Rich in iron, magnesium, potassium, protein, B12
If you’re new to vegan pizza, this recipe will definitely make the switch from dairy cheese to nut cheese almost unnoticeable. No, the nut cheese doesn’t have the taste or texture of mozzarella, but the flavour it adds is satisfying and tasty. It’s also so very easy for a toddler to eat — no stringy, cheesy messes! — and it’s fun to assemble your pizzas with your toddler, as she can choose to add whatever veggies she likes!
Preheat the oven to 350.
Crust – you can make your own, but we like to buy vegan naan bread at the grocery store.
Tomato sauce – you can also buy a plain canned sauce and add your own spices. Pre-made sauce that you buy in the store usually has added sugar and other unnecessary ingredients. If you’d like to make your own sauce, it’s easy too! You’ll need:
1 can peeled tomatoes
A handful of fresh basil and oregano OR a tablespoon of each dried
A pinch of salt
1 garlic clove
Blend together and voila! You have pizza sauce.
Soak 1 cup of cashews for at least one hour, or preferably overnight. You can sub in almonds if you don’t have cashews on hand, or if you don’t have quite a cup, do half and half.
Once soaked, add the nuts to the blender or food processor and blend up. Keep the water the nuts were soaking in.
Juice from 1 lemon
2 garlic cloves
Pinch of salt
1 Tblsp nutritional yeast
Handful of fresh basil and oregano OR 1 tsp each of dried
As you’re blending the ingredients, keep adding your nut water until you get a nice, smooth texture.
Cut up veggies you’d like on your pizza. We like bell peppers, cherry tomatoes (sliced thinly so they are toddler-friendly), and spinach. You can add whatever you like!
Have your toddler help make his/her pizza! They’re more likely to try new veggies if they’ve had a hand in choosing their toppings.
To assemble, add the tomato sauce, then the nut cheese, then your toppings.
Put on a baking sheet in the oven for about 15-20 minutes — the longer you cook it, the crispier the crust will be.