Vegan pizza margherita

    1 hour 15 min

    Pizza isn’t often considered a healthy meal but this option definitely is. It has a a base of cauliflower, oats and flaxmeal, and the substitute for the cheese contains cashews.


    1 person made this

    Serves: 4 

    • For the base
    • 4 teaspoons flaxmeal
    • 65ml (2 fl oz) water
    • 500g (17 1/2 oz) cauliflower florets
    • 50g (2 oz) rolled oats (gluten-free optional)
    • 1 teaspoon dried rosemary
    • ¼ teaspoon garlic powder
    • ½ teaspoon salt
    • For the cheese substitute
    • 85g (3 oz) raw cashew nuts
    • 250ml (8 1/2 fl oz) water
    • 1 tablespoon tapioca starch
    • 1 tablespoon nutritional yeast
    • 1 teaspoon apple cider vinegar
    • ½ teaspoon salt
    • ¼ teaspoon garlic powder
    • For the marinara sauce
    • 2 to 3 cloves garlic, finely chopped
    • 1 tablespoon olive oil
    • 400g (14 oz) tin crushed tomatoes
    • 1 teaspoon red pepper flakes
    • 2 tablespoons balsamic vinegar
    • 1 teaspoon maple syrup
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • Toppings
    • 70g (2 1/2 oz) cherry tomatoes
    • 8 to 10 fresh basil leaves

    Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

      For the base:

    1. Line a baking sheet with parchment paper. Preheat the oven to 230 C / Gas 8.
    2. Whisk together flaxmeal and water in a bowl. Leave to swell for 5 minutes.
    3. Steam cauliflower until fall-apart tender, about 20 minutes. Let it cool then squeeze out as much of the moisture through a fine cheesecloth.
    4. Grind rolled oats, dried rosemary, garlic powder, and salt in a food processor to a flour-like texture.
    5. Combine the pressed cauliflower and flaxmeal mixture. Stir well. Stir in the oat mixture. Form a ball and place it on the lined baking sheet.
    6. Press it down to a circle. Lay a sheet of parchment paper on top and roll it flat to about 5mm (¼ in) thick using a rolling pin.
    7. Bake in the preheated oven for 15 minutes.
    8. For the cheese substitute topping:

    9. Boil the cashews until soft, about 15 minutes. Drain.
    10. Puree the boiled cashews and all remaining ingredients for the cheese substitute in a blender.
    11. Pour this puree into a saucepan over medium heat and cook for about 5 minutes, stirring continously.
    12. For the marinara sauce:

    13. For the marinara sauce, fry garlic in olive oil. Add all remaining ingredients and simmer for 10 minutes. Puree in a blender.
    14. To assemble:

    15. Spread marinara sauce over pizza base. Top with the “cheese.” Add sliced tomatoes.
    16. Bake for 8 minutes at 230 / Gas 8. Top with fresh basil leaves and serve.

    See it on my blog

    See this recipe on MyNutriCounter

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