VEGAN PESTO STUFFED CRUST PIZZA

Ingredients:

Toppings:

1 batch Easy Vegan Pesto

1 cup marinara sauce

2 medium Yukon gold potatoes

red pepper flakes, optional

Meltable Mozzarella:

1/2 cup raw cashews

1 1/2 Tbsp fresh lemon juice

2 Tbsp nutritional yeast

1/8 tsp garlic powder

2 tsp agar agar powder (if using flakes use 2 Tbsp) Helpful for making stuffed crust bc it causes the cheese to “set” but not needed otherwise.

2 Tbsp tapioca starch

1 tsp sea salt

2 Tbsp refined coconut oil (this is the one that does not smell or taste like coconut), optional

1 cup water

Herb Crust:

340 grams all-purpose flour (scant 3 cups), plus more for rolling out dough

2 tsp sea salt

1 1/2 tsp dried oregano

1 1/2 tsp dried parsley

1/2 tsp dried basil

1/2 tsp garlic powder

1 packet (.25 oz) active dry yeast

1 tsp sugar

1 cup lukewarm water

1 Tbsp olive oil

 

 

Instructions:

First step, Make the mozzarella :

Next step is, Combine the ingredients in a high speed blender and blend until completely smooth.

After it, Pour mixture into a small saucepan over medium heat. Stirring constantly, bring to a low boil. Reduce to a simmer and cook for one minute, or until thickened and pulling away from the sides of the pot. Transfer cheese to ramekins or a mug, and refrigerate until ready to use.

Source:https://myquietkitchen.com/vegan-pesto-stuffed-crust-pizza/