Vegan Pizza Margherita

Directions

1. Make the Pizza Crust & Mozzarella Cheese
2. Line a baking sheet with parchment paper.
3. Whisk together flaxmeal and water in a bowl. Leave for 5 minutes.
4. Steam cauliflower until fall-apart tender. Let it cool then squeeze out as much of the moisture through a fine cheesecloth.
5. Grind rolled oats, dried rosemary, garlic powder, and salt in a food processor to a flour-like texture.
6. Combine the pressed cauliflower and flaxmeal mixture. Stir well.
7. Stir in the oat mixture.
8. Form a ball and put it on top of the lined baking sheet.
9. 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.
10. Bake for 15 minutes at 230C/450F.
11. Make the Mozzarella Cheese Boil the cashews for 15 minutes or until soft. Drain.
12. Puree the boiled cashew and all remaining ingredients in a blender.
13. Pour this puree to a saucepan over medium heat and cook for about 5 minutes, stirring continously.

1. For the Marinara Sauce & Toppings
2. Sautee garlic in olive oil.
3. Add all remaining ingredients and simmer for 10 minutes.
4. Puree in a blender.
5. Spread marinara sauce over pizza crust.
6. Top with “mozzarella cheese.”
7. Add sliced tomatoes.
8. Bake for 8 minutes at 230/C/450F.
9. Top with fresh basil leaves.