If health is wealth, this pizza is pure gold. A velvety cashew-based white sauce forms the base for mega-nutritious spinach, peas and brussel sprouts, all topped with a sinful serving of sweet, roasted garlic.
For the cashew cream sauce blend cashews, yeast, garlic powder, salt, black pepper and water until smooth.
Adjust water ratio as needed. This recipe makes A LOT of sauce, feel free to cut it in half or freeze some for later.Pour into an airtight container to be kept in the refrigerate for 4-5 days. Alternatively, you can freeze it in small blocks to be defrosted when needed.
Preheat the oven to 375°F. Chop the top of the garlic bulb off just until the tips of the cloves are exposed. Place the garlic bulb on a piece of foil that is just big enough to wrap up the garlic in. Before wrapping, drizzle a 1/2 tablespoon of avocado oil and sprinkle the bulb with salt and pepper. Make sure it is wrapped tightly before placing it in the preheated oven to cook for 25-30 minutes.
Let the garlic sit in the foil until ready to use. This will insure the garlic has had enough time to "sweat".
After roasting the garlic, crank your oven up to 400°F. Take your pizza crust out of the freezer and place it on a baking sheet to start defrosting. Set aside.
Add the two cloves of roughly chopped garlic, brussels sprouts, peas and spinach into a large sauté pan over medium high heat with the left over avocado oil. Stirring occasionally, sauté until the brussels sprouts start to brown slightly. About 4-7 minutes.
Once the mixture is warmed through and the brussels have started to turn brown, turn off the heat and prepare your pizza crust.
Spread 1/4-1/2 cup of the Cashew Cream Sauce on the pizza crust before sprinkling the veggies mixture all over. The garlic bulb should now be cool enough to handle. Press the garlic out of the skin and layer it on top of the veggies.
Bake in the oven for 20-25 minutes making sure to watch the crust!