Pesto Cashew Ricotta Pizza

Is it possible to make a healthy pizza?! Because I’m thinking that this recipe is! Dairy and meat free (obviously), gluten free, homemade pesto and cashew ricotta, plus some fresh organic vegetables . . . yes please. Might have to make this again next week now that I am sharing the recipe ❤ Serve with a side salad for a perfect meal


Ingredients – Pizza

-1 ball of pizza dough

-1 Cup lemon garlic cashew ricotta

-1 Cup pesto

-1 large beefsteak or heirloom tomato, thinly sliced

-2 – 3 shiitake mushrooms, thinly sliced

-1 – 3 lemon slices, seeds removed

-1 – 2 Tablespoons extra virgin olive oil, rubbed onto stretched dough + a dash of garlic powder

-Spritz of lemon juice over the top of the assembled pizza

-Red pepper flakes, optional

Ingredients – Lemon Garlic Ricotta

-1 1/2 Cups cashews, soaked overnight & drained

-1 teaspoon garlic powder

-2 cloves garlic, minced

-1/4 Cup lemon juice

-1/3 Cup water + more if needed

-Dash of black pepper

-Dash of cayenne pepper

-Small scoop of nutritional yeast, optional. *I used 1 Tablespoon*

Ingredients – Pizza Dough

-1 yeast packet

-1 Cup warm water

-1 teaspoon agave

-2 1/2 Cups whole wheat pastry flour, or use GF flour

-2 Tablespoons extra virgin olive oil

-1 Tablespoon hemp seeds

-1 Tablespoon ground flax seeds

-1/3 Cup vital wheat gluten

*I obviously did not make my own dough! Ain’t nobody got time for that! But someday I will, so I am including the recipe!



-Start your dough: Swirl the yeast & agave with the warm water. Let yeast sit for about 5 minutes. In a small bowl, combine the flour, vital wheat gluten, & oil, & add to the yeasted water. Gently knead dough into a ball. Place in a floured mixing bowl & let it sit for a while. It will puff up as it sits. If you need to knead it a bit more to really mix the dough, do so. Place ball in a mixing bowl & let sit for about 45 minutes & up to 2 hours

-While the dough is “growing” you can get started on your pesto & cashew ricotta. I do the ricotta first. Place all ingredients in your food processor. Blend until smooth. You may need to add a bit of water to get the processor moving, depending on how “soaked” your cashews are. Spice to taste. You want a light lemony garlic flavor with a hint of spiciness from the raw garlic & cayenne. Transfer ricotta to a bowl & place in the refrigerator


-No need to clean out your food processor to make the pesto. Add the pesto ingredients to your food processor & puree until smooth. Transfer to a bowl & place in the refrigerator


-Prep your vegetables

-Preheat the oven to 415 – 425°F

-Knead the dough on the floured surface – you can also use the hemp & flaxseeds on the surface so that you get a nice seedy dough, with seeds along the crust & bottom. Shape dough into your desired shape & place on a lightly extra virgin olive oil greased pizza pan


^I’m really bad at kneading dough apparently so bae had to take over

-Add a drizzle of of extra virgin olive oil & a light sprinkle of herbs and/or garlic powder

-Add tomato slices

-Add dollops of pesto & ricotta all over the pizza. Make sure you thin out each dollop with the back of the spoon


-Add the lemon slices around the edges – these should be removed before eating. Add the mushrooms (or peppers in our case), & a sprinkle of red pepper flakes

-Bake 10 – 15 minutes, depending on how thick or thin you rolled your crust




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