Vegan Arugula Pizza

Serves: 1

For the Crust:

  • 4 cups cauliflower
  • 1 chia egg (1 Tablespoon of Chia Seed soaked in 3 Tablespoons of water for 20 minutes)
  • 2 Tablespoons Chia Seed
  • 3 Tablespoons nutritional yeast powder or flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon sea salt
  • ¼ tsp. Black Pepper

For the Romesco Sauce:

  • 2/3 cup chopped red bell pepper from a jar
  • 2 garlic cloves - chopped
  • 1 cup roasted almonds
  • ½ cup tomato sauce
  • 2 Tablespoons sherry vinegar
  • 1½ teaspoons smoked paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon sea salt
  • ¾ cup olive oil

For the Raw-Cheese:

  • 1 cup walnuts
  • 1½ Tablespoons nutritional yeast powder
  • ½ teaspoon sea salt

For the Toppings:

  • 1 cup arugula
  • ½ cup ripe avocado - cubed
  • ¼ cup sliced cherry tomatoes


To make Crust:

  1. Pulse cauliflower in blender until the texture resembles rice.
  2. Steam cauliflower “rice” for about 5-6 minutes, then wait for it to cool.
  3. Once it is cool, place in a nut milk bag and squeeze to remove all the water.
  4. Next, place all ingredients together in a large bowl and knead with your hands until you get a dough ball.
  5. Roll dough into a round disk about ½ inch thick.
  6. Place pizza crust on a parchment-lined cookie sheet or pizza stone and cook for about 30-35 minutes.
  7. OR, you can buy a frozen cauliflower crust from the store, or crust of your choice.

To make the Romesco Sauce:

  1. First place the almonds in the food processor using the s blade and process for about 10 seconds.
  2. 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:

  1. Place all ingredients into a food processor using the S blade and process for about 20 seconds.

To assemble the Pizza:

  1. After the crust comes out of the oven, top with about ¼ cup of the Romesco sauce.
  2. Then add toppings.
  3. Last, sprinkle on raw vegan cheese and serve!

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