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Delicious Vegan Caprese Pizza topped with fresh tomatoes, basil, and dairy-free cheese.

Vegan Caprese Pizza

A delightful pizza bursting with juicy Roma tomatoes, creamy cashew mozzarella, and fragrant basil, drizzled with a tangy balsamic reduction.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 8 pieces
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cashew Mozzarella
  • ½ cup raw cashews Provides the base for our luscious mozzarella.
  • ⅔ cup filtered water Perfect for blending to create a smooth, creamy texture.
  • 1 tablespoon nutritional yeast Enhances the flavor profile of the cashew mixture.
  • 1 tablespoon arrowroot powder Helps thicken the mozzarella for the perfect gooeyness.
  • 1 tablespoon apple cider vinegar Adds a hint of tang.
  • ½ teaspoon sea salt Enhances the flavors and brings out the dish's natural goodness.
For the Pizza Base
  • 1 pound multigrain pizza dough Soft yet sturdy, allowing for a delightful crunch.
  • 2 tablespoons olive oil Used to brush the dough.
  • 2 to 3 cloves garlic, minced Elevates the pizza's savory notes.
Toppings
  • 2 to 3 pieces ripe Roma tomatoes, thinly sliced Providing a fresh pop of flavor.
  • 1 dash Alessi Balsamic Reduction (or White Balsamic Reduction) Adds depth and complexity.
  • 1 handful fresh basil leaves, very thinly sliced Bringing a burst of herbaceous flavor.
  • to taste crushed red pepper flakes (optional) For those who enjoy heat.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a round, vented pizza pan with parchment paper.
  2. Lightly dust a clean surface with flour and roll out the pizza dough into a 15-inch circle. Transfer to the lined pizza pan.
  3. Bake the dough for about 7 minutes, or until the bottom starts to set.
Making Cashew Mozzarella
  1. In a high-speed blender, combine filtered water, raw cashews, nutritional yeast, arrowroot powder, apple cider vinegar, and sea salt. Blend on high for approximately 2 minutes until completely smooth.
  2. Pour the cashew mixture into a saucepan and cook on medium heat, whisking constantly for 3 to 5 minutes until thickened. Remove from heat and let cool slightly.
Assembling and Baking the Pizza
  1. Once the pizza dough is par-baked, brush the top with olive oil and sprinkle with minced garlic.
  2. Dollop spoonfuls of the cashew mozzarella across the dough, then layer on the sliced Roma tomatoes.
  3. Return the pizza to the oven and bake for an additional 8 to 14 minutes, depending on desired crispiness.
  4. Remove the pizza from the oven and let it cool for a few minutes. Drizzle with balsamic reduction, sprinkle with basil, and season with sea salt and crushed red pepper flakes if desired.

Notes

For extra flavor, consider roasting the garlic with the dough. For variation, substitute cashew mozzarella with other plant-based cheeses.