Jumat, 14 Juni 2019
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Crisp and bubbly pizza crust is topped with zesty garlic, tomatoes, homemade cashew mozzarella, Alessi Balsamic Reduction, and lots of fresh basil. This pizza comes together in a little over 30…
Ingredients
1 pound multigrain pizza dough (allow it sit at room temperature for 30 minutes before rolling)
⅔ cup filtered water
½ cup raw cashews*
1 tablespoon nutritional yeast
1 tablespoon arrowroot powder
1 tablespoon apple cider vinegar
½ teaspoon sea salt, plus more for seasoning
2 tablespoons olive oil
2 to 3 cloves garlic, minced (to taste)
2 to 3 ripe Roma tomatoes, thinly sliced
Alessi Balsamic Reduction or Alessi White Balsamic Reduction
Handful fresh basil leaves, very thinly sliced
Crushed red pepper flakes (optional)
Instructions
Preheat oven to 400F. Line a round, vented pizza pan with parchment paper.
Lightly dust a clean work surface with flour, and roll the pizza dough out into a 15-inch circle. Transfer to the lined pizza pan and bake for 7 minutes, or until the bottom is just beginning to set.
While the pizza bakes, prepare the cashew mozzarella by adding the filtered water, cashews, nutritional yeast, arrowroot powder, apple cider vinegar, and sea salt to a high-speed blender. Blend on high for 2 minutes, or until completely smooth. Pour the mixture into a saucepan. Turn the heat on medium and whisk constantly for 3 to 5 minutes, or until it just begins to thicken. Do not overheat. Set aside to cool slightly.
Brush the top of the par-baked pizza dough with the olive oil and sprinkle with the garlic. Use a tablespoon to drop spoonfuls of the cashew mozzarella across the surface of the pizza. Top with the sliced tomatoes.
Return the pizza to the oven and bake for another 8 to 14 minutes, or until desired doneness is reached.
Remove from the oven and let cool slightly. Generously drizzle with the Alessi Balsamic Reduction and sprinkle with the fresh basil. If desired, season with sea salt and crushed red pepper flakes.
Serve immediately.
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