This pizza is packed with roasted garlic, spinach, brussels sprouts and peas all layered on a creamy cashew white sauce!
This recipe has quickly become from favorite way to eat pizza! It’s cauliflower crust is just one of the four ways it’s bringing veggies to the table! Spinach, peas and brussels spouts also make a bold statement on a layer of cashew white sauce. With the additional of a whole bulb of roasted garlic… this pizza is simply just dang good.
Now, this pizza has a whole lot of moving parts but you could easily prep the white sauce a couple of days or weeks in advance! I always have this sauce in my fridge or freezer. To freeze, I pour it in an ice-cube tray and just pop one or two out when needed. The veggies can be sautéed earlier in the day or even a day or two in advance then stored in the fridge until ready.
Regardless of how it happens, it needs to! This combo is insanely delicious and I know you’ll love it!
Creamy Roasted Garlic and Greens Pizza
This pizza is packed with roasted garlic, spinach, brussels sprouts and peas all layered on a creamy cashew white sauce!
Ingredients
Pizza
- 1 CauliPower Crust** //alt use whatever crust you have
- 1 bulb + 2 cloves Garlic leave the bulb intact, remove the peel from the two cloves and roughly chop
- 1 cup Spinach frozen
- 1/2 cup Peas frozen
- 1/2 cup Petite Brussels Sprouts
- 1 tbsp Avocado Oil divided in two
Cashew White Sauce * See Notes
- 1 cup Raw Cashews soaked in hot water for at least 1 hour
- 1/4 cup Nutritional Yeast
- 2 tbsp Garlic Powder
- 1/2 tsp Salt
- 1/4-1/2 tsp Black Pepper
- 2-4 tbsp Water //alt use oil
Instructions
Cashew Cream Sauce
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Let your cashews soak for at least 30 minutes (I let mine soak overnight) in hot water- the longer they soak, the better!
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Drain the liquid once the cashews have softened. Add the cashews and the rest of the ingredients to a high speed blender. Blend until smooth.
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Adjust water ratio as needed, if the sauce is too thick- add more water. If the sauce is too thin- add a little more nutritional yeast. Pour into an airtight container to be kept in the refrigerate for 4-5 days. Alternatively, you can freeze it in small blocks to be defrosted when needed!
Roasted Garlic Bulb
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Preheat you oven to 375 degrees F. With a shark knife, chop the top of the garlic bulb off just until the tips of the cloves are exposed. Place the garlic bulb on a piece of foil that is just big enough to wrap up the garlic in. Before wrapping, drizzle a 1/2 tbsp of avocado oil and sprinkle the bulb with salt and pepper. Make sure it is wrapped tightly before placing it in the preheated oven to cook for 25-30 minutes.
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Let the garlic sit in it's foil wrapping until you are ready to use it. This will insure the garlic has had enough time to "sweat".
Preparing Your Pizza!
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After roasting the garlic, crank your oven up to 400 degrees F. Take your pizza crust out of the freezer and place it on a baking sheet to start defrosting. Set aside.
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Add the two cloves of roughly chopped garlic, brussels sprouts, peas and spinach into a large saute pan over medium high heat with the left over avocado oil. Stirring occasionally, saute until the brussel sprouts start to brown slightly. About 4-7 minutes.
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Once the mixture is warmed through and the brussels have started to turn brown, turn off the heat and prepare your pizza crust.
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Spread 1/4-1/2 cup of the Cashew Cream Sauce on the pizza crust before sprinkling the veggies mixture all over. The garlic bulb should now be cool enough to handle. Press the garlic out of the skin and layer it on top of the veggies.
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Bake in the oven for 20-25 minutes making sure to watch the crust!
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Serve either as a main dish or you can choose to serve it with a large salad. Enjoy!
Recipe Notes
*This recipe makes A LOT of sauce, feel free to cut it in half or freeze some for later.
** This pizza crust has eggs but if you use an egg free crust, it can be completely vegan!
