Vegan Pizza Margherita

This recipe could be fun for the kids to do for a healthy father’s day, Pizza isn’t often considered a healthy meal but this option definitely is.


prep 0:20       total 1:00


1 servings



For the Pizza Crust

500g/17.5oz cauliflower florets
20g/0.75oz flax meal
62.5ml/2fl oz water
50g/2oz rolled oats (gluten-free optional)
1 tsp. dried rosemary
¼ tsp. garlic powder
½ tsp. salt

For the Mozzarella Cheese

85g/3oz raw cashew nuts
250ml/8.5fl oz water
15g/0.5oz tapioca starch
1 tbsp. nutritional yeast
1 tsp. apple cider vinegar
½ tsp. salt
¼ tsp. garlic powder

For the Marinara Sauce

1 tbsp. olive oil
20g/0.75oz garlic, finely chopped
400g/14oz can crushed tomatoes
1 tsp. red pepper flakes
2 tbsp. balsamic vinegar
1 tsp. maple syrup
1 tsp. dried oregano1 tsp. salt
½ tsp. pepper


70g/2.5oz cherry tomatoes
20g/0.75oz basil leaves


Make the Pizza Crust

1.Line a baking sheet with parchment paper.
2.Whisk together flaxmeal and water in a bowl. Leave for 5 minutes.
3.Steam cauliflower until fall-apart tender. Let it cool then squeeze out as much of the moisture through a fine cheesecloth.
4.Grind rolled oats, dried rosemary, garlic powder, and salt in a food processor to a flour-like texture.
5.Combine the pressed cauliflower and flaxmeal mixture. Stir well.
6.Stir in the oat mixture.
7.Form a ball and put it on top of the lined baking sheet.
8.Press it down to a circle. Lay a sheet of parchment paper on top and roll it flat to about ¼ inch thick using a rolling pin.
9.Bake for 15 minutes at 230C/450F.

Make the Mozzarella Cheese

1.Boil the cashews for 15 minutes or until soft. Drain.
2.Puree the boiled cashew and all remaining ingredients in a blender.
3.Pour this puree to a saucepan over medium heat and cook for about 5 minutes, stirring continously.

Make the Marinara Sauce

1.Sautee garlic in olive oil.
2.Add all remaining ingredients and simmer for 10 minutes.
3.Puree in a blender.

Assemble the Pizza

1.Spread marinara sauce over pizza crust.
2.Top with “mozzarella cheese.”
3.Add sliced tomatoes.
4.Bake for 8 minutes at 230/C/450F.
5.Top with fresh basil leaves.

Author's Comments

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