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.
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