Cashew “Mozzarella”
(Serves a Party of 4)
Being from the northeast, pizza is a huge deal to me. When I moved to North Carolina from New Jersey I wasn’t too impressed with the pizza here, so I decided to try and make my own.
It is nothing close to a New York slice, but always feels incredible to put in the work to make it homemade with all of your favorite flavors.
Topped with black olives, sliced peppers, fresh tomato sauce, and the one-of-a-kind cashew mozzarella, it is the perfect match for everyone’s favorite pizza night.
Ingredients for Pizza Crust:
- 4 Cups of All Purpose Flour
- Few Pinches of Salt
- Few Pinches of Dried Oregano
- 1 Pack of Active Dried Yeast
- 1 and 1/2 Cups of Warm Water
- 2 Teaspoons of Avocado Oil
The dough will need about two hours to rise – but here is how to get it started!
In a small mixing bowl, mix together your active dry yeast and the 1 and 1/2 cups of warm water – then drop in the oil and mix again.
In a very large bowl, add the 4 cups of flour, oregano, and salt and whisk it all together.
Fold in the active yeast mixture into the large mixing bowl and begin to mix it all around until it is becomes super thick.
Put your dough on a flat service with a few sprinkles of flour and begin to knead the heck out of it for about 3 to 5 minutes.
Shape the dough into a loaf form and cut 4 equally sized pieces – then turn each piece into a circle and coat them in a dazzle of oil.
Let these guys sit at room temperature for at least 2 hours – and in the meantime you can begin to work on your sauce and the cashew mozzarella!
Ingredients for the Tomato Basil Sauce:
- 6 Medium Sized Tomatoes
- 1 Chopped Red Onion
- 1 Chopped Yellow Bell Pepper
- 4-6 Cloves of Garlic
- 1/4 Cup of Freshly Chopped Basil
- 1/4 Cup of Freshly Chopped Thyme
- 1/2 Cup of White Wine Vinegar
- 2 Teaspoons of Avocado Oil
- Few Dashes of Salt (to taste)
To make the sauce, simply grab a large pot and combine all of your ingredients.
After stirring it around a bit, cover it up and let it simmer for at least 10 minutes – stirring occasionally.
After 10-15 minutes, turn off the heat and pour the sauce into a blender or food processor, then set it aside until you are ready to bake the pizzas.
Ingredients for the Cashew Mozzarella:
- 1 Cup of Soaked of Boiled Raw Cashews
- 1/4 Cup of Tapioca Flour
- 1 and 1/2 Cups of Oat, Almond, Soy, or Coconut Milk
- 1/4 Cup of Nutritional Yeast
- 1 Teaspoon of Salt
- Few Pinches of Black Pepper
Ensure your cashews have been either soaked for a few hours, or are boiled until white and tender.
Pulse all of the ingredients into a blender, then on medium heat – heat up the mixture in a small pot and continuously stir until it thickens up.
Once it begins to thicken, turn off the heat and set it to the side.
Finally, grab each circle of dough and seperately begin to knead them once again – then flatten them as much as you can into a pizza shape.
Pour about 1/2 cup of the sauce onto each crust, followed by about 1/2 cup of the cashew mozzarella, and spread them both across evenly.
For the toppings, I sliced up some black olives and yellow bell peppers and dashed them with a bit more of the dried oregano.
Place them all into the oven for about 10-15 minutes depending on how crispy you want your crust and your pizzas will be ready to go!
Plant Sugar Kitchen 