This Cashew Cream Vegetable Curry Pizza is my new addiction! It's a flavor bomb in each bite, a healthy and tasty substitute for pizza night. I made it after a trip to India; I was enamored with all the bright colors and spices. This pizza would be a great weeknight meal or a charming little party with friends. It's incredible but ridiculously simple to prepare—even a novice can manage this, I swear!

One of the best things about this pizza is that it's smothered in a cashew cream topping. It's so, so creamy and rich, but completely dairy-free! It replaces the traditional tomato sauce and introduces a heavenly nutty flavor that just goes perfectly with the curry spices and crunchy veggies. Trust me, you're going to love this cashew cream. You can thank me later!.

Vegetable Curry Pizza with Cashew Cream

Name: Vegetable-Curry-Pizza-with-Cashew-Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Fusion-Cuisine
Ingredients: 1 cup Raw Cashews; 1/4 cup Water; 2 tablespoons Lemon Juice; 1 tablespoon Nutritional Yeast; Pinch Salt; 1 cup Broccoli Florets; 1/2 cup Bell Peppers (any color); 1/2 cup Red Onion; 1 cup Cauliflower Florets; 2 tablespoons Olive Oil; 1-2 teaspoons Curry Powder; Pinch (optional) Red Pepper Flakes; 1 (12-inch) Pizza Dough; For garnish (optional) Fresh Cilantro or Parsley

This recipe combines the best of both worlds: the comforting familiarity of pizza and the exciting, exotic flavors of Indian cuisine. The cashew cream base is a game-changer, offering a rich, creamy alternative to tomato sauce.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

📖 Instructions

Preheat your oven to 425°F (220°C). If using a pizza stone, place it in the oven while it preheats.
Make the Cashew Cream: Soak 1 cup raw cashews in hot water for at least 30 minutes, or until softened. Drain well. Combine the softened cashews, 1/4 cup water, 2 tablespoons lemon juice, 1 tablespoon nutritional yeast, and a pinch of salt in a high-speed blender. Blend until completely smooth and creamy. Set aside.
Prepare the Vegetables: Chop 1 cup broccoli florets, 1/2 cup bell peppers (any color), 1/2 cup red onion thinly sliced, and 1 cup cauliflower florets. Sauté the onions in olive oil until softened, about 5 minutes. Add the broccoli and cauliflower and cook until tender-crisp, about another 5-7 minutes. Set aside.
Prepare the Pizza Base: Use your favorite store-bought pizza dough or make your own. If making your own, make sure it's fully risen and ready to roll. Lightly flour a surface and roll out the dough to your desired thickness and shape. Note: I like to make a thinner crust, but you do you.
Assemble the Pizza: Spread the cashew cream evenly over the pizza dough, leaving a small border. Arrange the sautéed veggies on top of the cashew cream. Sprinkle with curry powder to taste (I use about 1-2 teaspoons). I also add a pinch of red pepper flakes for a kick, but that's just me!
Bake the Pizza: Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the vegetables are heated through. Be sure to keep an eye on it so it doesn't burn!
Slice and Serve: Let the pizza cool slightly before slicing and serving. Enjoy your delicious and healthy vegetable curry pizza!

📝 Notes

Soak cashews in hot water for at least 30 minutes before blending.
Adjust the amount of curry powder and red pepper flakes to your taste preference.
Feel free to add other vegetables, such as spinach, mushrooms, or zucchini.
For extra flavor, add a pinch of garam masala or cumin to the cashew cream.