?sweet potato crust pizza for BIG DOG PIZZA TUESDAY!!? even though I’m not vegan, I LOVE trying plant-based recipes, and I just can’t get over the cashew mozzarella ??SWIPE for a MELT!!!! ▶️▶️▶️
?gotta admit, it took me numerous times experimenting with ingredients, but I FINALLY found a successful result today☺️…which surprisingly took me less than an hour to put together!! ?the edges of the crust are super CRISPY, and slightly chewy in the center! ?
?Onto the dEATzzz (for the ?crust and ?cheese!!)???
(Makes four mini pizzas – about 3in/8cm in diameter)
~?SWEET POTATO CRUST?~ (adapted from @elavegan )
•145g cooked (and mashed) sweet potato ~ about 3/4 cup
•35 grams (white) rice flour – or add till dough doesn’t stick
•1 tbsp olive oil + 1 tbsp flax meal (let sit for 2-3 mins to absorb)
•1 tbsp tapioca flour
?PREHEAT oven to 200C/400F
?mix everything together and split the dough into four equal parts onto a (?lightly greased)parchment paper – press down the dough till it’s about 3mm in the center (and a little thicker in the edges)
?bake for 10 minutes (?and while waiting, make the mozzarella!! dEATz below)
?after 10 minutes, flip the pizzas, add toppings, and bake for another 15-20 minutes!! (Till cheese is golden brown)
~? CASHEW MOZZARELLA ?~?most stretchy when used immediately!!!
•1/4 cup cashews (soaked mines in hot water for 5-10 mins)
•1/4 cup milk of choice + 1/4 cup water (feel free to sub the milk for water)
•1 tbsp lemon juice
•2 tbsp tbsp tapioca starch
•1/2 tsp miso
•1/2 tsp salt
•1 tbsp nutritional yeast
?blend everything up, then cook in a pot on medium high heat (until bubbling), stirring consistency – then lower the heat and simmer for an additional 2-3 minutes (should be super stretchy) - ✅ then ready to top on the (half done) pizza crust!!
ENJOY!! ? And tag me if you try!! ??
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