Ingredients
Whole Grain Pizza Crust (see below)
Pizza Sauce (see below)
Cashew Nut Cheese (see below)
Toppings:
1 head (10-12 cloves) of roasted garlic, sliced
1-2 small-to-medium tomatoes, sliced
6 ounces of mushrooms, sliced
2 ounces fresh spinach
Fresh basil leaves to taste
Directions
Preheat oven to 375°.
Prepare pizza sauce and crust (recipes follow).
Arrange your favorite vegetables on top.
Dust sea salt on top of the pizza.
Bake for 30 minutes or until crust is crispy.
While the pizza bakes prepare the Cashew Nut Cheese.
Allow to cool slightly and cut into slices.
Top with Cashew Nut Cheese and enjoy!
Whole Grain Pizza Crust (unleavened)
2 cups sprouted whole wheat flour (spelt or other whole grain flour are good alternatives)
1/3 cup olive oiL
3/4 cup water
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 teaspoon Rosemary (fennel is an alternative)
1/4 teaspoon garlic powder
Mix flour, salt and seasonings in a large bowl or mixer.
Add oil and work into the flour well, until the oil and flour are combined.
As you are mixing the dough with your hands, slowly add 1 cup of water. This should form a well behaved dough.
Knead until smooth.. If too dry add small amounts of water(1 tablespoon at a time). If it is too sticky, add 1 tablespoon of flour at a time.
Roll thin to make a 16-18″ pizza round or make into 6-8 individual sized pizzas using a tortilla press.
NOTE: Be sure to add water a little at a time. For the sprouted wheat flour, less than the full amount of water. For best results bake on a pizza stone at 375°, until the crust is crispy. Bake time should be approximately 30 minutes with toppings.
Pizza Sauce (or use your favorite marinara sauce)
1 6 oz. can tomato paste
3 tablespoons minced garlic, jar ok
3 tablespoons Italian seasoning
1 teaspoon fennel seed
2 tablespoons olive oil
1/4 cup water
1 pinch salt
Mix all the ingredients together and let sit for 30 min.
NOTE: This sauce will last approximately 7 days in the refrigerator.
Cashew Nut Cheese (topping like Parmesan Cheese)
3/4 cup lightly salted cashews
1/4 tsp garlic powder
3/4-1 tsp sea salt (to taste)
Add all ingredients to a blender and pulse until a fine meal texture is achieved.
NOTE: Store in the refrigerator to keep fresh. Lasts for several weeks.
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