To make this pizza, I like to use Simple Mills Pizza Crust, or make my own, using the crust from our Margherita Pizza! I love Simple Mills, so much so, that I brought these sprouted seed crackers to the hospital when I had Nico!
The assembly is super simple, and can be enhanced with lots of different sauces, spreads, and toppings! I used our macadamia nut cheese for this one, because after going to Hawaii with Nick, I became obsessed! Have fun!
Flat Bread Pizza
First…
Make the crust. The Simple Mills directions are so simple, no pun intended!
And then…
Make the delicious mac nut cheese spread:
Ingredients
2 cups macadamia nuts, soaked 4-6 hours
1 Tbsp nutritional yeast
2 tsp apple cider vinegar
1 Tbsp organic herb mix (I like Braggs Organic Sprinkle – any blend of rosemary, thyme, oregano, onion, tarragon will do)
1/2 tsp black pepper
1/2 tsp Himalayan pink salt
1/2 cup of water, more as needed
Directions
Soak macadamia nuts in filtered water for 4-6 hours. Drain.
Blend soaked nuts with 1 cup of water and remaining ingredients until creamy. Add more water if necessary.
Line a colander with cheesecloth or nut-mylk bag. Place a plate under colander to catch excess liquid. Pour creamy mixture into cheesecloth or nut-mylk bag. Shape into log shape, twisting cheesecloth or nut-mylk bag tight at the left and right edges.
Place in a warm location to ferment, about 8-12 hours. Every couple hours squeeze excess liquid from cheese.
Transfer cheese to bowl. Cover and refrigerate until serving.
Sprinkle cheese on the pizza and top with Arugula. I like to mix the arugula with a bit of pink salt, lemon and olive oil.
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