All recipes / Vegetable Pizza
Vegetable Pizza
We could debate the best pizza toppings all day long, but this version with kale and mushrooms comes pretty close! The delicious creamy cashew sauce is made with Califia Farms Unsweetened Almond Beverage.
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 8
Ingredients
For the cashew sauce:
1 ¼ cup raw unsalted cashews, soaked in hot water for 20 min
3 tablespoons non-dairy parmesan cheese
One clove garlic
2 teaspoons fresh lemon juice
½ cup + 2 tablespoons Califia Farms Unsweetened Almond Beverage
Salt and pepper, to taste
For the pizza:
1 pound pizza dough
¾ cup chopped kale, tossed in 1 tsp olive oil
2 ounces baby bella mushrooms, thinly sliced
½ cup dairy free shredded mozzarella cheese
2 ounces dairy free mozzarella ball, torn into pieces
Olive oil, as needed
Pizza stone or large baking sheet
Directions
01
If using, place a pizza stone on the lowest rack of the oven and heat the oven to 475°F
02
Place all of the cashew sauce ingredients in the order listed into a high speed blender and blend until smooth
03
Taste, and add additional salt and pepper as needed
04
On a lightly floured surface, roll the pizza dough out into a 12-inch circle
05
Using your fingers, create a 1-inch indent from the edge along the entire dough
06
If using a pizza stone, transfer the dough to a floured pizza peel
07
If not using a pizza stone, carefully transfer the dough to a large baking sheet
08
Top the pizza with ½ cup of the cashew sauce, saving the remaining sauce for another pizza, or another use
09
Sprinkle both cheeses over the sauce, followed by the mushrooms and kale
10
Brush the crust of the pizza with olive oil, then transfer to the pizza stone and bake for 6-8 minutes
11
Alternatively, place the baking sheet on the lowest rack and bake for about 12 minutes, or until the crust has lightly browned and is cooked though
12
Remove from the oven, cut, sprinkle with red chili flakes, and enjoy while hot!
