Ingredients

Sauce ingredients:
6 to 8 roma tomatoes
1 stalk celery
2 carrots
1 small white onion
1 tbsp Himalayan or sea salt (adjust to taste)
1 tbsp maple or agave syrup
1/2 cup water
1 tsp dry oregano
1 tbsp fresh or dry basil leaves
2 cloves garlic
pepper to taste

Cheese ingredients:
2 cups soaked oats
1/2 cup soaked raw cashews
2 cloves garlic
2 tbsp nutritional yeast
1 tsp salt
4 tbsp lemon juice
1 tsp garlic powder
1 raw red bell pepper
pepper to taste

Toppings:
red bell peppers
mushrooms
tomatoes
basil leaves
cherry tomatoes
other ingredients of your choice

Other:
vegan pizza crust

Method

1. Cut the tomatoes, celery, carrots, and onion into blender-friendly pieces.
2. Blend all the sauce ingredients in a high-speed blender until smooth.
3. Cook the blended sauce over medium heat for 20 minutes, stirring regularly. Taste for flavor and texture; cook up to 35 minutes (checking every five minutes) if necessary.
4. While the sauce cooks, blend all the cheese ingredients in the high-speed blender until smooth.
5. Pour the blended cheese into a saucepan and cook over medium-low heat for 20 minutes, stirring frequently.
6. Cool the cheese in the refrigerator for at least 30 minutes.
7. While the cheese is cooling, preheat the oven to 350 degrees Fahrenheit and prepare your toppings.
8. Slice vegetables fairly thinly and cut cherry tomatoes in half.
9. Spread a layer of the cooked sauce over your vegan pizza crust.
10. Top with dollops of cooled cheese, then use a fork to spread it out.
11. Arrange your selected toppings over the cheese, ensuring a fairly even layer of toppings.
12. Bake at 350 Fahrenheit for around 20 minutes.
13. Garnish with fresh basil, cherry tomato halves, or other toppings of your choice. Enjoy!

Your Benefits:

• Especially if you have picky eaters in your house, this recipe is a great way to ensure that everyone gets healthful (and delicious!) food that they’ll actually enjoy.
• One red bell pepper, for example, contains over 250% of your daily vitamin C, 75% of your vitamin A, and at least 10 percent each of your vitamin B6, folate, fiber, and vitamin E.

This pizza is so tasty! It’s a perfect reminder that vegan food can be about abundance instead of restriction. Don’t feel limited at all by the listed toppings here. Experiment with whatever you like, and whatever’s in season! This pizza is a great way to put the bounty of a farmer’s market visit to good use.

If you’re using long-cooking veggies (like butternut squash, roast them at least partially before putting them on the pizza.

With Love,

Yovana