By October 12, 2015 Recipes No Comments

I have made quite a number of pizza versions in my life. From the ones I’m proud of, to the ones that were just an epic fail, due to my experimental nature.

If you read my GLUTEN FREE PIZZA CRUST and TOMATO TORCH GINGER POMODORO then, I’m willing to bet, you have tried it out too, your version.

Why am I writing up another pizza recipe then? Here’s why.

I totally made this recipe up, because I was trying to clean out the fridge! Ha ha!

Lately I have had the SPRING CLEANING FOREVER syndrome in me, and I just felt that no matter how I cleaned, there will always be more stuff to de-clutter.

HOW IS IT, THAT WE BUY SO MUCH STUFF WE DON’T REALLY NEED? –says this woman who gets excited over a brand new note pad every time she steps into a bookstore? 😀

Before sharing this recipe with you, I just wanted you to know that it was truly inspired by my de-cluttering habit.

Especially after I read this BOOK. I’m telling you, it IS THE BOOK! For all you messy people (myself included) fear no more. CLEAN UP and see how much clearer your mind can become! And no, I am not being endorsed! It just moved me.

I first found out about this book, from my friend Reza Gunawan and Dewi Lestari. Reza is a talented piano player who has “disguised” himself successfully has a an acupuncturist for more than 12 years now, I think (but really, he is a good practitioner, I have been going to him for 10 years now)
His wife, Dewi is a singer, songwriter, turned very successful Indonesian author, who is my friend from Uni days. Such beautiful people, these two.

But enough about them, haha (sorry Reza and Dewi). So I learnt about this de-cluttering book from them. And ever since, my tidying up methods changed.



I got a little bit carried away, and de-cluttered my refrigerator too, and here’s the PIZZA PIZZA now for you.




2 Gluten free pizza bases (around 8 inch diameter)
1 ½ cups Tomato Puree
1 cup diced tofu ( around 4cm or 1 ½ inch cubes)
1 cup brown button mushrooms (sliced)
2 teaspoons minced garlic
1 teaspoon turmeric powder
2 teaspoons balsamic vinegar
1 teaspoon seasalt
1 teaspoon blackpepper
3-4 cups spinach
1 teaspoon Virgin Coconut Oil
Arugula or rocket salad and chopped basil for topping.


3 Tablespoons Nutritional Yeast
2 ½ Tablespoons water

Mix these together for a quick liquid like cheese.


1. Place tofu cubes in a bowl and season with tumeric and balsamic vinegar, set aside

2. Heat a non stick pan with the Coconut Oil and start to sauté the minced garlic, taking care to not burn them. Once fragrant, add the spinach and a pinch of salt and some blackpepper , and sauté for 3 minutes only, as we only want it to wilt. Set aside

Note: the reason I did this, is because in Jakarta, I do not get the English Spinach usually used in salads. I get local spinach which are much harder to wilt, and needs some sort of mild heating prior to baking it in the pizza later. You can also use your English Spinach raw if you want. But my local spinach will not cut it, it will taste hardy. Here’s a picture of it, just in case you wanted to know ☺


3. Wipe your non stick pan, quickly put in the seasoned tofu cubes and grill them for a bit until browned on both sides. You need to keep your eye on this process, so the tofu does not burn. The balsamic vinegar will help the tofu to caramelize a bit, but also will burn easily if you don’t pay attention, (I have done that, and boy, did I regret).

4. Set aside.

5. Now, take the pizza base and spread the Tomato Puree on it generously, but remember, you need to spread wisely, as you have two bases.
Arrange the spinach, then tofu, then mushrooms, drizzle with the Quick Nooch Cheese and place in a pre heated oven at 175 Celcius or around 340 F for 5-7 minutes.
Take out, drizzle more Quick Nooch Cheese with arugula leaves + chopped basil and serve.

You can also use my TOMATO TORCH GINGER POMODORO for the Tomato Puree. If you do buy store bought ones, just make sure the ingredients are just TOMATOES and probably a bit of salt and nothing else. Beware of sugars and other additives in store bought Tomato Puree.
Same goes for the store bought Gluten Free Pizza bases. ALWAYS READ THE INGREDIENTS. I try to keep them under 7 ingredients. The simpler the better, for me, at least. You can always make my GLUTEN FREE PIZZA too, if you want. You can always make extras and freeze them, ready for Pizza Night, any night!

Don’t forget to tag me on instagram at @sophienavita or my Facebook page Sophie Navita when you try them.

Please drop in comments too, and I will read them☺

One more thing… I send out Love Letters each month, or twice a month when I have something really interesting to share with you and I can’t wait ☺ so please do subscribe to my LOVE LETTERS FROM SOPHIE now

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