Pizza Night! Eggplant, Heirloom Tomato, Cashew Cheese
Active Time: Cook Time: Total Time: (plus overnight soaking)
Makes 2 servings
- 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
- Add cashews and water to a food processor and process until broken down. Scrape down the sides and continue to process until smooth.
- Add garlic powder, salt, pepper, nutritional yeast, zest, and lemon juice. Blend until mixed well.
- Transfer cashew mixture to a glass container and fold in probiotic capsules and dill with a wooden spoon.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove pizza from the oven, slice in 4-6 pieces, and enjoy.
- If you have 2 remaining pizza slices, package them up for lunch tomorrow.
- 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.