Here’s a delicious appetizer to share with friends, family or your special someone: Low Carb Mini Pizzas with Vegan Nut Cheese. They’re really easy to make and you can add any of your favorite pizza toppings. The best part: you don’t even need to bake them!
I love serving them as a light lunch with a colorful salad. They’re perfect for relaxed garden parties, long cocktail hours with friends and fun picnic lunches in the countryside too.
The mini pizzas are extra crunchy thanks to our brand-new ALL GOOD pizza crackers. They’re gluten free, grain free, low carb, raw vegan, keto friendly ánd really flavorful. What’s not to like? ☺
Unlike most crackers on the market, our raw vegan & keto crackers are low in carbohydrates and dehydrated at +/- 50°C (120°F) in order to preserve the maximum amount of vitamins, minerals and healthy fats = great to boost your energy & vitality. This ‘slow food’ dehydration process also gives the crackers a richer taste.
Want to taste them? Click here to discover our 3 flavors of keto crackers: pizza, rosemary and vegan ‘cheeze’.
Down below you can find a basic recipe for vegan nut cheese, but feel free to experiment with added spices and flavorings such as sundried tomato, olives, marinated artichoke, oregano essential oil… Bringing Mediterranean cooking to your doorstep!
Enjoy,
Julie
Low Carb Mini Pizzas with Vegan Nut Cheese (Gluten Free, Dairy Free, Keto, Paleo)
DIRECTIONS:
- Blend the nuts, lemon juice (or apple cider vinegar), salt, nutritional yeast and oregano/basil essential oil until smooth with water as needed, in a powerful high-speed blender.
- Top each pizza cracker with a generous amount of nut cheese and add extra toppings of your choice. I used vegan pesto, cherry tomatoes, olives, marinated artichokes and basil.
- Serve immediately so the pizza crackers stay nice and crunchy.
JULIE’S TIPS & TRICKS:
- Is your blender not as powerful as a high-speed blender? Soak your nuts overnight or mix them until finely ground (using a food processor) before adding them to your blender.
- For a flavor variety on the vegan nut cheese, I sometimes add a drop or two of basil or oregano essential oil. Make sure you get one that is organic + food grade (for ex. Physalis essential oil).
- You could also replace the sea salt in the nut cheese with a few sundried tomatoes, pitted olives, marinated artichokes… for different vegan cheese spreads. Season to taste.
Now I would love to hear from you! What kind of recipes would you like to see more of on the blog: breakfast, lunch, dinner, snacks, dessert…? Leave all your requests in the comments.
_2.jpg)
Nutritional value vegan nut cheese (per tablespoon, macadamia + white almond) = lower carb, higher fat
Carbohydrates 0.6 g
Protein 1.2 g
Fats 5.2 g
Calories 53.8 kcal
Nutritional value vegan nut cheese (per tablespoon, cashew) = higher carb, lower fat
Carbohydrates 2.2 g
Protein 1.5 g
Fats 3.6 g
Calories 45.2 kcal
