Homemade Pizza with Vegan Cashew Mozzarella and crispy chickpeas

1. Place the flour into the blender and add the salt and dry active yeast. Briefly blend to
combine the ingredients for 5 seconds, then continue to pulse the blender 30 times
whilst carefully pouring the oil and lukewarm water through the access at the top of
the blender.
2. Preheat your oven to 220C.
3. Transfer the dough to a floured surface and firmly knead it for 5 minutes or until
smooth, then place it into a floured bowl, cover it and set it aside to rest for 30
minutes.
4. In the meantime, prepare the roasted chickpeas: Toss the drained chickpeas into a
bowl and evenly coat them with the rapeseed oil, turmeric and smoked paprika.
Place them on a lined baking tray and transfer them to the preheated oven. Roast
your chickpeas for 15-20 minutes or until lightly crunchy.
5. To prepare the pizza sauce: Stir together the passata, oregano, basil, salt and black
pepper in a bowl and set aside.
6. Use your hands to flatten and shape the pizza base until it’s about 1 cm thick. To
make 2 smaller pizzas, simply divide the pizza dough in half. Cut the pizza base with
the tomato sauce and top with Mr Organic Grilled Peppers, Sundried Tomatoes,
vegan mozzarella and roasted chickpeas. Transfer the pizza to the oven and bake at
220 for 12-15 minutes or until the edges of your pizza are golden.
7. Cut into slices and enjoy! (And why not try dipping it into some delicious Mr Organic
Garlic Mayo?)

Vitamix Vegan Mozzarella

1. To prepare for the recipe, soak the raw cashews in cold water for 4-6 hours or ideally
overnight or alternatively place it into boiling water for 30 minutes until softened.
2. Blend the psyllium husk and half of the water in a blender or food processor, then set
it aside for 10-15 minutes.
3. Place your soaked and drained cashews into your blender or food processor and add
the coconut oil, salt, lemon juice, nutritional yeast and miso paste. Add the psyllium
mix and blend for 10 seconds to combine.
4. Place the rest of the water into a non-stick saucepan over low heat and stir in the
tapioca starch until dissolved. Pour in your cheesy mixture from the blender and
whisk to combine. Continue to stir the mix until it begins to thicken, then pour the mix
into a round bowl, glass or silicone mould for your mozzarella shape. Transfer it to
the fridge to set for at least 2 hours, then remove your mozzarella from the shape
and keep it in an airtight container in the fridge until ready to use for up to a week.