Vegan Pizza Margherita

Instructions

Make the Pizza Crust

1.Line a baking sheet with parchment paper.
2.Whisk together flaxmeal and water in a bowl. Leave for 5 minutes.
3.Steam cauliflower until fall-apart tender. Let it cool then squeeze out as much of the moisture through a fine cheesecloth.
4.Grind rolled oats, dried rosemary, garlic powder, and salt in a food processor to a flour-like texture.
5.Combine the pressed cauliflower and flaxmeal mixture. Stir well.
6.Stir in the oat mixture.
7.Form a ball and put it on top of the lined baking sheet.
8.Press it down to a circle. Lay a sheet of parchment paper on top and roll it flat to about ¼ inch thick using a rolling pin.
9.Bake for 15 minutes at 230C/450F.

Make the Mozzarella Cheese

1.Boil the cashews for 15 minutes or until soft. Drain.
2.Puree the boiled cashew and all remaining ingredients in a blender.
3.Pour this puree to a saucepan over medium heat and cook for about 5 minutes, stirring continously.

Make the Marinara Sauce

1.Sautee garlic in olive oil.
2.Add all remaining ingredients and simmer for 10 minutes.
3.Puree in a blender.

Assemble the Pizza

1.Spread marinara sauce over pizza crust.
2.Top with “mozzarella cheese.”
3.Add sliced tomatoes.
4.Bake for 8 minutes at 230/C/450F.
5.Top with fresh basil leaves.

Author's Comments

If you would like to see the original recipe, this can be found here: http://www.mynutricounter.com/vegan-pizza-margherita/