By keeping a stash of brown rice tortillas, flatbreads, or pitas in your freezer, you always have a ready-to-go base for your homemade pizzas. Just whip up your homemade pizza sauce and cashew cheese spread ahead of time, and your fresh pizzas can be ready in less than 10 minutes. Nutrition (2 pizzas) Calories: 700; Carbs: 116 grams; Protein: 20 grams; Fat: 19 grams; Omega-3: 1.48 grams; Fiber: 16 grams Recipe and photo courtesy of Kristi Keating, a contributing expert to Men’s Fitness and HUMANFITPROJECT.  

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 1 servings

Prep time 5 min.

Cook time 10 min.

Ingredients

For the pizza: 3 crusts (tortilla, flatbread or pitas) ¾ cup any pizza sauce (or make homemade recipe, see below) 1 cup cherry tomatoes, chopped ½ cup chopped red bell peppers ½ cup finely sliced red onion 6 fresh basil leaves, sliced 6 kalamata olives, sliced ¼ cup cashew cheese sauce (see below) For the pizza sauce: 1 (15-oz) can fire-roasted crushed tomatoes 1 (¼” slice) onion 2 cloves garlic (or 1 tsp granules) 1 Tbsp dried basil 1 Tbsp dried oregano, 1 Tbsp dried thyme 1 tsp ground sage 1 tsp rosemary 1 tsp apple cider vinegar 2 dried dates ½ tsp sea salt For the cashew cheese sauce: ¾ cup water ½ cup cashews 1 Tbsp lemon juice ¼ tsp sea salt Pinch black pepper

How to make it

For the cashew cheese sauce, blend for about 30 seconds in a high-speed blender or until creamy. You may need to scrape down sides of container once to ensure that everything is getting blended (if using a traditional blender, soak cashews for at least 2 hours to soften).  Store the cashew blend in a squeeze bottle in the fridge for about 5 days. (It can be used as a sauce for wraps and sandwiches, as a topping for chili and curries, or as a salad dressing.) For the pizza sauce, place ingredients into a high-speed blender and blend for about 30 seconds (if using a traditional blender, leave out the dried dates). Pour blended sauce into a medium-sized saucepan, cover and bring to boil.  Turn heat to low and simmer the sauce for about 20 minutes or until it reaches a thick, spreadable consistency. (This sauce will keep for about 5 days in the fridge or you can freeze leftovers for up to 1 month.) To make the pizza, spread ¼ cup tomato sauce onto each crust and top with tomatoes, peppers and onions. Place into preheated oven for about 10 minutes or until edges of crust begin to brown.  Keep a close eye on the crust so it doesn’t burn. Remove from oven and place into a cutting board.  Add the olives and fresh basil. Drizzle the cashew cheese sauce on top. Slice and serve.

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By keeping a stash of brown rice tortillas, flatbreads, or pitas in your freezer, you always have a ready-to-go base for your homemade pizzas.

Just whip up your homemade pizza sauce and cashew cheese spread ahead of time, and your fresh pizzas can be ready in less than 10 minutes.

Nutrition (2 pizzas)

Calories: 700; Carbs: 116 grams; Protein: 20 grams; Fat: 19 grams; Omega-3: 1.48 grams; Fiber: 16 grams

Recipe and photo courtesy of Kristi Keating, a contributing expert to Men’s Fitness and HUMANFITPROJECT.

 

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 1 servings

Prep time 5 min.

Cook time 10 min.

Ingredients

For the pizza: 3 crusts (tortilla, flatbread or pitas) ¾ cup any pizza sauce (or make homemade recipe, see below) 1 cup cherry tomatoes, chopped ½ cup chopped red bell peppers ½ cup finely sliced red onion 6 fresh basil leaves, sliced 6 kalamata olives, sliced ¼ cup cashew cheese sauce (see below) For the pizza sauce: 1 (15-oz) can fire-roasted crushed tomatoes 1 (¼” slice) onion 2 cloves garlic (or 1 tsp granules) 1 Tbsp dried basil 1 Tbsp dried oregano, 1 Tbsp dried thyme 1 tsp ground sage 1 tsp rosemary 1 tsp apple cider vinegar 2 dried dates ½ tsp sea salt For the cashew cheese sauce: ¾ cup water ½ cup cashews 1 Tbsp lemon juice ¼ tsp sea salt Pinch black pepper

How to make it

For the cashew cheese sauce, blend for about 30 seconds in a high-speed blender or until creamy. You may need to scrape down sides of container once to ensure that everything is getting blended (if using a traditional blender, soak cashews for at least 2 hours to soften).  Store the cashew blend in a squeeze bottle in the fridge for about 5 days. (It can be used as a sauce for wraps and sandwiches, as a topping for chili and curries, or as a salad dressing.) For the pizza sauce, place ingredients into a high-speed blender and blend for about 30 seconds (if using a traditional blender, leave out the dried dates). Pour blended sauce into a medium-sized saucepan, cover and bring to boil.  Turn heat to low and simmer the sauce for about 20 minutes or until it reaches a thick, spreadable consistency. (This sauce will keep for about 5 days in the fridge or you can freeze leftovers for up to 1 month.) To make the pizza, spread ¼ cup tomato sauce onto each crust and top with tomatoes, peppers and onions. Place into preheated oven for about 10 minutes or until edges of crust begin to brown.  Keep a close eye on the crust so it doesn’t burn. Remove from oven and place into a cutting board.  Add the olives and fresh basil. Drizzle the cashew cheese sauce on top. Slice and serve.

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Makes 1 servings

Prep time 5 min.

Cook time 10 min.

