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Ingredients
Cashew Nuts
- 140 g cashew nuts
- water, for soaking
Dough
- 220 g water
- 1 tsp sugar
-
2
tsp dried instant yeast
or 20 g fresh yeast, crumbled - 400 g strong white bread flour, plus extra for dusting
- 30 g extra virgin olive oil, plus extra for greasing
- 1 tsp fine sea salt
Vegan Mozzarella
- 20 g coconut oil
- 70 g coconut yoghurt, vegan
- 110 g almond milk
- 30 g lemon juice, freshly squeezed
- 40 g tapioca starch (see tip)
- 4 Tbsp nutritional yeast flakes
- ½ - 1 tsp fine sea salt, to taste
Tomato Sauce
- 3 garlic cloves
- 20 g extra virgin olive oil
- 400 g tinned chopped tomatoes
- 5 g fresh basil leaves
- 1 tsp dried oregano
- ½ tsp caster sugar
- ½ tsp fine sea salt
Assembly and Baking
- 1 green pepper, thinly sliced
- 1 red onion, small, thinly sliced
- 60 g fresh button mushrooms, sliced
- 40 g pitted black olives, halved
- 100 g vegan pepperoni, thinly sliced (see tip)
- Nutrition
- per 1 portion
- Calories
- 4513 kJ / 1077 kcal
- Protein
- 48 g
- Carbohydrates
- 107 g
- Fat
- 48 g
- Saturated Fat
- 17 g
- Fibre
- 11 g
- Sodium
- 1491 mg
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