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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.

Vegan Pizza With Homemade Basil Cashew Spread
A healthy vegan pizza recipe bursting with bold flavors
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Ingredients
  1. 1 package of pizza crust ( I used Bob's Red Mill Gluten Free Pizza Crust Mix)
  2. Tomato Paste Sauce
  3. Two 6 oz cans of organic tomato paste
  4. 1/3 cup sun dried tomatoes (chop into small pieces)
  5. Salt and Pepper to taste
  6. Basil Cashew Spread
  7. 1.5 cups soaked and drained cashews (I used roasted and unsalted cashews and soaked them for 8 hours)
  8. Handful of fresh basil leaves
  9. 1/3 cup unsweetened almond milk
  10. 1 tbsp nutritional yeast
  11. Salt and pepper to taste
Instructions
  1. For the Basil Cashew Spread, add all ingredients to a nutri bullet and process until a smooth and creamy consistency forms.
  2. Chop the sun dried tomatoes into small pieces and combine them with the tomato paste along with light salt and pepper if wanted.
  3. If you use Bob's Red Mill Gluten Free Pizza Crust Mix, make the pizza dough according to the package directions.
  4. Spread out pizza dough on parchment paper lightly greased with extra virgin olive oil (I used my hands and made one medium-large pizza)
  5. 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.
  6. Let the pizza cool down and then add both of the sauces & top with avocado if you'd like!
  7. Enjoy!
Notes
  1. I baked my pizza for 28 minutes- I like the crust a bit crunchy!
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