Recipe: Scott Jurek's Long Run Pizza Bread
The secret ingredient is "hippy dust"
"When I was an omnivorous teenager in northern Minnesota, the idea of pizza without cheese would have sounded like winter without snow, interesting, but impossible. As a plant-eating adult, finding a tasty vegan pizza is just about as easy as clocking a three-hour marathon, off the couch (with no training): very rare. That’s why I make my own pizza. This one is not only delicious and hearty, it’s incredibly fast and easy. The secret ingredient here is the nutritional yeast—aka hippy dust—yellow flakes that provide a buttery, cheesy flavor to anything they’re sprinkled on. As a bonus, they pack lots of B vitamins, including the crucial B-12. This take on pizza is so tasty and portable, that I often bag the leftovers and take them with me on long runs."
- Team CLIF Bar Ultrarunner Scott Jurek
8 ounces firm tofu
2 tablespoons light miso (yellow or white)
3 tablespoons nutritional yeast
1 teaspoon lemon juice or apple cider vinegar
Drain and lightly squeeze the water from the tofu. In a small bowl, combine all ingredients and mash with a potato masher or wooden spoon until they are thoroughly mixed and form a feta-like consistency. Set aside while you make the sauce.
1 6-ounce can tomato paste
1 teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon sea salt
¼ cup water
½ teaspoon crushed red chili pepper (optional)
In a small bowl, combine the tomato paste, onion powder, garlic powder, Italian seasoning, salt and water, mixing well. Add the crushed red pepper if you like a spicier sauce. Set aside.
Use any fresh or day-old bread of your choice. My favorite is olive bread.
1 loaf bread
Slice the bread into ½ to 1-inch slices.
The vibrant color and pungent flavors make spinach, sundried tomatoes and olives a favorite combination. Feel free to substitute any 3 to 5 of your favorite veggie toppings. Other favorites are fresh basil, mushrooms, red bell pepper, and artichoke hearts.
1 ½ cups chopped fresh spinach
¾ cup chopped sundried tomatoes
¾ cup chopped Kalamata olives
Preheat the oven or toaster oven to 425°F. To assemble the pizza bread, spread a thin layer of sauce on each piece of sliced bread. Next, add a small amount of the spinach, followed by the tomatoes and olives. Last, crumble the tofu “feta” on top. Bake 10 to 12 minutes, until the bottom of the bread and the toppings are very lightly browned. Leftovers can be cooled to room temperature, placed in small plastic bags, and refrigerated overnight for the next long run or lunch.
MAKES 4-6 SERVINGS