Ingredients
4
4 servings
- •½ cup raw unsalted cashew
- •2 tablespoons nutritional yeast
- •½ teaspoon garlic powder
- •½ teaspoon kosher salt
- •⅛ teaspoon pepper
- •2 cups fresh basil leaf
- •2 cups arugula
- •⅓ cup raw walnut
- •2 cloves garlic
- •1 tablespoon lemon juice
- •½ teaspoon kosher salt
- •pepper, to taste
- •6 tablespoons olive oil
- •1 lb pizza dough
- •7 slices tomato
Instructions
- Make the vegan Parmesan cheese: In a food processor, combine the cashews, nutritional yeast, garlic powder, salt, and pepper. Pulse until the texture is crumbly and resembles Parmesan cheese. Store in an airtight container for up to 1 month.
- Make the pesto: In a food processor, combine the basil, arugula, walnuts, garlic, lemon juice, salt, pepper, and olive oil. Process until smooth. Store in an airtight container for up to 1 week.
- Preheat the oven to 425°F (220°C).
- Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
- Spread half of the pesto over the pizza dough in an even layer. Arrange the tomato slices on top. Transfer the pizza on the parchment to a baking sheet.
- Bake for 14-16 minutes, until the edges of the pizza are lightly golden. Let cool for 5 minutes.
- Drizzle more pesto over the pizza and and sprinkle with vegan Parmesan. Cut into 8 slices and serve.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 609
- Carbohydrate: 58g
- Fat: 37g
- Fiber: 4g
- Protein: 12g
- Sugar: 4g
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