Sweet Laurel Bakery


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!


Sweet Laurel

Sweet Laurel

Sweet Laurel

Sweet Laurel

Flat Bread Pizza



Make the crust. The Simple Mills directions are so simple, no pun intended!

And then…

Make the delicious mac nut cheese spread:


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


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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