Vegan BOMB Pizza

Vegan BOMB Pizza

This was seriously the best vegan pizza I’ve ever had… AND I MADE IT!  

Here’s how.

The crust is a whole grain, seeded something or other I found at my local grocery store (quite a score here in Spain to be honest).  The sauce, tomato.  Toppings… Broccoli, zucchini, mushroom and garlic.  The cheese… A basil cashew cream.  Then I topped it again with fresh arugula and avocado slices.   I totally outdid myself with this one.  

The basil cream “cheese”  

12 ounces of soaked cashews  

1 tsp light miso paste

1 tsp onion powder

1 tsp of apple cider vinegar 

6-8 ounces of water 

2 tbsp nutritional yeast

Handful of fresh basil

1 large clove of garlic

Throw it all in a high-speed blender and blend until creamy.  Set aside and await further instructions.    

The sauce and toppings

2 large tomatoes 

One small or ½ a large zucchini, sliced 

One small broccoli floret, chopped

2 cloves of garlic, crushed (if you like it as garlicy as I do!)

5-7 mushrooms, sliced

1 tbsp pizza seasoning 

Salt and pepper to taste 

I began by blending my tomatoes in my high-speed blender, but you can dice or grate… whatever you prefer.   Pour the tomato sauce into a sauté pan and cook it with the seasonings until it looses most of the excess liquid (it should be a pretty thick sauce but not paste).  Once that happens, add the sliced veggies and garlic to the pan, reduce the heat to about medium-low and cook the veggies in the tomato sauce for 5-10 minutes (until you see some of the water release from them… You don’t want a soggy pizza!).  Now, remove from the heat and set aside.  

The dough.  

Ok.  I cheated.  I found a whole wheat, seeded pizza dough at my local grocery store but you can use whatever works for you.  To assure my crust was able to cook to the crispy texture I prefer, I precooked the dough on a pizza tray for about 10 minutes before adding the toppings and cheese.  


Once your pizza dough is ready, evenly spread the tomato and veggie mixture on top THEN grab that delicious basil cashew cream and drizzle generously over the veggies.  

To the OVEN! 
Bake according to the directions for your pizza dough… For me, I had it in the oven for about 20 minutes.  

The Finishing TOUCHES: 

When it comes out of the oven top with arugula, sliced avocados, salt and pepper. 

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