Please enable javascript in your browser to view this site!

Pizza Night! Eggplant, Heirloom Tomato, Cashew Cheese

Active Time: Cook Time: Total Time: (plus overnight soaking)

Makes 2 servings


Cashew Cheese:

  • 2 cups raw cashews, soaked overnight
  • ¾ cup spring water
  • ½ teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • 1/6 teaspoon fresh cracked pepper
  • 1 tablespoon nutritional yeast
  • Zest of ½ lemon
  • 1 teaspoon lemon juice
  • 2 probiotic capsules
  • 3 tablespoons minced dill


  • 3 medium zucchini, grated (to yield about 4 cups)
  • ½ teaspoon fine sea salt
  • 1/3 cup nutritional yeast
  • 1/3 cup mozzarella cheese, shredded
  • ¼ cup almond flour
  • 1 small garlic clove, peeled and grated
  • 1 teaspoon dried oregano
  • 1 egg, lightly beaten


  • ½ - ¾ cup tomato sauce
  • 1 small eggplant
  • 1 tablespoon coconut oil, plus more if needed
  • 1 large heirloom tomato, sliced thin
  • ½ - 3/4 cup crumbled cashew cheese


  1. Add cashews and water to a food processor and process until broken down. Scrape down the sides and continue to process until smooth.
  2. Add garlic powder, salt, pepper, nutritional yeast, zest, and lemon juice. Blend until mixed well.
  3. Transfer cashew mixture to a glass container and fold in probiotic capsules and dill with a wooden spoon.
  4. Cover the bowl with a clean towel and place in a warm spot (the oven works well with the pilot light on, or a warm enclosed outside area). Give your cheese 12-24 hours to ferment; it is done when it is tangy to your preference. Cover and refrigerate.
  5. Preheat the oven to 500° F. If you have a pizza stone, have it in the oven. If not, place an upside-down baking sheet in the oven. Place a sheet of parchment on the counter, large enough to hold a 12” pizza.
  6. Toss the zucchini and salt in a colander; set in the sink to drain for 10-15 minutes. Prep your topping ingredients while you wait.
  7. Slice the top and bottom off of the eggplant and a thin slice lengthwise off of one of the sides. Lay the eggplant flat on the cut you just made and slice eggplant into 1/4” thick rounds.
  8. Wring out the zucchini really well; it should release a lot of liquid. Place the zucchini, nutritional yeast, mozzarella cheese, almond flour, oregano, and garlic in a large bowl and toss with your hands to combine. Add the egg and incorporate well.
  9. Place the zucchini mixture on the parchment and using your hands, spread it to form a circle about 1/3” thick. Make the outer edges a little thicker, to act as a barrier for the ingredients. Transfer the parchment to the heated pizza stone or baking sheet in the oven and bake for 8-10 minutes, or until the crust starts to brown. Carefully remove the crust to another upside-down baking sheet or cooling rack and lower the temperature to 350.
  10. Heat 1 tablespoon coconut oil over medium high heat and once hot, work in batches, adding 1 layer of eggplant rounds at a time and cooking 3-4 minutes on each side, until tender and browned.
  11. Add a thin even layer of tomato sauce, topped with eggplant (reserve extra eggplant for a salad tomorrow), tomato slices, and crumbled cashew cheese (the cheese will not be solid enough to slice, it will resemble a goat cheese), and bake an additional 4-5 minutes.
  12. Remove pizza from the oven, slice in 4-6 pieces, and enjoy.
  13. If you have 2 remaining pizza slices, package them up for lunch tomorrow.
  14. Prepare lunch tomorrow according to the Prep and Cook Schedule using leftover eggplant and cashew cheese. Store remaining cashew cheese in the fridge to use Day 7.