Phyllo and Walnut-crusted Pizza
All those pizza flavours plus an impressively crispy, nutty crust! The drizzle of Roasted Garlic Cashew Cream is rich and delicious atop all those tasty, nutritious veggies!
| Servings | Prep Time |
| 2large servings | 20minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
Nutty Pizza Crust
- 1/2package phyllo pastry
- 1cup walnutsI toasted them a little for extra flavour!
- 1/2cup vegan parmesanI used Cashew Crumbles!
- 1/3cup Earth Balance or other vegan butter, melted
Toppings
- 1/2cup pizza saucemore or less depending on preference.
- 1/2 red onionthinly sliced
- 3 or 4 mushroomsthinly sliced
- 1/2cup pineapple tidbitsdrained and queezed
- 1/2cup sliced coloured sweet peppersthinly sliced
- 12or more fresh cherry tomatoeshalved
- 1/4cup green onionschopped
- 1/2cup roasted garlic cashew creamSee recipe in link. It’s so easy and delicious!
- 1/2teaspoon hot chili garlic sauceAdjust for personal preference.
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!
