A PIZZA LIKE NO OTHER!
- 60 g Firm Tofu
- ¼ cup Nutritional Yeast Flakes
- 1½ whole Rye Wrap
- 2 tbsp Raw Cashews
- 2 clove Garlic
- 1 tbsp Lemon Juice
- 1 serve Salt and Pepper
- 1 tbsp Tomato Paste
- 1 cup Baby Spinach
- ½ medium Tomato
- 1 cup Mushrooms
- ½ medium Red Onion
- 1 tsp Italian Herbs
Preheat the oven to 180°C/360°F.
Place the cashews in a small bowl and cover with water. Place in the fridge for at least 2 hours, or overnight to soak.
Remove the cashews from the water and add to a food processor along with the nutritional yeast flakes, garlic, lemon juice, and salt and pepper to taste. Process on high until smooth and creamy.
Place the rye wrap on a baking tray or pizza stone.
Finely slice the tomato, mushrooms, red onion, and tofu.
Spread the tomato paste over the wrap, then sprinkle with italian herbs. Place the spinach, tomato, mushrooms, onion and tofu pieces on top. Finish with dollops of cashew cheese.
Place the pizza in the oven, and bake for 10-15 minutes or until the wrap is crispy on the edges.
Remove from the oven and allow to cool slightly, then dig in!
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