Almond flour pizza crust topped with arugula, cauliflower and other veggies, dolloped with creamy vegan mozzarella cheese. Vegan, dairy-free, gluten-free.
The night before, set ½ cup cashews to soak in water in the refrigerator. The next morning, rinse them and they are ready for the recipe.
Ready to make pizza? Then begin by preheating oven to 400F.Prepare the pizza pan you choose - I made personal pizzas on 7-inch stones, but you can use a parchment-lined cookie sheet and shape dough in circles.Make flax eggs and set aside for 5 minutes.
Make Pizza Crust
Combine the dry ingredients and stir until combined. Add the wet ingredients to that and mix until you have a dough that is sticky. Refrigerate for ten minutes so you can handle it better, or just go straight to the next step.
Press the dough into your pizza pan or create two crusts on your cookie sheet.
Bake 400F for 8-11 minutes. Look for the edges to be browned and the center to be dryish.
Remove from oven and set aside while you make the vegan mozzarella.
Make Vegan Mozzarella Cheese
Blend up all ingredients in a blender until mixture is pureed. It will be air-bubbly and liquidy.
Pour mixture into a sauce pan on the stove on high heat, not the highest, and stir continually. The mixture will turn lumpy quite quickly and soon be sticky and stretchy! Magical! Turn off stove and go begin to top your pizzas.
Prepare Pizzas
If you want to top them the way I did, spread a layer of tomato sauce, then dollop on 3-5 spoonfuls of vegan mozzarella. At this point, I sprinkle a lot of nutritional yeast, and then top with arugula, peppers, olives, mushrooms and walnuts, and plop on more cheese.
Bake your pizzas, depending on the size you chose, for about 10 minutes or enough to cook the toppings. Serve and enjoy!!