Pizza
Ingredients
Crust
- 2 cups (240g) bread flour
- 1/2 tsp sugar
- 2 1/4 tsp instant yeast (7g; 1 packet)
- 1 tsp salt
- 3/4 cup (177g) water at 110F
- 1 tbsp olive oil
Pesto
Use the
pesto recipe with swiss chard and
cashews.
Cheese sauce
- 1/2 cup cashews
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1/2 tsp garlic powder
- scant 1/2 tsp salt
- 5 - 6 tbsp water for soaking cashews
Toppings
- Red onion
- Kalamata olives
Preparation
Crust dough
- Add dry ingredients to a bowl
- Slowly add water while mixing
- Add olive oil; mix it in
-
Turn out the dough onto a floured surface; lightly knead (only
a couple of minutes).
-
Grease a bowl (can reuse the original one); shape dough into a
ball and place into the bowl
- Let rise until doubled in size
Pesto
See the pesto recipe.
Cheese sauce
- Soak the cashews in at least 6 tbsp warm water (110F) for at least 1 hour
- Reserve the liquid; add 5 tbsp to the blender with all other ingredients
- Blend
The pizza
-
Line baking sheet with parchment paper; place dough; punch it
down; roll it out with silicon mat on top.
- Let dough sit for 10 minutes
-
Spread on a thin layer of pesto (about half of what the pesto
recipe makes); add toppings
-
Bake at 500F for about 15 minutes; watch for when the crust
becomes brown
- Drizzle on the cashew cheese sauce
Variations
Notes
Sources