Margarita Pizza

MargaritaPizza

Pizza is probably my favourite food. We tend to have it about once a week. And to be honest, I am a creature of habit. I like to make the same type of pizza every week – mushrooms, artichoke hearts, peppers, pizza sauce & daiya. It’s pizza perfection in my opinion. Terry on the other hand, prefers I switch things up every once in awhile. And with the fresh basil and gorgeous heirloom tomatoes at the market, I thought I would make a nice margarita pizza.

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Margarita Pizza (serves 4… or 2 hungry people!)

1 prepared pizza crust if you are like me and can’t bake to save your life (or make your own)
1.5 tbsp roasted garlic balsamic oil (or 1 tbsp each of olive oil & balsamic vinegar)
1 medium sized heirloom tomato, chopped
1 large handful of basil, chopped
1/2 cup of cashews (soaked for 4-8 hours)
the juice of half a lemon
3 tbsp of nutritional yeast
a pinch of salt

Follow the directions of your pizza crust to bake it in the oven. Brush the crust with oil, top it with the tomato & basil. Drain and rinse the soaked cashews and put them in the blender with the lemon juice, nutritional yeast & salt and blend. Add dollops of the cheeze onto the crust (you will have some leftover).

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We served us up with some roasted veggies.

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Makes me rethink my boring old pizza schedule haha ;p

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What is your favourite kind of pizza?

Shared with my fav bloghops: Plant Based Potluck Party, Meatless Mondays (A Whisk & Two Wands & Confessions of a Mother Runner)  & Healthy Vegan Fridays

16 thoughts on “Margarita Pizza

  1. I am a creature of habit with my pizzas too, and like you, we make them weekly :) I don’t tend to use vegan cheese though so still need to experiment with that (I like mine cheeseless but am sure for variety I’d like a cheese alternative on occasion!). Your version looks great.

  2. I have been experimenting with lots of pizza crusts lately. Once the weather gets cooler and I can turn on the oven I’ll be all over this one too!

    My favorite is a thin bar pie with onions from any of the local restaurants/bars by me (northern NJ prides itself on pizza). I bring daiya cheese and they make it for me but I want to start making my own. I think it would be fun and probably much healthier.

    1. You’ve been making your own pizza crusts??? That’s not something I have been successful with yet. Being gluten-free kinda sucks ;p
      You bring daiya cheese and they put it on pizza for you? That is so awesome! I tend to make my own as the vegan pizza options here are slim. My favourite one doesn’t deliver and takes an hour to get to in rush hour (which is when I typically want pizza), so I tend to make it.

  3. I love margarita pizza, it is so good. I also think that pizza is the food of the heavens. It is so great, and you can put anything on it!
    I have a soft spot for trashy pizza toppings… ham and pineapple and black olives… perfection. Or once in Seattle I got a Mac and Cheese and Bacon pizza and added pineapple and black olives… so good you could cry.
    But the best pizza in the world is an eggplant and basil pesto pizza from Gigi’s in Sydney. I can’t quite describe how amazing this pizza is. You will cry, it is so good.
    I like so many other types of pizza as well. Oh pizza, never leave me!

    1. Pizza is most definitely the food of the heavens. It and pasta are my two all time favourite foods. I have both at least once a week =)
      Oh I really love ham and pineapple myself- there is a fabulous vegan pizza place in San Jose that makes the best hawaiian pizza ever!
      Mac and cheese and bacon??? That definitely sounds worth a try! When I go to Seattle next (hopefully to see one of my favourite blogging besties!), I’ll have to try it.
      I’m so boring… I tend to have the same toppings, I should branch out 😉

  4. I LOVE pizza! Plain pizza, fancy pizza, dessert pizza– I love pretty much all of it. Yours looks absolutely amazing and I can’t wait to try it!

  5. I’m a veggie pizza lover so I can’t wait to try this recipe! I am so glad you shared your healthy, yummy Margarita Pizza with us at the Plant-Based Potluck Party. I’m pinning and sharing.

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