Deliciously crispy Mexican vegan pizza with sweet and spicy chili sauce and delicious toppings. Refined with creamy vegan mayo and fresh herbs. Makes a perfect healthy vegan lunch or dinner. Perfect for your vegan fiesta!
For the CASHEW MAJO place all ingredients in a high-powered blender and blend until a uniform cream is formed. It is better to mix too long than too short. IF you don't have a high-powered blender, ALWAYS soak cashews first: 6 hours in cold water (covered) or 1 hour in boiling hot water (uncovered). Ready mayo season and put in the refrigerator.
120 g Cashews, 60 ml extra virgin olive oil, 125 ml Almond milk or another vegetable milk, 15 ml Apple cider vinegar, 7,5 ml maple syrup, Salt to taste
FOR THE PIZZA DOUGH put all the ingredients in order in a high-powered blender and process with the dough program until smooth. Alternatively, put everything in a bowl and mix by hand or food processor (with dough hook) until smooth. The dough should be neither too runny nor too dry and should come away from the edge of the bowl. Cover and let rise at room temperature for 30 minutes (minimum) to an hour. NOTE: The dough does not like cold air, drafts or direct sunlight.
½ packet or 1 tsp dry yeast, 1 tbspn Raw cane sugar, 1 tbspn Cumin, ½ tbspn Paprika powder, ½ tbspn Salt, 250 g fine spelt flour, 170 ml lukewarm water
In the meantime, prepare the SWEET CHILI SAUCE prepare. To do this, place everything in a blender and blend to a smooth sauce. Be careful with the water for thinning, the sauce should not be too liquid and should spread well on the pizza base. Set aside.
1 tbspn maple syrup, 1 tbspn Garlic powder or a fresh clove of garlic pressed, 1-3 Bird Eye Chili depending on the desired degree of spiciness, ½ tbspn Salt, A little warm water to dilute, Optional: 1-2 tablespoons ready-made chili sauce, 3 tbspn Tomato paste
For the TEX MEX BEAN MIX place everything in a bowl and mix loosely with your hands or a spoon. Season and set aside.
2 Garlic cloves, 1 tbspn Coconut oil or other high heat oil, 400 g black beans, 1 tbspn Vegetable broth, 1 tbspn Coconut sugar, 1 tbspn Cumin, ½ tbspn Coriander, ½ tbspn Paprika powder, Salt and pepper to taste, ½ red onion
Preheat the oven to 190 degrees (pizza level or intensive heat) and line a baking tray with baking paper.
Remove pizza dough from bowl after rising time and knead on a floured work surface for 1-2 minutes. Roll out with a pastry roller to a round dough and spread on the baking paper. The dough should approximately fill the baking tray.
SWEET CHILI SAUCE evenly with a spoon and spread TEX MEX BOHNENMIX AND TOPPINGS spread over the sauce.
1 Cup Mushrooms, 1 yellow bell pepper, 8 Cherry tomatoes
Place in oven and bake for about 20-25 minutes, until edges are golden brown. Remove from oven, let cool briefly, garnish with cashew mayo and fresh cilantro.
Fresh coriander leaf
Keeps up to 2 days covered in the refrigerator (without mayo and cilantro), but best fresh!