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The Best Veggie Pizza with Cashew Cheese
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Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
people
Ingredients
  • 4 pizza doughs we use Emeril's classic pizza dough recipe
  • 1 cup roasted cherry tomatoes
  • 4 cups veggie toppings of choice zucchini, shitake mushrooms, onion, red pepper, kalamata olives, artichokes, fresh basil
  • 1 cup macademia nut cheese we use Erin Ireland's recipe
  • 5 cloves garlic
  • 1 can or jar pizza suace
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
people
Ingredients
  • 4 pizza doughs we use Emeril's classic pizza dough recipe
  • 1 cup roasted cherry tomatoes
  • 4 cups veggie toppings of choice zucchini, shitake mushrooms, onion, red pepper, kalamata olives, artichokes, fresh basil
  • 1 cup macademia nut cheese we use Erin Ireland's recipe
  • 5 cloves garlic
  • 1 can or jar pizza suace
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Pizza
  1. Heat the oven to 350.
  2. Prepare the dough and let it rise. We always use Emeril’s recipe. We split the dough into 4 parts to make 4 very thin pizza crusts. Pro-tip from Andrew’s mom: To get the dough to rise faster, put it on top of a warm oven, or inside an oven that was heated to 200 degrees, and then turned off.
  3. Make the cashew macadamia cheese.  We use Erin Ireland’s recipe and it is the bomb (this can also be prepared a day earlier and kept in the fridge, which is what I did because we used it on pizza burgers the night before as well).
  4. Prepare the roasted cherry tomatoes (see recipe below).
  5. While the tomatoes are cooking, chop and sautee all veggies except the olives, artichokes and basil, in garlic, continuously adding more garlic as needed.   Note: If you prepared the tomatoes earlier, then heat the oven to 450 or 500 at the beginning of the instructions (we usually heat to 500 but the oven we used recently was much better than ours and we went down to 450).
  6. When your dough has risen, separate it into 3-4 equal sized balls.  Roll out the dough on a floured surface with a rolling pin. The dough should be thin, but be careful that it doesn’t have holes.  This is also a preference of how thick you like your crust
  7. Before putting on toppings or sauce, transfer the dough to a cookie sheet or pizza pan. Once you’ve arranged it on the pan, add your sauce, then arrange your veggies, including artichokes and olives, on the pizza, using different styles for each pizza as you like. Then scoop bit dollops of the cashew cheese so there will be some for each piece. Shake red pepper on the pizza if desired and add the fresh basil last.
  8. Put the pizza in the oven and bake for 10 minutes, checking to ensure it doesn’t burn throughout the baking process. After 10 minutes, remove from oven, let cool a bit and enjoy!
Roasted Cherry Tomatoes
  1. These can also be prepared earlier or the day before. Cover the bottom of a 9x11 pan with cherry tomatoes so there are not any on top of each other (8x8 pan for smaller pizzas)
  2. Pour a few tablespoons of balsamic vinegar and olive oil, and a pinch of red pepper flakes over the tomatoes and mix around.
  3. Put the tomatoes into the oven and roast for 30-40 minutes, stirring and checking occasionally until soft and starting to sizzle. Remove from pan and let cool until ready to use.