Loaded Mediterranean Pizza with Cashew Sauce (Edit recipe)

This loaded Mediterranean pizza with a spicy cashew cream base is easy to make, super healthy and tastes delicious

1 hour

15 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	947
Fat:	71 g
Carbohydrates:	54 g
Protein:	30 g
Cholesterol:	12 g
Sodium:	175 mg
Fiber:	9 g
Sugars:	18 g
Calculated per serving.

by itzraininggreen

View original recipe

Serves: 2

Ingredients

Spicy cashew sauce

2 cups Raw Cashews
1 Tbsp Garlic, minced
1 Jalapeño, sliced, seeds removed (leave it out if you prefer less spicy)
10 sprigs whole Coriander Seeds
1 Lemon, juiced
2 Tbsp Extra Virgin Olive Oil
.75 cup Water
2 Tbsp distilled White Vinegar
1 Tbsp Miso Sauce, (optional)
Salt, (as per taste)

Pizza

Pizza Dough, or crust (your preference)
.5 cup Red Onion, sliced
1 cup Artichokes, hearts
.5 cup Olives, and pitted (I used green olives), sliced
.5 cup Sun Dried Tomatoes, chopped
1 bunch Mozzarella Cheese, shredded
.5 cup Yellow Cherry Tomatoes
8-9 fresh Basil
Salt, pepper, red chili flakes, dried thyme, oregano, capers to season the Pizza (as per taste)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the cashew sauce, place cashews in a bowl of hot water and let it soak for about 1 hour. Drain and rinse.
In a high-powered blender, blend the cashews and the rest of the ingredients for the cashew sauce. Blend until smooth.
Preheat oven to 400 degree F.
Layer the Pizza base with the spicy, jalapeno coriander cashew sauce.
Sprinkle black pepper.
Top with sun dried tomatoes, artichokes, olives, and mozzarella shreds.
Bake in the oven for about 15-16 minutes.
Top with cherry tomatoes, basil leaves and seasonings as per preference.
Enjoy!

Notes

You can substitute salt with black salt (for that extra umami flavor) You can get creative with the cashew sauce to make it more healthy, add sautéed vegetables like spinach to make it more healthy. Or make it more spicy by adding sriracha sauce! Refrigerate the extra cashew sauce to add to pastas, stir fried vegetables etc. Use within 3-4 days