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1⁄2 cup blueberries
̈13⁄4 cup gluten-free flour ̈1 tsp salt
̈1⁄2 tsp baking powder ̈3⁄4 cup water
̈ 1⁄2 cup raw cashews, softened overnight with water ̈1 1⁄2 cup water
̈2 tbsp cornstarch
̈1 tsp salt
̈1 tbsp lemon juice
̈2 small beets, steamed ̈1 garlic clove
̈2 tbsp lemon juice ̈1⁄4 cup cashew milk
To prepare the pizza dough, combine all the ingredients together. Knead until smooth. Cover and let it rise overnight.
To make the Beet Pesto, combine all the ingredients together in a food processor and blend until smooth. Set aside.
Preheat oven to 450°F. Line a sheet pan with parchment paper.
For the mozzarella cheese, combine the cashews, water, salt, and lemon juice in a blender and blend until smooth. Pour
into a small pot and heat over medium heat. Add in cornstarch. Continue to stir until it thickens and looks “cheezy.” Set aside.
Roll the pizza dough on a flat surface. Add some flour if too sticky and difficult to roll. Roll into a rectangular shape about 1⁄4 inch thick.
Brush lightly with some olive oil.
Top with about 1⁄4 cup Beet Pesto (can add more if desired). Top with vegan Mozzarella Cheese and blueberries. Bake for 15 minutes. Let cool before slicing. Enjoy!