Vegan deep dish pizza

Not gonna lie, this recipe was more complicated, but glad I tried it.

First, you need to make the cheese:

Soak two cups of cashews for at least an hour– then blenders them with 2TBsp lemon juice, 5 Tbsp tapioca starch, 1 Tbsp olive oil, 2 Tbsp nutritional yeast, 1 clove garlic, and  cup water.

Then place this over medium heat in a pan, and cook to thicken. Lastly, spread in to a cake pan and freeze for at least one hour, or until you are ready to use. IMG_1460

For the sauce: take four cups of halved grape tomatoes. Cook over medium heat with 3 cloves garlic, one full can of tomato past, and a little olive oil. Keep cooking until the tomatoes are pretty mushy, then add a dash of red pepper flakes and 1 tsp dried basil. IMG_1461

Assemble your crust (I used TJs) on to a oiled spring foam pan.

Take the mozzarella and cut it in to chunks, and layer the bottom with this. Next, apply a layer of fresh spinach. Next, the sauce.

I also added in some fresh mushrooms.

Bake at 450 for 30 minutes. Enjoy!IMG_1462IMG_1459


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