I went a bit lazy tonight and used Mikey's frozen crusts. It's the weekend. Come on! Also, Mikey's brand frozen crusts are dairy-free, gluten-free, soy-free, paleo, etc.
Start with the Beet-eroni previously used on eggplant mini-pizzas | Makes: | Time: ~20 min.
Ingredients
1 raw beetroot (medium, peeled)
1/4 tsp cayenne pepper
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp coconut aminos
2 tsp olive oil
small pinch of salt
Instructions
Preheat oven to 350 degrees F. Peel the beetroot and slice into 1/4 inch pieces. Add the beetroot slices to a small mixing bowl along with the cayenne pepper, smoked paprika, garlic powder, onion powder, coconut aminos, olive oil and a pinch of salt. Stir to combine, then transfer to a baking tray and bake in the oven for 15 minutes.
While the beet rounds are baking, start on the cheese. When the rounds are ready, adjust the temp to 400 F for the pizza crusts.
Onto the cheese by Nora Cooks | Serves: 8 (I had extra leftover) | Time: ~15 min.
Ingredients
1/2 cup raw cashews, soaked
1 1/3 cups water
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1/2 teaspoon salt
4 tablespoons tapioca starch
Instructions
Boil 2 cups of water. Pour the water over the cashews and let soak for 5 minutes and up to an hour.
Drain the cashews, and add them to a blender along with 1 1/3 cups fresh water, lemon juice, apple cider vinegar, salt and tapioca starch. Blend until very smooth, scraping down the sides of the blender as needed.
Pour the watery mixture into a small saucepan and bring the heat to medium. Begin to stir with a spatula or spoon.
After a few minutes, it will begin to get clumpy. Keep stirring, constantly until suddenly it will become super gooey, stretchy, thick and smooth. It will become one big mass of stretchy vegan cheese. Remove from heat as soon as this happens. It's ready to use!
Put the pizza together! | Makes: 2 crusts | Time: ~7-15 min.
Ingredients
2 Mikey's crusts
Pizza sauce
Beet-eroni
Vegan mozzarella
Instructions
Put pizza sauce on the crusts. The amount you use is up to you.
Drop 1-2 tablespoon sized balls of vegan cheese onto the crust and pat down a little bit. Or spread it all over.
Arrange the beet-eroni on top.
Pop the crusts in the oven, and bake for 7-15 min. You have to pay attention to how well your toppings are cooking
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