Thanks to this recipe for cashew ricotta pizza with microgreens, pizza night is about to get so much tastier.
Cashew ricotta is surprisingly easy to make: Simply soak unsalted cashews in hot water, then blitz them in a food processor with nutritional yeast, oat milk, and spices like dried onion powder.
The result is a creamy and slightly nutty topping that’s delicious on pizza (and by the spoonful!).
From there, you can bake use the ricotta as a pizza topping, along with loads of vegetables. Top it all off with crispy coconut bacon and fresh microgreens, which will add color and nutrients to boot.
Table of Contents
Key Ingredients
- Pizza crust. You can make the crust from scratch or use your favorite store-bought pizza crust. We used Mama Mary’s 12-inch Gourmet Pizza Crust, which is available on Amazon.
- Pizza sauce. Again, feel free to make your sauce (like our Super Easy Vegan Marinara Sauce) or use your go-to pre-made product.
- Vegetables. Of course, a pizza isn’t complete without tons of veggies! For our pizza, we used red onions, mushrooms, and fresh cherry tomatoes. You’re welcome to switch up the vegetables based on what you have on hand.
- Cashew ricotta. This is the same cashew ricotta “cheese” featured in our delicious vegan eggplant Parmesan recipe.
- Microgreens. We used broccoli microgreens, but you’re welcome to use other types, such as radish or arugula microgreens.
How to Make Cashew Ricotta Pizza with Microgreens
If you’re making your own pizza dough (or using a store-bought version), be sure to prepare it according to the recipe. This might involve heating the prepared pizza dough in the oven before adding sauce and toppings.
With that in mind, the total prep time for this recipe depends on the crust you use.
1. If you haven’t already, make the cashew ricotta. Place the cashews in a heat-safe container, like a stainless steel bowl, and add boiling water. Soak for 15 minutes.
2. Drain the cashews, then add to a food processor with the remaining ricotta ingredients. Blend until combined and no big chunks remain.
3. To a large bowl, add the chopped vegetables. Drizzle with olive oil, season with sea salt and pepper, and toss to combine.
4. Preheat the oven according to the instructions of your pizza crust. Place the crust on a lined baking sheet, then brush with olive oil. Spread the sauce on top.
5. Add scoops of vegan ricotta cheese on the pizza. Top with the vegetables, then bake according to the instructions of your pizza crust.
6. Once the crust is golden brown and the vegetables are cooked, remove the pizza from the oven. (The total time it takes to bake will depend on the specific crust you used.) Top with vegan coconut bacon and microgreens, then slice and dig in!
Recipe Tips, Variations, and Substitutions
- Switch the sauce. For a creamy take on this pizza, try this recipe with our easy vegan vodka sauce. Alternatively, if you’re in the mood for herby flavors, replace the pizza sauce with pesto.
- Replace the crust. Why limit yourself to pizza crust? Try making this dish with pita bread, flatbread, or tortillas instead of the traditional crust. You could even make mini versions on English muffins, bagels, or garlic bread.
- Add more greens. To elevate the nutrient content of this pizza, top it with fresh leafy greens (like arugula or spinach) along with the microgreens.
- Garnish with herbs. Sprinkle the finished pizza with chopped herbs like fresh basil, oregano, or parsley.
How Do You Store Cashew Ricotta Pizza with Microgreens?
If you think you’ll have leftovers, avoid topping the entire pizza with coconut bacon and microgreens. Instead, add these toppings on the individual slices just before serving.
Refrigerate the leftover pizza and microgreens in separate airtight containers for 3 to 4 days; this will prevent the microgreens from becoming soggy. The coconut bacon can be kept in an airtight jar at room temperature for about 4 weeks.
Serving Suggestions
- Shiitake bacon — A savory and tasty topping with a meaty texture
- Buffalo cauliflower wings — Add some heat to your meal
- Vegan crispy baked onion rings — The perfect finger food side dish for pizza
Cashew Ricotta Pizza with Microgreens
Ingredients
Cashew Ricotta
- 1 ½ cups raw cashews unsalted
- ¼ cup non-dairy milk unsweetened
- 4 tablespoons nutritional yeast
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Pizza with Microgreens
- 1 pizza crust
- 1 cup cashew ricotta
- 1 cup pizza sauce
- 1 cup mushrooms sliced
- 1 cup cherry tomatoes halved
- ½ cup red onions chopped
- ¼ cup coconut bacon
- ½ cup microgreens
- Olive oil or avocado oil
Instructions
- If you haven't already, make the cashew ricotta. Place the cashews in a heat-safe container, like a stainless steel bowl, and add boiling water. Soak for 15 minutes.
- Drain the cashews, then add to a food processor with the remaining ricotta ingredients. Blend until combined and no big chunks remain.
- To a large bowl, add the chopped vegetables. Drizzle with olive oil, season with sea salt and pepper, and toss to combine.
- Preheat the oven according to the instructions of your pizza crust. Place the crust on a lined baking sheet, then brush with olive oil. Spread the sauce on top. Add scoops of vegan ricotta cheese on the pizza. Top with the vegetables, then bake according to the instructions of your pizza crust.
- Once the crust is golden brown and the vegetables are cooked, remove the pizza from the oven. Top with vegan coconut bacon and microgreens, then slice and dig in!
Notes
- For a creamy take on this pizza, try this recipe with our easy vegan vodka sauce. Alternatively, if you’re in the mood for herby flavors, replace the pizza sauce with pesto.
- Try making this dish with pita bread, flatbread, or tortillas instead of the traditional crust. You could even make mini versions on English muffins, bagels, or garlic bread.
- To elevate the nutrient content of this pizza, top it with fresh leafy greens (like arugula or spinach) along with the microgreens.
- Sprinkle the finished pizza with chopped herbs like fresh basil, oregano, or parsley.
- The total time the pizza takes to bake will depend on the specific crust you used.
- The exact number of servings will depend on the size of the crust.
- If you think you’ll have leftovers, avoid topping the entire pizza with coconut bacon and microgreens. Instead, add these toppings on the individual slices just before serving.
- Refrigerate the leftover pizza and microgreens in separate airtight containers for 3 to 4 days; this will prevent the microgreens from becoming soggy. The coconut bacon can be kept in an airtight jar at room temperature for about 4 weeks.
Recommended Tools & Products
Nutrition
About the Author
Kirsten Nunez is a journalist who focuses on healthy food and cooking. Her vegan and plant-based recipes have appeared on VegNews, eHow, Shape, and more. When she’s not creating and photographing vegan recipes for Clean Green Simple, you can find her experimenting in the kitchen and sharing plant-based meals with friends and family. More articles by Kirsten.
