This recipe is courtesy of Dr. Ruby Lathon’s expertise in all things vegan and delicious. This completely raw vegan pizza is jam-packed with fresh vegetables, atop a raw almond crust made with basil and garlic, and topped with a creamy homemade cashew cheese.
Want to follow along with Dr. Ruby as she makes it? Check out the video here!
Ingredients
- For The Crust:
- 1 cup raw almonds, soaked 2-24 hours and drained
- 1/2 cup fresh basil
- 1/2 teaspoon sea salt
- 1 clove garlic
- For The Cashew Cheese:
- 1 cup raw cashews, soaked for 2-24 hours and drained
- Juice of 1 lemon
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1/2-1 teaspoon sea salt
- 3 cloves garlic
- 1 tablespoon wheat-free tamari
- 3 tablespoons - 1/4 cup purified water
- For The Toppings:
- 3/4 cup cherry tomatoes, diced (or gently pulsed in food processor)
- 1/2 cup sundried tomatoes (packed in olive oil), chopped
- 3/4 cup yellow or orange bell peppers, diced
- 1/2 cup Kalamata olives (diced) - Optional
- 1/2 red onion, chopped
- 3/4 cup fresh parsley, chopped
- 1 tablespoon oregano
- 1 teaspoon wheat-free tamari
- 1/2 teaspoon black salt (or sea salt)
- 1/2teaspoon fresh lemon juice
- Dash of cracked pepper (at end, sprinkle on top)
Preparation
- 1 Crust Directions:
- 2 Add all ingredients to a food processor and pulse until nuts are very finely chopped and able to be molded into a dish.
- 3 Scoop into the serving dish (i.e., large plate, pie dish, individual ramekins, etc.).
- 4 Press into a serving dish to make a tight thin crust, closing all gaps.
- 5 Cashew Cheese Directions:
- 6 Blend all ingredients together in a high-speed blender until smooth. Add enough water to the mixture to keep blender moving.
- 7 Mixture should be thick and slightly pourable. Scoop out with a spatula and spread a thick layer gently onto nut crust.
- 8 Use immediately or refrigerate for later use—cheese will thicken after chilled for 3 or more hours.
- 9 Toppings Directions:
- 10 Add cherry tomatoes sundried tomatoes to a food processor and pulse until coarsely chopped. Set aside.
- 11 Add onions, parsley, lemon juice and tamari to a food processor and pulse until diced.
- 12 Chop olives and bell pepper separately and set aside (optional – you can mix these with the other veggies if desired)
- 13 Add veggies except olives and bell peppers to the tomato sauce and add oregano, lemon juice, and tamari. Mix all veggies together until well mixed.
- 14 Set aside until ready to place on pizza.
- 15 Putting It All Together:
- 16 Scoop or pour cheese sauce gently onto nut crust and spread a thick even layer.
- 17 Add chopped vegetable toppings on top of cheese, evenly to cover. Some cheese should be visible around the edges. Add a layer of bell pepper and sprinkle with olives.
- 18 Spoon a few small dollops of cashew cheese on top and top with cracked pepper.
- 19 Serve immediately. Serves 2. Serving Suggestion: Serve at room temperature with a mixed green salad.
