A super tasty pizza made with all plant-based ingredients. The tasty crust is made with cauliflower, and it's topped with a delicious and creamy cashew pesto with fresh veggies. A wonderful pizza that is healthy, gluten-free and vegan!
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Preheat oven to 400*F/200C
The first step to making your pizza dough is to wash and roughly chop a whole head of cauliflower, then put it in your food processor for blending until you get a course meal. You might have to do this in stages if your cauliflower is really big, but just set the whole mixture aside when you’re done. To make the chia eggs, put the chia seeds in a bowl or cup, then add water and let sit until the water absorbs. This can take a while, so I like to put hot water in or heat the mixture to make the seeds absorb in just minutes. Add the chia egg to the cauliflower meal, followed by the remaining dough ingredients. Stir until combined, then set aside.
To make the cashew pesto, start by washing out your food processor. Next toast the cashews by placing them on a baking sheet into the oven for about 3 minutes, or until slightly brown. Remove them, then pulse in the food processor until the nuts and broken up. Then, just add the remaining ingredients and blend until smooth.
You’re now ready to roll! Place a layer of parchment paper on a standard baking sheet and roll out your pizza into a flatbread shape. You want the dough to be roughly ½ an inch/1.50cm thick bake for 20-30 minutes until the dough is slightly crispy.
Next, just spread the entire pesto mixture onto the dough and add the zucchini, summer squash, and tomatoes. Bake for another 10 minutes. Remove from the oven, top with the fresh arugula, and serve it up!
By VeggieSouls
