Ingredients
-
For the Crust
-
- 2 cups bread flour (or all-purpose flour) bread flour- 2 cups bread flour (or all-purpose flour)
-
- 3/4 cup warm water water- 3/4 cup warm water
-
- 1 packet (2 1/4 tsp) instant yeast instant yeast- 1 packet (2 1/4 tsp) instant yeast
-
- 1 tsp sugar sugar- 1 tsp sugar
-
- 1/2 tsp salt salt- 1/2 tsp salt
-
- 1 tbsp olive oil (plus extra for brushing) olive oil- 1 tbsp olive oil (plus extra for brushing)
-
For the Cashew Labneh
-
- 1 cup raw cashews (soaked 2-4 hrs & drained) raw cashews- 1 cup raw cashews (soaked 2-4 hrs & drained)
-
- 1/2 cup unsweetened plant-based yogurt plant-based yogurt- 1/2 cup unsweetened plant-based yogurt
-
- 2 tbsp lemon juice lemon juice- 2 tbsp lemon juice
-
- 1 clove garlic garlic- 1 clove garlic
-
- 1/2 tsp sea salt salt- 1/2 tsp sea salt
-
- 2 tbsp water (as needed) water- 2 tbsp water (as needed)
-
For the Toppings
-
- 1 small red onion, thinly sliced red onion- 1 small red onion, thinly sliced
-
- 1 small zucchini, sliced into half-moons zucchini- 1 small zucchini, sliced into half-moons
-
- 1 small red bell pepper, sliced red bell pepper- 1 small red bell pepper, sliced
-
- 1/2 cup cherry tomatoes, halved cherry tomatoes- 1/2 cup cherry tomatoes, halved
-
- 1 small eggplant, diced eggplant- 1 small eggplant, diced
-
- 3 tbsp olive oil olive oil- 3 tbsp olive oil
-
- 1 tbsp sumac sumac- 1 tbsp sumac
-
- 1 tsp ground cumin ground cumin- 1 tsp ground cumin
-
- 1 tsp smoked paprika smoked paprika- 1 tsp smoked paprika
-
- 1/2 tsp sea salt salt- 1/2 tsp sea salt
-
- 1 head garlic, top trimmed garlic- 1 head garlic, top trimmed
-
To Finish
-
- 2 tbsp tahini tahini- 2 tbsp tahini
-
- Juice of 1/2 lemon- Juice of 1/2 lemon
-
- 1-2 tbsp water water- 1-2 tbsp water
-
- 1/4 cup fresh parsley, chopped fresh parsley- 1/4 cup fresh parsley, chopped
-
- 1/4 cup fresh mint leaves, torn fresh mint- 1/4 cup fresh mint leaves, torn
-
- Freshly ground black pepper black pepper- Freshly ground black pepper
Directions
Let the dough rise while prepping and roasting the vegetables. Start with the crust, then prepare the creamy cashew labneh and the roasted toppings. Assemble and bake for a flavorful, satisfying Middle Eastern-inspired vegan pizza. To make gluten-free, substitute your favorite gluten-free pizza crust mix. The labneh can be prepped 1-2 days in advance for deeper flavor.
Steps
|
1
Done
|
Preheat oven to 425°F (220°C). Line a baking sheet with parchment. |
|
2
Done
|
Make the dough: In a bowl, combine warm water, sugar, and yeast. Let sit 5 min until foamy. Stir in flour, salt, and olive oil, and knead for 5-7 min until smooth. Cover and rest 30-45 min. |
|
3
Done
|
Prepare cashew labneh: Blend soaked cashews, plant-based yogurt, lemon juice, garlic, salt, and 2 tbsp water until ultra-smooth. Chill until ready. |
|
4
Done
|
Roast garlic: Place whole garlic head on a sheet of foil, drizzle with olive oil, wrap and roast 30 min until soft. Cool, then squeeze out cloves. |
|
5
Done
|
Toss onion, zucchini, bell pepper, cherry tomatoes, and eggplant with olive oil, sumac, cumin, smoked paprika, and salt. Spread on baking sheet and roast 20-22 min until golden and tender. |
|
6
Done
|
Shape dough into a large oval or round on parchment. Brush with olive oil. Par-bake for 7 min. |
|
7
Done
|
Spread par-baked crust with cashew labneh. Scatter roasted vegetables and roasted garlic cloves over top. |
|
8
Done
|
Return to oven and bake 8-10 min until edges are golden. |
|
9
Done
|
Whisk tahini, lemon juice, and water to form a smooth drizzle. |
|
10
Done
|
Top pizza with tahini drizzle, parsley, mint, and black pepper. Slice and serve. |
