Vegan Paleo Plant Based Gluten Free Pizza {Egg Nut Coconut free Pizza | Medical Medium Safe Recipe}

The hardest part about going paleo vegan plant based has been missing pizza. I have yet to find in the store a pizza dough pre-made that doesn’t have eggs, sugar or a million chemicals. So when I discovered this bread recipe I knew I had to try to make pizza dough from it. And guess what it worked! With a little pizza seasoning this paleo vegan bread made a perfect crust for a pizza topped with my favorite marinara, cashew cheese sauce and veggies it was a total hit!

Makes: 6 individual pizzas

Prep Time: 20 minutes

Cook Time: 30 minutes

Pizza spice seasoning ingredients

• 1 1/2tsp of oregano

• 1tsp Basil

• 1/4tsp rosemary

• 1 1/2tsp onion powder

• Dash thyme

• Dash salt

• 1tsp garlic

Crust Ingredients

• 2 cups water

• 1/2 cup extra virgin olive oil

• 2 tablespoon maple syrup

• 2 tablespoon apple cider vinegar or lime juice

• 2 cup cassava flour

• 1/2cup Neat egg NOT pre mixed

• 1 cup tapioca flour

• 1/2 teaspoon salt

• 2 teaspoon baking soda

Cashew Cheese Sauce Ingredients

• 1c Caschews

• 2tbps olive oil

• 2 Lemons fully juice

• 3 Garlic cloves

• 1/4tsp water

• 1/2-1c Water

Pizza toppings

• Bell peppers

• Olives

• Pepperoni

• Basil leafs

• Other meat

• Tomatoe

• Artichoke

• Etc.

Instructions

1. Preheat oven to 375 degrees Fahrenheit and prepare two baking sheets with parchment paper.

2. Mix together spices for pizza dough spices. Set aside.

3. In a large mixing bowl, whisk the water with the olive oil, maple syrup, and apple cider vinegar or lime. Set aside.

4. In a medium size mixing bowl mix together the cassava flour, neat egg, tapioca flour, salt and baking soda. Mix well.

5. Add dry ingredients into wet ingredients. Mix well. You may need to knead ingredients with your hands to get the dough to come together.

6. Separate dough into 6 equal size balls.

7. Roll each ball out between two sheets of parchment paper into a flat disc for your pizza dough. Dough will be about 1/4” thick or so.

8. Sprinkle dough with pizza seasoning spices. If desired spray with olive oil to seal the seasonings in or coat the crust with a light layer of olive oil before seasoning.

9. Bake for 15-20 minutes, or until they pass the toothpick test. Don’t over bake or crust will get too crunchy.

10. While baking make your cashew sauce by placing all  ingredients except for water in blender. While blending slowly pour in water until you’ve reached your desire consistency or until smooth.

11. Remove crusts from oven. Add your favorite pizza sauce, cashew cheese and toppings. I am a huge fan of Mont Benne Galric marina sauce, cashew cheese and bell peppers.

12. Bake for 5-10 more minutes until toppings are as crisp as you’d like.

Serve and enjoy!!

Notes

• If you don’t have Neat Eggs around you could try ground flax seeds instead but I have not tried this with this recipe yet. Or if you keep eggs in your diet you can sub Neat Egg AND water for 8 eggs.

• If you have any extra dough or only want to make less pizzas you can roll the dough into little balls and bake at 375 for 15 to 20 minutes until they passed the toothpick test and enjoy as bread rolls.

• Freezing options: After baking the pizza dough the first time you can remove from the oven and place in a freezer safe container and save the dough for later. Just reheat the pizza dough for 5 to 10 minutes at 375 then add your toppings. Pace back in the oven for another 5 to 10 minutes until toppings are fully cooked.

• Do not freeze or refrigerator and make dough later the dough it tends to dry out.

Enjoy friends! If you make this I’d love to hear from you! Shoot me an email or tag me on Instagram @celebrateagain or use my hashtag #cabakes