1 tsp garlic powder
1/2 tsp salt or to taste
a very generous dash of black pepper or red pepper flakes
1 cup water (Use 1/2 cup water if using precooked beans)

Tofu thyme Ricotta:
1 package firm tofu well crumbled. (16 oz)
1 tsp garlic powder
2-3 tsps dried thyme
1 tsp italian herb blend
1 Tbsp EVOO (extra virgin olive oil)
2 tsps apple cider vinegar
1/2 tsp salt or to taste

Wheat Semolina Crust -  I added 1/2 tsp thyme to the crust. Double the recipe for 2 crusts.
2 cups pasta sauce or marinara or other tomato sauce


  1. Black eyed Peas:
  2. Soak the peas for 2-4 hours. Wash and drain to use. In a pan, add 2 tsps oil and heat on medium heat. Add onions, bay leaf and chili pepper or green pepper. Cook until golden. Add 1/2 cup pasta sauce, herbs, salt, garlic, black pepper, mix well and cook for a minute. Add soaked black eyed peas and water and cover fully and cook on low-medium heat for 30-40 minutes or until tender. (the duration of soaking and old/new batch of peas will determine the cook time. add more water and cook longer if needed). 
  3. If using cooked/canned peas, add 1/2 cup water and mix and cook for 15-20 minutes until almost dry. Taste and adjust salt and spice. Or you can use any Indian spiced black eyed pea stew from the blog.:) Use less water to make a dryer stew.
Tofu Thyme Ricotta:
Crumble the Tofu well. Add all the ingredients and let sit for 10 minutes. Taste and adjust salt and herbs if needed. 

  1. Make the dough. add the yeast, sugar to warm water. Add flours, herbs, salt to the frothy yeast mixture. Knead to make a smooth dough. Let the dough sit covered till you prepare the rest of the ingredients. I left it on the counter for 15 minutes. 
  2. Punch the dough and roll out to two 8 -9 inch round. Press the dough into a cake pan and push the edges up using your fingers or knuckles. 
  3. Spray water on top. Bake the dough in pre-heated 400 degrees F for 6-7 minutes. Remove from oven and Add 1/3 cup pasta sauce. 
  4. Top with half of the black eyed peas, even them with a spatula, top with half of the tofu ricotta. Add other layers of choice like greens or mushrooms. top that with 1/2 cup pasta sauce. Top with non dairy cheese(optional). Bake at 400 for 20-22 mins. Cool for 2 minutes then slice and serve. 

Posted by Diane Araga, on January 8, 2014 at 8:00 AM