Vegan Pizza (2 pizzas)
2 cups Vegan Mario’s gluten-free pizza mix
1½ cups water (spring, filtered tap, or AquaViable)
½ cup Bob’s Red Mill Organic Medium Grind Cornmeal
½ cup Rao’s Homemade pizza sauce
2 tablespoons organic capers
1 cup organic shitake mushrooms, chopped
1 cup Monterey Farms herbal ArtiHearts, chopped
1 teaspoon crushed organic red pepper flakes
2 tablespoons fresh organic basil leaves, finely chopped
1 ¼ cups homemade vegan parmesan cheese
Homemade Vegan Parmesan Cheese
1 cup organic raw cashews
4 tablespoons Bragg premium nutritional yeast
1 teaspoon Himalayan salt or Redmond’s Real Salt
½ teaspoon organic garlic powder
To make the vegan parmesan cheese, add all the ingredients into a food processor and blend thoroughly; then put into a covered bowl and set aside in the refrigerator.
Combine pizza mix with water and blend until all lumps disappear. Cover the dough at room temperate until it has doubled. This usually takes 6-8 hours and makes 2 pizzas.
Preheat the oven to 450 degrees. Sprinkle cornmeal onto a large wooden butcher’s block. Then, sprinkle cornmeal on the dough and roll out with a rolling pin to a 10-12 inch diameter. Place flattened dough on a 10-12 inch pizza screen.
Top the pizza with 3-4 tablespoons of the sauce and cover with ¼ of the homemade vegan parmesan cheese. Then add ½ of the following toppings: mushrooms, artichokes, red pepper flakes, and capers. Finish with another ¼ of the vegan cheese. Using a large metal pizza spatula, place the pizza in the oven and bake for 25-28 minutes at 450 degrees. Before serving sprinkle 1 tablespoon of basil over the whole pizza. Now slice it up and enjoy. Repeat this process for the other pizza.