Description
Vegan Margherita Pizza with Cashew Tahini Mozzarella and a homemade chickpea crust with tomato and basil. Perfect for a date night dinner in!
Ingredients
Cashew Tahini Mozzarella
- ½ cashews, quick-soaked in boiling water for ~10 minutes
- 1 cup filtered water
- 2 tsp runny tahini
- 2 TBSP arrowroot starch
- 1/2 tsp garlic powder
- ¼ tsp Himalayan sea salt
- 1 tsp lemon juice
- ½ tsp miso
Chickpea Crust (optional, or sub store-bought)
- 1 ½ cups chickpea flour
- ¼ tsp Himalayan sea salt
- ¼ tsp garlic powder
- 1 TBSP avocado oil
- 1 cup filtered water
Toppings
- tomato sauce
- vegan tahini mozzarella (from recipe above)
- sliced tomato
Garnishes
- fresh basil
- vegan parmesan
Instructions
- Preheat the oven to 450°F line a baking sheet with parchment paper.
- First, make the cashew tahini mozzarella. Add all the ingredients to high-speed blender or food processor and blend until well-combined and creamy. Pour the mixture into a pan over medium heat to thicken. Heat for ~5-8 minutes, or until the cheese starts to thicken. Stir the cheese frequently to prevent burning on the bottom. Set the cheese pan aside until ready for assembly.
- In a medium bowl, mix together the chickpea flour, salt, garlic powder, avocado oil, and filtered water. The batter should be pourable, almost like pancake batter.
- Pour the batter onto the parchment lined baking sheet and spread into a large, thin circle. Use a spatula to spread the batter as thinly and evenly as possible.
- Bake the crust for 10 minutes.
- While the crust is baking, prepare your toppings. Wash and chop any vegetables you want to throw on top.
- Once the pizza has baked for 10 minutes, remove it from the oven and top it with tomato sauce, spoonfuls of cashew tahini mozzarella, and sliced tomato.
- Place the pizza back in the oven and bake for another 8-10 minutes.
- Remove the pizza from the oven and sprinkle it with fresh basil and vegan parmesan, slice it into pieces, then serve it immediately. Enjoy with a glass of red wine!
- Store any leftovers in the refrigerator for 3 to 5 days and reheat before serving.
Notes
Cheese recipe adapted from The Vegan Richa
Chickpea crust adapted from Party in My Plants
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dinner, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free