Ingredients

For the pizza: 3 crusts (tortilla, flatbread or pitas) ¾ cup any pizza sauce (or make homemade recipe, see below) 1 cup cherry tomatoes, chopped ½ cup chopped red bell peppers ½ cup finely sliced red onion 6 fresh basil leaves, sliced 6 kalamata olives, sliced ¼ cup cashew cheese sauce (see below) For the pizza sauce: 1 (15-oz) can fire-roasted crushed tomatoes 1 (¼” slice) onion 2 cloves garlic (or 1 tsp granules) 1 Tbsp dried basil 1 Tbsp dried oregano, 1 Tbsp dried thyme 1 tsp ground sage 1 tsp rosemary 1 tsp apple cider vinegar 2 dried dates ½ tsp sea salt For the cashew cheese sauce: ¾ cup water ½ cup cashews 1 Tbsp lemon juice ¼ tsp sea salt Pinch black pepper

How to make it

For the cashew cheese sauce, blend for about 30 seconds in a high-speed blender or until creamy. You may need to scrape down sides of container once to ensure that everything is getting blended (if using a traditional blender, soak cashews for at least 2 hours to soften).  Store the cashew blend in a squeeze bottle in the fridge for about 5 days. (It can be used as a sauce for wraps and sandwiches, as a topping for chili and curries, or as a salad dressing.) For the pizza sauce, place ingredients into a high-speed blender and blend for about 30 seconds (if using a traditional blender, leave out the dried dates). Pour blended sauce into a medium-sized saucepan, cover and bring to boil.  Turn heat to low and simmer the sauce for about 20 minutes or until it reaches a thick, spreadable consistency. (This sauce will keep for about 5 days in the fridge or you can freeze leftovers for up to 1 month.) To make the pizza, spread ¼ cup tomato sauce onto each crust and top with tomatoes, peppers and onions. Place into preheated oven for about 10 minutes or until edges of crust begin to brown.  Keep a close eye on the crust so it doesn’t burn. Remove from oven and place into a cutting board.  Add the olives and fresh basil. Drizzle the cashew cheese sauce on top. Slice and serve.

Makes 1 servings

Prep time 5 min.

Cook time 10 min.

Prep time 5 min.

Cook time 10 min.

Prep time

5 min.

Cook time

10 min.

Ingredients

  • For the pizza:
  • 3 crusts (tortilla, flatbread or pitas)
  • ¾ cup any pizza sauce (or make homemade recipe, see below)
  • 1 cup cherry tomatoes, chopped
  • ½ cup chopped red bell peppers
  • ½ cup finely sliced red onion
  • 6 fresh basil leaves, sliced
  • 6 kalamata olives, sliced
  • ¼ cup cashew cheese sauce (see below)
  • For the pizza sauce:
  • 1 (15-oz) can fire-roasted crushed tomatoes
  • 1 (¼” slice) onion
  • 2 cloves garlic (or 1 tsp granules)
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano,
  • 1 Tbsp dried thyme
  • 1 tsp ground sage
  • 1 tsp rosemary
  • 1 tsp apple cider vinegar
  • 2 dried dates
  • ½ tsp sea salt
  • For the cashew cheese sauce:
  • ¾ cup water
  • ½ cup cashews
  • 1 Tbsp lemon juice
  • ¼ tsp sea salt
  • Pinch black pepper

How to make it

For the cashew cheese sauce, blend for about 30 seconds in a high-speed blender or until creamy. You may need to scrape down sides of container once to ensure that everything is getting blended (if using a traditional blender, soak cashews for at least 2 hours to soften).  Store the cashew blend in a squeeze bottle in the fridge for about 5 days. (It can be used as a sauce for wraps and sandwiches, as a topping for chili and curries, or as a salad dressing.) For the pizza sauce, place ingredients into a high-speed blender and blend for about 30 seconds (if using a traditional blender, leave out the dried dates). Pour blended sauce into a medium-sized saucepan, cover and bring to boil.  Turn heat to low and simmer the sauce for about 20 minutes or until it reaches a thick, spreadable consistency. (This sauce will keep for about 5 days in the fridge or you can freeze leftovers for up to 1 month.) To make the pizza, spread ¼ cup tomato sauce onto each crust and top with tomatoes, peppers and onions. Place into preheated oven for about 10 minutes or until edges of crust begin to brown.  Keep a close eye on the crust so it doesn’t burn. Remove from oven and place into a cutting board.  Add the olives and fresh basil. Drizzle the cashew cheese sauce on top. Slice and serve.

For the cashew cheese sauce, blend for about 30 seconds in a high-speed blender or until creamy. You may need to scrape down sides of container once to ensure that everything is getting blended (if using a traditional blender, soak cashews for at least 2 hours to soften). 

Store the cashew blend in a squeeze bottle in the fridge for about 5 days. (It can be used as a sauce for wraps and sandwiches, as a topping for chili and curries, or as a salad dressing.)

For the pizza sauce, place ingredients into a high-speed blender and blend for about 30 seconds (if using a traditional blender, leave out the dried dates). Pour blended sauce into a medium-sized saucepan, cover and bring to boil. 

Turn heat to low and simmer the sauce for about 20 minutes or until it reaches a thick, spreadable consistency. (This sauce will keep for about 5 days in the fridge or you can freeze leftovers for up to 1 month.)

To make the pizza, spread ¼ cup tomato sauce onto each crust and top with tomatoes, peppers and onions. Place into preheated oven for about 10 minutes or until edges of crust begin to brown. 

Keep a close eye on the crust so it doesn’t burn. Remove from oven and place into a cutting board. 

Add the olives and fresh basil. Drizzle the cashew cheese sauce on top. Slice and serve.

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