Ingredients
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Crust:
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175g Rolled Oatsprocessed into flour
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85ml Coconut Milk
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15ml La Espanola Extra Virgin Olive Oil
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1/8 tsp McCormick Oregano
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1/8 tsp McComick Paprika
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Topping:
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125ml Clara Olé Tomato Chunky with Basil
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Tofu Feta Cheese:
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153g Firm Tofu
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65ml La Espanola Extra Virgin Olive Oil
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10ml Lemon Juice
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65ml Apple Cider Vinegar
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1/2 tbsp McCormick Oregano
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1/2 tbsp McCormick Rosemary
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1/2 tbsp Dill
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Vegan Mozzarella Cheese:
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110ml Water
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18g Raw Cashewssoaked
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4ml Lemon Juice
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3ml Apple Cider Vinegar
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8g Tapioca Starch
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2g Mc Cormick Sea Salt
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20g Basil leaves
Directions
Steps
1
Done
|
Crust1. Preheat oven to 500F |
2
Done
|
Tofu Feta Cheese1. Press Tofu, try to remove as much water as you can. Press between paper towels. |
3
Done
|
Vegan Mozzarella Cheese1. Boil the 1st water and pour over the raw cashews. Let it soak for 30 minutes- 1 hour. |
4
Done
|
Assembly1. Take the pre baked pizza crust and add Clara Ole Sauce. |