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
Directions:
To make Crust:
- Pulse cauliflower in blender until the texture resembles rice.
- Steam cauliflower “rice” for about 5-6 minutes, then wait for it to cool.
- Once it is cool, place in a nut milk bag and squeeze to remove all the water.
- Next, place all ingredients together in a large bowl and knead with your hands until you get a dough ball.
- Roll dough into a round disk about ½ inch thick.
- Place pizza crust on a parchment-lined cookie sheet or pizza stone and cook for about 30-35 minutes.
- OR, you can buy a frozen cauliflower crust from the store, or crust of your choice.
To make the Romesco Sauce:
- First place the almonds in the food processor using the s blade and process for about 10 seconds.
- 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:
- After the crust comes out of the oven, top with about ¼ cup of the Romesco sauce.
- Then add toppings.
- Last, sprinkle on raw vegan cheese and serve!
