- Total Time: 45 minutes
- Servings: 4-6
Ingredients
- One 16 oz. pizza dough – homemade or store-bought
- ¾ cup marinara sauce
- 2 tbsp. olive oil
- 3-4 slices of tomatoes, cut into quarters
- Fresh cracked pepper
- Fresh basil
- For the Vegan Cheese:
- 1 cup Ripple Original Plant-Based Milk
- 1/2 cup soaked cashews
- 1/4 cup firm tofu
- 2 tbsp. tapioca flour
- 1 tbsp. fresh lemon juice
- 2 tsp. apple cider vinegar
- 1 tsp. salt*
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 2-3 tbsp. nutritional yeast*
Directions
- Start by soaking your cashews in water. You can do this overnight in the fridge in a bowl of water, or bring 2 cups of water to a boil, then allow the cashews to soak in the hot water for 20 minutes.
- Preheat oven to 425°F. Place your cast-iron skillet in the oven to allow it to heat up at the same time.
- Meanwhile, prepare the vegan cheese. Rinse & drain the cashews, then add them to a high-powered blender with the remainder of the cheese ingredients. Blend until smooth and evenly incorporated.
- Pour the cheese mixture into a pot over medium heat, then continue stirring until it starts to come together. After 5-10 minutes, the cheese will begin to firm up and become stretchy. Once this happens, remove from heat and set aside.
- Carefully remove your cast iron from the oven using oven mitts as it will be VERY hot. Spread the olive oil around the bottom of the pan evenly, then carefully line the pan with the pizza crust, crimping the edges to create a crust.
- Spread the marinara sauce over the pizza, then top with tomato slices along with any other toppings you wish to add.
- Drop spoonfuls of the vegan cheese over top, then place in the oven for 20-25 minutes until crust is slightly brown and sauce is hot and bubbly.
- Remove from the oven and allow to cool slightly, then top with cracked pepper and fresh basil. Slice and enjoy!
*Note: for a “cheesier” taste, add in additional nutritional yeast, 1 teaspoon at a time. Adjust salt to taste.
