BBQ Pizza

One of the few things I miss about being vegetarian is BBQ chicken and chicken parm pizza. Growing up in jersey, pizza, of course is kinda my I-can’t-live-without-it thing. So I had to improvise to satisfy this craving. Hence, BBQ tofu whole-wheat deep-dish pizza was born. Of course, if you prefer, you can use grilled chicken or leave off all-together. I use a combination of mozzarella, cheddar and parmesan cheeses to complement the BBQ sauce along with some pineapple for a sweet and tangy bite. Enjoy!
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  • 1/3 head cauliflower , cut in bite-sized pieces
  • 1/2 brick firm tofu , well drained
  • 1/2 onion , chopped in wedges
  • 2 Tsp olive oil
  • 1/2 cup BBQ sauce , separated
  • 2 Tbsp olive oil
  • 1/2 recipe for whole wheat pizza dough , see below
  • 1/3 red bell pepper , sliced
  • 1/4 cup pineapple tidbits , drained
  • 2 cloves garlic , minced
  • 1/2 cup shredded mozzarella
  • 1/3 cup shredded cheddar
  • Dried oregano
  • Handful of fresh parsley , chopped
  • Grated parmesan cheese , optional


  • Prepare pizza dough using recipe here:
    Separate dough in half and save other half for later. It freezes well for up to 3 months.
    Meanwhile, if using tofu, drain well. See video post here for how to drain tofu in 3 easy steps – it's the key to having perfectly textured tofu every time –
  • Toss tofu , onion, and cauliflower in 2 tsp oil. Roast in 425°F oven for ~25 minutes, flipping once mid-way, or until golden brown on both sides. Remove from oven and toss in 2 Tbsp BBQ sauce.
    Heat oven to 500F. Add oil to cast iron pan. If you don't have a deep dish pan, use a baking sheet or pizza pan and depending on thickness you roll dough out to, cut down cook time as needed. Press dough into bottom of pan. Spread with remaining BBQ sauce. Sprinkle with tofu mixture, peppers, pineapple, minced garlic, and cheeses. Bake at 500°F for 10-15 minutes or until crust is golden brown and crispy.
    Sprinkle with oregano, parsley and parmesan before serving.
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