So I had this glutenfree non-macrobiotic premade pizza base sitting in my cupboard for a few months, and since I hate to throw things away, I decided to use it even if it´s not totally macro (especially since it has yeast in it).
But, all the rest I put on the pizza was pretty much macro, I´d say. As a pizza sauce I used the “fake tomato sauce”, you can read the recipe in my previous post. I made only some slight changes – I didn´t have celery stalk, so I used only carrot, beet and onion for the vegetables. I also made a smaller amount, because last time it was waaaay too much, especially the carrots you can really use less of them… And this time I even had fresh parsley 😀 But I forgot bay leaf, which didn´t matter much I think.
On this pizza sauce I sprinkled some organic corn kernels from a jar – my favourite pizza topping!
The most challenging part was the “cheese” – I decided to blanche tofu (maybe 200 g) cut into thick slices (you just need to blanche it for maybe 3 minutes), transferred it with some water to a blender, added a heaping tablespoon of tahini, two heaping teaspoons of mustard and about half a teaspoon of salt. It blended into a nice thick creamy sauce. To enhance the texture I mixed in one coarsely grated small block of mochi, and this tofu topping I spread on top of the corn+pizza sauce.
The result was definitely not your typical pizza (next time I will add some dried tomatoes to the sauce, because I kind of missed the tomato flavour), but I really liked it. The tofu cream cheese can still use some improvement, but I think the idea is not bad and it´s one of the closest things to cheese that I have so far tasted in macrobiotic cuisine…so, keep experimenting, I sure will!