In a large mixing bowl, combine water, yeast, sugar and oil. Let sit for 10 minutes so the yeast can activate.
Add in flour, salt, italian seasoning and pizza seasoning. Mix until it forms into a ball.
Knead dough for 5 - 10 minutes. Grease the mixing bowl with a bit of oil, coating the dough.
Cover and let rise in a warm place for an hour. Punch down and knead back into a ball. Divide dough in half for two large pizza pockets, or into 4 for the pizza pocket size shown in the images here.
While the pizza dough is rising, prepare the tofu ricotta. Soak cashews for 4 hours - overnight. Or boil them for 10 minutes depending on the time you have.
Chop tofu into small pieces.
Add tofu, cashews, nutritional yeast, garlic, lemon juice, salt, pepper, and italian seasoning to a food processor.
Blend on high for about 10 minutes, or until it's a thick, smooth paste. You'll have to stop to scrape down the sides occasionally!
Store ricotta in an airtight jar in fridge until ready to use.
Preheat oven to 420, line a baking sheet with parchment paper.
Form the dough balls into small, thin circular crusts.
Spread tofu ricotta over half (or full depending on how much cheese you want) of pizza dough.
Top with pizza sauce, green peppers, onions, and / or your favorite pizza toppings.
Fold pizza in half, gently press the edges together.
Press your finger into the edge of the dough, fold a section of dough over your finger, then continue that pattern around the entire edge of the pizza pocket to create a twisted seal.
In a small dish, combine butter, garlic powder and parsley flakes. Spread the garlic butter mixture over pizza pockets, covering as much surface area as you can. This creates a nice flakey texture!
Sprinkle tops of pizza pockets with oregano. Poke a few slits in the top so it doesn't explode. Bake at 420 for 20 minutes.
I made my Tofu Ricotta cheese the night before and stored it in a mason jar until I needed it! I recommend making if before hand so it’s not so much prep all at once (or not so many dishes!) but it only takes a few minutes so you can make it all at once if you like!
I soaked my cashews overnight because I was too lazy to make it the same day, but you can also boil the cashews to soften them if you want to speed up the process.
You can see the original recipe for my Easy Tofu Ricotta Cheese here.
Try this Spinach & Tofu Ricotta Lasagna Recipe to make the most of your leftover ricotta cheese!
Or use it as a filling in these Spinach & Artichoke Rolls , because we all know there’s going to be leftover spinach… and pizza dough!
The same thing goes for the pizza dough, I usually make it the day before I need it just to save time when prepping. This dough recipe makes enough for four small calzones, so you can make the dough, freeze it, and defrost as needed. Make sure you cut the dough into the appropriate size before freezing to make defrost quicker.
I take the pizza dough out either a few hours before needed and defrost in the fridge. Or if I’m in a rush, I’ll let the dough defrost in a large bowl of hot water on the counter (make sure the dough is well sealed to prevent it from getting soggy).
If you want to know how to make the easiest pizza dough ever, see my Bread Machine Pizza Dough recipe here. It makes this recipe even lower commitment! Just add all ingredients and wait!
The Garlic Butter topping on the calzones is highly recommended as it adds SO much flavour. If you’re not a fan of garlic, coat the calzone in butter without garlic. The butter makes the top stay nice and soft and flaky. Without it, your calzone may be hard and crunchy. Also not as picturesque.