Dairy-Free & Gluten-Free Pizza

Makes 4 slices. Total time: 40 mins

This pizza will satisfy even the biggest traditional pizza snob! Just ask my hubby who literally owns a pizza app so he can be sure to find the best slice in any city he visits. It's dairy free, gluten free and can be made vegan easily by omitting the prosciutto topping option. If you opt for the Unbunfoods crust it can be grain free as well.

Toppings are totally up to whatever your pleasure! I love adding a little fresh arugula with a lovely lemon and shallot dressing to get my greens in with prosciutto once in awhile for some added decadence. It's crunchy, cheesy, crisp and tangy - all the great flavours and textures you want in a good 'za!

What you need to make it:

• Caulipower brand cauliflower crust or Unbunfoods grain free crust

• Vegan cheese using recipe below or buy Daiya Foods brand vegan mozzarella

• Marinara sauce using recipe below or buy a no added sugar brand like Rao’s Homemade

• Toppings of choice: I like arugula salad & prosciutto (see instructions below) or fresh basil for a vegan pizza.

• If doing the arugula salad topping: 2 tbsp lemon juice, 1 tablespoon olive oil, and salt and pepper to taste.

Vegan Cheese

What you need to make it:

• 1 cup cashews

• 1 cup aquafaba (liquid from 1 can of chickpeas)

• 1 tbsp apple cider vinegar

• 1 clove garlic

• 2 tsp onion powder

• 1 1/2 tbsp tapioca starch

• 1 organic veggie bouillon cube (omit if on the elimination diet)

• 4 tbsp nutritional yeast

• 1/2 tsp sea salt

What to do to make it:

1. Soak the cashews overnight in the fridge in cold water or for min. 15 minutes in a bowl of freshly boiled, hot water.

2. After the time us up, rinse the cashews and place in a high-speed blender.

3. Add the aquafaba, apple cider vinegar, garlic clove, tapioca starch, onion powder, 4 tbsp nutritional yeast, and sea salt to the blender. Blend for 2 to 3 minutes until creamy smooth. Taste test and add additional nutritional yeast or sea salt to taste.

4. Warm a medium-sized pan over medium-low heat, pour the cheese sauce into the pan and stir until the cheese thickens to a thick and stretchy consistency. The cheese should not drip from the spatula when you lift the spatula.

5. Cover pizza with as much cheese sauce as desired. The remaining cheese stays good in the fridge for 5 days or freezer for one month.

Lisa’s homemade marinara

What you need to make it:

• 5 tbsp. extra virgin olive oil

• 1 medium white onion

• 1 carrot

• 1 stalk celery

• 2-3 cloves garlic

• 2 cans diced tomatoes

• ½ small can tomato paste

• ½ cup red wine

• 1 tsp. dried Italian seasoning

• 1 tsp. dried oregano

• 1 tsp. dried basil

• 1 tsp. red pepper chilli flakes

• Fresh basil

• Salt & pepper to taste

What to do to make it:

1. Dice onion, celery and carrot small. Mince garlic and chop fresh basil.

2. Heat large skillet or pot on medium, add EVO, carrot, celery, onions, red wine and salt & pepper to taste. Saute until onions are transparent and veg starts to soften.

3. Add both cans diced tomatoes, tomato paste, along with dried spices and bring to a boil.

4. When it reaches a boil, reduce to low, cover partially and let simmer for as long you like. The longer it simmers, the better it will taste. Taste and add more spices or S & P along the way.

5. When ready to serve, add chopped fresh basil and red pepper flakes.

6. Blend marinara smooth in a blender.

Final Pizza Prep Directions:

1. Add Lisa's marinara sauce and as many vegan cheese dollops as you like to cauliflower crust and cook according to crust directions on box.

2. Optional arugula salad topping: toss the arugula and 1 shallot in a large bowl with the lemon juice, 1 tablespoon olive oil, and salt and pepper to taste.

3. When the pie is done, remove from oven add prosciutto and salad to pizza.

- If you make this recipe, please share and tag me @yourbestlifewithlisa

- Lisa xx