VEGAN MARGHERITA PIZZA RECIPE BY TASTY
Here's what you need: raw unsalted cashew, nutritional yeast, tapioca starch, lemon juice, garlic powder, kosher salt, pizza dough, marinara sauce, fresh basil leaf
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F (220°C).
- Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain, reserving 1 cup (240 ML) plus 2 tablespoons of the cooking water.
- In a blender, combine the boiled cashews, nutritional yeast, tapioca starch, lemon juice, garlic powder, salt, and reserved cooking water. Blend on high speed until completely smooth with no grittiness.
- Pour the cashew mixture into a small pot. Cook over low heat, stirring continuously, until the sauce thickens, about 5-7 minutes. Once the sauce is stretching and pulls away from the sides of the pot, remove from the heat.
- Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
- Spread the marinara sauce over the pizza dough in an even layer. Use an ice cream scoop to dollop the cashew mozzarella on top.
- Bake for 14-16 minutes, until the crust is lightly golden around the edges.
- Remove from oven and top with the basil. Cut into 8 slices and serve.
- Enjoy!
Nutrition Facts : Calories 375 calories, Carbohydrate 59 grams, Fat 10 grams, Fiber 3 grams, Protein 10 grams, Sugar 3 grams
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