Who doesn’t love pizza? Cheese pizza was the very last food I gave up before entering the plant-based world. It was tough… but I got over it quickly and I truly don’t feel like I’m missing anything. Especially when I have options like THIS!
A homemade mushroom and walnut crumble that resembles a sausage-like texture & taste, combined with homemade cashew “mozzarella” — It’s truly heaven on earth! My husband usually does the cooking on our pizza nights, so I can’t fully take the credit here.. but I highly recommend you give this one a try! It’s ADDICTING! Recipe from Chloe Coscarelli
INGREDIENTS (Serves 4)
1 Pound Pizza Dough: You will need some pizza dough! Maybe you prefer to make it from scratch but I just grab some dough from the store. I really like this brand from Whole Foods. If you shop at Whole Foods, their pizza department sells fresh dough as well!
1 cup of walnuts
8 ounces sliced mushrooms
3 tablespoons all-purpose flour
1 teaspoon dried basil
1 teaspoon dried fennel
Pinch of crushed red pepper
1 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon maple syrup
2 tablespoons olive oil + extra for brushing
1 tablespoon cornmeal
All-purpose flour for work surface
Tomato sauce (1 cup or more)
Optional Toppings: caramelized onions, fresh basil, sliced tomato
Cashew Mozzarella about 3/4 cup
1.) Place walnuts in a food processor and process until a fine crumbly meal forms. Add mushrooms, flour, basil, fennel, red pepper, salt, pepper and maple syrup and pulse for about 25 times – until shrooms are finely chopped. Do not over process; It should be somewhat crumbly and chunky.
2.) Heat oil in a large nonstick skillet over medium-high heat. Transfer mushroom mixture to the pan and let cook, turning frequently with a spatula, and breaking up into medium-sized clumps until the mixture is evenly browned and crisp (about 15 minutes). Adjust heat as needed and add more oil if needed. Set aside.
3.) Preheat row oven to 450 degrees F. Lightly brush a large baking sheet (approximately 9 X 13 inches) with oil.
4.) Sprinkle the baking sheet with cornmeal. On a lightly floured surface, roll or stretch the dough into a large rectangle. Fit it into the baking sheet and brush with oil. Spread enough tomato sauce over the dough, leaving about a 3/4 inch border. Top with crumbled sausage and any additional toppings. Bake for 15 – 20 minutes until edges are golden. Remove from oven, drizzle with the mozzarella sauce, then bake for 1 minute. Remove from over and let cool slightly before slicing.
How to make the Cashew-Based Mozzarella – this recipe yields about 1 1/2 cups. Leftovers can be refrigerated for up to 4 days or frozen for up to 1 month.
1 1/2 cups raw cashews
1 cup of water
2 tablespoons lemon juice
1 1/2 teaspoon sea salt
1 garlic clove
1 teaspoon onion powder
2 tablespoons cornstarch
NOTE: If you are not using a high-powered blender such as Vitamix, soak the cashews overnight or boil for 10 minutes and drain. This will soften them and ensure a silky smooth cream.
In a blender, combine cashews and water. Blend on high until very smooth – about 2 minutes. Add lemon juice, salt, garlic, onion powder, and cornstarch and blend until smooth.