Vegan Arugula Pizza
Dive into a fresh twist on classic comfort food with this Vegan Arugula Pizza! Featuring a wholesome whole wheat crust, vibrant homemade tomato sauce, creamy cashew cheese, and a refreshing arugula topping dressed in zesty lemon juice, this plant-based creation offers a blend of bold flavors and satisfying textures. Perfect for weeknight dinners or casual gatherings, this pizza is baked to golden perfection and topped with a peppery crunch that brings every bite to life. This recipe is quick to prepare, requiring just 35 minutes of hands-on time and delivering a nutritious, crowd-pleasing dish that's dairy-free and full of heart-healthy ingredients. Whether you're a seasoned vegan or simply looking to try something new, this arugula pizza is bound to become a favorite.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Warm water
- 1 packet Active dry yeast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 cup Canned crushed tomatoes
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 cup Cashew cheese
- 2 cups Fresh arugula
- 1 tablespoon Lemon juice
- 0.25 teaspoon Red pepper flakes
Instructions
In a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes bubbly.
In a large mixing bowl, combine the whole wheat flour and salt. Make a well in the center and add the yeast mixture and olive oil.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise for about 30-40 minutes, or until doubled in size.
Preheat your oven to 475°F (245°C).
Punch down the dough and roll it out on a floured surface until it reaches your preferred thickness for the pizza crust.
Place the rolled-out dough onto a baking sheet or a pizza stone.
In a bowl, mix the crushed tomatoes, garlic powder, and dried oregano to create the pizza sauce.
Spread the sauce evenly over the crust, leaving a small border for the crust edge.
Dollop spoonfuls of cashew cheese over the sauce.
Bake in the preheated oven for about 12-15 minutes, or until the crust is golden brown and the cheese is slightly melted.
While the pizza is baking, toss the fresh arugula with lemon juice in a bowl.
Remove the pizza from the oven and immediately top it with the lemon-dressed arugula.
Sprinkle with red pepper flakes for a bit of heat, and serve immediately.
Nutrition Facts
Calories |
1915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3475 mg | 151% | |
| Total Carbohydrate | 240.5 g | 87% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 19.3 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2504 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
