This healthy, vegan, gluten-free pizza recipe is sure to WOW all pizza lovers of any age! The pizza crust is a raw dehydrated base. The pizza sauce is a roasted red pepper and cashew blend. What's pizza without cheese? This vegan cheese recipe is simple, easy and goes delicious on top of your plant-based pizza! Add some sautéed veggies for toppings and you've created an amazing pizza master piece! Grab a slice before it's all gone...
Vegan I Gluten Free
Serves: 1 - 2
Time: 45 minutes + 6 hours dehydrating time
Raw/Vegan/GF Caprese Pizza Crust
5 tomatoes (700-800grams), chopped
1/4 cup buckwheat, soaked 4+ hours
1/4 cup psyllium husk
1/2 cup basil leaves
1 clove garlic
1/2 tsp. dried thyme or oregano
1/8 tsp. salt
Roasted Red Pepper Base Sauce - find the recipe here!
1/2 cup cashews, soaked
3 red bell peppers
4 cloves garlic, whole, in shell
1/2 lemon, juiced
2 tbsp. tahini
1 tbsp. olive oil
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. chili powder
Vegan Cheese Sauce
1 cup coconut milk
3 tbsp. nutritional yeast
1/2 tsp. turmeric
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. black pepper
2 heaping tbsp. tapioca powder
1 yellow onion, sliced
1 red pepper, sliced
6 ounces baby Bella mushrooms, sliced
To make your pizza crust - Soak the buckwheat 4+ hours for optimum nutrition. Drain the water and add all your crust ingredients to a blender - mix on medium-high speed until smooth.
Line your dehydrator tray with a mat/dehydrator sheet and run with a little coconut oil to help prevent sticking. Transfer your blended crust mixture onto your tray. Spread into a thin, even layer, ~1/4inch thick. Create your desired pizza shape - circle, square, or get creative.
Dehydrate at 70C for 4 - 5 hours, until the bottom side has set. Note: you may need to use a knife or spatula to help encourage the crust off the baking mat. Carefully flip the crust and dehydrate another 1 - 2 hours, until firm but not too crispy.
To make your roasted red pepper sauce - Preheat the oven to 350F.
Cover the cashews with boiling water and let soak 30+ minutes. Set aside.
Rub the red peppers and garlic (with the skin on) with ~1 tbsp. olive oil and place on a baking sheet covered with a silicone baking mat or parchment paper. Bake for 15 - 20 minutes, until starting to brown and the skin wilt. Turn the heat up to 400F and cook an additional 5 - 10 minutes, until the peppers are fully roasted.
Let the peppers slightly cool and remove the skin and seeds. The skin should easily peel off. Remove the skin from the garlic.
Drain the cashews. Transfer all the ingredients into a blender or food processor.
Blend until smooth and creamy. Taste and adjust as needed.
Add the sauce to the base of your pizza.
To make the cheeze sauce - add the coconut milk, nutritional yeast and spices (turmeric - black pepper) to a sauce pan and heat over medium heat. Stir to combine. As the mixture begins to simmer, stir in the tapioca powder. Continue to stir as the mixture thickens. Once heated through and formed into a spreadable mixture, remove from the heat and add to your pizza crust.
To sauté the toppings - heat a large skillet over medium- high heat with 1 tbsp. olive oil. Once hot, add your sliced veggies and sear the skin. Stir occasionally. Sauté 5 - 7 minutes, until tender and slightly browned. Add to your pizza crust!
Assemble the pizza with the base sauce, cheese, sautéed veggies and any additional toppings. Enjoy!
Store leftovers 1 - 2 days in the fridge.
Crust inspired by Chris Kendall, TheRawAdvantage - Check out his 'Frickin' Rawsome Pizza' ebook!