Venus Williams

Vegan Pizza

Serves 2-4

  • 2 cups raw cashews
  • 1 tbsp. extra virgin coconut oil
  • 1 tsp. Italian herbs
  • Himalayan pink salt to taste
Cheese Sauce
  • 3 tbsps. raw tahini butter
  • 1/2 medium onion
  • 2 garlic cloves
  • 1/4 cup water
  • 1 cup extra virgin coconut oil
  • 1 cup nutritional yeast
  • pink Himalayan sea salt to taste
  • 2 tbsps. onion powder (optional)
  • 1 tbsp. garlic powder (optional)
Tomato Sauce
  • 6 whole tomatoes
  • 1 cup sundried tomatoes
  • 2 dates
  • 1 medium onion
  • 3 garlic cloves
  • 1 tbsp. favorite italian herbs (thyme, basil, etc.)
  • pink Himalayan sea salt & pepper to taste
  1. Place cashews, pink salt, coconut oil, onion powder and Italian herbs into a blender or food processor. Turn on High until the ingredients begin to turn into a ball of dough.
  2. Take a large handful of the dough and roll it into a ball.
  3. Place your thumb into the middle of the ball and begin thinning out the sides to create your crust.
  4. Place into a dehydrator for 5 hours, or an oven set to no higher than 115 degrees in order to get the crust a little warm and crisp. (Vegan/raw food proponents believe that intense heat can destroy valuable nutrients and enzymes.)
  5. Add the cheese sauce ingredients to blender; and process until smooth; pour mixture into medium bowl; set aside.
  6. Add tomato sauce ingredients to blender; process until smooth.
  7. Spoon the tomato sauce onto the crust. Then spoon the cheese sauce on top of the tomato sauce; add favorite toppings onto the crust. Enjoy!