Hi friends!
I think we’re due for a pizza recipe on here, right? It’s been a while.
Every Saturday is pizza day in our house because my husband LOVES to experiment with his own dough recipes. AND WE ALL LOOK FORWARD TO IT – the girls, especially! We tend to stick to the usual tomato sauce & cheese for them but we like to try different toppings every now and then. Chik’n alfredo pizza sounded like a good idea one night and it definitely did not disappoint so I have to share it here.
If you want other topping ideas, I have compiled a list of our favorite recipes here. But okay, onto this recipe.
Recipe
- Oven: 425 F
- Time: 25 minutes
You will need:
- Olive oil
- Dough of your choice (homemade or store bought)
- 1 cup raw cashews
- 3/4 – 1 cup water (start with less and add more as needed)
- 1 clove garlic
- 1 tbsp nutritional yeast
- Salt and pepper (to taste)
- Vegan chik’n (we like to use Gardein tenders)
- Broccoli florets
- Vegan cheese (we use Daiya or Violife)
- Dried basil and oregano (to sprinkle on top)
To make:
- Preheat oven to 425 F.
- Roll your pizza dough out on a floured surface into desired shape. Add to a greased pan and drizzle olive oil on top – I brush the outside crust the most.
- To make cashew alfredo sauce, add raw cashews, water, garlic clove, nutritional yeast, salt, and pepper to your blender and run until smooth. Add more liquid as needed for consistency. Spread sauce over the dough.
- Dice up your vegan chik’n and add to the pizza along with the broccoli florets, vegan cheese, basil, and oregano.
- Cook in 424 F degree oven for about 25 minutes, or until crust is golden.
- Cool, cut, enjoy!
