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
Ingredients
- Make the Pizza Crust & Mozzarella Cheese
-
500 grams
cauliflower florets
-
20 grams
flax meal
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62.5 milliliters
water
-
50 grams
rolled oats (gluten-free optional)
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1 teaspoon
dried rosemary
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1/4 teaspoon
garlic powder
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1/2 teaspoon
salt
-
85 grams
raw cashew nuts
-
250 milliliters
water
-
15 grams
tapioca starch
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1 tablespoon
nutritional yeast
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1 teaspoon
apple cider vinegar
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1/2 teaspoon
salt
-
1/4 teaspoon
garlic powder
- For the Marinara Sauce & Toppings
-
1 tablespoon
olive oil
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20 grams
garlic, finely chopped
-
400 grams
can crushed tomatoes
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1 teaspoon
red pepper flakes
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2 tablespoons
balsamic vinegar
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1 teaspoon
maple syrup
-
1 teaspoon
dried oregano1 tsp. salt
-
1/2 teaspoon
pepper
-
70 grams
cherry tomatoes
-
20 grams
basil leaves
Directions
- Make the Pizza Crust & Mozzarella Cheese
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Line a baking sheet with parchment paper.
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Whisk together flaxmeal and water in a bowl. Leave for 5 minutes.
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Steam cauliflower until fall-apart tender. Let it cool then squeeze out as much of the moisture through a fine cheesecloth.
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Grind rolled oats, dried rosemary, garlic powder, and salt in a food processor to a flour-like texture.
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Combine the pressed cauliflower and flaxmeal mixture. Stir well.
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Stir in the oat mixture.
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Form a ball and put it on top of the lined baking sheet.
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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.
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Bake for 15 minutes at 230C/450F.
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Make the Mozzarella Cheese
Boil the cashews for 15 minutes or until soft. Drain.
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Puree the boiled cashew and all remaining ingredients in a blender.
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Pour this puree to a saucepan over medium heat and cook for about 5 minutes, stirring continously.
- For the Marinara Sauce & Toppings
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Sautee garlic in olive oil.
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Add all remaining ingredients and simmer for 10 minutes.
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Puree in a blender.
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Spread marinara sauce over pizza crust.
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Top with “mozzarella cheese.”
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Add sliced tomatoes.
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Bake for 8 minutes at 230/C/450F.
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Top with fresh basil leaves.
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