This Vegan Margherita Pizza with Cashew Mozzarella recipe is just as tasty as the traditional, but with a healthy twist. Protein rich chickpea flour crust coated in an easy pizza sauce, homemade cashew mozzarella, and garnished with fresh basil. It’s a simple combination of good-for-you deliciousness.
Pizza night has arrived & I’m serving up my favorite! This healthy Vegan Margherita Pizza with Cashew Mozzarella recipe is such a staple, that will have everyone believing that it’s the real deal.
Even though the taste & texture are spot on, this recipe is created with nutritious ingredients that are all homemade. Don’t worry, even though we’re doing things from scratch, it’s so easy to prepare.
Mix the batter, whisk the sauce, blend the mozzarella, and you’ve got a gourmet pizza!
Why You’ll Love This Vegan Pizza Recipe
- Full of Flavor: The combination in this vegan recipe is just like the authentic margarita, but without the nonsense.
- Balanced Meal: With the protein & carbs from the protein chickpea crust, the homemade pizza sauce, as well as the healthy fats from the cashew mozzarella, this is a well-rounded meal that’s satisfying & nutritious.
- The Perfect Weeknight Meal: It’s the perfect healthy, easy, & deliciousness recipe to serve up on a weeknight.
Ingredients
- Organic Chickpea Crust: This protein pizza crust is made of chickpea flour, tapioca flour, extra virgin olive oil, and filtered water. Nothing too fancy, so that the flavors of the toppings stand out.
- Organic Pizza Sauce: Homemade & easy to make, to coat over the pizza!
- Organic Cashew Mozzarella: We’ll be using homemade cashew mozzarella in place of traditional mozzarella to top off this vegan pizza recipe.
- Organic Spices: Garlic powder, sea salt, and black pepper, are the spices used to season this pizza recipe.
- Organic Fresh Basil: Essential for any margarita pizza!
How To Make
- Pizza Crust. Preheat the oven to 425 degrees F. Cover a baking sheet with baking paper. Add chickpea flour, tapioca starch, and sea salt to taste to a mixing bowl and whisk to combine. Add the water, ¼ a cup at a time, whisking really thoroughly after each addition so as to avoid lumps. When all water is added, set mixture aside for 5 minutes to thicken slightly (it will still be runny). Pour the dough onto the baking sheet and spread with a spoon to an oval shaped base (5 mm). Bake the crust for about 10 – 15 minutes until the pizza crust is firm but not yet golden brown.
- Pizza Sauce. Whisk together ingredients until well combined.
- Cashew Mozzarella. In a high-speed blender, add the ingredients. Blend until creamy and thick. Add to a skillet over medium heat. Cook for 3 – 5 minutes, stirring often, until thicken.
- Assemble. When the crust is done, spread the pizza sauce on the crust. Top with the cashew mozzarella. Bake for an additional 10 – 15 minutes.
- Serve. Once the pizza is done baking, top with the fresh basil & red pepper flakes, if desired. Enjoy!
Tips for Making this Vegan Margherita Pizza Perfectly
- Organic Vegetables: Feel free to add in some veggies! I think topping the pizza with some spinach or kale would be great too!
- Avoid Lumpy Batter: When preparing the pizza crust, first whisk together the dry ingredients, then SLOWLY mix in the water, ¼ cup at a time.
- Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the cashew mozzarella is smooth.
Storing & Reheating
This recipe is great for leftovers & meal prep! Just be sure to let the pizza cool completely before transferring to an air-tight glass container.
Fridge Storage. Transfer pizza slices to an air-tight glass container in the refrigerator for up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the pizza slices to an oven-safe bowl. Place in the oven for about 10 – 15 minutes, until warmed through.
More Vegan Pizza Recipes You’ll Love
- Vegan Mediterranean Roasted Red Pepper Pizza
- Vegan Spinach Artichoke Pizza
- Vegan Mushroom & Asparagus Pizza
- Vegan Pesto Pizza
- Vegan Butternut Squash Pizza with Cashew Ricotta
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan Margherita Pizza with Cashew Mozzarella
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Italian
- Diet: Vegan
Description
This Vegan Margherita Pizza with Cashew Mozzarella recipe is just as tasty as the traditional, but with a healthy twist. Protein rich chickpea flour crust coated in an easy pizza sauce, homemade cashew mozzarella, and garnished with fresh basil. It’s a simple combination of good-for-you deliciousness.
Ingredients
Always opt for organic ingredients.
CHICKPEA FLOUR CRUST
- 1 cup chickpea flour
- 2 tbsp tapioca flour flour
- ¾ – 1 cup filtered water
- 1 tbsp extra virgin olive oil
- Sea salt & black pepper, to taste
PIZZA SAUCE
- ½ cup crushed tomatoes, plus more as needed
- 2 garlic cloves, minced
- Sea salt & black pepper, to taste
CASHEW MOZZARELLA
- ½ cup raw cashews, soaked in hot water for 10 minutes
- ¾ cup filtered water
- 1 tbsp fresh lemon juice
- 1 tbsp nutritional yeast
- 2 tbsp tapioca starch
- ⅓ tsp garlic powder
- Sea salt & black pepper, to taste
TOPPINGS
- Fresh basil
- Red pepper flakes
Instructions
- Pizza Crust. Preheat the oven to 425 degrees F. Cover a baking sheet with baking paper. Add chickpea flour, tapioca starch, and sea salt to taste to a mixing bowl and whisk to combine. Add the water, ¼ a cup at a time, whisking really thoroughly after each addition so as to avoid lumps. When all water is added, set mixture aside for 5 minutes to thicken slightly (it will still be runny). Pour the dough onto the baking sheet and spread with a spoon to an oval shaped base (5 mm). Bake the crust for about 10 – 15 minutes until the pizza crust is firm but not yet golden brown.
- Pizza Sauce. Whisk together ingredients until well combined.
- Cashew Mozzarella. In a high-speed blender, add the ingredients. Blend until creamy and thick. Add to a skillet over medium heat. Cook for 3 – 5 minutes, stirring often, until thicken.
- Assemble. When the crust is done, spread the pizza sauce on the crust. Top with the cashew mozzarella. Bake for an additional 10 – 15 minutes.
- Serve. Once the pizza is done baking, top with the fresh basil & red pepper flakes, if desired. Enjoy!
Notes
Organic Vegetables: Feel free to add in some veggies! I think topping the pizza with some spinach or kale would be great too!
Avoid Lumpy Batter: When preparing the pizza crust, first whisk together the dry ingredients, then SLOWLY mix in the water, ¼ cup at a time.
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the cashew mozzarella is smooth.
Storing & Reheating: Transfer pizza slices to an air-tight glass container in the refrigerator for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the pizza slices to an oven-safe bowl. Place in the oven for about 10 – 15 minutes, until warmed through.
Leave a Reply