Vegan Margherita Pizza with Cashew Mozzarella
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Vegan Richa · by Vegan Richa★ 5.0 (39)

Vegan Margherita Pizza with Cashew Mozzarella

NUTRITION · PER SERVING50M COOK
CAL 11%·PRO 14%
CARBS 34G62% OF CAL
4G FIBER2G SUGAR29G OTHER
FAT 6G25% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A homemade Margherita pizza with a thin crust, tangy tomato sauce, and creamy cashew mozzarella. Light and fresh, this vegan pizza is ready in under an hour.

mainitalianpizzadairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 tsp active yeast
  • 1/2 cup + 1 tbsp warm water
  • 1 1/4 cup flour (, divided, (unbleached all purpose or half of all purpose and half whole wheat pastry flour/spelt))
  • 1 tbsp semolina flour (or use wheat flour)
  • 1/3 tsp salt
  • 2 tsp olive oil
  • 1/4 cup unsalted tomato paste
  • 1/3 cup water
  • 1 tsp extra virgin olive oil
  • 1 clove of garlic minced or 1/2 tsp garlic powder
  • 1 tsp each dried oregano (dried basil)
  • 1/4 tsp dried thyme or rosemary
  • 1/8 tsp onion powder
  • 1/8 tsp salt
  • dash of black pepper
  • 1/2 cup cashews (soaked in hot water for 15 mins)
  • 1 cup water
  • 2 tsp extra virgin olive oil
  • 1 tsp flour (use rice flour or 2 tsp tapioca starch for gluten-free, or use both (see notes))
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1 tsp lemon juice
  • 1/4 tsp onion powder
  • 1/2 tsp miso (use chickpea miso for soy-free, or use 1-2 tsp nutritional yeast)
  • Fresh basil (extra virgim olive oil and pepper flakes for garnish)
PREP
20M
SODIUM
373MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.