Author: Sharon

Ingredients:

• Dressing
• 1/2 cup of cashews
• 1/2 cup water
• 3 tablespoons lemon juice
• 2 tablespoons mustard
• 2 teaspoons apple cider vinegar
• 3-4 cloves of garlic
• 1 teaspoon curry powder
• Salad
• 2 15 oz cans of chickpeas, rinsed
• 3 ribs of celery, chopped
• 1/2 medium red onion, diced small
• 1 pint of cherry tomatoes, quartered
• black pepper to serve

Instructions:

Place all of the dressing ingredients into a blender, and set aside for a few minutes, so the cashews can soften. Then blend until smooth.

In a large mixing bowl, mash the chickpeas with a potato masher, leaving a chunky texture.

Throw in the celery, onion, cherry tomatoes, and dressing and stir thoroughly.

Sprinkle on some black pepper to taste, and enjoy!

CRUST:

1 1/3 cup almond flour

1 cup arrowroot starch

1 Tbsp flaxseed meal

1 tsp baking soda

1 tsp Italian seasoning

1/2 tsp garlic powder

3/4 tsp sea salt

1 Tbsp apple cider vinegar

1 Tbsp almond butter or water

7-8 Tbsp water (add more as needed)

TOPPINGS:

Veggie Ground (click here)

Sautéed mushrooms, onions, and peppers

Vegan Cheese Sauce (click here)

Mix dry ingredients.
In a separate bowl mix wet ingredients.

Add wet ingredients to dry ingredients and mix with a wooden spoon until combined,

Press or roll out until less than ¼ inch thick.

IT IS VERY IMPORTANT TO ROLL THE CRUST UNTIL THIN.

Thinner is better with this crust.

Par-bake at 375 for 10 minutes.

Top pizza crust with oil-free, sugar-free tomato sauce of your choice.

Add Veggie Ground, sautéed veggies and vegan cheese sauce.

Bake for 15-20 minutes. Do not over bake.