So I whipped up some homemade vegan pizza this weekend, and I’ll admit, it is solidly the girliest pizza there ever was. But, girly or not, it was super tasty! This pizza is topped with baked pear, vegan mozarella, smoky tofu and pecans and arugula pesto. To finish it, I added a bit more arugula and a balsamic reduction.
Crust-wise, I was not super successful, I will have to admit. I tried this recipe, by Minimalist Baker (who’s recipes I love), but used teff flour instead of brown rice flour (I’ve been on a protein kick lately). And I forgot the xantham gum. So I use the word “tried” really in the loosest sense. I ended up having to add a lot more water (almost a half cup) and got a crust that was very crunchy and cracked, and like gluten free bread in the middle (soft, but dry like the Sahara). The flavour was good, thankfully. But I messed up the whole homemade crust thing pretty royally. So I threw it on some of the wraps I had lying in the freezer, and it became more of a personalized pizza. Rice wraps actually crisp up pretty nicely in the oven, meaning they hold their shape well for individual pizzas (which is good, because they’re not much good for actually making wraps).
But my total and complete inability to bake properly aside, feel free to use any type of pizza crust you have on hand!
This super tasty pizza features pear, cashew mozzarella, smoky tofu and pecans and an arugula pesto. Finish it with an extra sprinkle of arugula and a generous drizzle of balsamic reduction. You may choose to make the crust of your choice and/or use a store bought vegan cheese, if desired!
- 1/2 c Raw Cashews (soak 4 hrs prior to use)
- 2 Tbsp Lemon Juice
- 1/2 tsp Salt
- 1 Tbsp Apple Cider Vinegar
- 1/2 tsp Garlic Powder
- Olive Oil (optional, yields smoother texture)
- Cheese cloth
- 1/2 of Cashew Mozzarella (just leave it in the food processor)
- 1 c Arugula (+extra for topping)
- 1-2 cloves Garlic, minced
- 1 Tbsp Lemon Juice
- 4 Tbsp Nutritional Yeast
- Pepper to taste
- 1.5 Tbsp Tamari or Soy Sauce
- 1 Tbsp Lemon Juice
- 1.5 tsp Smoked Paprika (or use reg)
- 1.5 tsp Brown Sugar
- 1/4 package Tofu
- 1/4 c Pecans
- 1 Pear, thinly sliced
- Pizza Crust of Choice
- Balsamic Reduction
Soak the cashews for at least 4 hours.
Preheat oven to 375 F. And heat a pan on medium heat. Mix the ingredients for the smoky tofu and pecans, except for the tofu and pecans, together in a small bowl. Thinly slice the tofu into strips (like in pictures). Pour the mixture over tofu and pecans. Bake in pan until the sauce has evaporated.
Line a baking sheet with parchment paper, and bake for 10 minutes or until browned and lightly crispy.
Add the cashews to the food processor, along with all of the other mozzarella cheese ingredients. (Video here).
Remove half of the cashew cheese from the food processor, transferring to a cheese cloth (or other thin towel that will allow you to squeeze out the water).
Add the ingredients for the arugula pesto to the food processor and process until smooth.
Spread the arugula pesto over pizza crust of choice.
Add arugula, tofu and pecans, and pear slices. Crumble cashew mozzarella on top.
Bake for 10-15 minutes, until pear is soft and cheese browned. Drizzle with Balsamic reduction and enjoy!
Another short post today, but I hope you all enjoy the recipe (I definitely did!). Some of you may have noticed I have stopped doing #SVKMeatFreeMonday. I’ve decided to move the party on over to YouTube. You can find my YouTube channel here. Feel free to subscribe to check out my recipe videos. I’m also going to be doing dedicated talks on nutrition, weight loss, running etc.
The plan is to publish on Wednesdays, I’ll also be posting them to my Facebook page, and sending the link to my email list (which you can sign up for on the little green bar below). I love questions, comments and feedback, so if you want to ask something or have a video idea, just get in touch via my contact me page.
Have a great week everyone!