20-Minute Vegan Pizzas!
We have put together a collection of some of our favourite Zengarry vegan pizza recipes for you! These recipes are dairy-free, plant-based and made with our delicious cashew cheeses!
Raw Vegan Pizza
This pizza is as as easy and as healthy as it gets!!
Instructions:
1. Start with a raw grain-free wrap. I love Wrap it Up Raw! wraps which are made right here in Ontario.
2. Spread your raw wrap with a generous serving of Fauxmagerie Zengarry Sun Dried Tomato and Basil cashew cheese.
3. Top your wrap with your favourite fresh veggies and you are all set!! We used colourful bell peppers, cherry tomatoes, red onion and avocado.
And the bonus- it only takes about 5 minutes to make!
Portobello Pizza
Ingredients:
4 Portobello mushrooms
2 Tbsp. of olive oil
2 cloves of garlic, minced
½ cup of tomato sauce
½ cup of diced tomatoes
½ package of Fauxmagerie Zengarry Smokey Jalapenos cashew cheese
½ white onion, diced
½ cup of medium-hot peppers
1 cup of vegan pepperoni (Yves Veggie)
Salt and pepper, to taste
Preparation:
1. Glaze the Portobello mushrooms with 1 Tbsp. of olive oil. Broil in the oven for 3-5 minutes.
2. In a pan, sauté the garlic, tomatoes, onions, medium-hot peppers and vegan pepperoni with the rest of the olive oil.
3. Spread the tomato sauce and the Fauxmagerie Zengarry Smokey Jalapenos cashew cheese inside the mushroom heads.
4. Fill the mushrooms with the pizza mixture. Season with salt and pepper and bake at 400 degrees for 6-8 minutes.
Veggie Loaded Hummus Pizza
Ingredients:
½ package of Fauxmagerie Zengarry Garlic and Fines Herbs cashew cheese
1 store bought vegan pizza crust
½ cup of mushrooms, sliced
½ red onion, sliced
1 cup of hummus
½ cup of tomatoes, diced
½ cup of zucchini, sliced
½ cup of red bell peppers, chopped
Preparation:
1. Place the store-bought vegan pizza crust on a baking sheet.
2. Spread the Fauxmagerie Zengarry Garlic and Fine Herbs cashew cheese and the hummus on the pizza dough. Garnish the pizza with all the sliced vegetables.
3. Bake at 400 degrees for 12-15 minutes, or until the crust is golden.
Roasted Cauliflower BBQ Pizza
Ingredients:
1 store bought vegan pizza crust
½ package of Fauxmagerie Zengarry Sun-dried Tomato & Basil cashew cheese
½ of a cauliflower head, chopped
1 red onion, chopped
2 cloves of garlic, minced
½ cup of BBQ sauce
3 Tbsp. of olive oil
2 Tbsp. of Sriracha sauce
Salt and pepper, to taste
Preparation:
1. In a bowl, combine the cauliflower, garlic, Sriracha sauce, salt and pepper with olive oil. Stir to combine. Spread evenly on a baking sheet and cook at 425 degrees for 20 minutes, flipping halfway.
2. Spread the BBQ sauce and the Fauxmagerie Zengarry Sun-dried Tomato & Basil cashew cheese on the pizza crust.
3. Top with the cauliflower mixture and onions. Bake at 400 degrees for 8-10 minutes, or until the crust is golden.
Margherita Pizza
Ingredients:
4 rounds of pita bread
2 fresh tomatoes, sliced
1 package of Fauxmagerie Zengarry Garlic and Fine Herbs cashew cheese
1 cup of tomato sauce
½ cup of fresh basil leaves
1 cup of balsamic vinegar
1 Tbsp. of sugar
Preparation:
1. Place the pita bread rounds on a baking sheet. Spread the tomato sauce and Fauxmagerie Zengarry Garlic and Fine Herbs cashew cheese on the pitas.
2. Spread the sliced tomatoes and the fresh basil evenly on the pitas.
3. Bake at 400 degrees for 6-8 minutes, or until the pizzas are golden. Top with balsamic glaze if desired.
For the balsamic reduction: Combine vinegar and sugar in a small pot and bring to a boil over medium high heat. Boil until volume is reduced by half. Remove from heat and allow to cool and thicken.
Artichoke and Spinach Pizza
Ingredients:
3 Tbsp. extra virgin olive oil
½ cup of finely chopped onion
½ cup of finely diced red bell pepper
2 ounces of green chillies or ½ tsp of crushed dried red chillies
1 can water packed artichokes, drained and chopped
1 package of frozen spinach (thawed and squeezed)
½ package of Fauxmagerie Zengarry’s Garlic and Fine Herbs cashew cheese
2 Tbsp. of lemon juice
1 fresh tomato, sliced
1 package of store bought pizza dough (your favorite pizza crust)
Salt & pepper, to taste
Instructions:
1. On medium-high heat, sauté onions, green chilies (or crushed red chilies) and red bell pepper in a tbsp. of olive oil. When the onions have become transparent (about 5 minutes) add in the artichokes, and sauté for a few more minutes.
2. Lower the heat to medium and add the Fauxmagerie Zengarry Garlic and Fine Herbs cashew cheese, the rest of the olive oil, lemon juice and the spinach to the skillet and stir to combine. Cook until artichoke mixture is heated through and somewhat thickened.
3. Transfer the mixture onto a pizza crust. Spread evenly. Sprinkle with a pinch of paprika and bake at 400 degrees, for 8-10 minutes, or until the crust is golden.