PCOS Friendly Sage-Butter Tofu Pizza with Crisp Green Beans
Total time55 min
Prep time25 min
Cook time30 min
4.8(4)
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Learn more →Ingredients
4 servings
For the crust
- 1 ½ cups gluten free flour blend
- 1 tsp instant yeast
- ½ tsp salt
- 1 tsp apple cider vinegar
- 2 tbsp olive oil
- ½ cup warm water (about 110°f / 43°c)
- 1 tsp psyllium husk powder
For the sage butter
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp garlic-infused oil
- 12 fresh sage leaves
- ¼ tsp black pepper
For the tofu
- 1 block (14 oz) firm tofu, drained and pressed
- 1 tbsp garlic-infused oil
- ½ tsp salt
For the green beans
- 6 oz (about 2 cups) green beans, trimmed
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp red pepper flakes
For assembly
- 1 oz (about ¼ cup) parmesan cheese, finely grated
- ¼ cup scallion green tops, thinly sliced
- 1 tsp lemon zest (optional)
Instructions
- 1
Preheat the oven to 450°F (230°C) with a baking sheet or pizza pan inside on the center rack.
- 2
In a large mixing bowl, whisk together the gluten free flour blend, instant yeast, psyllium husk powder, and 1/2 tsp salt. Add the olive oil, apple cider vinegar, and warm water, then stir until a soft, slightly tacky dough forms. Let the dough rest for 5 minutes so the psyllium can hydrate.
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