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Paleo Vegan Pizza Recipe

Paleo Vegan Pizza
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This isn’t your average pizza. It’s a feel-good, wholesome version with a crispy almond flour crust and a rich, creamy cashew cheese sauce. Whether you’re paleo, vegan, gluten-free, or just looking for something different, this pizza has your name on it. Packed with fresh flavors and easy to customize, it’s perfect for a chill dinner or impressing your crew.

Ingredients

Scale

The Crust

  • 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp warm water)
  • ¾ cup blanched almond flour
  • ¾ cup tapioca flour or arrowroot starch (+ some for dusting)
  • ¼ cup coconut flour
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp Italian seasoning
  • ¾ tsp sea salt
  • ⅓ cup warm water
  • ⅓ cup avocado oil (or olive oil)
  • 2 tsp apple cider vinegar

Dreamy Cashew Cheese Sauce

  • 1 cup raw cashews (soaked for 15 mins if your blender isn’t powerful)
  • 2½ Tbsp fresh lemon juice
  • 5 Tbsp warm water or unsweetened almond milk
  • 2 Tbsp avocado oil (or olive oil)
  • ¾ tsp garlic powder
  • ¾ tsp sea salt
  • 2 Tbsp nutritional yeast

Toppings (Get Creative!)

  • ⅓–½ cup marinara or pizza sauce (Rao’s is a great pick)
  • Fresh basil leaves
  • Optional: sautéed onions, bell peppers, mushrooms, red pepper flakes

Instructions

Step 1: Crust Boss Moves

  1. Preheat the oven to 425°F and line a pizza pan or baking sheet with parchment paper.
  2. Stir flaxseed meal with warm water to prep your flax egg. Let it thicken for about 10 minutes.
  3. Combine almond flour, tapioca starch, coconut flour, the seasonings, and salt in a bowl. Mix it up!
  4. Stir together warm water, oil, and apple cider vinegar. Slowly pour this into the dry mix along with your flax egg. Stir until you get a nice soft dough.

Pro Tip: If things get sticky, don’t panic—just sprinkle a little extra tapioca flour to keep it manageable.

  1. Shape the dough into a 10–12” circle on your parchment paper. Want it crispy? Roll it thin. Want it soft? Leave it thicker.
  2. Bake for 12–15 minutes, just until it sets.

Step 2: Cheese Sauce Magic

  1. Toss all cheese sauce ingredients into a blender. Blend on high until it’s smooth and creamy.

Too thick? Add a splash of almond milk or water until it’s spreadable.

Step 3: Build Your Masterpiece

  1. Spread marinara sauce over the baked crust (but leave a little border to keep things neat).
  2. Add dollops of that dreamy cashew cheese. No need to be fancy—it’ll melt into perfection.
  3. Top with fresh basil or your favorite extras (hello, roasted veggies).
  4. Pop it back into the oven for 10–12 minutes. When the crust is golden and the cheese has golden spots, you’re ready to go.

Let it cool for a minute (if you can wait) and slice it up.

Notes

Tips & Tricks

  • For a crispier crust, use a pizza stone or roll it extra thin.
  • No rolling pin? Grab a wine bottle—it works like a charm.
  • If your cashews aren’t soft, soak them in hot water for 15 minutes before blending.

Serving and Storing

  • Pair it with: A fresh, simple salad (arugula with lemon vinaigrette is 👌).
  • Leftovers? Store slices in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven or toaster oven to keep that crust crunchy.

Find it online: https://paleo.recipes/paleo-vegan-pizza/