Who doesn’t love an amazing vegan pizza? I sure do! This is not gluten free, but there are plenty of gluten free crusts on the market- Trader Joe’s carries a cauliflower one that I hear is quite good. In this recipe I do not use a vegan mozzerella cheese. I make a vegan parmesan cheese that you can use in pesto, on pasta dishes, or as a popcorn topper. It is awesome.
For added flavor you will saute the some of the veggies first- the bell peppers, onions and garlic. I added italian seasoning to the veggies as I sauteed them. This adds a depth of flavor that can’t be beat!
I use the Trader Joe’s premade dough- garlic and herb or whole wheat. I also use Trader Joe’s organic tomato and basil marinara for the sauce. Which makes it easier. Leave the dough on the counter for several hours to proof.
For the vegan parm:
1/4 cup of nutritional yeast
1/4 cup of raw cashews
1/2 tsp of garlic powder
1/4 tsp pink sea salt
Put the cashews into a food processor and process until crumbly, add in the nut. yeast, and seasonings. Process for 15 seconds to incorporate. Store this in a pint sized mason jar in the fridge.
Pizza: this is best cooked on a stone- preheat your oven to 450 degrees.
Sliced bell peppers of a variety of colors- I used 1 bell pepper or 3 colors. Half an onion sliced, 1 tsp italian seasoning, and a tbsp of garlic. Sautee in a tsp of olive oil (add a bit more if needed) until the veggies are cooked and flavorful.
Other topping suggestions:
Trader Joe’s Sweet and Spicy jalapeno rings
mushrooms (I would saute these with the peppers if you want to use them)
Roll out the pizza dough, add sauce. Top with the veggies and other toppings. Sprinkle with the vegan parmesan. Cook for about 10 minutes or so- until the crust is at your desired crispness.
Cut and serve.
Recipe by Raw Chef Debra Garner
To learn more about the raw food diet and Debra’s services please visit her Facebook page. She is offering a 30 day raw vegan/plant based eating coaching program. Message her via her Facebook page for more info.