I hope everyone is enjoying their long Memorial Day weekend. I’ve been cat sitting, making art, writing, doing the dreaded job search, and studying for an intense test for a position that I have a lead on. And, not to mention, there’s the half marathon in a couple of weeks. Plus, I walk and bike everywhere. (I’m a bit of an exercise addict.) Somewhere along the lines, all of that makes me hungry.

Some of my favorite foods are the ones that are the most versatile. For instance, I like smoothies, stir fries, soups, sandwiches, and other “S foods.” There’s one food that’s overlooked sometimes, and that is vegan pizza.

I love pizza because it basically has all the macro nutrients that you need. It’s a great source of carbs, protein, and fat, which is perfect for running those long distances. The creamy tofu ricotta definitely packs a lot of protein to rebuild those muscles. It’s also versatile, which means you can add anything you want to it, and chances are that it will still taste great.

When I first went vegan, I was freaking out a little because I thought it meant giving up pizza. Fortunately, cheeseless pizza is definitely possible. And the vegan cheese industry has really stepped up its game in the last few years.

I haven’t made it much, because I often think about making the dough–which is a little involved, since we have to wait for the yeast to work its magic while the dough rises. Alternatively, there is pre-made dough that cuts the prep time significantly. I prefer using that. Not to mention, it makes cleanup so much easier.

Just in case you ever have another long weekend or just want to prepare food for the week, look no further than this easy vegan pizza recipe. This post is not sponsored by Trader Joe’s; I just use their ingredients a lot because they carry so many vegan options!

You will need:

• One pound (16 oz.) bag of pre-made vegan pizza dough (I used Trader Joe’s herb dough)
• 1/2 cup of marinara sauce
• Vegan cheese (optional)
• All the veggies you can handle (I used spinach, mushrooms, and sundried tomatoes)
• Tofu ricotta (recipe below)

Preheat the oven according to the pizza dough’s instructions. In this case, it was 500 degrees F. Roll out the pizza dough on a floured surface until it’s a 12-inch circle. Transfer to an oiled baking sheet.

Next, spoon the marinara sauce onto the rolled out dough. Add the vegan cheese, then the toppings. With a tablespoon, drop a dollop of the tofu ricotta onto the unbaked vegan pizza.

Bake for 15 minutes, then take it out of the oven. Let the pizza cool for a few minutes before slicing and digging in. Bon appétit!

Tofu Ricotta Recipe:

• 14 oz. tofu, drained
• 4 Tbsp. of lemon juice
• 1/4 cup of nutritional yeast
• 3 Tbsp. of olive oil
• 1/2 teaspoon each of salt and pepper
• 1 Tbsp. of dried oregano.

In a food processor, blend all ingredients until smooth. This will make about 2 cups of tofu ricotta. Use what you need for the pizza; the rest can be stored in an airtight container for up to a week.