Vegan Romesco Pizza

Vegan Romesco Pizza
Top your base of choice with these three sauces and some fresh green leaves for a delightfully light and healthy pizza.
Makes Servings
Total Time 30 Minutes
Difficulty Simple
Container Low-Profile 2.0-litre Container

Ingredients

Pine Nut Romesco Sauce

  • 2 small garlic cloves
  • 1 (70 g) roasted red capsicum, seeded
  • 2 tablespoons (30 ml) water
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ancho chili powder
  • 2 tablespoons pine nuts
  • ½ medium (60 g) tomato
  • 2 tablespoons nutritional yeast

Kale Pesto

  • 12 cups (840 g) kale
  • ¾ cup (180 g) roasted red capsicum
  • 6 small garlic cloves, roasted
  • 1½ teaspoon fresh thyme leaves
  • 1 tablespoon lemon zest
  • ⅓ cup (52 g) pumpkin seeds, toasted
  • 1½ cup (85 g) fresh spinach
  • ¾ teaspoon kosher salt, optional
  • ½ teaspoon ground black pepper

Cashew Cheese Sauce

  • 2 cups (300 g) roasted cashews
  • 1 (60 g) cup nutritional yeast
  • 2½ cup (600 ml) warm water, plus extra for soaking
  • 4 tbsp lemon juice
  • 2 teaspoons onion powder
  • ½ teaspoon garlic powder
  • 2 tablespoon wholegrain mustard
  • 2 tablespoon white miso paste

Directions

Directons Pine Nut Romesco Sauce:
  1. To make the romesco sauce, place garlic, red capsicums, water, vinegar, chili powder, pine nuts, tomato and yeast into the Vitamix container and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to Variable 2, using the tamper to press ingredients toward the blades.
  3. Blend for 15 to 20 seconds or until chunky, using the tamper to press the ingredients into the blades.
Directions Kale Pesto:
  1. In a large pot of boiling water, blanch the kale for 4 minutes.
  2. Shock in a bowl filled with ice and water; strain. Once water has drained away, press out as much water as possible, leaving 1/2 cup of blanched kale.
  3. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  4. Select Variable 7 and Pulse 15-20 times, using the tamper to press ingredients toward the blades.
Cashew Cheese Sauce Pesto:
  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute or until desired consistency is reached.
  3. Store in a sealed jar in the fridge for up to 5 days.
To make the pizza
  1. Preheat the oven to 180°C. Line a baking tray with baking paper and prepare pizza dough.
  2. Top pizza base with an even layer of romesco sauce leaving a small rim at the edge. Spoon some pesto on top and bake until the crust is golden (15 mins).
  3. Remove from the oven and top with fresh greens such as chopped spinach or kale and drizzle with cashew cheese sauce. Slice and serve.

Notes

Romesco sauce makes a delicious dip or accompaniment to roasted vegetables. Freeze leftover Kale pesto in an ice cube tray. Make a cauliflower gratin with left over cashew cheese sauce.


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