Margherita Pizza - with Melty Mozzerella
Cuisine: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 12 Slices
Simple margherita pizza with cashew based mozzarella cheese that MELTS and browns. Topped with fresh basil and arugula.
  • Crust (Optional) - Sub your favourite pizza crust!
  • 1 Tbsp active dry yeast
  • 3 Tbsp psyllium husk
  • 2 Cups water
  • 1 Cup quinoa flour
  • 2 Cups oat flour
  • 3 Tbsp Olive oil
  • Cheese
  • ½ Cup cashews
  • 1 Cup unsweetened plant milk (I used soy)
  • 1 Tbsp nutritional yeast
  • 2 Tbsps lemon juice
  • 2 tsp arrowroot starch (sub tapioca or corn starch)
  • ¼ tsp onion powder
  • Salt + pepper
  • Toppings
  • Tomato sauce
  • Fresh basil
  • Optional: Arugula, dried herbs red pepper flakes, balsamic vinegar
  1. If you are making the crust start by mixing yeast, psyllium husk and water. Let sit for 10 minutes until a gel forms.
  2. Add quinoa and oats to a blender and blend into a flour if you do not have store-bought quinoa and oat flour. Mix with the gel mixture and knead into a dough. Massage in the olive oil. Cover the bowl and let the dough rise for about 45 min.
  3. To make the cheese add all ingredients to a high-speed blender. Once blended, add to a pot on low-med heat. Continuously stir to prevent sticking until you have a thick gooey mixture (about 8-10 min).
  4. To assemble the pizza roll out the dough onto a pan. Cover with dough with tomato sauce. Add dollops of the cashew cheese.
  5. Cook the dough for 10-12 minutes. Option to turn oven to broil at the end to brown the cheese.
  6. Top with fresh basil and any additional desired toppings. Enjoy!
Recipe by Plentyfull Vegan at