Vegan Margherita Pizza with Cauliflower Crust


Serves 3 


Crust (Makes 3 small pizza crusts):




Cashew Cheese: 




  1. Preheat oven to 375F
  2. Mix 1 1/2 Tablespoon flaxseed meal plus 4 Tbsp water; mix together and let sit for 5 minutes. 
  3. In a large blender add all crust ingredients and blend on high until everything is well combined and mushy. If too dry add 1 more Tablespoon of flaxseed meal (mixture).
  4. On a cookie sheet with parchment paper add 1/3 of the crust mixture and make a circle. Bake for 20  to 25 minutes (if you would like it to be more crispy add 10 more minutes). Repeat this 2 more times. Crust should be slightly bouncy and the ends should be crispy.
  5. In a large pan add all of the sauce ingredients and cook on medium heat for 3 minutes.
  6. In a bullet or blender add all of the cashew cheese ingredients and blend well. Cheese should look a little thicker than cream.
  7. Add sauce to the cauliflower crust and spread well ( I like mine saucy). Add 1 tablespoon or larger of cheese randomly on the sauce, add sliced tomatoes, a pinch of red pepper flakes,  and pieces of fresh basil.
  8. Bake for 10 to 15 minutes.






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