Cheesy No-Cheese Veggie Pizza

Crust

2 cups flour

¾ cup warm water

2 tbsp olive oil

1 tbsp sugar

1 tsp salt

¼ oz yeast

½ tsp thyme

Vegan Cheese

½ cup raw cashew, soaked one hour

1½ cups water

3½ tbsp tapioca

2 tbsp nutritional yeast

1 tbsp lemon juice

1 tsp onion powder

1 tsp garlic powder

½ tsp salt

Few dashes of black pepper

Sauce

Pizza sauce

Veggie toppings

White onion

Cherry tomatoes

Cremini mushrooms

Fresh basil

In a bowl, place the warm water, sprinkle yeast and leave until foamy, about 5 minutes. Whisk sugar, oil and salt into your mixture and then add the flour and stir using your hands until a sticky dough forms. Transfer to another bowl that has been lightly oiled, then lightly oil the top of the dough. Cover the bowl with plastic wrap and let rise for one hour.

While your dough is rising, prepare your vegan cheese. Place all the ingredients in a Vitamix or high-speed blender and blend until smooth. Pour into a small pot and place over mediumhigh heat. Mix until thickened and sticky, about 10 minutes. Cover with lid.

Once dough has risen, split into two pieces (one for each pizza), dust flour onto a clean surface and begin to knead and roll out your dough until the desired thickness of the pizza dough is created. Add flour as you go if it’s too sticky.

Dust some cornmeal and a little flour onto a pan or baking stone and form your pizza crust on it. Spread sauce on the surface. Using a spoon, dollop your vegan cheese until partially covering the surface, then top with veggies.

Set oven to 400°F. Bake your pizza for 10-15 minutes until crust is golden brown on the edges. Remove from oven, serve hot, enjoy!