Vegan Pizza Margherita

By • November 5, 2017 0 Comments

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Author Notes: This recipe could be fun for the kids to do for a healthy father’s day, Pizza isn’t often considered a healthy meal but this option definitely is.

The recipe can be found here -
http://www.mynutricounter.com/vegan-pizza-margherita/
Nikki Brown

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Serves 1

Make the Pizza Crust & Mozzarella Cheese

  • 500 grams cauliflower florets
  • 20 grams flax meal
  • 62.5 milliliters water
  • 50 grams rolled oats (gluten-free optional)
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 85 grams raw cashew nuts
  • 250 milliliters water
  • 15 grams tapioca starch
  • 1 tablespoon nutritional yeast
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  1. Line a baking sheet with parchment paper.
  2. Whisk together flaxmeal and water in a bowl. Leave for 5 minutes.
  3. Steam cauliflower until fall-apart tender. Let it cool then squeeze out as much of the moisture through a fine cheesecloth.
  4. Grind rolled oats, dried rosemary, garlic powder, and salt in a food processor to a flour-like texture.
  5. Combine the pressed cauliflower and flaxmeal mixture. Stir well.
  6. Stir in the oat mixture.
  7. Form a ball and put it on top of the lined baking sheet.
  8. Press it down to a circle. Lay a sheet of parchment paper on top and roll it flat to about ¼ inch thick using a rolling pin.
  9. Bake for 15 minutes at 230C/450F.
  10. Make the Mozzarella Cheese Boil the cashews for 15 minutes or until soft. Drain.
  11. Puree the boiled cashew and all remaining ingredients in a blender.
  12. Pour this puree to a saucepan over medium heat and cook for about 5 minutes, stirring continously.

For the Marinara Sauce & Toppings

  • 1 tablespoon olive oil
  • 20 grams garlic, finely chopped
  • 400 grams can crushed tomatoes
  • 1 teaspoon red pepper flakes
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon dried oregano1 tsp. salt
  • 1/2 teaspoon pepper
  • 70 grams cherry tomatoes
  • 20 grams basil leaves
  1. Sautee garlic in olive oil.
  2. Add all remaining ingredients and simmer for 10 minutes.
  3. Puree in a blender.
  4. Spread marinara sauce over pizza crust.
  5. Top with “mozzarella cheese.”
  6. Add sliced tomatoes.
  7. Bake for 8 minutes at 230/C/450F.
  8. Top with fresh basil leaves.

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