Being vegan and gluten-free can make it challenging to get my pizza “fix”, but fortunately this recipe proves it can be done. I didn’t have any pizza crust on hand, but I did have some old coconut flour tortillas in my fridge (they expired 5 days ago, but when a girl needs pizza…well, you know!) So I made mini-“pizzas”, but if you prefer you can use a pre-made pizza crust from the store….and hey, it would probably be better! The cashew “cheese” sauce is delish, and thanks to nutritional yeast helps give us vegans a vitamin B boost. If you find you have leftover sauce, it makes for a great cheese/mayo replacement on sandwiches or wraps (or even a dipping sauce for fresh veggies) – just store any extra in the fridge for up to a week. Making mini-pizzas is a great way to get your kids involved in the cooking process – mine had fun decorating their own (they refused the garlic of course). Be creative, have fun, and enjoy!!
Attributes: Vegan, gluten-free, grain-free, soy-free, sugar-free
Prep Time: 30 minutes (active prep) + 10 minutes bake time
6-8 grain-free tortillas (I used 6” coconut flour tortillas), or 1 large gluten-free crust
Cashew “cheese” sauce (see recipe below)
1-2 cups baby spinach leaves, torn into bite-sized pieces
12 oz cherry tomatoes, washed and sliced into rounds
4-6 cloves sliced fresh garlic (optional)
Dried thyme (to taste)
Drizzle of extra virgin olive oil
Cashew “Cheese” Ingredients:
1.5 cups raw cashews, rinsed and drained
¼ cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon ground mustard powder (optional)
Pinch ground nutmeg
1.5 teaspoons fine pink Himalayan salt (or Celtic sea salt)
Juice of 1 lemon
1 cup filtered water
Preheat oven to 350 degrees (Fahrenheit).
Prepare cashew cheese sauce by boiling cashews in water for 10 minutes. Drain, and transfer cashews to a Nutribullet or high-speed blender. Add remaining cashew cheese ingredients, and process until smooth and creamy.
Lay out tortillas on 2 baking sheets with wire rack inserts (if you don’t have wire racks you can line the baking sheets with parchment paper, although the crust might not be as crispy). Spoon a generous dollop of cashew cheese sauce onto each tortilla and spread around, leaving about ¼” of room from the edge of the crust. Top with torn spinach and tomatoes, followed by a few more drops of cashew cheese. Add fresh garlic slices (if desired) and sprinkle with thyme.
Bake on middle rack for about 10 minutes, or until cashew cheese begins to brown and crust gets crispy around the edges. Remove from oven, and drizzle with olive oil if desired. Serve immediately.