Saturday, March 15, 2014

Spicy Pinto Pizza with Almond Cheeze

Who doesn't love pizza?! And this pizza is the bomb dot com. Seriously. I went WAY out on a limb for the crust--a total experiment. I honestly didn't think it would work, but it turned out fabulous! Probably my favorite pizza crust recipe I've made. And this cheeze! Woah! So yummy. Enough rambling, Anna. Let's get to the good stuff.

Spicy Pinto Pizza with Almond Cheeze. Topped with the most delicious tomato I have ever eaten. Seriously.

Spicy Pinto Pizza with Almond Cheeze; Vegan, Gluten Free. Makes one pizza.


  1. 1 Cup canned, no-salt added pinto beans, drained and rinsed
  2. 2 T flaxseeds
  3. Spices of choice (I used garlic powder, onion powder, chipotle powder, and oregano)
  1. 1/3 cup sliced almonds, soaked for at least 3 hours
  2. 1 T nutritional yeast 
  3. 1 1/2 T lemon juice
  4. 1-2 T water
  5. garlic and onion powders
  1. Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside. 
  2. Place pintos in food processor with a splash of water and process until past-like. Transfer to bowl and stir in spices and flaxseeds. 
  3. Roll into ball and flatten onto parchment. Crust should be no more than 3/4-1 inch thick. 
  4. Bake uncovered for 15 minutes. While baking, prepare your cheeze.
  5. Place all cheeze ingredients in food processor and blend (scraping sides often and adding water as needed) until smooth. Note: this will take some time. It will take almost the flu 15 minutes the crust is cooking, but shouldn't take any longer.
  6. Remove crust from oven and spread cheeze over the top. Return to oven and bake 15 more minutes. Add desired toppings (I used a roma tomato and hot sauce which was AWESOME) and return to oven once more, baking for 10 more minutes. 
  7. Remove from oven and let cool 5 minutes before serving.

Baked Crust, Pre-Topping.

Baked Crust + Cheeze.

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