Okara or soy pulp is the insoluble parts of the soybean that remain after pureed soybeans have been filtered, usually in the production of soy milk and tofu. I created this recipe to firstly avoid the plastic packaging that comes with pizza bases from the supermarket and also to help reduce my food waste.
I make homemade tofu every week and love experimenting with the okara in recipes. Not only is this recipe a win for the environment but it is a delicious, high fibre and high protein pizza base option. I hope you enjoy.
Okara Pizza Bases
- Rolling pin (or glass bottle)
- Lined baking trays
- Large mixing bowl
- 470 g okara (soy bean pulp) This is the amount left from making my tofu recipe.
- 3 1/4 cups flour I use bread flour but you can use any standard flour for this recipe.
- Preheat oven to 180 degrees celsius.
- In a large mixing bowl, start combining the okara and flour by adding 1 cup of flour at a time until you have used 3 cups and the dough is well combined.
- Transfer the mixture to the bench and kneed. the extra 1/4 cup of flour is to be used in the kneading and rolling phase, sprinkling it whenever you need to.
- Continue to knead until the dough is fully combined and tough.
- Cut (or pull) the dough into 6 even pieces.
- Form each piece into a ball and roll out into your pizza bases to whatever thickness you desire. Remember to use extra flour here for dusting to ensure it doesn't stick to the bench or the rolling pin.
- Place on a lined baking tray, add your desired toppings and bake for 25 minutes or until the edges are brown and the toppings are cooked.