Happy #Meatless Monday, my keen believers in the power of plant based pizza! It’s just pizza party central over here @ upbeetandkaleingit.com lately! But that’s fine with me because vegan pizza gives me life. You may want to also check out my previous pizza post, Easy Vegan Pumpkin Pizza, which I must say is fall flavor heaven. Today, I present to you Vegan Pizza With Homemade Basil Cashew Spread. I mean, why not enjoy yourself and indulge in an easy to make + guilt-free pizza with a sweet and tart tomato paste elevated by sun-dried tomatoes. Ah but wait, there’s not just one exceptional sauce on this pizza, there’s two, and two is better than one. I’m talking BASIL CASHEW SPREAD. Sometimes, I just eat the spread all by itself because it’s that magical ladies and gents, but still, everything tastes better with pizza crust. I assure you that you’ll fall in love with this healthy pizza lover’s dream and never want cheese pizza again!
Somewhat of a lonely pizza without the ever so pretty limeish/pastel green basil cashew spread. The sun dried tomato paste and cashew spread need each other-sort of like peanut butter and jelly. One’s not as fun without the other!
Of course I have to top my pizza with avocado because if you’re an avid upbeetandkaleingit follower, you know how I feel about avocados. Side note: this pizza tastes amazing at room temperature and it’s still perfect when served cold. However, I usually eat it at room temp.
- 1 package of pizza crust ( I used Bob's Red Mill Gluten Free Pizza Crust Mix)
- Tomato Paste Sauce
- Two 6 oz cans of organic tomato paste
- 1/3 cup sun dried tomatoes (chop into small pieces)
- Salt and Pepper to taste
- Basil Cashew Spread
- 1.5 cups soaked and drained cashews (I used roasted and unsalted cashews and soaked them for 8 hours)
- Handful of fresh basil leaves
- 1/3 cup unsweetened almond milk
- 1 tbsp nutritional yeast
- Salt and pepper to taste
- For the Basil Cashew Spread, add all ingredients to a nutri bullet and process until a smooth and creamy consistency forms.
- Chop the sun dried tomatoes into small pieces and combine them with the tomato paste along with light salt and pepper if wanted.
- If you use Bob's Red Mill Gluten Free Pizza Crust Mix, make the pizza dough according to the package directions.
- Spread out pizza dough on parchment paper lightly greased with extra virgin olive oil (I used my hands and made one medium-large pizza)
- If using Bob's Red Mill Gluten Free Pizza Crust Mix, bake only the pizza dough with no sauces for 25-28 minutes at 400 degrees straight through instead of 425 degrees like the package says.
- Let the pizza cool down and then add both of the sauces & top with avocado if you'd like!
- I baked my pizza for 28 minutes- I like the crust a bit crunchy!