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1
Preheat the oven to 425F.
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2
Lightly oil a small baking pan.
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3
Heat the oil in a medium skillet.
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4
Add the onions and saute over medium-low heat until limp.
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5
Add the garlic and continue to saute until the onion is deep golden, stirring frequently, about 15 minutes.
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6
If using the portobello, add it after about 10 minutes, continuing to saute until the slices are softened and the onions golden, stirring occasionally.
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7
While the onions are cooking, peel the sweet potato, quarter it lengthwise, and slice it 1/4 inch thick.
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8
Place the slices in the prepared pan in a single layer.
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9
Bake until just tender and lightly roasted, about 15 minutes.
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10
Stir every 5 minutes or so.
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11
Puree the tofu with the salt in a food processor or with an immersion blender in its container.
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12
Place the crust on a baking sheet or pizza stone.
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13
Spread the pureed tofu evenly over the crust with a baking spatula.
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14
When the onion mixture is done, spread it evenly over the pureed tofu.
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15
Bake for 12 to 15 minutes, or until the crust is golden.
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16
Scatter the roasted sweet potato pieces over the surface of the pizza.
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17
Cut into 6 slices and serve.
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18
To keep the meal really simple, choose one of the green salads suggested under Recipe Not Required (page 192).
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19
If youd like a pairing that dazzles the eye, try this with Broccoli Salad with Yellow Peppers, Pine Nuts, and Cranberries (page 182).
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20
See the menus suggested for Orzo Soup with Roasted Vegetables (page 24) or Tomato Chickpea Soup with Tiny Pasta and Fresh Herbs (page 32).
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21
(per slice)
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22
Calories: 305
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23
Total Fat: 6g
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24
Protein: 12g
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25
Carbohydrates: 47g
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26
Fiber: 3g
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27
Sodium: 650mg
