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Overhead View of a Whole Vegan Broccoli Rabe Pizza with one Slice Cut Out
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Broccoli Rabe & Cashew Ricotta White Pizza
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

This zesty vegan pizza is topped with zesty broccoli rabe and creamy dairy-free cheese!

Course: Entree
Cuisine: American, Italian
Servings: 8
Author: Alissa
Ingredients
For the Crust
  • 1 vegan pizza crust of choice store bought or homemade
  • 1 tbsp. olive oil unless your crust is pre-baked
For the Cashew Ricotta
  • ½ cup raw cashews soaked in water 4-8 hours and drained
  • 3 tbsp. lemon juice
  • 2 tbsp. unflavored soy or almond milk
  • ¼ lb. extra firm tofu drained
For the Broccoli Rabe
  • 2 tbsp. olive oil
  • 4 garlic cloves minced
  • 1 ½ lb. broccoli rabe stems removed and chopped into 1-2 inch pieces
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. red pepper flakes or to taste
Instructions
Prepare the Crust
  1. If starting with dough crust, brush with 1 tablespoon of olive oil and bake per recipe instructions. If using a pre-baked shell, use as-is or heat in a 400° oven for a few minutes.
Make the Cashew Ricottta
  1. Place cashews in blender or food processor and blend to a smooth paste.
  2. Add lemon juice and milk. Blend until smooth.
  3. Add tofu and pulse a few times to blend. Keep the texture chunky.
Prepare the Broccoli Rabe
  1. Fill a large pot with water and bring to a boil. Add broccoli rabe and boil just until it begins to tenderize and turns bright green, about 1-2 minutes.
  2. Drain and immediately rinse with cold water. Press out any excess water.
  3. Heat oil in a large skillet or pot (you can use the same pot) over medium heat. Add garlic and saute for 1 minute.
  4. Add broccoli rabe. Sautee until tender, about 3 minutes. Add salt, pepper and red pepper flakes.
Assemble the Pizza
  1. Arrange broccoli rabe in an even layer over crust. Top with cashew ricotta in 1-2 tablespoon dollops.
Recipe Notes

Makes 1 large pizza.
Cook/prep time does not include crust preparation.
You can steam the broccoli rabe instead of boiling, if you have an appropriate steaming apparatus, such as a bamboo steamer.
Normally I wouldn't recommend blending less than 1 cup of cashews at a time, unless you've got an itty-bitty blending device. For this recipe I've made an exception. Since ricotta is chunky, it's not a huge deal if you can't get your cashews perfectly smooth. Get them as smooth as you can. Once you add your tofu, you'll probably never know the difference.