Ingredients
The following ingredients have 8 Servings
- 1 box Simple Mills Pizza Dough Mix
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 6 tablespoons water
- 1 28 oz can of crushed tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 red onion (thinly sliced)
- 2 tablespoons olive oil
- 1 cup finely chopped kale
- 1 cup sliced mushrooms
- 1/2 cup raw cashews
- 1/3 cup nutritional yeast
- 1 teaspoon lemon juice
- 1 teaspoon miso paste (or salt)
- 1 cup fresh basil
- 1/2 - 3/4 cup water
Instruction
- Make the crust: preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside. Add the contents of the mix into a large bowl, followed with the oil, vinegar and water. Stir until a thick dough batter forms. Transfer the batter onto the baking sheet and spread it out evenly with wet hands. I like to spread mine to about 1/4" as the crust does puff up as it bakes. Place in the oven and bake for 10 minutes.
- Make the sauce: add all the sauce ingredients into a pot and stir to combine. Bring to a low boil and cook for 10 - 15 minutes until the sauce has thickened. Store in a glass jar in the fridge or freezer.
- Make the onions: heat the oil in a skillet over medium high heat. Add the onions and cook until soft and caramelized, about 5 - 10 minutes.
- Assemble the pizza: after 10 minutes, remove the crust from the oven. Spread 1/2 cup sauce in a thin layer across the crust. Top with kale, caramelized onions and mushrooms. Bake for another 10 minutes until the mushrooms are cooked.
- Make the cream sauce: while the pizza is finishing, add all the sauce ingredients into a high powered blender. Start with 1/2 cup of water and add more as needed. Blend on high until smooth and creamy. Taste and adjust seasonings if desired.
- Eat the pizza! Slice it up when it's done cooking, drizzle on the cream sauce and give it an extra sprinkling of nutritional yeast and pepper flakes!
