margherita pizza
Who needs real cheese when you can whip up cashew mozza in a hot minute to make this tasty margherita pizza!
Servings 1 x 13"-15" pizza
Ingredients
- ½ C raw cashews, soaked for at least 2 hours
- 1 C unsweetened nondairy milk
- 2 teaspoon lemon juice
- 1 ½ teaspoon tapioca flour/starch
- 1 teaspoon nutritional yeast
- 1 teaspoon sea salt
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- 1 C pizza sauce
- ½ C whole basil leaves
Instructions
- Drain and rinse the raw cashews from the soaking water. Add to a blender with almond milk, lemon juice, tapioca, nutritional yeast, onion powder, garlic powder, sea salt, and white pepper and combine until very smooth.
- Heat this cheese mixture over medium heat in a small sauce pan, whisking until thickened (approximately 8 to 10 minutes).
- Spread pizza sauce evenly over pizza crust. Make your own dough using my recipe, or you can purchase pizza dough from the deli section of most grocery stores.
- Dollop the cashew mozzarella using a spoon. You can also pour the mixture into a piping bag with a thick tip, or into a Ziploc bag where you can snip the corner and squeeze out the mixture. It doesn't have to be even. Spread it out a little with a spoon or your finger.
- Bake the pizza in an oven preheated to 450°F and add basil leaves on top in the last minute of baking.
