Delicious pizza, with cauliflower base, and creamy cashew cheese. Vegan + Gluten Free
מרכיבים
For the crust:
1 big cauliflower head
4-5 table spoons almond butter
1 table spoon olive oil
½ tea spoon salt
Herbs of your choice (I used za'atar and basil but this is up to change as you like)
For the tomato sauce:
1 can (400 grams) finely chopped tomatoes (I like to use Mutti's brand. If you have dried tomatoes add some as well)
1 table spoon brown sugar
½ a tea spoon salt
For the cheese:
1 cup raw cashew
¼ cup water
¼ cup lemon juice
1 table spoon tapioca flour
½ tea spoon salt
Toppings (choose what you like):
Olives, mushrooms, peppers, ananas, chard, etc.
הוראות הכנה
Wash the cauliflower, dry, and tear the florets using your hands. Put all the florets in a food processor, add the other crust ingredients apart from the almond butter and pulse until well-combined. Add the almond butter and mix with your hands to form a sticky ball of dough.
Using your hands, spread the dough into 1 large circle on a baking sheet (about ½ cm is good). If it is too sticky and crumbly, place another baking sheet on top of the dough and work with your hands to create the circle touching only the clean baking sheet (pictures above). Place in the oven at 200 C for half an hour, until it browns a bit.
In the meanwhile, make the tomato sauce: pour the tomato's can, the sugar and the salt to a pan/pot and cook on medium heat until it becomes spreadable (picture above), it takes about 15 minutes.
To make the cheese: place the cheese ingredients in a blender and blend until smooth.
Take the crust out of the oven, spread the tomato sauce, and the cashew cheese on top of it (an offset spatula would make this easy). Add any toppings you like, and place back in the oven for about 20 more minutes, until the edges get real brown. Serve immediately.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%a4%d7%99%d7%a6%d7%94-%d7%9b%d7%a8%d7%95%d7%91%d7%99%d7%aa-%d7%98%d7%91%d7%a2%d7%95%d7%a0%d7%99%d7%aa/