Dessert Pizza. [featuring vanilla & chocolate cashew cream]
Yes, pizza for breakfast. It happens. And it’s been a long time since I made a sweet cashew cream anyway.
Things like this make me appreciate being vegan so much. There is no dairy/egg laden pastry that could lure me away from this. It’s just that good. Mouth watering really.
I got tired of trying all these gluten free pizza crusts and not really falling in love with any one of them. I’m sticking with my brown rice frozen crust from the co-op, you really can’t beat it. Easy, fast, organic and good. Thin and crispy, just how I like it. I admit, I like to recreate store bought items at home just to prove its doable but this seems like something I’ll put on the back burner. It’s not like I’m eating pizza everyday anyway…it’s a treat!
On the subject of treats, I took this pizza on a trip to the sweet side. I made vanilla coconut and chocolate ginger cashew cream, sliced some kiwis, strawberries and blueberries for topping. So good.
For the cashew cream:
Soak 2 cups of raw, organic cashews in water overnight.
Drain and rinse well.
Pour 1 cup of the cashews into your blender.
Add:
3 tablespoons of maple syrup or agave
1/3 cup of unsweetened coconut flakes
1 teaspoon of vanilla extract
2 tablespoons of coconut oil
Blend until smooth.
Taste and add more sweetener if necessary.
Scrape out your vanilla cream and add the remaining cup of cashews to the blender.
Add:
2 teaspoons carob or cocoa powder
3 tablespoons of maple syrup or agave
1/2 teaspoon ground ginger or 1/4 teaspoon fresh grated ginger
2 tablespoons coconut oil
Blend until smooth.
These are just guidelines, you can make whatever flavor you like. Experiment!
Eat More Plants. 
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