This pizza is nothing short of a true creation, blending the best flavors of spring and summer with the ingenuity of a vegetarian chef, without the high calories and guilt. If you thought that you were going to have to write off pizza forever, your life has now been changed….. now go put it back on the list!
Do not be turned off by the long list of ingredients or steps, because this pizza actually is not that difficult, and worth all the time put into it. Perfect for Valentine’s Day, or even any romantic dinner, put some music on, get your sexiest cooking apron and get going. A much healthier version of regular pizza, but certainly not any less satisfying.
And who said you couldn’t have your cake and eat it too!
THK Strawberry Arugula Pistachio Pizza with Cauliflower Crust and Cashew Cheese
For the Topping:
Box of Organic Strawberries, Sliced long ways
2-3 cups Arugula
1 cup Pistachios
Thick Balsamic Vinegar or a Balsamic Reduction (make sure it’s syrupy)
For the Crust:
1 large head of Cauliflower (Choose purple for fun!)
4 oz Organic Goat Cheese
1 Organic Egg
1/4 cup Dill, freshly diced
For the Cashew Cheese:
1 cup Raw Cashews
1 cup purified water (for soaking cashews)
1 tbs Tahini (raw is best)
2 tbs Agar (flakes or powder) plus 1/4 cup purified water (for mixing with agar)
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 cup Lemon Juice
1 tsp unrefined Sea Salt
2 tbs Nutritional Yeast
Begin with the Cashew Cheese-
1. Soak cashews in 1 cup of water and set aside
2. Combine agar and water in a saucepan, heat on low until it turns into a blended paste
3. Put cashews and soaking water, tahini, garlic powder, onion powder, and lemon juice into a blender, blend on high. I would suggest using a Vitamix (food processors do not work here).
4. Add agar mixture, nutritional yeast, salt and blend for about 3 to 5 minutes, or until thick.
5. Place in refrigerator for an hour to thicken, or until needed.
1. Preheat oven to 400º F.
2. Chop cauliflower and place in high speed blender (Vitamix) or food processor. Blend until a rice-like consistency.
3. Add cauliflower to boiling water and steam for 5-7 minutes until soft.
4. Strain in a fine mesh strainer and make sure to stain ALL water from mixture.
5. Place on a large dish towel and soak dry with paper towels. The more water removed from the cauliflower the better. Think about making the consistency of flour.
6. Place cauliflower in a large mixing bowl, add dill, egg and goat cheese. Mix with your hands.
7. Place “dough” onto a Parchment lined baking sheet and knead with your hands to form a rectangle shaped crust. Should about about 1/2 inch thick. Feel free to make a raised crust around the edges. *You must use parchment to prevent it from burning.
8. Bake for 25-35 minutes. Please check on the crust around 20 minutes to make sure it does not burn.
9. Take out with the crust edges have browned. Let cool before assembling topping.
1. Once the crust has cooled, spread on a thick layer of cashew cheese.
2. Add arugula, pistachios and strawberries. Lightly sprinkle with salt and drizzle with balsamic vinegar.
3. Serve and Enjoy!
* Tip: Please use only organic strawberries, as strawberries are one of the most highly sprayed fruits therefore exposing you to high levels of pesticides. Pesticides not only interrupt normal functioning in the body but also cause imbalances in hormones leading to weight gain, fatigue, moodiness, and an increased susceptibility to disease.
While I do not hardly ever eat dairy, this recipe does include goat cheese, the only type of cheese I would ever eat. Goat cheese has an about 80% better tolerance by the human body making it easier to digest, and less likely to cause an allergic-like reaction. Furthermore, I only suggest using Organic, because this will protect you from any antibiotics or hormones that are used in conventional dairy production.