vegan pizza with homemade crust and cashew cheese
oh man, i discovered i still have my pizza making skills. whipped up some pizzas with my cousin in eugene, which is pleasing to all, even the flesh-lovers.
i don’t like writing out recipes. developing one’s relationship with food is an intimate process that requires the heart and feeling out what is going to work, what is going to please yourself. yes, you will fail. but you will also succeed in ways you can’t imagine. you will be able to take whatever you have at hand and turn it into something that fills you with joy to eat. you will find pleasure in grocery shopping. at least, i hope you will. going to the market is one of my very favorite activities.
i decided that this instruction needs a video. however, maybe some brave souls will give it a whirl in the meantime.
takes one hour to three hours, depending in you.
proof the yeast. put a package of active dry yeast (2-3 TBS) in maybe a cup of some water that is warm but doesn’t burn your hand (wouldn’t want to kill the yeast). wait ten minutes. i do this in my large dough mixing bowl because i dislike dishes.
add some flour, maybe 2 or more cups. use some cool, local, non treated or bleached or crapped on stuff. the better the flour, the better your dough. add some honey or other kind of sugar. add some oil, maybe olive. add some salt. add some herbs from your garden or pantry. add some sun dried tomatoes or dried fruit if you feel like it.
mix it until it just barely isn’t sticky any more, adding flour or water to adjust.
coat the bowl in flour as you form your dough into a ball. place a towel over it and put it in a warm place. let it rise for half an hour to longer. i put mine in a heated but off oven and i see it double or triple in half an hour. depending on when i want to eat, i let it go longer or not. then punch it, knead it a little bit, and put it back, flouring or oiling the bowl again. cover it, put it back, and wait, half an hour or more.
now it’s ready to throw. make sure to put cornmeal or flour on the pan before you put down the crust. and make sure to move your oven rack down to the bottom so the crust gets hot and crunchy.
soak some cashews. put em in a food processor or blender. add some nutritional yeast (for cheese flavor) salt, lemon, vinegar, oil, herbs, garlic, spices, onion, parsley…..whatever you feel like and have on hand. stop and taste while you make it. you’ll know when it’s good. tahini also makes great cheese. or other nuts.
for this pizza, i spread a dippin sauce with smoked peppers over the crust. then i added dino kale, sun dried tomatoes and mushrooms. then cashew cheese, to protect the kale from burning. or you could add it at the last second. then i added olives and fresh tomatoes.
IT WAS SO BOMB.
it took everyone a very long time to make their pizza third, the crust had time to rise when sitting on the pan. this makes such a difference. the crust was crispy and crunchy on the bottom, yet airy and chewy on top. so freaking good. and then i had a pocket of yummy veggies and creamy cashew cheese with some smokey goodness.
i seriously love pizza.