Smokey BBQ Chicken Pizza VEGAN Recipe // MoreSaltPlease

In case you were wondering, YES my eyebrows will be back for next weeks video. I forgot to draw them on before I filmed the intro...whoops!

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Tempeh bacon recipe:
   • Tempeh Bacon // MoreSaltPlease  

Balsamic reduction/cashew mozzarella recipe:    • Cashew Mozzarella and Balsamic Reduction  ...  

Pizza toppings/essentials:
tempeh bacon
gardien chicken strips, thawed
BBQ sauce
swiss chard or spinach
onions
mushrooms
ready made pizza dough

Coat the gardien chicken strips with your favorite BBQ sauce and set aside. Saute the onions over medium high heat. Once they start to caramelize add in a little vegetable stock or water to deglaze the pan. Cook for 2 more minutes then add in a bit of maple syrup and a pinch of salt. Cook for two more minutes and set aside to cool. Repeat this process to saute the mushrooms, but instead of adding maple syrup, add balsamic reduction instead. Set aside to cool.

Smoky cashew cheese sauce:
3/4 cup cashews, soaked
3/4 cup almond milk
6-7 cloves of roasted garlic
2 TBS lemon juice
2 tsp onion powder
1 TBS smoked paprika
1/4 cup nutritional yeast
2 tsp salt

Blend everything together until smooth.

*To make pizza*

Preheat oven to 500 degrees F making sure to place your pizza stone in there to heat up with the oven (it should be in there for at least 30 mins)

Assemble pizza by rolling out your dough on a flat floured surface. Place the dough on a piece of parchment paper and add on the smoky cashew cheese sauce, followed by the rest of the toppings.

After the pizza stone has been heating in the oven for 30 minutes, take it out, slide the pizza and parchment paper onto the pizza stone and place back in the oven for 10 minutes rotating half way through.

Once the crust is crispy and golden brown, take the pizza out of the oven and top with more BBQ and smoky cashew cheese.

*How to roast garlic*

Heat the oven to 400°F: Set a rack in the middle position.

Use your fingers to peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected.

Trim the top off the head of garlic: Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.

Drizzle with olive oil: Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.

Wrap in foil and bake: Wrap the garlic aluminum foil and roast in the oven for 40 minutes.

Begin checking the garlic: After 40 minutes, begin checking the garlic. The garlic is done when a center clove is completely soft when pierced with a paring knife. Even once soft, you can continue roasting until deeply golden for a more caramelized flavor — check the garlic every 10 minutes. Exact roasting time will depend on the size of your garlic, the variety, and its age.

Use or store the garlic: Let the garlic cool slightly, and then serve. Press on the bottom of a clove to push it out of its paper. Roasted garlic can also be refrigerated for up to 2 weeks or frozen for up to 3 months.