Affiliate Note: Hi, friends! Just a a quick reminder - some of the links on this site are affiliate links, and so I may earn a little cash on qualifying orders. It doesn't cost you anything extra, and is a nice way to help support this site! I also want to point out that I don't promote products I haven't actually tried or products that I don't trust. :)
Do you find that you have okara leftover from making soy milk that just sits there until you finally blend it into a sad smoothie? Well, here’s a delicious flatbread pizza crust recipe to use up that soy pulp that is gluten-free, grain-free, vegan, coconut-free, nut-free and surprisingly easy to make.
At the start of the lockdown last year, I decided that I wanted try and make as much of my food from scratch as possible. This was for a few reasons, but the main ones were that I wanted to be able to reduce my reliance on stores, I wanted to eat more nutritious foods and less packaged ones, and I wanted to cut down on waste (both cash and trash). In order to do this, I snagged a copy of Miyoko Schinner’s The Homemade Vegan Pantry, which is an awesome resource that I highly recommend to any aspiring vegan homesteaders, or really just anyone who wants to make more of their food.
So, I’ve been making homemade tofu, soy milk and yogurt this past year (and just started making a low-carb vegan cheese from said yogurt!), and have had a LOT of leftover soy pulp from this process. This pulp is actually called okara and can be used in baked goods like flour. I’ve also seen a few other recipes that utilize the okara in skillet fry-ups, but I haven’t quite gotten there yet.
This recipe uses up some of the okara from a batch of soy milk (there’s always so much of it!). You can use it wet, directly after straining out the milk or dry (if you dehydrate it). I’ve been using this flatbread crust to make some pizzas out of with the aforementioned low-carb dairy-free cheese (recipe coming soon!) and have really been enjoying it!
The toppings on the flatbread in the picture are pesto, yellow bell pepper, spinach and the “cheese.” I also sprinkled on some smoked paprika and cracked pepper. It was so delicious. I highly recommend it!
If you’re looking for a way to use up some of the pulp from making tofu or soy milk, this gluten-free okara flatbread pizza crust recipe is for you! It’s coconut-free, nut-free, grain-free, vegan, and an easy and tasty way to make a nutritious pizza.
Ingredients
- 1 cup (100g) dry okara plus 1/2 cup (120ml) water OR 220g “fresh” okara (not dried)
- 3 tbsp psyllium
- 1/2 tsp salt
- 1/2 cup (120ml) soy yogurt
- 2 tbsp olive oil
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment or a silicone baking sheet.
- In a medium-sized mixing bowl, stir together okara, psyllium and salt until thoroughly combined.
- Add the liquid ingredients (including the extra water if using the dry okara) and mix until everything is incorporated.
- Let the mixture sit until a stiff dough forms.
- Flatten the dough into a pizza-ish shape (or really, whatever shape you want) on the lined baking sheet. I made mine about ~1/4″ (~.5cm) thick. Smooth the edges for a nicer appearance.
- Bake for 45 minutes, flipping the flatbread at around 30 minutes.
- Remove from the oven, top as desired and enjoy!
