Ayurvedic Pizza

Makes 3 individual pizzas



  • 6 organic, whole-wheat flour tortillas or chapattis
  • 2 cups freshly-made pesto sauce, or fresh pizza sauce, or 1 jar of organic pizza sauce or pesto
  • ¾ cup broccoli florets
  • ½ lb. organic tofu
  • 1½ cups fresh organic mozzarella cheese
  • ½ cup olives
  • ¼ teaspoon turmeric
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon ground coriander
  • 1 tablespoon olive oil
  • Oregano to garnish


  1. Steam broccoli and tofu until tender and salt to taste. Blend in blender until smooth. Set aside.
  2. In a separate fry pan, dry roast the whole-wheat tortillas about 40 seconds on each side over a medium heat.
  3. Make fresh pizza sauce with the spices. Set aside.
  4. Place three tortillas on a baking pan. Spread a thin layer of cheese over each tortilla and then place another tortilla on top.
  5. This makes a thicker crust and makes it easier to eat. Brush the top tortilla with olive oil. Then spread a layer of pizza sauce.
  6. Next comes the tofu mixture. Spread a thin layer of it over the sauce. Spread the cheese over the tofu mixture. Garnish with olives and a pinch of oregano.
  7. Place in a 350 ˚F preheated oven and bake about 10 minutes or until the cheese is melted.

Recipes excerpted with permission from the book Super Healthy Kids: A Parent's Guide to Maharishi Ayurveda by Kumuda Reddy, M.D., and Linda Egenes.

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