This recipe is really nothing special, but it’s quick and easy and always hits the spot.
It's non-dairy/vegan, featuring my favorite cashew cheese recipe! You won't even miss the cheese!
TO MAKE CASHEW CHEESE: Add the following to your blender and run until smooth (no grittiness!): 1 cup cashews – soaked in 2 cups water for 30 min – hour, juice from 1/2 lemon, 1/2 cup water, 1/2 tsp dried basil, salt and pepper, to taste. Blended? Done!
Preheat oven to 425 F.
Line a baking sheet with foil and spray with olive oil spray (or I just rub it with olive oil… either way!) Set aside.
Roll out your dough on a floured surface, and transfer to the baking sheet. It doesn’t have to be perfect… I mean, look at mine.
Use the remaining olive oil to rub along the crust edges.
In a small bowl, mix crushed tomatoes, sugar, oregano, red pepper flakes, salt, and pepper. Spoon it onto the dough.
Dollop cashew cheese onto pizza.
Cook at 425 F for about 25-30 minutes, or until crust is golden.
Add fresh basil and serve.