Intimidated by vegetarian cooking?
I get it.
Embracing anything new and different requires patience, experimentation and a willingness to bite into more than a few yucky final products. But sometimes..
sometimes you just get lucky.
The following pizza recipe was originally nothing more than the happy collision of some veggies I found in my fridge and a store bought, three day old pizza dough that had doubled in size and was ready to burst out of its bag. (This happens more often than I’d like to admit..)
So yeah.. sometimes you just fall into things.
BRUSSEL SPROUT PIZZA
Brussel sprouts-washed and quartered
1/2 red pepper-chopped
1/2 red onion-chopped
a few cloves garlic, chopped
PIZZA DOUGH- I actually prefer store bought.
PIZZA SAUCE- I used leftover, homemade pomodoro from a previous pasta dish.
CASHEW CREAM: (from veganricha.com- SUPER YUMMY! These tasty clouds of goodness make you forget all about cheese!)
- 1/2 cup (64.5 g) cashews soaked in hot water for 15 mins and drained
- 1 cup (236.59 ml) water
- 2 tsp extra virgin olive oil
- 1 tsp flour , use rice flour or 2 tsp cornstarch for glutenfree
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1 tsp lemon juice
- 1/4 tsp onion powder
- 1/2 tsp miso , use chickpea miso for soy-free, or use 1-2 tsp nutritional yeast
- Fresh basil extra virgin olive oil and pepper flakes for garnish
To make cashew cream, place all ingredients into blender..blend until smooth..pour into saucepan and stir continuously until thickened.
Drizzle the veggies and garlic with the balsamic and honey to taste. I probably use about a tablespoon of each.
Bake at 375 for about 30-40 minutes until somewhat soft and golden. Stir a few times to prevent over browning.
Spread your tomato sauce on flattened dough, add the veggies and dollop on the cashew cream. (That’s right- no cheese- trust me, it’s delish- you’ll survive..😉)
Bake pizza at 500 degrees directly on pre-heated, pizza stone…remove when bubbly and crusty.
ENJOY! These unique flavors are delicious together!