
Vegan Pizza Margherita
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Description
This vegan pizza recipe could be fun for the kids to do for Father's Day. Pizza isn't often considered a light meal, but this vegan option definitely is.
Ingredients
- ¼ cup water
- 3 tablespoons flaxseed meal
- 5 cups cauliflower florets
- ½ cup rolled oats
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¾ cup cashews
- 1 ¼ cups water
- 2 tablespoons tapioca starch
- 1 tablespoon nutritional yeast
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1 tablespoon olive oil
- 6 cloves garlic, finely chopped
- 1 (14 ounce) can crushed tomatoes
- 2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ½ cup cherry tomatoes, sliced
- ½ cup basil leaves
Directions
- 1. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- 2. Whisk 1/4 cup water and flaxseed meal together in a large bowl. Let sit for 5 minutes.
- 3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fall-apart tender, 3 to 6 minutes. Let cool, at least 10 minutes.
- 4. Grind oats, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon garlic powder together in a food processor until flourlike in texture.
- 5. Place cooled cauliflower in a fine cheesecloth and squeeze out as much moisture as possible. Add pressed cauliflower to the bowl with the flaxseed-water mixture and stir well. Stir in the oat mixture. Form dough into a ball and place onto the lined baking sheet.
- 6. Press dough ball down into a circle. Lay a sheet of parchment on top and roll dough flat using a rolling pin to about 1/4-inch thick.
- 7. Bake in the preheated oven until crust is set, about 15 minutes. Remove from the oven; leave oven on.
- 8. Place cashews into a pot with water to cover; bring to a boil. Reduce heat to medium-low and simmer until soft, about 15 minutes. Drain.
- 9. Puree boiled cashews, 1 1/4 cups fresh water, tapioca starch, nutritional yeast, cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon garlic powder in a blender. Pour puree into a saucepan over medium heat. Cook, stirring continuously, until thickened, about 5 minutes.
- 10. Heat olive oil in a saucepan over medium-high heat. Saute garlic until fragrant, about 2 minutes. Add crushed tomatoes, balsamic vinegar, maple syrup, 1 teaspoon salt, red pepper flakes, oregano, and black pepper. Simmer marinara sauce until flavors blend, about 10 minutes.
- 11. Fill blender halfway with marinara sauce. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with any remaining marinara sauce.
- 12. Spread marinara sauce over the cauliflower crust; top with the 'mozzarella cheese' and add cherry tomatoes.
- 13. Bake in the hot oven until sauce is bubbling and crust is golden brown, about 8 minutes. Top with basil.
Nutrition Facts
serving: 4 servings
calories: 339.3 kcal
carbohydrates: 37.4 g
protein: 11.4 g
saturated fat: 3.2 g
sodium: 1517.6 mg
fiber: 8.8 g
sugar: 9.2 g
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