Ingredients
Cashews (or macadamia nuts pre-soaked to make them softer)
Fresh lemon juice
Agave nectar (or maple syrup)
Nutritional yeast
Onion powder
Garlic powder
Bragg's Liquid Aminos (or soy sauce) Extra-virgin olive oil
Liquid Smoke
Salt & Pepper
Water, to desired consistency
1. Start with the cashews or pre-soaked macadamias (about 3 handfuls for 2 small pizzas).
Next, add the following ingredients, a little at a time, remembering that you can always add more.
When you add the water, add it VERY slowly -- at this point you're needing just enough water to allow your sauce to blend easily.
Be especially careful with the Liquid Smoke -- you really only need a touch. Taste as you go...does it need to be more sour? Then add more lemon juice. More salty? Add more Bragg's or salt.
2. When you have the taste just right, continue to add water to reach the desired consistency. You'll be surprised at how little water you need to make this pourable, which is your goal.
Be VERY careful about adding too much water -- if it's too thin, it won't firm up in the heat of the oven.
3. Now your pizza crust is ready to be decorated. Spread some of your favorite marinara over the crust. Pour or dollop white sauce over the marinara, spreading it with a spoon if desired.
4. Top with your favorite ingredients. I love love love olives, so I used both green and black olives (healthy fats!). A little chopped onion and some raw spinach (calcium!) and my pizza was ready to be baked.
Follow package directions for the length of time your crust should bake, usually 400-450F for 10-15 minutes. Your sauce will thicken up a bit and turn a beautiful rich golden color.
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