Pizza II with 'Cheddar'

Ingredients for 1 servings:

• 400 g corn, grind
• 1 tsp coriander, ground
• 1 bag of baking powder
• 1 pinch(s) of sugar
• 80 g margarine, lactose-free
• 350 g red wine, dry 14%
• 200 g tofu, plain
• 80 g Balsamic vinegar di Modena, approx.
• 20 g soy sauce (tamari) approx.
• 1 can of tomatoes, cut into pieces “425”
• 1 can of mushrooms, whole “425”
• 1 can of corn, “425”
• 100 g bell pepper, frozen, cut into strips
• 1 tsp marjoram, dry
• 1 tsp basil, dry
• 1 pinch(s) of sugar
• 100 g brown rice, ground, to thicken
• 20 peppercorns, grind
• 200 g cheese, “Strong Cheddar Style” *, (vegan cheese substitute)
• Schabzigerklee , as desired

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free, dairy-free, vegan

1 baking tray (drip tray) lined with baking paper. Cut the tofu into small cubes and marinate in balsamic vinegar and tamari for about 30 minutes, turning frequently if not completely covered. Take about 1-2 tbsp of this brine and mix well with the ingredients for the base. Pour onto a baking tray lined with baking paper and smooth out. Pre-bake in an oven preheated to 160°C for 15 minutes. Put the tomatoes in a bowl and mix with the can of corn and 100g frozen bell pepper strips, mushrooms (some chopped), marjoram, basil, sugar, ground pepper and ground brown rice as well as the strained tofu. Season to taste with the brine. Place on the pre-baked pizza base, smooth out, cover with the coarsely grated “Cheddar”* and sprinkle finely with bluebells. Place in the still-hot, 160°C convection oven, cover with a baking sheet, and bake for approximately 30-40 minutes. * Note: The “cheese type” will not melt during baking, but will only soften. Because I bake with convection and don’t want this “cheese” to harden, I cover the roasting pan with a baking sheet. * This “cheese type” is gluten-free, lactose-free, and vegan, comes from certified organic farming, and is made in Scotland. My own recipe.