Vegan Creamy Garlic Pizza Sauce
The following recipe and photography were provided by our partner, Kayla Breeden Falconer of Kayla’s Kitch and Fix.
I don’t think I’ve ever met a person who doesn’t like pizza, but I have met people who can’t indulge in the traditional pizza joint pies. I am one of those people, but I don’t let that stop me. Instead of avoiding pizza altogether, I found a way to make my own dietary friendly version that is just as tasty as any takeout.
I know that’s a big claim to hang my hat on, but I have proof. I happened to add this Vegan Creamy Garlic Pizza Sauce to a flatbread on a night when my husband ordered pizza from his favorite local pizza shop. As we both sat down to eat our respective pies, he decided to forego most of his to eat mine instead! My husband isn’t a big fan of vegan and plant-based meals, so I think that tells the story of just how delicious this sauce truly is!
I chose to slather this sauce all over O’Doughs gluten-free flatbreads. I found them in Heinen’s Frozen Department and boy are they tasty! They come in a pack of three, so you can get creative with your toppings and serve larger groups. They also cook extremely fast, which makes for easy weeknight meals. The perfect balance of crisp and fluffy, you’ll never know they’re gluten-free.
When it comes to toppings, have as much fun as you please, but here are my favorite combinations:
- Sliced tomato & basil
- Sliced potatoes, rosemary & Heinen’s avocado oil spray
- Chickpeas tossed in buffalo sauce & microgreens
We all know that pizza night is the most delicious meal of the week, but with this sauce and flatbread combo, it can be the most nutritious, too!
Vegan Creamy Garlic Pizza Sauce
Servings: 3 Flatbreads or 1 Pizza
Ingredients
For the Vegan Creamy Garlic Pizza Sauce
- 1 cup cashews
- 1 cup water
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. tapioca flour or tapioca starch
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- A Sprinkle of Salt
For the Pizza Crust
- 1 3-pack O’Doughs gluten free flatbreads
Optional Topping Combinations
- Sliced tomato & basil
- Sliced potatoes, rosemary & Heinen’s avocado oil spray
- Chickpeas tossed in buffalo sauce & microgreens
Instructions
- Combine the cashews and water in a bowl. Allow to sit for at least 30 minutes or overnight. If you have a high-powered blender, you can soak the cashews for less time or even skip the soaking altogether.
- Add all of the sauce ingredients, including the cashews and water, to a blender or food processor.
- Blend until completely smooth.
- Smooth the sauce over the flatbreads and top with your favorite toppings.
- Cook the flatbreads according to the package instructions. Do not cook the flatbreads for more than 25 minutes as the sauce can overcook.
Notes
- If using potato slices, crisp them in a skillet on the stove prior to assembling them on the flatbreads since the crust may not require as long of a baking time.
- If using chickpeas with buffalo sauce, be sure to space them out on the flatbreads so they aren’t too heavy in the center as that can cause the crust to collapse and not cook evenly.
