paleo zucchini white pizza recipe

Ingredients 1 Mikey’s Paleo Pizza Crust ½ Cup Dairy Free Cashew Ricotta (Recipe Below) Fresh Basil Extra Virgin Olive Oil Grilled Zucchini or Other Veggies Of Choice Ingredients for Cashew Ricotta: ¾ cup raw cashews ¼ cup water 1 ½ teaspoons of lemon juice or apple cider vinegar 1 tablespoon nutritional yeast (optional

Ingredients

  • 1 Mikey’s Paleo Pizza Crust
  • ½ Cup Dairy Free Cashew Ricotta (Recipe Below)
  • Fresh Basil
  • Extra Virgin Olive Oil
  • Grilled Zucchini or Other Veggies Of Choice

Ingredients for Cashew Ricotta:

  • ¾ cup raw cashews
  • ¼ cup water
  • 1 ½ teaspoons of lemon juice or apple cider vinegar
  • 1 tablespoon nutritional yeast (optional)
  • 1 garlic clove or garlic powder
  • season with sea salt & cracked pepper, to taste

Directions

Create cashew ricotta:

  1. In a bowl of water, soak the raw cashews for about 2 hours.
  2. Remove the cashews from the water and place in a blender until a creamy nut butter texture forms.
  3. Add remaining ingredients: lemon juice, nutritional yeast, garlic and sea salt & pepper.
  4. Refrigerate the cashew ricotta for 1-2 hours to create a stiff texture.

Create pizza:

  1. Preheat oven to 400 degrees F
  2. Place pizza crust on baking tray and into the oven for about 7 minutes to warm up.
  3. Add cashew ricotta, grilled zucchini, fresh basil and then broil for 2-5 minutes or until crisp.
  4. Remove from the oven, slice 4 ways and add a drizzle of extra virgin olive oil.

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