Vegan Cashew Cheese Pizza with Almond Flour Crust

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What do you eat if you cannot eat dairy on Shavuot? There are many Try this dairy-free, vegan and gluten-free pizza recipe, made from cashew cheese with an almond flour crust. It provides an incredible splash of flavor on the first night of the holiday.

The Problem With a Conventional Pizza

A conventionally-made pizza poses the special problem of spiking your blood sugar very high. The reason is that, between the cheese, the sauce and the crust, there's a TON of simple sugars, slow-acting carbs and saturated fat in a pizza. If you use a traditional crust, and you are gluten-sensitive, then you've got major problems.

Non-Dairy, Vegan and Gluten-Free Caprese Pizza

This delicious non-dairy, vegan and gluten-free Caprese pizza retains the spirit of the dairy customs, while being supportive of a number of different health considerations.

A Caprese usually contains mozzarella cheese, tomatoes, fresh basil, salt and pepper. In this recipe, we will be using Misha's Kind Foods Sari cashew cheese in place of real mozzarella. [Editor’s Note: As of May 2023, Misha’s is temporarily unavailable, so we will be using Miyoko's Liquid Vegan Pizza Mozzarella cashew cheese. In the Los Angeles area, it can be purchased at Whole Foods, Cooportunity, Target, Bristol Farms, Erewhon and Ralphs, among others.]

The gluten-free crust is made of almond flour and cauliflower from a prepackaged Simple Mills mix that has zero preservatives or filler ingredients.

The Ingredients

The Crust

  • Simple Mills Almond Flour Pizza Dough Baking Mix 2 Tbsp organic apple cider vinegar

  • 2 Tbsp extra virgin olive oil

  • 1⁄3 cup water

The Toppings

  • 1 Tbsp olive oil

  • 1 1/2 pounds roasted tomatoes

  • Freshly ground black pepper

  • 8 ounces Sari cashew cheese (made by Misha's Kind Foods) [Editor’s Note: As Misha’s is temporarily unavailable, you can use 8 ounces Miyoko's Liquid Vegan Pizza Mozzarella cashew cheese (sometimes labeled as Miyoko's Pourable Mozzarella]

  • Chopped fresh basil

  • Roasted garlic, sliced


The Instructions

The Crust

  1. Heat oven to 350°F and line a baking sheet with parchment paper

  2. Whisk apple cider vinegar, olive oil and water together in a large bowl

  3. Pour the Simple Mills mix into the bowl and stir well until a dough forms

  4. Add up to 2 Tbsp of additional water if the dough crumbles too easily

  5. Shape dough into a square or circle with raised edges

  6. Bake crust for 15 minutes until slightly golden

The Toppings

  1. While the crust is baking, toss tomatoes with olive oil, a pinch of salt and the ground pepper

  2. After the crust is finished cooking, remove from the oven and increase temp to 450°F

  3. Roast tomatoes in the oven for 10-12 minutes

  4. Remove roasted tomatoes and reduce heat back to 350°F

  5. Spread cashew cheese and sliced garlic on the crust

  6. Add roasted tomatoes to the crust and bake for an additional 10-12 minutes

  7. Remove from the oven, sprinkle with torn basil leaves and drizzle with olive oil

  8. Serve immediately