Veggie pizza is a finger-food staple at my family's picnics and pot-lucks. In an attempt to make it better for you, I switched up some ingredients for a nearly fat free, low carb treat. Any vegetable or combination of veggies can be used. The measurements listed below are approximately what I used as you need enough to cover the entire pizza. I am very new to cooking with tofu, but I read somewhere about sterilizing the silken tofu to make a cream cheese substitute. Therefore, I dropped the block of tofu into a pot of boiling water for 3.5 minutes before beginning the pizza, just to be on the safe side.