Vegan Spiralized Beet and Squash Pizza

Vegan spiralized beet and squash pizza with tofu cheese and pesto. This is going to be your go-to dough recipe, works perfect both as thin and thick crust.

2 cups of flour
⅔ cup of warm water
2 tsp instant yeast
2 tbsp olive oil (optional, usually I don’t add)
1 tsp maple syrup
salt, pepper
1 300 g/10 oz package of tofu, crumbled
3 tbsp of soaked cashews
2 cloves of garlic
2 limes, juices
2 tbsp tahini
1 small chilli pepper, minced
1 tsp white miso
1 large beetroot
1 small sweet dumpling squash
4 tbsp vegan pesto
½ cup of garden cress
1 tsp chili flakes
fresh ground black pepper

View the full recipe at Green Evi →