Ingredients
Directions
Make the Cashew Mozzarella and set aside.
Preheat the oven to 425 degrees F.
Make the mushrooms: Heat a large skillet over medium-high heat. Add the mushrooms and continuously stir. They’ll feel like they’ll want to stick to the bottom of the pan but as long as the pan is hot enough and you’re continuously stirring, they shouldn’t stick much, if at all. After 1–2 minutes they will start to release their water. Continue cooking and stirring often for 8–10 minutes or until all of the water that was released from the mushrooms has evaporated.
Once the water has evaporated, stir the garlic and tamari into the mushrooms and cook for another 2 minutes or until the tamari has been absorbed into the mushrooms.
Assemble your pizza: Place the tortillas (or flatbread) on a baking sheet or pizza stone, if you own one.
Spread the mushroom and garlic evenly over the flatbreads, leaving a 1-inch space around the edges of the tortilla. Add 5–6 tablespoon-sized dollops of cashew cheese around the pizza (depending on how much cheesiness you want).
Bake for 10 minutes or until the edges are golden crispy.
Remove from the oven and divide the arugula between the two pizzas. Sprinkle it with walnut parmesan to taste.
Sprinkle crushed red pepper flakes over the top, if desired.
Chef's Notes
Substitutions
For the tortillas, use whole grain or sprouted. If you use whole grain flatbread instead of tortillas then you may need 5 minutes longer in the oven. Keep an eye on the edges, looking for golden brown.
Instead of arugula use chopped spinach, adding it to step 6, and cooking it with the pizza.
Substitute microgreens in place of the arugula, also adding them after the pizza is finished cooking.
Nut-free
Use raw sunflower seeds in place of cashews to make the cheese.
Flour-Free
Use thinly sliced eggplants or squash in place of the tortillas (you may get 4 slices in place of the 2 tortillas).
Prep Ahead
Prepare the Cashew Mozzarella ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe.
Prepare the Vegan Walnut Parmesan ahead of time and store in an airtight container in the refrigerator for up to two weeks before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Make the Cashew Mozzarella and set aside.
Preheat the oven to 425 degrees F.
Make the mushrooms: Heat a large skillet over medium-high heat. Add the mushrooms and continuously stir. They’ll feel like they’ll want to stick to the bottom of the pan but as long as the pan is hot enough and you’re continuously stirring, they shouldn’t stick much, if at all. After 1–2 minutes they will start to release their water. Continue cooking and stirring often for 8–10 minutes or until all of the water that was released from the mushrooms has evaporated.
Once the water has evaporated, stir the garlic and tamari into the mushrooms and cook for another 2 minutes or until the tamari has been absorbed into the mushrooms.
Assemble your pizza: Place the tortillas (or flatbread) on a baking sheet or pizza stone, if you own one.
Spread the mushroom and garlic evenly over the flatbreads, leaving a 1-inch space around the edges of the tortilla. Add 5–6 tablespoon-sized dollops of cashew cheese around the pizza (depending on how much cheesiness you want).
Bake for 10 minutes or until the edges are golden crispy.
Remove from the oven and divide the arugula between the two pizzas. Sprinkle it with walnut parmesan to taste.
Sprinkle crushed red pepper flakes over the top, if desired.
