Looking for a plant-based meal that delivers maximum? This Vegan Pizza is packed with whole-food power, vibrant flavours and a remarkably creamy, homemade cashew sheeze!
Vegan Pizza recipe
If you need a nutrient-dense option for a high-protein lunch or dinner, this recipe is hard to beat. By pairing a simple two-ingredient dough base with a velvety blended cashew sheeze, you get an incredible balance of plant protein, dietary fiber, and essential micronutrients.
Blending the cashews with lemon, miso paste, and nutritional yeast creates a bright, savory depth that complements the sweetcorn, red pepper, and mushrooms perfectly. Baked until crisp and bubbly, it offers a deeply satisfying, complex carbohydrate and protein source to fuel your active lifestyle.
Feel free to customize with your favorite extras! A scatter of chili flakes brings a warm kick, a drizzle of hot honey alternative adds a sweet heat, or a sprinkling of fresh basil delivers extra brightness!
This recipe is ideal when you want a proper fakeaway loaded with plant-based nutrition in under 50 minutes!
Ingredients
Vegan Pizza with Homemade Cashew Sheeze
Description
Upgrade dinner with this homemade Vegan Pizza! A simple two-ingredient dough base is layered with tangy tomato purée, vibrant red pepper, sweetcorn, mushrooms and a velvety homemade cashew sheeze. Packed with wholesome plant-based nutrition, each serving delivers 25g of protein and 15g of dietary fiber for a completely satisfying, nutrient-dense meal.
Ingredients
Vegan Sheeze
Toppings
Pizza dough
Instructions
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Initial preparation
Preheat the oven to 200 Degrees Celsius and soak the cashews in boiling water for a minimum of 15 minutes. Â
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Prepare dough
Combine the yogurt, plain flour and baking powder in a large mixing bowl. Stir it with a spoon to start and then knead by hand when it starts to combine. This will be quite sticky so you could optionally grease your hands with a little olive oil and add more flour if it is too sticky. Let the dough rest for 10 minutes while you prepare the vegan cheese.
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Blend vegan sheeze
Drain and rinse the cashews. The add all ingredients for the vegan cheese to a blender and blend until smooth.
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Heat vegan sheeze
Heat a saucepan over a medium heat and pour in the blended cashew mixture. Bring it to the simmer and stir constantly until it thickens to the consistency of thick yogurt. Make sure it doesn't catch at the bottom of the pan. Let this rest while you prepare the rest of the pizza.
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Roll out the dough
Divide the dough into two equal portions and roll each dough on a lightly floured surface or greased parchment paper.Â
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Add toppings
Add 2 Tbsps of Tomato Purée to each pizza dough and use the back of the spoon to equally distribute it across the base. Dice up the red pepper, then drain and rinse the cans of sweetcorn and mushrooms. Divide these evenly between the two pizzas and add the vegan sheeze.Â
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Microwave basil
Add your basil leaves to a flat plate and drizzle them with olive oil. Add them to the microwave for 1 minute and flip them. The microwave for another 30 seconds until they have crisped up
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Bake pizza!
Bake the for 20-23 minutes at 200°C on the middle rack of the oven until the pizza is crispy.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 558kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 6g30%
- Sodium 1100mg46%
- Potassium 237mg7%
- Total Carbohydrate 44g15%
- Dietary Fiber 15g60%
- Sugars 14g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Sheeze Texture Control: Process the soaked cashews and seasonings thoroughly, gradually streaming in the liquid until it reaches a velvety, pourable sauce that thickens perfectly in the saucepan.
- Dough Handling: If the base mixture feels sticky during kneading, dust your hands or work surface with extra flour, or lightly coat your palms with olive oil to roll it out seamlessly.
- Preventing a Soggy Crust: Drain and thoroughly pat dry the canned sweetcorn and mushrooms prior to topping the base so surplus moisture does not soften the dough during baking.
- Prep & Storage: Keep leftover baked slices or reserve the unbaked dough and cashew cream separately in sealed containers chilled for up to 3 days, re-crisping baked portions in the oven.
- Recipe Variations: Tailor the toppings using leftover vegetables like red onion, jalapeños, or fresh basil, or drizzle with chilli oil for an extra kick.
