Along with summer, comes lots gatherings with friends & family! Food brings people together, helps create memories and even traditions. Some families, may be accustomed to "Taco Tuesdays", others may have a pizza night at least once a week. While following a food or fitness program, it is important to make small changes rather eliminations. For example, trying to make a more nutritious pizza versus cutting out pizza completely will help you satisfy cravings without sacrificing your health goals. In the recipe below, I used Mikey's paleo pizza crust to create a delicious white pizza topped with a creamy cashew based ricotta, fresh herbs and flavorful oil! Hope you try this quick and easy recipe at your next gathering!
Main Ingredients:
● 1⁄2 Cup Dairy Free Cashew Ricotta (Recipe Below)
● Fresh Basil
● Extra Virgin Olive Oil
● Grilled Zucchini or Other Veggies Of Choice
Ingredients For The Cashew Ricotta Recipe:
● 3⁄4 Cup Raw Cashews
● 1⁄4 Cup Water
● 1 1⁄2 Teaspoons Of Lemon Juice Or Apple Cider Vinegar
● 1 Tablespoons Nutritional Yeast (Optional)
● 1 Garlic Clove Or Garlic Powder
● Season With Sea Salt & Cracked Pepper, To Taste
Instructions:
1. Create cashew ricotta:
a. In a bowl of water, soak the raw cashews for about 2 hours.
b. Remove the cashews from the water and place in a blender until a creamy nut butter texture forms.
c. Add remaining ingredients: lemon juice, nutritional yeast, garlic and sea salt & pepper.
d. Refrigerate the cashew ricotta for 1-2 hours to create a stiff texture.
2. Preheat oven to 400 degrees F
3. Place pizza crust on baking tray and into the oven for about 7 minutes to warm up.
4. Add cashew ricotta, grilled zucchini, fresh basil and then broil for 2-5 minutes or until crisp.
5. Remove from the oven, slice 4 ways and add a drizzle of extra virgin olive oil.
6. Enjoy!