Serves: 1 big pizza or 2 small pizzas
  • Vegan almond feta
  • 1,5 cups almond meal
  • 2,5 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 2 tbsp Extra virgin olive oil
  • ½ tsp garlic flakes (or ⅛ tsp garlic powder or 1 small garlic clove)
  • ¼ tsp quality salt (I use pink Himalayan)
  • ½ cup water
  • Beetroot marinade
  • 2 tbsp tamari sauce
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp lemon juice
  • ½ tsp maple syrup
  • ½ tsp dried thyme
  • ¼ tsp paprika (mild)
  • ¼ tsp garlic flakes or ⅛ tsp garlic powder
  • 1 thinly sliced small beetroot
  • Tomato cashew-sauce
  • ½ cup cashew cream (1 cup cashews blended with ~1/3 cup water)
  • 2 tbsp tomato purée
  • ½ tsp maple syrup
  • ½ tsp paprika (mild)
  • ½ tsp garlic flakes (or ⅛ tsp garlic powder)
  • ½ tsp dried thyme
  • ¼ tsp quality salt
  • Beetroot pizza crust
  • ½ cup white rice flour
  • ½ cup buckwheat flour
  • 2 tbsp potato starch
  • 1 tbsp beetroot powder
  • 4 g active dry yeast
  • ½ tsp salt
  • ½ cup lukewarm water
  • 1 tsp maple syrup
  • 1 tbsp Extra virgin olive oil
  • 2 tbsp coconut oil (room temperature)
  • Pizza toppings
  • 1 small thinly sliced marinated
  • ~1/3 cup cubed vegan almond feta
  • ⅓ small red onion, thinly sliced
  • fresh arugula
  1. Preparations, vegan almond feta: blend all feta ingredients well together in a high-speed blender or food processor until smooth.
  2. Line a colander or sieve with a double (or triple) cheesecloth and spoon the almond mixture into the cheesecloth. Bring the sides and corners of the cloth up tightly around the mixture. Squeeze out extra liquid and tie the cloth firmly with an elastic band. Place the colander or sieve onto a bowl and put into the fridge to drain overnight (or ~12 hours).
  3. Preparations, beetroot marinade: mix all marinade ingredients well together. Place thin beetroot slices in a glass jar and pour marinade on top. Put the lid on and shake well until all slices are covered in marinade. Leave to marinate in the fridge overnight or at least 1 hour.
  4. Preparations, tomato cashew sauce: soak ~1 cup of cashews in a jar filled with water (and pinch of salt) for 3-4 hours.
  5. After soaking, drain and rinse well. Blend together with ⅓ cup water to form a silky smooth cream. Add more water if needed to get the blender rolling (and for desired creamy consistency).
  6. Pour ½ cup of cashew cream into a bowl and combine well with all tomato sauce ingredients.
  7. Vegan almond feta: Preheat oven to 200C/390F.
  8. Unwrap the almond feta and place it gently into a small baking pan lined with parchment paper. The feta will be very soft at this point.
  9. Mold the feta into a small round thick “pizza” and bake for ~40 minutes or until feta turns golden brown and is firm. The feta becomes harder the longer you bake it.
  10. Beetroot pizza crust: mix dry ingredients (flours, starch, beetroot powder, salt and dry yeast).
  11. Add warm water, maple syrup and Extra virgin olive oil and mix well.
  12. Mix in coconut oil (with hands if needed) to form an easily moldable dough ball (pink!).
  13. Keep the dough ball ~30 min in a bowl (covered with a cloth or plastic wrap).
  14. Preheat oven to 200C/390F.
  15. Knead the dough for a few times and start flattening it (with hands) to form a round pizza shape.
  16. Use a rolling pin to get it evenly spread and thin.
  17. Bake in the oven on a baking sheet lined with parchment paper for ~5 minutes.
  18. Remove from the oven and spread tomato cashew sauce on top.
  19. Toppings: remove beetroot slices from the marinade and place on top of the pizza. NOTE: The leftover marinade liquid can be used later to marinate more vegetables/tofu or you can even add it into a pasta sauce in place of other condiments.
  20. Cut almond feta into cubes and place on top of the beetroot.
  21. Add thinly sliced red onions.
  22. Bake in the oven for another 15 minutes.
  23. Enjoy pizza with a colorful salad of greens, bell peppers, red cabbage and cauliflower or your choice of rainbow vegetables.
The almond feta recipe is a combination of recipes found from and The original recipe is from the Vegetarian Times
See recipefor instructions.
Recipe by My Berry Forest at