Thin crust Vegan pesto mushroom tofu pizza with cashew cheese!
Servings Prep Time
2 pizzas 15minutes
Cook Time
10minutes
Servings Prep Time
2 pizzas 15minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Begin by heating your oven to 350 degrees fahrenheit (approximately 175 degrees celcius). Then start preparing your ingredients. First, slice the mushrooms to your liking.
  2. Then slice the tofu into the shapes you want to have on your pizza (on the picture attached, I prepared small triangular shapes. I found it was good looking and easy to manipulate when cooking.)
  3. Heat the coconut oil into a pan, then throw in the mushrooms and sliced tofu. Cook for approximately seven minutes at mid-high intensity, until you have a nice golden grilled color on the tofu and mushrooms.
  4. While the mushrooms and tofu are cooking, spread your Vegan pesto onto the tortillas (or vegan thin crust dough if you went for that option).
  5. (Optional) Prepare thin slices of Vegan cashew cheese. If you’re looking for this particular cashew-cheese, it is not available everywhere, but here’s a link to the manufacturer’s website.
  6. Add the grilled mushrooms and tofu on to your pesto-garnished tortilla and, if used, top with the slices of cashew-based cheese.
  7. You have 2 options for the cooking phase.
  8. OPTION 1: If you like your crust crispy, place your pizza directly on the oven grill in the middle of the oven. Cook it for no more than 7 minutes. (Note: Depending on your oven, cooking time may be shorter so I suggest you experiment when doing this recipe for the first time.) Also, BE EXTRA CAREFUL not to burn your fingers when manipulating (or any other body part for that matter… You should never cook naked!)
  9. OPTION 2: If you like you crust to be firm, but not too crispy, place your pizza on a cooking pan and cook it for 7 minutes in the middle of the oven (Also be careful when manipulating things inside the oven… And still… No naked cooking!!!)