Vegan Thin Crust Pear Pesto Pizza
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons powdered xylitol (optional)
- 1 cup unsweetened almond milk
- 1/2 teaspoon, plus 1/2 teaspoon fine sea salt, divided
- 12 oz. small potatoes
- 1 large pear
- 1 tablespoon, plus 2 tablespoons olive oil, divided
- 1 cup raw cashews, soaked
- 1/2 cup filtered water
- 2 tablespoons nutritional yeast
- 1/2 teaspoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup shredded Daiya cheese (optional)
- large handful fresh basil
- 1 garlic clove
- to taste ground pepper
1. Preheat oven to 350F. Slice pear and potatoes into thin slices and toss in 1 tablespoon of olive oil. Spread into a single layer on a large baking sheet. Bake for 15 minutes. Remove from oven and set aside.
2. Preheat oven to 400F. In a large bowl, mix together flour, 1/2 teaspoon salt, baking soda, and xylitol (if using). Mix in almond milk and coconut oil. Knead a few times before rolling and pressing the dough onto a 15″ pizza tray. It may be helpful to toss your rolling pin in flour to avoid making a sticky mess of the dough. Bake dough for 5 minutes then remove the tray from the oven.
3. In a high-speed blender, blend water, nutritional yeast, cashews, 2 tablespoons of olive oil, lemon juice, Daiya cheese (if using), fresh basil, and garlic clove.
4. Spread a medium-thick layer of cheesy pesto sauce on the pre-baked dough. Carefully arrange the pre-roasted pear and potatoes slices over the cheesy pesto sauce. Bake pizza for 10-15 minutes. The edges of the crust should be golden brown. Garnish with basil leaves. Serve immediately.
Photos: Mary Hood Luttrell