Vegan Arugula Pizza
- Apr 18, 2018
You're going to love this vegan, gluten free, healthy pizza from Chef Gwen—cauliflower crust and all!
Serves: 1
Ingredients
Use Organic if possible
For the Crust:
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4 cups cauliflower
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1 chia egg (1 Tbsp of Chia Seed soaked in 3 Tablespoons of water for 20 minutes)
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2 Tbsp Garden of Life Chia Seed
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3 Tbsp nutritional yeast powder or flakes
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½ tsp garlic powder
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½ tsp oregano
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½ tsp sea salt
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¼ tsp black pepper
For the Romesco Sauce:
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2/3 cup chopped red bell pepper from a jar
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2 garlic cloves - chopped
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1 cup roasted almonds
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½ cup tomato sauce
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2 Tbsp sherry vinegar
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1½ tsp smoked paprika
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¼ tsp cayenne pepper
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¼ tsp sea salt
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¾ cup olive oil
For the Raw-Cheese:
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1 cup walnuts
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1½ Tbsp nutritional yeast powder
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½ tsp sea salt
For the Toppings:
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1 cup arugula
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½ cup ripe avocado - cubed
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¼ cup sliced cherry tomatoes
Preparation
To make Crust:
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Pulse cauliflower in blender until the texture resembles rice.
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Steam cauliflower “rice” for about 5-6 minutes, then wait for it to cool.
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Once it is cool, place in a nut milk bag and squeeze to remove all the water.
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Next, place all ingredients together in a large bowl and knead with your hands until you get a dough ball.
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Roll dough into a round disk about ½ inch thick.
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Place pizza crust on a parchment-lined cookie sheet or pizza stone and cook for about 30-35 minutes.
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OR, you can buy a frozen cauliflower crust from the store, or crust of your choice.
To make the Romesco Sauce:
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First place the almonds in the food processor using the s blade and process for about 10 seconds.
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Add remaining ingredients except for the olive oil and process again until well mixed then gradually add in the olive oil.
To make the Raw Vegan Cheese:
- Place all ingredients into a food processor using the S blade and process for about 20 seconds.
To assemble the Pizza:
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After the crust comes out of the oven, top with about ¼ cup of the Romesco sauce.
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Then add toppings.
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Last, sprinkle on raw vegan cheese and serve!
