This Vegan Green Goddess Pizza is full of big flavors, with creamy cashew cheese and green pesto!
Another short and sweet post today – I’m still not over this bug, so the doctor’s ordered lots of rest. And peppermint tea, of course. But if any of you would like to share your favorite natural remedies to getting over a stomach virus, I’m all ears!
Today’s recipe is one that has been much anticipated (at least on Instagram, anyways!) When I saw that Candice Kumai (one of my favorite chefs + an Iron Chef America judge) commented on the IG post, I knew that this vegan green goddess pizza was special. And, honestly, it’s about time I posted a pizza recipe here on W+F!!
So here’s the low-down on this recipe. I used a store-bought, whole wheat pizza crust, but I’m sure homemade would work just fine. Just be aware of the difference in cooking times between the two doughs – when in doubt, keep an eye on your pizza in the oven, and take it out when it’s golden brown. Also, this green goddess pizza is VEGAN and HEALTHY!! Seriously! Whole wheat crust, cashew cheese, pesto, and greens – it’s basically like the most delicious salad with an extra large crouton. I hope you all love it!!
Green Goddess Pizza
Ingredients
Cashew Cheese
- 1/2 Cup Raw Cashews soaked overnight
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Unsweetened Almond Milk
- 1/2 Tsp Celery Salt
- 2 Cloves Garlic
- 1 Tbs Nutritional Yeast
- 2 Tsp Tamari or Soy Sauce
- Water if needed, to thin
Pesto
- 1 Small Shallot chopped
- 2 Cloves Garlic minced
- 3 Cups Mesclun Greens
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- 1/4 Tsp Red Pepper Flakes
The Pizza
- 1 Package Whole Wheat Pizza Dough
- Greens and Sprouts for topping
- Hemp Seeds for topping
Instructions
- Preheat oven to 425 degrees F.
- In a blender, combine the cashew cheese ingredients (making sure to use soaked cashews). Blend on high until a smooth, creamy sauce is formed, using water to thin if necessary. Set aside.
- In a food processor, combine all pesto ingredients and process until a slightly chunky pesto is formed. Set aside.
- On a pizza tray, roll out your pizza until it's between 1/4 - 1/2 inch thick. Shape the crust so that it's a little thicker than the rest of the pizza.
- Take about 1 tablespoon of olive oil and spread it on the pizza as a base. Then, add a layer of the cashew cheese, and then a layer of the pesto.
- Bake pizza in the oven for 20-25 minutes, until the crust is golden brown.
- Remove from oven, and let cool for a few minutes.
- Then, top the pizza with more greens, sprouts, and hemp seeds (if desired).
- Cut into slices and enjoy!
Notes
The time it takes the pizza to cook may vary based on whether or not you used store-bought or homemade. When in doubt, follow the directions on the package.
Quote of the Day:
When in doubt, eat pizza.
47 Comments
Amy G.
January 5, 2017 at 11:00 amThis looks incredible! I am becoming a master at homemade pizza dough but usually stick to more conventional toppings. This looks so bright and springy and cheerful and yummy! I am not a vegetarian but I want to try every part of this recipe! When I do I will report back for sure.
Sarah
January 5, 2017 at 11:02 amYes, please do! I’d love to hear what you think!! :D
Lauren @ Lauren Caris Cooks
January 6, 2017 at 4:01 amThis might be the most BEAUTIFUL pizza I’ve ever seen! I love the sound of every single part of it! I’ve been fancying pizza the last few days, and I happen to have a wholewheat pizza crust mix sitting in the cupboard, so this might become my dinner tonight! And such gorgeous photos… as are all your photos!
Sarah
January 6, 2017 at 10:19 amAwww thanks Lauren!! <3
Gabriella
January 6, 2017 at 7:29 amI don’t think I’ve ever needed a ‘green’ pizza as much as I need this one. YUM!
Sarah
January 6, 2017 at 10:20 amThanks Gabriella!! :D
Karlie
January 6, 2017 at 7:48 amThis looks and sounds AMAZING! Adding it to the list. Also so cool Candace Kumai commented :) for good reason your photos are gorgeous! Feel better love <3
Sarah
January 6, 2017 at 10:20 amAwww thanks Karlie!! <3 <3
Natalie | Feasting on Fruit
January 6, 2017 at 12:03 pm“…the most delicious salad with an extra large crouton” <- I like the way you think!!! And a salad you don't even need to dirty utensils to devour :) It is beautiful–not the traditional pizza color, but so fresh and vibrant!
Sarah
January 6, 2017 at 3:28 pmThanks Natalie!! :D
Hana | Nirvana Cakery
January 6, 2017 at 4:49 pmThis pizza looks just incredible!!! And the pics are amazing!!!
Sarah
January 7, 2017 at 10:30 amThank you Hana!! :D
Maya | Spice + Sprout
January 6, 2017 at 6:22 pmThis is perfection! Seriously, so amazing! :D
Sarah
January 7, 2017 at 10:31 amAww thanks Maya <3 <3
lucie
January 7, 2017 at 1:52 amThis is the most delicious pizza ever, so doughy and green and just….delicious. Ill deffinately be re-creating ths in the coming weeks!
Sarah
January 7, 2017 at 10:31 amThanks Lucie!! Hope you like it :D
Shantaé
January 8, 2017 at 4:03 amSarah…Sarah…Sarah! Thank you so much for introducing this pizza into my life!! I saw your Instagram post on Friday morning, and I instantly salivated and said, I must have that pizza! I went to the grocery store Friday evening, made the pizza Saturday evening, and it was amazing! So good! I’m already excited about 1. my leftovers and 2. making this pizza again…and again. Thank you!!!
