Vegan 🌱 Vegetarian ღ Pescatarian 🐠 Flexitarian


Easy, healthy dishes for you to try ღ ღ ღ


Though I am a 99% plant-based muncher – with an occasional exception for wild Cambodian honey, yogurt, and a free-range organic egg – we have been healthy flexitarians, including animal products in 2 to 3 meals a week, for many years. We are all on a different path in our life. Don’t judge too fast and be kind to others.

If you still eat animal products, make sure they come from reliable organic sources that treat their animals with kindness and respect.

Vegan Pizza with Turmeric Chickpea Crust and Cashew Cheese

Vegan Pizza with Turmeric Chickpea Crust and Cashew Cheese

Vegan Pizza with Turmeric Chickpea Crust and Cashew Cheese

A 100% plant-based, gluten-free pizza that’s super easy to make. Not to mention, it’s perfectly crisp and so beautiful! I am sure you will never order take-out pizzas again after trying this delcious recipe.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Dinner, Lunch
Servings: 2
Calories: 641kcal


Chickpea Flour Crust

  • 1 cup chickpea flour
  • 1/2 tbsp extra-virgin olive oil
  • 1/2 tsp turmeric powder
  • 1/3 cup water
  • sea salt to taste
  • black pepper to taste

Cashew Cheese

  • 1 cup raw unsalted cashew nuts (soaked for at least 1 hour)
  • 3-4 tbsp nutritional yeast to taste
  • 1/2 small lime juice only
  • sea salt to taste
  • black pepper to taste
  • splash extra-virgin olive oil
  • splash water

Tomato sauce

  • 1-1.5 cup tomato sauce (I used homemade)


  • bell pepper (capsicum, any color) sliced
  • red cabbage shredded
  • broccoli chopped
  • onion sliced
  • dried oregano to taste
  • black pepper to taste


  • Preheat the oven to 180C or 355F.
  • Mix chickpea flour, water, olive oil, salt, pepper, and turmeric. Stir well until you get a smooth mixture. Unlike a regular pizza dough, the chickpea crust will be a rather liquid, yet a slightly firm, pourable mixture. Add a little bit more water if too dry or more chickpea flour f too wet.
  • With a spoon or spatula, evenly spread the mixture on baking paper or silicone baking mat in a 1/2 cm to 1cm (1/4 to 1/2 inch) thick layer. Sprinkle a bit of olive oil on the baking paper or silicone mat before you spread on the dough to avoid it to stick to the paper or mat.
  • Bake the crust into the oven for about 15 min until the edges are very lightly golden. Do not overbake!
  • Meanwhile, make the cashew cheese. Blend all ingredients in a blender and set aside.
  • Remove the crust from the oven. Spread it with the (homemade) tomato sauce and add the cashew cheese on top of the tomato sauce layer.
  • Top with your favorite veggies and put the pizza back into the oven. Bake for 10-15 minutes. Or until the veggies are cooked.


To avoid more yucky chemicals in your life opt for homemade tomato sauce instead of buying a can. Make a big batch and freeze for later. Tomato sauce can be used in so many dishes. I made one with fresh tomatoes, garlic, celery, carrots, oregano, rosemary, bay leaves, black pepper, sea salt, and freshly chopped parsley.

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