Just when you thought pizza couldn’t be any better!! This flaky crust, layered with walnuts and Cashew Crumbles, is a perfect foundation for a colourful, flavourful mix of veggies, all drizzled with a spiced-up version of Roasted Garlic Cashew Cream.
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| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
large servings
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Ingredients
Nutty Pizza Crust
- 1/2 package phyllo pastry
- 1 cup walnuts I toasted them a little for extra flavour!
- 1/2 cup vegan parmesan I used Cashew Crumbles!
- 1/3 cup Earth Balance or other vegan butter, melted
Toppings
- 1/2 cup pizza sauce more or less depending on preference.
- 1/2 red onion thinly sliced
- 3 or 4 mushrooms thinly sliced
- 1/2 cup pineapple tidbits drained and queezed
- 1/2 cup sliced coloured sweet peppers thinly sliced
- 12 or more fresh cherry tomatoes halved
- 1/4 cup green onions chopped
- 1/2 cup roasted garlic cashew cream See recipe in link. It's so easy and delicious!
- 1/2 teaspoon hot chili garlic sauce Adjust for personal preference.
Ingredients
Nutty Pizza Crust
Toppings
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Rate this recipe!
|
Instructions
- Defrost phyllo pastry according to the instructions on the box.
- Heat oven to 350 degrees F.
- Make the walnut filling. In your food processor, pulse the walnuts into crumbs. Be careful not to overprocess, as it will become butter. Add the Cashew Crumbles and pulse once or twice until combined. Pour out into a bowl and drizzle with the melted butter. Stir to create buttery crumbles.
- Open the package of phyllo so that the pastry is in a vertical position, unroll it to open fully and then cut through the pastry layers in half vertically, keeping them together. You will have two potential pizza crusts from this. If you are only wanting to do one, refold the pastry immediately and seal airtight. This will keep in fridge for a few days unthawed.
- Melt the vegan butter and have a pastry brush as the tool for lightly spreading a thin layer of melted butter between each layer of the phyllo to create the flakiness.
- On a sil pad or parchment paper, lay the first layer of phyllo down and brush gently with a little of the melted butter. Phyllo is delicate and may break, but that won't matter to the final product. Work as quickly as possible to prevent the pastry from drying out. Layer the pastry and melted butter five or six times and then sprinkle the walnut filling evenly over the pastry. Continue to layer the pastry and the melted butter until the pastry is finished, approximately 5 or 6 more layers. You don't need to brush the top layer, but make sure you butter all the edges well, for crispiness!
- Spread a thin layer of pizza sauce over the last layer of pastry, leaving an unsauced one-inch border around all sides of the rectangle.
- Top with your desired toppings, all thinly sliced. Pineapple should be a little squeezed out so that the juice doesn't make the pastry too wet.
- Fold up the edges all around the rectangle to create your crust edge. Brush the edges with a little more butter.
- Drizzle on a generous amount of Spicy Roasted Garlic Cashew Cream.
- Bake for about 20 minutes or until the crust is deep golden brown.
- Remove from oven and top with halved cherry tomatoes and chopped green onion. Add more Cashew Cream, if desired. Enjoy the rainbow!
Spicy Roasted Garlic Cashew Cream
- In a squeeze bottle, combine the Cashew Cream and the hot chile garlic sauce and thin to desired consistency to make a squeezable cream. This will keep in the fridge for a few days and is great on roasted veggies.
Recipe Notes
Double this recipe to make two pizzas and enjoy the it reheated the next day. The crust stays crispy and the flavours are great!
