I am not one of those people who cannot live without pizza. Greasy cheese and mushy dough are not appealing to me. But you can’t beat a slice of classic Margarita pizza at Pie-Tanza from time to time, though!
Recently I learned about a new type of make-at-home pizza I can’t resist. Admittedly this pizza does take a bit more work than popping a ready-made, store-bought frozen pizza into the oven but I’ve almost got it down to a science. And you will too once you try it!
Today there are so many healthy options for pizza crust.
Two of the best options are from Trader Joe’s. The cauliflower crust is found in the frozen section and the sprouted grain crust is usually with the bread.
If you’re avoiding dairy try making your own vegan mozzarella cheese – not that there’s anything wrong with eating cheese on occasion but this one is TWC-friendly!
Make your own red sauce purchase a no-sugar-added marinara sauce from your favorite grocery store.
1 cauliflower or sprouted grain crust
1/2- 1 cup red sauce
1 tomato, sliced thin
Mozzarella sheeze (see below)
Vegan Parmesan cheese (optional)
Fresh basil leaves
Salt and pepper to taste
If using the cauliflower crust, follow package baking directions. The sprouted crust does not need to be cooked before adding the ingredients.
Brush the surface of your desired crust lightly with olive oil.
Add a thin coating of red sauce leaving about 1/2 inch border
Next, distribute the tomato slices evenly.
Add dollops of the mozzarella sheeze. You won’t use the entire amount so save for another recipe!
If using parmesan sheeze sprinkle it on now.
Season your pizza with salt and pepper and bake in the oven according to package directions.
Remove from oven when ready and add as much basil as you like.
That’s it – enjoy your delicious, healthy pizza!
Vegan Mozzarella Cheese
1/4 cup raw cashews
1 cup hot water
2 Tablespoons + 1 teaspoon tapioca flour or starch
1 tablespoon olive oil
1 clove garlic
1/2 teaspoon sea salt1 teaspoon lemon juice
1 teaspoon dried herbs, optional
Add all ingredients to a high-speed blender until completely smooth, about 1 minute.
Pour mixture into a small pot and cook over medium-high heat.
The mixture will begin to curdle after a few minutes. Reduce heat to medium and continue stirring to avoid burning.
Keep cooking and stirring for 2-3 minutes until the mixture looks like melted cheese and it stretches.
Place the mixture in the fridge to cool.