Stuart and I love this pizza. It started with the pizza crust which was difficult to get at the local farmers market. On Saturday mornings, we’d run the farmers market and often wouldn’t get there in time, so he bought a bread machine and I perfected the dough.
The cashew cream sauce and toppings were a “no brainer.” Luckily we have similar taste.
Usually he starts the pizza by soaking a cup of cashews in water for at least an hour while I’m still at work. When I get home I put the ingredients in the bread machine. It takes 23 minutes for the dough to process in my machine.
Then I sauté a couple of cups of wild mushrooms in olive oil, garlic, and add thyme.
I like to use a cast iron pan because it holds the heat well and adds iron to the mushrooms.
While this is sautéing, I mix the cashew cream in the vitamix. The combination of soaked cashews and high speed blender make the sauce more creamy. I preheat the oven to 450. Don’t use the convection oven, I learned that the pizza crust doesn’t get crunchy in the convection over.
By now, the dough is done and I spread it out on the pizza stone, pile in the cream sauce, the mushrooms, chopped artichoke hearts, and chopped black olives. I use a pampered chef pizza stone that does not need to be heated. Sometimes I use vegan cheese and sometimes I don’t. Lately I’ve been using kite cheese.
Bake for about 15 minutes. Watch for doneness (brown crust). The time varies depending upon the thickness of your dough and the oven.
My break machine likes this order:
- 2/3 c warm water
- 1 tbs canola oil
- 1 tsp salt
- 1 tsp sugar
- 1 tsp garlic powder
- 1 c wheat flour
- 1/2 c bread flour
- 1/2 c millet flour
- 1 1/2 tsp yeast
- 1 c cashews (soaked 1 hr and then drained)
- 3 cloves garlic
- 2 tsp lemon juice
- 1/3 c water
- 3 tbs nutritional yeast
- Salt and pepper
- 1 (ish) tbs olive oil
- 2 cup wild mushrooms
- 1 tbs thyme
- 2 cloves garlic
- Soak cashews for 1 hr.
- Make dough in bread machine, add ingredients in the order specified by bread machine.
- Sauté mushrooms in olive oil with garlic and thyme.
- Preheat oven to 450.
- Make cashew cream. Drain cashews, add all ingredients to a high speed blender.
- Spread dough on pan. Top with cashew cheese, sautéed mushrooms, artichoke hearts and black olives. Add dairy free cheese if desired.
- Bake about 15 minutes. Watch for doneness.