White Garlic Cashew Cream Pizza with Dijon Brussels and Shiitake Bacon

White Garlic Cashew Cream Pizza with Dijon Brussels and Shiitake Bacon- packed full of so much flavor, you won’t miss the cheese in this amazing plant-based pizza! 

White Garlic Cashew Cream Pizza with Dijon Brussels and Shiitake Bacon- packed full of so much flavor, you won't miss the cheese in this amazing plant-based pizza!

This post officially has the longest title of all time. I was tempted to squeeze caramelized onion in there too but that would have been completely ridiculous.

The flavor combos are truly what makes this pizza so incredible which is why I had a hard time leaving things out of the title. It starts with a base of a white sauce which is essentially garlic cashew cream, and gets topped off with sweet caramelized onions, tangy dijon brussels sprouts, and smoky shiitake bacon. I don’t know if you’re drooling yet but I sure am.

White Garlic Cashew Cream Pizza with Dijon Brussels and Shiitake Bacon- packed full of so much flavor, you won't miss the cheese in this amazing plant-based pizza!

I thought for sure that after giving up dairy I would never be able to enjoy pizza again but with a little research and creativity, I’m enjoying it more than I ever have before.

Not just because it tastes so good but it actually feels good to eat too.

White Garlic Cashew Cream Pizza with Dijon Brussels and Shiitake Bacon- packed full of so much flavor, you won't miss the cheese in this amazing plant-based pizza!

White Garlic Cashew Cream Pizza with Dijon Brussels and Shiitake Bacon- packed full of so much flavor, you won't miss the cheese in this amazing plant-based pizza!

White Garlic Cashew Cream Pizza with Dijon Brussels and Shiitake Bacon- packed full of so much flavor, you won't miss the cheese in this amazing plant-based pizza!

White Garlic Cashew Cream Pizza with Dijon Brussels and Shiitake Bacon- packed full of so much flavor, you won't miss the cheese in this amazing plant-based pizza!

It might seem like there are a lot of moving parts to this recipe but with a little bit of prep work, it can come together fairly quick.

I like to make the cashew cream in advance and use store-bought whole grain naan (or pizza dough! Trader Joe’s is my favorite) to help save time. Once that part is done, all you have to do is caramelize the onions and roast the brussels and shiitake mushrooms.

I’ve made this pizza several times and discovered that the key factor to making sure it turns out right is par-baking the crust. That means allowing it too cook until it’s almost done before adding the toppings. This keeps it from getting soggy from the cashew cream. Because ain’t nobody like soggy pizza, am I right?

Whether you eat dairy or not, this plant-based version is a fun way to mix things up on pizza night. I hope you enjoy it as much as we do!

White Garlic Cashew Cream Pizza with Dijon Brussels and Shiitake Bacon- packed full of so much flavor, you won't miss the cheese in this amazing plant-based pizza!

 

White Garlic Cashew Cream Pizza with Dijon Brussels and Shiitake Bacon

Yield: 2 pizzas

Prep Time: 15

Cook Time: 30

Total Time: 45

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Ingredients:

White Garlic Cashew Cream

  • 2 cups raw cashews
  • 1 teaspoon extra virgin olive oil
  • 3 garlic cloves
  • 3 tablespoons nutritional yeast
  • 2 tablespoons white vinegar
  • juice of 1 lemon
  • 1/2 teaspoon salt
  • 1/2 cup water

For the Pizza

  • 2 cups thinly sliced shiitake mushrooms
  • 2 cups thinly sliced brussels sprouts
  • 1/2 small onion, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons reduced-sodium tamari
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons Dijon mustard
  • 1 tablespoon pure maple syrup
  • 1 tablespoon coconut sugar
  • 2 whole grain naan or one large prepared pizza crust

 

Directions:

In a small pot, bring 4 cups water to a boil. Remove from heat, add cashews and allow to soak for about 30 minutes. In a skillet, warm 1 teaspoon oil over low heat. Add the garlic and cook for 2-3 minutes, until fragrant. Remove from heat and set aside. Strain excess water from cashews, rinse, then add them to the bowl of a high speed blender along with cooked garlic and remaining ingredients. Blend on high until smooth, scraping down the sides as needed. Add more water as needed to thin.

Preheat the oven to 400°F then line two baking sheets with parchment paper. In a small bowl, combine one tablespoon oil, 2 tablespoons tamari, 1/2 teaspoon smoked paprika and a sprinkle of salt & pepper. Whisk together then add the sliced mushrooms and toss until evenly coated. Spread them out on one of the baking sheets and set aside.

In a small bowl, whisk together 2 tablespoons Dijon mustard, 1 tablespoons pure maple syrup, and 1 tablespoon oil. Add the brussels sprouts and toss until evenly coated. Spread them out on the remaining baking sheet. Bake the mushrooms and brussels sprouts in the oven for 20 minutes, stirring halfway through.

Meanwhile prepare the caramelized onions by warming 1 tablespoons oil in a skillet over medium heat. Add the onion, sprinkle with coconut sugar and cook for about 10 minutes, until golden brown.

Bake the naan in the oven at 400°F for 5 minutes on each side (or pizza dough for 10 minutes). This step keeps the cream from making the dough soggy. Top with white garlic cashew cream, caramelized onions, brussels, and shiitake bacon. Bake in the oven for 5 more minutes, until heated through. Serve warm and enjoy!

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart