Quick and easy recipe for a quinoa crust pizza that is topped with melted cashew mozzarella. Suitable for gluten free, dairy free, vegan and general healthy diets. Full of heart healthy fats from the cashew dairy free cheese. If you need convincing to make this then watch the video recipe below to see the gooey vegan cashew mozzarella as you pick up a slice.
It may look like a lot of ingredients and take an hour in total to make but each step is very easy. The oven is doing all work and only a small amount of prep is needed. The cashew mozzarella is especially easy to make, and the only way you can really go wrong is not stirring enough and the bottom burning.
I created a quinoa pizza with sunflower seed cheese that uses the same base. However, the cheese on that didn’t go gooey like this and many did say they could tell from the look of it that it was a healthy plant based pizza. Hopefully, this one looks more like traditional pizza with mozzarella. If cashew nuts are expensive where you are you can make this with sunflower seeds. However, it won’t be quite as white and smooth but it will still be delicious.
Cashew Mozzarella Quinoa Crust Pizza Recipe
- Total time: 1h
- Yield: 6 slices
- Calories: 185 cal
Quinoa Crust Ingredients
- ¾ cup / 135 g quinoa
- ¼ tsp salt
- ½ tsp cayenne pepper
- ½ tsp baking powder
- 3/4 cup / 175 ml water
Cashew Mozzarella Cheese Ingredients
- 1/3 cup / 50 g cashews
- 2 tsp nutritional yeast
- 1 clove garlic
- 1 cup / 240 ml water
- pinch of salt
- 2 tsp tapioca starch
Pizza Topping Ingredients
Use any that you like, this is just a guide
- 4 tbsp sieved tomatoes / tomato paste
- basil leaves
How to make
- Soak the quinoa for 15 mins or overnight.
- Rinse and drain the quinoa then put in a blender jug with all the other ingredients and blend until smooth.
- Line a 8″ pan with greaseproof paper or just use a silicon pan and pour in the quinoa batter.
- Bake for 30-35 mins and 375 F / 190 C, until a knife comes out clean. Let stand for 5 mins and then take out of the pan.
- Bake for 10 mins on no tray at 375 F / 190 C, just to make it crispy on both sides.
- Put all of the cashew mozzarella ingredients apart from the tapioca starch into a blender and blend until smooth
- Empty the mozzarella mixture into a pan and sift in the tapioca starch.
- Heat gently while stiring constantly to stop the bottom from burning. It’s ready when its thick and gooey and rolls off the spoon slowly.
- Spread the tomato passatta over the base, then blob on the cashew mozzarella and sprinkle with basil leaves.
Video Recipe : Cashew Mozzarella Quinoa Crust Pizza
You can place the pizza back in the oven after putting the tomato sauce and cashew cheese on it. I’m sure this would look even better as the cheese would get a bit of colour on it. But I’m all about simple and quick recipes – I’m quite happy to just eat it as soon as it’s topped. The residual heat makes the tomato sauce warm and the cheese is hot from the simmering to make it stringy. Also, I try to avoid heating my nuts too much as it destroys some of the goodness in them. While this cashew cheese isn’t raw it’s only gently heated for a few mins. I prefer raw basil leaves on top. I tried for my last pizza cooking the basil in the oven, but it didn’t look very appetising so I replaced them with fresh leaves for the photos.
The tapioca starch this helps tip to give the cashew cheese that stringy mozzarella type texture – it’s the key ingredient that can’t be substituted. This cashew mozzarella has a mild creamy taste and is stringy and gooey while still warm. To give it more flavour double the nutritional yeast, or add yeast extract or miso. It tastes similar to how I remember mozzarella tasting – gooey and stringy but with a very mild creamy taste.
Nutritional yeast is a vegan condiment made from dried inactive yeast. It has a cheesy nutty taste and is naturally high in b vitamins, although not b12 unless it’s been specifically added (some brands have added b12).