Green Goddess Pizza
This vegan pizza is loaded with veggies and very flavorful. Cashew cheese, pesto, and mixed greens combine in this recipe to create something delicious that you can feel good about eating.
½ cup raw cashews (soaked overnight)
¼ cup DLM Extra-Virgin Olive Oil
¼ cup unsweetened almond milk
½ tsp celery salt
2 cloves garlic
1 Tbsp nutritional yeast
2 tsp tamari or soy sauce
Water (if needed, to thin)
1 small shallot, chopped
2 cloves garlic minced
3 cups mesclun greens
¼ cup DLM Extra -Virgin Olive Oil
¼ tsp salt
¼ tsp pepper
¼ tsp red pepper flakes
1 package whole wheat pizza dough
Greens and sprouts (for topping)
Hemp seeds (for topping)
Preheat oven to 425º F
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.
In a food processor, combine all pesto ingredients and process until a slightly chunky pesto is formed. Set aside.
On a pizza tray, roll out your pizza dough until it’s between ¼ -½ inch thick. Shape the crust so that it’s a little thicker than the rest of the pizza.
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.
Bake pizza in oven for 20-25 minutes, until the crust is golden brown.
Remove from oven, and let cool for a few minutes.
Then, top the pizza with more greens, sprouts, and hemp seeds (if desired).
Cut into slices and enjoy!
For the greens used to top the pizza, you can use a mesclun blend or any sort of baby greens – i.e. baby kale, romaine, etc.
The time it takes the pizza to cook may vary based on whether or not you used store-bought or homemade crust.
When in doubt, follow the directions on the package.
Adapted from wellandfull.com
SERVINGS: Serves 4-6
ALLERGENS: Other Nuts