This healthy vegan pizza is a nutritious AND delicious - with turmeric chickpeas, cashew cheese, and chopped avocado.
Preheat your oven to 425 degrees F.
In a bowl, mix the chickpeas, oil, and spices until evenly coated. Bake in the oven for 20-25 minutes, or until desired doneness is reached.
When done, set aside, but keep the oven on at 425 degrees F - we'll bake the pizza at the same temperature.
Soak your cashews overnight, or in a pinch, soak for 10 minutes in almost boiling, very hot water. Drain when done.
In a blender, combine cashews and all other cashew cheese ingredients. Blend on high until smooth and creamy.
Make sure your oven is still on at 425 degrees F (from cooking the chickpeas earlier).
Take your pizza dough and roll it out into a pizza shape, about 1/2 inch thick. If your pizza is a little over or under 1 lb, just adjust the cooking time accordingly.
Spread a thin layer of extra virgin olive oil onto the pizza (but not on the crust area). Then, evenly add on the layer of cashew cheese on top of it, leaving room for the crusts.
Bake in the oven on a pizza tray or baking sheet for 20-25 minutes, or until the dough is cooked through. Note that your cooking time may vary depending on how much dough you used.
When done, let cool slightly.
While the pizza is still warm, top with arugula, spinach, avocado, and the cooked chickpeas. Add on a few cracks of fresh black pepper, or some red chili flakes if you like.
I bought my pizza dough from Whole Foods, and it was refrigerated before I baked it. If your pizza dough is fresh, it may only need 15 minutes baking time. Just keep checking it in the oven and take it out when it looks cooked through! :)