Tuscan Flatbread

Fiber Fueled Cookbook. pg. 281. *used love and lemons cashew cream recipe with her white pizza recipe. Cream on the bottom, add water, drizzle on top after cooking. Mushrooms and eggplant as toppings. Tash wanted less drizzle.*

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make Cashew Parm, place 1/2 cup raw cashews, 1/4 cup slivered almonds (or almonds with skins off). 3 tablespoons nutritional yeast, 1 tablespoon garlic powder, and a pinch of salt in the base of a blender or food processor. Blend until very finely powdered.

Step 2

Preheat the oven to 450*F

Step 3

Gently stretch the dough and place on a pizza stone lightly dusted with cornmeal or lined with parchment paper, or on a large rectangular baking sheet. Place in the oven to parbake for 8 minutes, until just lightly golden.

Step 4

Gently remove from the oven and place on an oven-safe countertop or stove. Spread the pizza sauce evenly on top using the back of a spoon, making circular motions to evenly distribute the sauce, then top with the sliced tomatoes, artichoke hearts, chickpeas, mushrooms, and red onion. If desired, sprinkle with red pepper flakes and a small pinch of flaky sea salt. For a more golden crust, brush with a little olive oil.

Step 5

Place back in the oven and cook for another 10 to 12 minutes. Remove and sprinkle generously with Cashew Parm. Let cool for 5 minutes, then sprinkle with basil. Slice and serve.