Vegan Margherita Pizza

Simple margherita pizza with cashew based mozzarella cheese that MELTS and browns. Topped with fresh basil and arugula.

Crust (Optional) – Sub your favourite pizza crust!
1 Tbsp active dry yeast
3 Tbsp psyllium husk
2 Cups water
1 Cup quinoa flour
2 Cups oat flour
3 Tbsp Olive oil
Cheese
½ Cup cashews
1 Cup unsweetened plant milk (I used soy)
1 Tbsp nutritional yeast
1 Tbsp lemon juice
1 Tbsp apple cider vinegar
2 tsp arrowroot starch (sub tapioca or corn starch)
Toppings
Tomato sauce
Fresh basil
Optional: Arugula, dried herbs red pepper flakes, balsamic vinegar

If you are making the crust start by mixing yeast, psyllium husk and water. Let is sit for 10 minuets until a gel forms. Add quinoa and oats to a blender and blend into a flour if you do not have store bought quinoa and oat flour. Mix with the gel mixture and knead into a dough. Massage in the olive oil. Cover the bowl and let the dough rise for about 45 min.
To make the cheese add all ingredients to a high speed blender. Once blended, add to a pot on low-med heat. Continuously stir to prevent sticking until you have a thick gooey mixture (about 8-10 min).
To assemble the pizza roll out the dough onto a pan. Cover with dough with tomato sauce. Add dollops of the cashew cheese.
Cook the dough for 10-12 minuets. Option to turn oven to broil at the end to brown the cheese.
Top with fresh basil and any additional desired toppings. Enjoy!

View the full recipe at Plentyfull Vegan →