Easy Mini Vegan Pizzas with Pesto and Cashew Cream

Updated: Jun 7, 2019


I made these super easy mini pizzas from scratch! This is my first time using yeast for some bread (dough in this case) and it was amazing. The yeast makes the dough so much chewier so these pizza crusts were perfectly crisp on the outside and chewy on the inside. I topped them with tomato sauce, cashew cream, pesto, sun dried tomatoes, basil, and some red onions.



You can opt to use some vegan cheese instead of the cashew cream but I love how the cashew cream reminds me of ricotta cheese. I also added some pesto because I love pesto on pretty much anything.

Sharing the recipes below!


EASY PIZZA DOUGH

Makes 8 small 4-inch pizza crusts

2 1/4 tsp active dry yeast (around 40C)

1 cup warm water

2 1/2 cups all purpose flour

1 tbsp olive oil

1/2 tbsp dried basil

1/2 tbsp dried oregano

1 tbsp white sugar

TOPPINGS (this part is really up to you!)

Tomato sauce

Cashew cream (recipe below)

Basil Pesto (recipe below)

Tomatoes

Red onions

Basil

Vegan cheese

Steps

  1. In a bowl, mix the warm water and yeast. Leave for around 15 minutes when the mixture has small bubbles.

  2. In a large bowl, add the rest of the ingredients and mix. Add in the yeast and water mixture then mix well using a spatula until a thick sticky dough forms.

  3. Take out the dough from the bowl and then add in 1/2 tbsp of oil to coat the bowl. Place the dough back then cover with a towel and leave to sit for at least 2 hours.

  4. After 2 hours the dough should have doubled in size.

  5. Add flour onto a flat surface to avoid the dough from sticking. Transfer the dough onto the surface.

  6. Knead a few times* before cutting into 6-8 portions. Roll into 1/4-1/3 inch thick pizza bases. Brush with olive oil before adding your desired toppings.

  7. Bake at 450F for 20 minutes or until crust is crispy.

Note: To knead, simply flatten out the dough and bring the farthest end towards you. This is hard to explain in words so I found that this video really helps - https://www.youtube.com/watch?v=ySOj0fFWo1U

HOMEMADE BASIL PESTO

2 1/2 cups packed basil leaves

1 cup olive oil

2 cloves garlic

1/2 cup pine nuts/cashews

1 tbsp lemon juice

1 tsp salt, or to taste

1. Process everything until smooth then store in the jar to have with pasta, salads or as a sauce!

CASHEW CREAM

1/2 cup cashews, soaked overnight

1/2 cup water (or less if you really want it thick)

2 tbsp nutritional yeast

Juice from 1/2 lemon

1 tsp salt, or to taste

1. Add everything into a blender and adjust depending on desired consistency.

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