Tricolore Pizza (Pesto Pizza with Liquid Mozzarella)
My favorite vegan pizza, with pesto, red sauce, and a pourable liquid mozzarella on top. The cashew mozzarella bakes up creamy and golden, no store-bought vegan cheese required.
Notes
If you're using a high-speed blender like a Vitamix, you don’t need to soak the cashews. For a regular blender, soften them first by either boiling them for 15 to 20 minutes and draining, or soaking them in water for at least 2 hours (or overnight). Then blend as directed. It might take up to 5 minutes to get completely smooth, but you'll get there.
Ingredients
For the pizza:
- Flour for sprinkling
- 2 store-bought or homemade pizza doughs at room temperature about 2 lbs
- 2 cups marinara (Mom's Homemade Marinara)
- 1 batch pesto (Bestest Pesto)
- 1 recipe Liquid Mozzarella below
- 1 cup cherry tomatoes sliced in half
- Olive oil for drizzling
- About 1 cup fresh basil leaves lightly packed
For the Liquid Mozzarella:
- 1 cup whole unroasted cashews see note
- 2 tablespoons nutritional yeast
- 1 tablespoon mellow white miso
- ½ teaspoon salt
Instructions
Make the Liquid Mozzarella
- Place all the mozzarella ingredients plus ¾ cup water in a highspeed blender and blend until completely smooth. Scrape down the sides with a rubber spatula to make sure you get everything. See note if you don't have a highspeed blender.
Make the Pizza
- Preheat oven to 500°F. Lightly grease a large rimless baking sheet or pizza pan.
- Lightly flour a cold, clean surface for rolling the dough. Place the dough on the surface and shape into a disc, then use a floured rolling pin to roll it out about 14 inches wide. It's OK if it's not perfectly round. Transfer to the baking sheet.
- Spread 1 cup or so of marinara on the pizza, leaving about an inch of crust around. Spoon about five dollops of pesto onto the pizza.
- Drizzle Liquid Mozzarella over everything. Place cherry tomatoes artfully across the pizza and drizzle a little olive oil on top.
- Place the pizza on the bottom of the oven (yes, right on the bottom, no rack required). Bake for about 10 minutes, or until the crust is golden. Remove from the oven. It will be very hot (obviously), so be careful. Add basil leaves. When cool enough to handle, slide the pizza onto a cutting board and slice. Then make your next one the same way.
Tried this recipe?Let us know how it was!
