Makes 4 pizzas

2 teaspoons active dry yeast
½ cup lukewarm water
¼ cup bread flour (or spelt flour)
3¼ cup bread flour (or spelt flour)
1 teaspoon sea salt
¾ cup cold water
¼ cup olive oil

For the Pizzas
4 crusts
1 jar tomato sauce
1 cup cashew ricotta (see recipe)
2 cups grape tomatoes
1 cup basil leaves

Macadamia Ricotta
1 cup cashews, soaked 2 hours
juice of 1 lemon
1 tablespoon nutritional yeast
½ teaspoon sea salt

For the cashew ricotta, place all the ingredients in a food processor and process until smooth. Set aside until ready to use.

For the crust, mix the 2 teaspoons active dry yeast with ½ cup lukewarm water. Whisk until the yeast is dissolved into the water. Add the ¼ cup of flour and mix well. Allow to sit for 30 minutes covered until the mixture becomes very bubbly.

In a large mixing bowl, mix 3¼ cup of flour with the sea salt. Add the yeast/water/flour mixture to the bowl and mix well. Add the ¾ cup of cold water and ¼ cup of olive oil to the mixing bowl and mix until a shaggy dough is formed. Turn out onto a floured board and knead for 5-10 minutes.

Place in an oiled bowl and cover with a damp towel or plastic wrap and allow to sit in a warm place for 2 hours. The dough should double in size. After 2 hours, remove the dough from the bowl and divide into 4 equal sized pieces and roll into balls. Place on an oiled sheet pan and cover with plastic for 30 minutes at room temperature.

Preheat your oven to 500F.

When you are ready to make the pizzas, take a dough ball and place it on a floured surface.

Pat it out into a circle and use your fingers to press the pizza out to about 10″ round. Try to keep the crust as even as possible. Place the crust on an oiled sheet pan.

Spread some of the tomato sauce onto the pizza crust. Top it with some grape tomatoes. Put the sheet pan in the 500 F oven and cook for 12-15 minutes. The dough will brown slightly, but keep checking it to make sure it doesn’t over cook.

Remove from the oven when it’s crispy and top with some basil and cashew ricotta. Drizzle with good olive oil and sea salt before serving.



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