Thursday, May 23, 2013

Vegan Miniature Broccoli & Cashew Cream Pizzas

Small, but filled with humongous broccoli taste in every bite!
Little pizzas make life less guilty at meal time!
Incredibly yummy and cute, I had an idea for weeks to craft mini pizzas as to save myself from grabbing more than needed triangular slices.
Crisp exterior and soft, chewy center, layered with freshly homemade cashew cream, broccoli, and red onion pieces, miniature pizzas would be pleasing for four friends to enjoy as an appetizer or for the lonely woman to have alongside her staring cat companion.
With my leftovers, I plan on packing them up for a lovely Saturday picnic- weather permitting! :)

Vegan Miniature Broccoli & Cashew Cream Pizzas Ingredients and Preparation

Cashew Cream

2 cup cashews, soaked overnight
3 tablespoon nutritional yeast
2 teaspoon lemon juice
1 teaspoon turmeric
1 teaspoon garlic, minced
1 teaspoon salt
1/4 teaspoon white pepper

Drain only a little of the cashew water & puree with all the listed ingredients in a blender/food processor.

pizza dough, cut into four sections
1 cup cashew cream
1 cup broccoli, cooked and diced (used frozen here)
1/4 cup red onion, diced
1 teaspoon Italian seasonings
1/4 teaspoon black pepper
1/4 teaspoon paprika

Preheat oven to 425 degrees.
Prepare a baking sheet with parchment paper or olive oil.

Flatten four dough sections into pancake shape & rest on baking sheet.
Top with about 1/4 cup cashew cream each.
Sprinkle Italian seasonings and paprika!
Bake for 20-23 minutes.
Slice & serve!

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