The Best Recipes: Vegan Pizza Margherita Tasty Recipes

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Vegan Pizza Margherita

"This vegan pizza recipe could be fun for the kids to do for Father's Day. Pizza isn't often considered a light meal, but this vegan option definitely is."

Ingredients :

• Pizza Crust:
• 1/4 cup water
• 3 tablespoons flaxseed meal
• 5 cups cauliflower florets
• 1/2 cup rolled oats
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• Vegan Mozzarella Cheese:
• 3/4 cup cashews
• 1 1/4 cups water
• 2 tablespoons tapioca starch
• 1 tablespoon nutritional yeast
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• Marinara Sauce:
• 1 tablespoon olive oil
• 6 cloves garlic, finely chopped
• 1 (14 ounce) can crushed tomatoes
• 2 tablespoons balsamic vinegar
• 1 teaspoon maple syrup
• 1 teaspoon salt
• 1 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• Toppings:
• 1/2 cup cherry tomatoes, sliced
• 1/2 cup basil leaves

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H43M

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Whisk 1/4 cup water and flaxseed meal together in a large bowl. Let sit for 5 minutes.
• 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.
• Grind oats, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon garlic powder together in a food processor until flourlike in texture.
• 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.
• 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.
• Bake in the preheated oven until crust is set, about 15 minutes. Remove from the oven; leave oven on.
• 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.
• 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.
• 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.
• 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.
• Spread marinara sauce over the cauliflower crust; top with the 'mozzarella cheese' and add cherry tomatoes.
• Bake in the hot oven until sauce is bubbling and crust is golden brown, about 8 minutes. Top with basil.

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