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Turmeric Cashew Cheese Cauliflower Crust Pizza

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2 min read
Summary

This pizza is simple to create if you make the Turmeric Cashew Cheese first and use store-bought cauliflower crust (however, I do recommend making your own if you have the time!). The cheese recipe will make more than double the amount you need for the pizza, allowing you to make it on one day and use it throughout the week on wraps, in salads, and, of course, reserving some for the pizza. With the cauliflower crust and fresh vegetables, this is a light, refreshing, and nourishing dish for the spring and summer evenings!

Yields2 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

Ingredients

 2 tbsp vegetable broth
 ½ medium red onion (raw, sliced)
 2 cloves garlic (minced)
 1 medium organic tomato (diced)
 ¾ cup button mushrooms (sliced)
 ½ medium red bell pepper (sliced)
 1 cup spinach (chopped)
 ¼ tsp oregano
 ¼ tsp salt (optional)
 cauliflower crust
 1 cup turmeric cashew cheese (see directions for link)

Directions

1

Make the Turmeric Cashew Cheese and refrigerate until ready to use (will keep in the refrigerator for 5–7 days.)

2

Preheat oven to 400 degrees. Once heated, place your pizza stone or an inverted baking sheet in the oven for preheating. For the inverted baking sheet, take a rimmed baking sheet and turn it upside on the lowest shelf of your oven just before it’s time to bake!!

3

In a stovetop pan, heat one tablespoon of vegetable broth on medium-high heat. Add the onion, sauté on medium heat until onions are translucent (3–5 minutes).

4

Add a light sprinkle of salt (if desired) and continue to cook on medium for another 7–10 minutes, stirring occasionally and adding a tablespoon or two of water or vegetable broth as needed to prevent onions from sticking and to enhance the caramelization.

5

Spoon them into a small bowl and set aside. (You'll heat them up them again in the oven.)

6

In the same pan, on medium-high heat, add the other tablespoon of vegetable broth.

7

Add the garlic and sauté for 2–3 minutes on medium.

8

Add the pepper, tomato, mushrooms, oregano, and salt. Cook for 3–5 minutes, stirring occasionally.

9

Fold the spinach into the other veggies until wilted.

10

Set aside while you prep your crust. Lay the crust on your baking sheet or pizza stone.

11

Spoon a 1/4" layer of the turmeric cashew cheese on top of the cauliflower crust so it covers all of the crust except the 1/4–1/2" of the edge.

12

Layer on the onions.

13

Layer on the additional veggies.

14

Bake for 10–12 minutes.

Chef's Notes

Making the cauliflower crust from scratch
I'd highly recommend making the cauliflower crust from scratch if you have the time. If you don't have the time, grab yourself a cauliflower crust like this one online or at the grocery store.

Substitutions
If you don’t have the vegetables listed below, then use whatever you have on hand!

Substitute your favorite pizza crust for the cauliflower crust.

Layer it up
Add fresh herbs once the pizza is finished cooking such as basil or rosemary.

Sprinkle with nutritional yeast.

Add some crushed red pepper for spice.

Add some kraut or kimchi for probiotic goodness.

Ingredients

 2 tbsp vegetable broth
 ½ medium red onion (raw, sliced)
 2 cloves garlic (minced)
 1 medium organic tomato (diced)
 ¾ cup button mushrooms (sliced)
 ½ medium red bell pepper (sliced)
 1 cup spinach (chopped)
 ¼ tsp oregano
 ¼ tsp salt (optional)
 cauliflower crust
 1 cup turmeric cashew cheese (see directions for link)

Directions

1

Make the Turmeric Cashew Cheese and refrigerate until ready to use (will keep in the refrigerator for 5–7 days.)

2

Preheat oven to 400 degrees. Once heated, place your pizza stone or an inverted baking sheet in the oven for preheating. For the inverted baking sheet, take a rimmed baking sheet and turn it upside on the lowest shelf of your oven just before it’s time to bake!!

3

In a stovetop pan, heat one tablespoon of vegetable broth on medium-high heat. Add the onion, sauté on medium heat until onions are translucent (3–5 minutes).

4

Add a light sprinkle of salt (if desired) and continue to cook on medium for another 7–10 minutes, stirring occasionally and adding a tablespoon or two of water or vegetable broth as needed to prevent onions from sticking and to enhance the caramelization.

5

Spoon them into a small bowl and set aside. (You'll heat them up them again in the oven.)

6

In the same pan, on medium-high heat, add the other tablespoon of vegetable broth.

7

Add the garlic and sauté for 2–3 minutes on medium.

8

Add the pepper, tomato, mushrooms, oregano, and salt. Cook for 3–5 minutes, stirring occasionally.

9

Fold the spinach into the other veggies until wilted.

10

Set aside while you prep your crust. Lay the crust on your baking sheet or pizza stone.

11

Spoon a 1/4" layer of the turmeric cashew cheese on top of the cauliflower crust so it covers all of the crust except the 1/4–1/2" of the edge.

12

Layer on the onions.

13

Layer on the additional veggies.

14

Bake for 10–12 minutes.

Turmeric Cashew Cheese Cauliflower Crust Pizza