Cashew Cheese, Grape and Arugula Pizza

Cashew Cheese, Grape and Arugula Pizza

Paleo Cashew Cheese, Grape and Arugula Pizza

This is one of my favorite pizzas and it’s so filling! We have Paleo Running Momma to thank for that. This recipe was adapted from one of hers and she was kind to let me share my version with you all! The cashew cheese adds a little extra protein and creaminess while the grapes and balsamic drizzle are just the right amount of sweet! Feel free to use the pizza dough recipe for other pizza recipes too!

Paleo Cashew Cheese, Grape and Arugula Pizza

Cashew Cheese, Grape and Arugula Pizza


Makes one 10 in pizza

Pizza Dough

1/2 cup blanched almond flour
3/4 cup tapioca flour or arrowroot starch
6 tbsp coconut flour (divided 2 additions)
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp Italian seasoning blend
3/4 tsp fine grain sea salt
1/3 cup warm water
1/3 cup light flavored olive oil
1 tbsp raw apple cider vinegar
1 egg room temp, whisked

Pizza Toppings

Cashew Cheese (recipe below)
1 tbsp Olive Oil
1 cup of red seedless grapes cut in half
½ C red onion sliced
¼ C arugula
Balsamic Reduction (heat balsamic vinegar in pan over medium heat, stirring occasionally until it thickens to desired consistency)

Cashew Cheese

3/4 cup raw cashews (soaked at least 4 hours)
2 tablespoons fresh lemon juice
3 tablespoons filtered water
1/4 teaspoon white wine vinegar
1 tablespoon nutritional yeast
1 clove garlic
1/2 teaspoon sea salt
Freshly ground black pepper, to taste


Cashew Cheese

Soak the raw cashews in water to cover for at least 4 hours.

Drain and rinse the cashews. Add them to a food processor or blender along with the lemon juice, 2 tablespoons of water, white wine vinegar, nutritional yeast, garlic, sea salt, and black pepper.

Process until you have a very smooth cream (about 4 minutes).

Pizza Crust

Preheat oven to 450°F and line a large baking sheet with parchment paper.

In a large mixing bowl, combine the almond flour, tapioca or arrowroot, 3 tablespoons of coconut flour, onion powder, garlic powder, Italian seasoning, and salt. Stir well to fully combine.

In a liquid measuring cup, combine the water, oil, and apple cider vinegar, then pour into the dry mixture and stir with a silicone spatula until a dough forms.

Stir in the whisked egg to combine well. Once a sticky mixture forms, slowly add the remaining coconut flour- a tablespoon at a time and mixing well, allowing the dough to sit a bit after each tablespoon to absorb the liquid. Add until you have a dough that's still a bit sticky yet able to be spread out. Don't add more than 3 additional tablespoons of coconut flour in this step, even if the dough seems sticky to work with.

Transfer the dough to the sheet and press it into a 10 inch circle with the end of your silicone spatula. Drizzle with olive oil and spread evenly over crust. Evenly distribute dollops of cashew cheese onto pizza crust followed by red onion and halved grapes.

Bake in the preheated oven for 10-15 minutes depending on how crisp you want the crust. Crust is technically finished after edges begin to brown and bottom is firm. (lift with spatula to test)

Remove from oven and top with handfuls of arugula. Drizzle with balsamic reduction.

Paleo Cashew Cheese, Grape and Arugula Pizza
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