So let me tell you how these happened: I planned to make a pizza pie, you know the ultimate trend going on throughout the internet right now because of its massiveness and its heavy Western influence….anyway I WANTED to make it…but I thought of how extremely fattening that would be, considering that I am a vegan and the rest of my family is not. And I would take the responsibility to eat it. All. I only have a handful of close friends that I would consider giving to, but lets just get to the point and say it obviously didn’t happen!
I used a crust recipe from here. I thought it tasted to seedy for me, for I’d suggest you omit the flaxseeds unless you like it. I have yet to make a recipe for a perfect cauliflower crust, but I am in the works for a good one!
Toppings: Tofurky italian sausage, mushrooms, butternut squash, red potatoes, sage, arugula
NOTE: I would advise you to bake the potatoes and butternut squash while the crust is baking.
Cauliflower crust recipe here
1/4 of 1 butternut squash, steamed
1 tsp salt
1/2 tsp pepper
1 tsp thyme
1 tsp basil
3 tbsp sundried tomatoes, sliced
6 sage leaves, fresh
1/2 cup cashews, soaked
1 tbsp olive oil
1/2 squeezed lemon
2 cloves garlic, roasted
1 tbsp nutritional yeast (optional)
- While getting the cauliflower crust ready in the oven, make the sauce by steaming or baking the butter nut squash. Steam for 7 minutes or bake for 30 minutes.
- Once the butternut squash is cooked, smash thoroughly with a fork. Add salt, pepper, thyme, basil, 3 sage leaves and sundried tomatoes and mix all together. Leave at the side.
- Make the cashew sauce. With a blender, mix cashews, 3 sage leaves, olive oil, garlic, lemon, and nutritional yeast. Add water until desired consistency.
- Once crust is done, add the butternut squash and add desired toppings. Bake for 15 more minutes as cauliflower recipe calls for.
- Top with cashew cheese and arugula, if desired.