AfroVeganChick: Tofu Feta & Scrambled Falafel Pizza

Falafel & tofu "feta" make for an amazing pizza topper, especially with cauliflower tahini walnut sauce on the bottom!

Falafel lovers take notice!
This is no hold in your hand pizza slice, but instead an out of this world guilty pleasure with a gourmet spin. Combining two comforts into one, flavor enhanced by a cauliflower tahini walnut sauce covering the crust, I layered on crumbled homemade falafel and tofu feta- a recipe slightly altered from food.com's version for an incredibly amazing fork and knife supper.
The whole process is a long one- about a good hour and a half of preparation! So have that bag of carrots or celery sticks at ready.
It's well worth it in the end!

Tofu Feta & Scrambled Falafel Pizza Ingredients and Preparation

You can always use store bought dough. Here I made mine with King Arthur's Unbleached Bread Flour instead of my usual whole wheat flour.

Pizza Dough

1 cup warm water
1 teaspoon sugar
2 1/4 teaspoon active yeast
1 teaspoon salt
2 1/2-3 cups unbleached bread flour (or regular flour)
2 tablespoon olive oil
1 teaspoon Italian seasonings
1/4 teaspoon black pepper

Combine water and sugar.
Sprinkle atop yeast and let sit for 10 minutes.
Add salt.
Mix in flour 1/2 cup at a time, stirring and kneading.
Massage in olive oil, Italian seasonings, and black pepper.
Knead for 5 minutes more.
Place into an oiled bowl and cover for an hour to rise.

Tofu Feta

It almost looks like real feta!

1 block tofu, drained and crumbled
1/2 cup red wine vinegar
1/4 cup olive oil
2 tablespoon Italian seasonings

Combine all ingredients into a bowl.
Let sit for an hour at room temperature.

Falafel

Scrambling falafel.

1 15 oz. can chickpeas, drained and rinsed
2 teaspoon minced garlic
2 teaspoon olive oil
1 teaspoon onion powder
2 teaspoon curry powder
2 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon baking powder
1/4 cup flour

Preheat oven to 400 degrees.
Combine all ingredients into food processor or blender.
However, don't mash every last chickpea.
Make into balls or patties. They don't have to be perfect.
Place on a baking sheet.
Bake for 15 minutes each side.
Crumble.

Turn up oven to 420 degrees.

Cauliflower Tahini Walnut Sauce

1 cup cauliflower, cooked
1/2 cup walnuts
1/3 cup tahini
1/4 cup unsweetened almond milk
1/2 teaspoon salt
1/4 teaspoon white pepper

Crush walnuts into food processor or blender.
Add remaining ingredients.
Mix evenly.