Shoutout to my inner pizza addict. – Throw back! Green + White Homemade Pizza

Yup – I’m a pizza addict. My stomach sure hates when dairy cheese gets involved though – yikes. :-/
The good news is I found this recipe – and although it certainly takes some time and prep – it is super worth it! Perfect for the evening where you have a bit of extra time (for me is usually a day off and/or the weekend.)

The following recipe is from veggiegirl.com – 100% vegan – and remixed a little more to my liking.

Ingredients:

Cashew Ricotta

  • 1 cup raw cashews, soaked in water for an hour or more
  • 1 tablespoons lemon juice
  • 1 tablespoons nutritional yeast
  • 1/4 teaspoon sea salt
  • 3 tablespoons water

Creamy Spinach Pesto

  • 5 ounces baby spinach – I recall using about 1/2 cup – 1 cup spinach
  • 1/2 cup raw cashews
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt

 
For the Pizza

  • 1 tablespoon olive oil
  • 2 cups broccoli, chopped into bite-sized pieces
  • 2 cups cauliflower, chopped into bite-sized pieces
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 pizza crust, prepared according the package

Prep game STRONG (& Instructions)

Make the Ricotta:

Process all ingredients in a food processor until fluffy and ricotta-like. This could take up to 5 minutes. You may need to stop the food processer and scrape down the sides with a spatula once or twice.

Make the Spinach Pesto:

Combine all ingredients in a food processor fitted with an s-blade. Process until ingredients are chopped and just slightly chunky – do not over process.

Make the Pizza:

  1. Preheat oven to 400 degrees. Toss the broccoli and cauliflower in the olive oil and sprinkle with salt and pepper. Place on a roasting pan and cook for 20 minutes, turning the vegetables over once, at about the 10-minute mark.
  2. Spread the pesto evenly over the crust. Use a spoon to drop the cashew ricotta on top of the pesto, flatting the dollops out a little with the back of the spoon. Spread the broccoli, cauliflower, olives and sundried tomatoes evenly over the top of the pizza.
  3. Bake for 10-15 minutes, until the pizza is heated throughout. Slice and enjoy!

Serves about 2-3 hungry people

I personally have a hand food processor – don’t ask. Personally – it was delicious but a lot of wrist and hand work to get the ricotta and pesto. My boyfriend and I ate it together on a whole wheat crust.  😀

Source: veggiegirl.com

Originally Posted November 13/14.

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