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Vegan Pizza Margherita Recipe

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Vegan Pizza Margherita Recipe




      Ingredients :

    • ¼ cup water
    • 3 tablespoons flaxseed meal
    • 5 cups cauliflower florets
    • ½ cup rolled oats
    • 1 teaspoon dried rosemary
    • ½ teaspoon salt
    • ¼ teaspoon garlic powder
    • Methods :

    • Step 1

      Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

    • Step 2

      Whisk 1/4 cup water and flaxseed meal together in a large bowl. Let sit for 5 minutes.

    • Step 3

      Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fall-apart tender, 3 to 6 minutes. Let cool, at least 10 minutes.

    • Step 4

      Grind oats, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon garlic powder together in a food processor until flourlike in texture.

    • Step 5

      Place cooled cauliflower in a fine cheesecloth and squeeze out as much moisture as possible. Add pressed cauliflower to the bowl with the flaxseed-water mixture and stir well. Stir in the oat mixture. Form dough into a ball and place onto the lined baking sheet.

    • Step 6

      Press dough ball down into a circle. Lay a sheet of parchment on top and roll dough flat using a rolling pin to about 1/4-inch thick.

    • Step 7

      Bake in the preheated oven until crust is set, about 15 minutes. Remove from the oven; leave oven on.

    • Step 8

      Place cashews into a pot with water to cover; bring to a boil. Reduce heat to medium-low and simmer until soft, about 15 minutes. Drain.

    • Step 9

      Puree boiled cashews, 1 1/4 cups fresh water, tapioca starch, nutritional yeast, cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon garlic powder in a blender. Pour puree into a saucepan over medium heat. Cook, stirring continuously, until thickened, about 5 minutes.

    • Step 10

      Heat olive oil in a saucepan over medium-high heat. Saute garlic until fragrant, about 2 minutes. Add crushed tomatoes, balsamic vinegar, maple syrup, 1 teaspoon salt, red pepper flakes, oregano, and black pepper. Simmer marinara sauce until flavors blend, about 10 minutes.

    • Step 11

      Fill blender halfway with marinara sauce. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with any remaining marinara sauce.

    • Step 12

      Spread marinara sauce over the cauliflower crust; top with the 'mozzarella cheese' and add cherry tomatoes.

    • Step 13

      Bake in the hot oven until sauce is bubbling and crust is golden brown, about 8 minutes. Top with basil.

    • Admin

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