Artickoke and Sundried Tomato Pizza

Artichoke and Sundried Tomato Pizza

A delightful veggie pizza with a cashew cream sauce
Prep Time 15 mins
Cook Time 20 mins
Resting time 45 mins
Course Main Course
Cuisine Italian
Servings 4 people


  • 1 batch pizza dough See notes
  • 1 cup raw cashews Soak for 4 hours
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp sriracha
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1 cup sun dried tomatoes see notes
  • 1 can artichoke hearts quartered see notes
  • 1 cup castelvetrano olives chopped
  • 1 cup vegan mozzarella see notes
  • 1/2 cup pepperjack vegan cheese I used Daiya brand
  • 1 tbsp basil chopped
  • seasoned olive oil For brushing on the dough
  • cornmeal For dusting the baking sheet
  • parmesan vegan cheese to sprinkle on top


  • Prepare pizza dough or use store bought. Roll out into a square, spray baking sheet with olive oil and dust with cornmeal.
    Brush crust with seasoned olive oil and pre-bake at 350 for 7 minutes.
    Prepare Cashew cream sauce. Add cashews 1/2 cup water, olive oil. sriracha, lemon juice, garlic and salt to blender and mix well.
    Top crust with sauce and the rest of the toppings. Bake for another 12-15 minutes on 375 till baked to your preference.


The recipe for the dough is from Wine and glue
It makes two dough servings but I used the whole recipe for a sheet pizza.
I used sundried tomatoes and artichokes that weren’t packed in oil. If you use either packed in oil you can back off the amount of oil you brush on the crust.
The home made mozzarella is from Minimalist baker
Keyword Artichoke, Cashew cream sauce, Castelvetrano olives, Pizza, Sundried tomatoes

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