Vegan Caprese Pizza

  • Prep Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 3



  1. Preheat oven to 400F. Line a round, vented pizza pan with parchment paper.
  2. Lightly dust a clean work surface with flour, and roll the pizza dough out into a 15-inch circle. Transfer to the lined pizza pan and bake for 7 minutes, or until the bottom is just beginning to set.
  3. While the pizza bakes, prepare the cashew mozzarella by adding the filtered water, cashews, nutritional yeast, arrowroot powder, apple cider vinegar, and sea salt to a high-speed blender. Blend on high for 2 minutes, or until completely smooth. Pour the mixture into a saucepan. Turn the heat on medium and whisk constantly for 3 to 5 minutes, or until it just begins to thicken. Do not overheat. Set aside to cool slightly.
  4. Brush the top of the par-baked pizza dough with the olive oil and sprinkle with the garlic. Use a tablespoon to drop spoonfuls of the cashew mozzarella across the surface of the pizza. Top with the sliced tomatoes.
  5. Return the pizza to the oven and bake for another 8 to 14 minutes, or until desired doneness is reached.
  6. Remove from the oven and let cool slightly. Generously drizzle with the Alessi Balsamic Reduction and sprinkle with the fresh basil. If desired, season with sea salt and crushed red pepper flakes.
  7. Serve immediately.


Recipe Notes

*If you're not using a high-speed blender (e.g., Vitamix, Blendtec), soak cashews in water for 2 hours or boil for 10 minutes to soften.

Featured on: Blissful Basil