I love experimenting with vegan pizza. This is my fourth pizza on the blog, officially making pizza the most versatile dish ever. It’s all about the base.
My other three pizzas include:
- the tomato base, Easy Ricotta Pizza
- the refried bean base, Mexican Pizza
- the hummus base, Hummus Pizza with Cucumber Cream Sauce
And now, the latest edition to the vegan pizza brigade: the creamy garlic base!
I’m proud of this one. The creaminess imitates the presence of cheese. I’m also thrilled by the fact that this is soy-free and free of processed ingredients!
Creamy Dreamy Garlic Pizza
Prep Time: about 20 minutes
Cook Time: 15 minutes (most can be done during prep time)
Yield: 8 slices
GF Pizza Crust: (see recipe here) (optional)
- 2 tsp active dry yeast
- 1 tsp Sugar
- 3/4 cup Water (warm)
- 1 tbs flax seed mixed with 3 tbs warm water
- 1 Tbsp Olive Oil
- 1-1/2 cups GF all-purpose baking flour
- 2 tsp xanthan gum
- 1/2 tsp sea salt
Cashew Cream Base/Drizzle:
- 1/2 cup raw cashews, milled (or soaked in water for 8 hours)
- 4-5 garlic cloves, minced
- 1 tbs lemon juice
- 1/4 cup coconut milk
- 1/8-1/4 cup water (depending on how thick you want it. I opted for 1/4 cup.)
- 1/2 tsp sea salt
- 4oz mushrooms, sliced
- 1 small onion, diced
- 1 tbs lemon juice
- 1 tbs coconut oil
- 10 grape tomatoes
- 1 small handful of arugula
- 1 small handful of pine nuts
STEP 1: Make the pizza crust or knead your dough.
For all the glutards out there (don’t worry, guys… I’m a part of the community, so it’s cool), I have provided a great gluten-free recipe here. It’s from Bob’s Red Mill’s website. I have tried more than a handful of different pizza crust recipes, and that one is by far my favorite one.
GF pizza crust works way differently in terms of how it’s handled. Regular dough requires kneading to spread it onto a pizza pan. GF pizza crust is more of a smoothing process, as the dough doesn’t “bounce back” like normal dough does. A great tip for smoothing the GF dough onto a pan is to keep your hands wet. This prevents your fingers from transforming into those of a dough monster.
GF crust needs to go through a preliminary cooking stage before any toppings go on. Place the crust in the oven at 425 degrees for 7 minutes. Take out and set aside.
STEP 2: Prepare toppings that need to be cooked down beforehand.
After the mushrooms and onions are chopped, let them simmer in the coconut oil until they are sweating, which will take 5-7 minutes on medium heat. Spritz them with lemon juice during the last minute. Set aside.
STEP 3: Prepare the cashew cream.
This is a great step to tackle while Step 1 and 2 are cooking.
If you did not soak your cashews and have a very strong food processor or milling device (I use my Nutribullet milling blade. A coffee grinder will probably work, too.), mill the cashews and garlic before adding the rest of the ingredients. Mix until creamy and smooth.
If you did soak the cashews, drain the cashews and mix well in the food processor with the garlic. Once the cashews are completely liquified, add in the rest of the ingredients and mix until creamy and smooth.
If you want a thick cream, opt for 1/8 cup of water. I wanted my base to be the consistency of a drizzle, so I measured out 1/4 cup instead. It’s all about preference.
STEP 4: Put the crust with base and precooked toppings in the oven.
Start with pouring the cashew cream on the crust and spreading it to the edges. Make sure to save some for the drizzle at the end! Sprinkle on the mushroom/onion mixture as the topping. Place in the oven for 6-7 minutes at the same temperature.
STEP 5: Chop and prepare raw toppings.
I love mixing fresh, raw toppings with cooked toppings on pizza! Grape tomatoes and arugula worked very well with this recipe. Complete this step while your base is still cooking.
STEP 6: Once the base is done cooking, dress up the rest of your pizza!
Add on the tomatoes and arugula, along with pine nuts and drizzle. Slice it up and enjoy!
So, I went to sit down in front of the TV to relish this tasty lunch I made when I found THIS. TWO SLEEPY BEEPY BABIES.
Be still my heart.