Sarah
January 8, 2017 at 8:31 amI’m so glad you liked the pizza, Shantaé!! Reading your comment made my morning!!! :D
Gena
January 8, 2017 at 7:44 amOh, Sarah! This is such a gorgeous pizza (and such a great excuse for me to practice my pizza dough shaping skills). I love the thought to add hemp seeds at the end for a bit of texture :-)
Sarah
January 8, 2017 at 8:32 amThank you, Gena!! :D
Jessica
January 8, 2017 at 11:58 amThis is seriously the most beautiful pizza! I have to try it!
Sarah
January 8, 2017 at 12:08 pmI hope you like it, Jessica!! :D
Sasha @ Eat Love Eat
January 8, 2017 at 3:02 pmThis is the most incredibly beautiful pizza! And it sounds absolutely delicious to boot! Love this so much.
Sarah
January 8, 2017 at 5:02 pmThanks Sasha!! <3
Les @ The Balanced Berry
January 9, 2017 at 6:39 pmThis pizza has me drooling all over my keyboard. The cashew cheese along with all of those greens are to die for. I hope you’re feeling better! <3
Sarah
January 9, 2017 at 9:30 pmThanks so much, Les! <3
Aimee | Wallflower Kitchen
January 9, 2017 at 8:29 pmThis looks incredibleeeeeeee. Totally goddess-worthy <3
Sarah
January 9, 2017 at 9:30 pmThanks Aimee <3 :D
Anthea @ Rainbow Nourishments
January 10, 2017 at 5:26 amI saw this somewhere on Instagram the other day. It looks AMAZING!!! Seriously my type of pizza xo
Sarah
January 10, 2017 at 8:51 amThanks Anthea!! <3
Alexandra
January 11, 2017 at 7:47 amThis is a true beauty, Sarah. Two thumbs up!
Sorry to hear you are not feeling well – my go-to remedy for literally EVERYTHING is ginger-turmeric brew: grate fresh ginger into a cup, add freshly grated turmeric or dried, as well as freshly cracked black pepper, a big slice of lemon, and a bit of honey. Add boiling water, let stand for 5 minutes and enjoy. :)
Sarah
January 11, 2017 at 10:07 amThat sounds really good… I’ll need to try it! And it’s perfect because my local Whole Foods always has fresh turmeric! :)
Nicole @ Foodie Loves Fitness
January 12, 2017 at 11:32 pmYummmm, I’m all about healthy pizza & usually make homemade pizza every few weeks! This looks so vibrant & pretty! I love cashew cheese, but I always seem to forget to soak it ahead of time.. so next time I’ll have to be better at prepping it and try this ;-)
Sarah
January 12, 2017 at 11:39 pmIn a pinch, you can always pour boiling water over cashews and let them soak for about a half hour or so – they’ll be soft enough for most blenders! :)
Caroline
February 20, 2017 at 11:46 pmAnother spot on recipe! Made this for dinner and my boyfriend (non-vegan) loved it!!
Sarah
February 21, 2017 at 10:46 amI’m so glad to hear that!! Thanks for leaving a note, Caroline!! <3
Melanie
April 15, 2017 at 5:41 pmHi! I just came across this recipe from a Buzzfeed recipe compilation post. The pizza looks so delicious but what are mesclun greens? Where can I find them or what might be a good sub? Thanks.
Sarah
April 16, 2017 at 4:04 pmMesclun greens are basically just mixed baby greens! You could use baby romaine or baby kale, or a mix! Some arugula might work too! :) Hope this helps!
Katie
June 12, 2018 at 6:48 amSarah, we didn’t have the ingredients to do the full recipe, but we tried to follow it as close as we could, and the cashew cheese sauce was AMAZING! I copied it down so that I can try putting it on other things too, like maybe nachos, potatoes, etc. Can’t wait to have all of the ingredients in the house to make this! Thanks for sharing!
Sarah
June 13, 2018 at 3:33 pmHi Katie! I’m so thrilled to hear you liked the recipe, especially the cashew cheese! I bet it would be fantastic on nachos too :)
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Steph
April 14, 2020 at 11:55 pmThis pizza looks amazing and I’m looking forward to making it soon! Can you tell me where of how you make the Whole Wheat Pizza Dough?
Sarah
April 17, 2020 at 12:39 pmHi Steph, right now I don’t have a recipe for homemade whole wheat pizza dough – I usually just buy it at the store!
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Rose
December 29, 2021 at 9:11 pmInstead of whole wheat pizza dough, I made a NY style pizza dough with cooked puréed beets. I added spinach to the salad pesto for more umph. My husband can’t have garlic & onions so I wasn’t able to incorporate that… it ended up lacking enough flavor. Not sure if it’s salt or I needed more red pepper flakes… maybe even something acidic. Definitely made for a beautiful pizza. Cashew cheese needed way more nutritional yeast. Topped with sprouts, extra salad, sliced cherry tomatoes, and hemp seeds. I’d repeat but incorporate fresh herbs and more robust bitter greens… the mesclun greens lacked flavor and was super watery.
Sarah
January 6, 2022 at 1:11 pmHi Rose, thanks for this review! Onions and garlic are really the backbone in flavor for the cashew cheese, so I’m not surprised to hear that the flavor was lacking! The garlic is really the most important ingredient. If your husband can tolerate garlic-infused olive oil, that might be a solid replacement. Sliced cherry tomatoes are also very water-dense, so that could be a big factor in why the toppings seemed watery. If you ever try the recipe as written, please let me know if it goes any better :)