Pizza night is one of those things to which you just can’t say no. In fact, I’d create an entire night dedicated to pizza _just because _of this pizza. When I say this is the best vegan pizza ever, I’m not kidding. This is a naturally gluten-free pizza, the crust is made out of almonds and cauliflower, and the sauce is a dreamy cashew basil spread. I’m drooling just thinking about it… Since I don’t eat very much dairy, I was inspired to go dairy-free on this one. Sure I could have thrown on some vegan cheese and called it a day, but why fake it when you can turn this into a super healthy green-infused pizza pie? My dreamy cashew basil spread is packed with greens and healthy fats, so you’re getting a ton of nutrients in every bite.
1 box Simple Mills Almond Flour Pizza Dough or pizza dough of choice
2 tablespoons apple cider vinegar
2 tablespoons grapeseed oil (or any other unflavored oil)
6 tablespoons water
1 cup spinach
1/2 cup basil, plus extra for topping
1/2 cup olive oil
1/4 cup cashews
1/2 lemon, squeezed
1 packet ALOHA Daily Good Greens
3 tomatoes (I mixed cherry and vine tomatoes), sliced thin
1/2 avocado, sliced thin
1/4 teaspoon salt
Red pepper flakes, for garnish
Preheat the oven to 350°F, and line a baking sheet with parchment paper.
In a large bowl whisk apple cider vinegar, oil, and water. Add mix and combine well until a dough forms.
Spread a light layer of oil on the parchment paper. Place the dough on the baking sheet and flatten onto the baking sheet using your palms to create a raised area for the crust. It’s helpful to put oil on your hands, so the dough doesn’t stick. Bake for 15 to 20 minutes, or until crust is lightly browned.
In the meantime in a food processor process the spinach, basil, olive oil, ALOHA Daily Good Greens, cashews, lemon, and salt until smooth. Remove the pizza dough and spread dressing evenly over the center of the pizza. Top with tomatoes, avocado, and basil. Garnish with red pepper flakes and serve warm.
Photo Credit: Tara Milhem