Vegan Pizza

This vegan, gluten-free pizza is a great alternative to traditional pizza that is made from wheat crust and dairy cheese. Does it actually taste like “real” pizza? I will not claim that, no. But it does taste very good and has a slight taste resemblance thanks to this vegan “cheese” sauce. Moreover, unlike after eating traditional pizza, I feel great, light and healthy after eating this version instead. So, if you are looking to spice up your pizza repertoire, you will not be disappointed in this recipe.

For Crust Recipe, visit this link: https://mamaschronicles.com/buckwheat-pizza-crust/

Vegan “Cheese” Sauce Ingredients

10 white baby potatoes (the small ones, not larger than roughly 1.5 inches in diameter)
1/2 c. raw cashew nuts
1/3 c. water from cooked lentils
3 tbs. nutritional yeast
1/2 c. raw red lentils
2 small-medium cloves garlic
1 tbs. apple cider vinegar
2 tbs. olive oil
1/4 c. sun dried tomatoes, rinsed under water
3/4 tsp. salt or to taste

Other Pizza Toppings

Tomato sauce
Anything your heart desires, really

Instructions

1. Soak cashew nuts in warm water for about 30-60 minutes.
2. Wash and cook red lentils according to instructions.
3. Boil and cook baby potatoes until fully cooked and soft.
4. Once lentils are cooked, drain them really well in the colander, saving the lentil water. Let the lentils sit in the colander for several minutes so that all water comes down.
5. In a food processor, combine all the ingredients until smooth.
6. You now have a nice, delicious, “cheesy” sauce for your vegan pizza.

Assembly

1. Spread a thin later of tomato sauce onto your buckwheat (or any other) pizza crust. Spread the vegan cheese sauce on top.
2. Add the desired toppings and enjoy!

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