Pizza

• Produce

  • 1/2 cup Basil, fresh
  • 1 clove Garlic
  • 1/2 cup Mushrooms

• Condiments

  • 1 tsp Capers
  • 2 tsp Lemon juice
  • 1 1/4 cup Sauce, red

• Baking & Spices

  • 1 pack Fast acting yeast or pizza yeast
  • 2 cups Flour
  • 1/4 tsp Himalayan or celtic salt
  • 1 tsp Salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 2 2/3 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Cashews

• Dairy

  • 1/4 cup Cashew cheese

• Liquids

  • 1 cup Water, filtered
  • 1/4 cup Water

Found on veganhuggs.com

Description

Ingredients

• 2 cups Flour
• 1 cup filtered water ( I used Aqua Panna)
• 1 pack of fast acting yeast or pizza yeast
• 1 tsp salt 1/2 tsp garlic powder (optional)
• 2 tbsp olive oil
• 2 tbsp sugar
• 1 cup cashews, soaked in water for 3-4 hours
• 1 clove garlic
• 2 tsp lemon juice
• 2 tsp olive oil
• 1/4 cup water
• 1/4 tsp Himalayan or Celtic Salt ( a pinch more, if needed)
• 1/2 cup sliced mushrooms
• 1 1/4 cup red sauce, store-bought or homemade. Here is my recipe
• 1/4 cup cashew cheese
• 1-2 tsp capers (optional)
• 1/2 cup fresh basil, chopped

Directions

• Preheat oven to 500 degrees (yup, as hot as it goes).
• Pour the water in a small pot. Heat to roughly 105-110 degrees ( just enough to barely notice it’s hot to the touch, usually just a couple of minutes on medium heat). Once heated, add the 2 tbsp of sugar and the yeast packet and let sit for 7-10 minutes (if you don’t see bubbling/foam in 10 minutes, try again with a different package of yeast and make sure the water is not too hot).
• In a separate bowl add the flour, salt and garlic powder. Mix well. Once the yeast mixture is ready, add it to the bowl along with the olive oil. Mix until all ingredients are well combined. If your dough is too sticky, you can add a couple tbsp of flour so, it is easy to handle. Ball it up in the bowl and cover with a wet napkin or hand towel for 15-20 minutes.
• Now, get your pizza tray or large cutting board ready. You’ll need to place a large piece of parchment paper on top of it. Dust the parchment paper with flour, so you can spread your dough easily.
• Once the dough has risen, spread it across the parchment paper into a round pizza shape. Spread the dough pretty thin because it will rise. Add the sauce and spread it evenly across with a spoon.
• To season your crust, brush it with olive oil and sprinkle with salt and herbs. You can use crushed rosemary, thyme, oregano or basil. OR, if you’re a garlic fan, you can crush 2-3 cloves, depending on their size. Mix the crushed garlic, with about a 1/4 cup of olive oil and use a pastry brush to pick up the garlic. Distribute evenly all around the crust. (if you choose the garlic method, skip the olive oil from the previous method) Remember to add salt and herbs to the crust, after the garlic.
• Add your toppings, but hold the basil & cheese…that goes on after the pizza is cooked.
• Now, place the pizza in the oven by grabbing your parchment paper by one end and sliding onto the oven racks. ( I use a pizza tray to move the pizza to the racks) The pizza cooks faster and it’s crispier when cooked on the parchment paper. If you prefer, you can cook on the tray, but let it cook on the racks for the last 5 minutes, so it gets crispy and remember to line tray with parchment.
• Bake for 10-15 minutes (until the crust is at a desired crispness) Careful not to burn it…at 500 degrees, this pizza cooks fast.
• Rinse cashews and discard water. Add all ingredients to a food processor and blend until smooth and creamy. (about 2-3 minutes) Scrape down sides a couple of times. You can add a bit more water, if needed. Add a pinch more salt if needed.
• After you pizza is fully cooked, add as much cashew cheese and fresh basil that your heart desires. Enjoy!

Nutrition