This is an okara pizza that is very gentle on the stomach. Just about every time that I buy a pack of okara, I make this pizza. You won't notice the okara in the pizza when cooked, so it's a delicious way to use up lots of it.
This is around 100 g of okara. Though the amount will vary slightly depending on the water content.
Combine all of the ingredients except for the olive oil in a bowl and beat together a dough. Once a dough has formed, add in the olive oil and knead until smooth. Place the dough in a plastic bag and refrigerate for 30 minutes.
Split the dough into 3 equal portions and roll each into a thin circle with a well-dusted rolling pin.
Top the pizza with your chosen ingredients and bake for 10 minutes at 230°C. Then it's done.
This time I made a margherita-style pizza with plenty of tomato sauce.Try spreading parsley pesto sauce on top.
Story Behind this Recipe
After buying a pack of okara I struggled to use it up. I put it in fried rice, bread, hamburger patties, but the easiest and most delicious way to use it turned out to be in pizza. Kids tend to eat pizza quite a lot when they get older and it turned out that 3 pizzas wasn't enough for them. So next time I'm going to double the recipe.
Adjust the amount of water according to the water content of the okara.