INGREDIENTS
Cashew Cheese
1/2 cup raw cashews, soaked overnight
1/4 cup extra virgin olive oil
1/4 cup unsweetened almond milk
1/2 tsp celery salt
2 cloves garlic
1 tbs nutritional yeast
2 tsp tamari or soy sauce
water if needed, to thinPesto
1 small shallot, chopped
2 cloves garlic, minced
3 cups mesclun greens
1/4 cup extra virgin olive oil
1/4 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakesPizza
1 package whole wheat pizza dough
Greens and sprouts for topping
Hemp seeds for topping
INSTRUCTIONS
1. Preheat oven to 425 degrees F.
2. In a blender, combine the cashew cheese ingredients (making sure to use soaked cashews). Blend on high until a smooth, creamy sauce is formed, using water to thin if necessary. Set aside.
3. In a food processor, combine all pesto ingredients and process until a slightly chunky pesto is formed. Set aside.
4. On a pizza tray, roll out your pizza until it's between 1/4 - 1/2 inch thick. Shape the crust so that it's a little thicker than the rest of the pizza.
5. Take about 1 tablespoon of olive oil and spread it on the pizza as a base. Then, add a layer of the cashew cheese, and then a layer of the pesto.
6. Bake pizza in the oven for 20-25 minutes, until the crust is golden brown.
7. Remove from oven, and let cool for a few minutes.
8. Then, top the pizza with more greens, sprouts, and hemp seeds (if desired).
9. Cut into slices and enjoy!
credit: wellandfull.com