Vegan Caprese Pizza
This vibrant vegan pizza features a crisp crust topped with zesty garlic, vine-ripened tomatoes, and a creamy homemade cashew mozzarella. Finished with a sweet balsamic reduction and fresh basil, it is a flavorful and satisfying plant-based twist on a classic Italian favorite that comes together in just 35 minutes.
Instructions
- 1
Preheat your oven to 400F and line a pizza pan with parchment paper.
- 2
Roll the pizza dough (1 lb) into a 15-inch circle on a floured surface. Bake for 7 minutes until the base starts to set.
- 3
Blend water (0.67 cup), cashews (0.5 cup), nutritional yeast (1 tbsp), arrowroot powder (1 tbsp), apple cider vinegar (1 tbsp), and sea salt (0.5 tsp) until smooth. Simmer in a saucepan over medium heat for 3-5 minutes until thickened. Do not overheat.
- 4
Brush the par-baked crust with olive oil (2 tbsp) and sprinkle with garlic (3 clove). Drop spoonfuls of the cashew mozzarella over the surface and top with tomatoes (3 roma). Bake for another 8-14 minutes.
- 5
Cool slightly, then drizzle with balsamic glaze (1 tbsp) and garnish with fresh basil (1 handful) and red pepper flakes (1 pinch). Serve immediately.
Nutrition Facts
Per portion