Margherita Flatbread with Cashew Mozzarella

Blistered whole-wheat flatbread with crushed tomatoes, melty cashew mozzarella, and fresh basil.

💪 Where's the protein? Right here — 19g

Cashew mozzarella (8g)
Whole-wheat flatbread (9g)

🍃 Sugar-Free Option

No added sweeteners in this recipe — it's sugar-free as written. Any sugars in the nutrition panel come from whole vegetables, grains, and fruit only.

Ingredients (all organic)

✓Whole-wheat flatbread or pizza dough, 1
✓Crushed San Marzano tomatoes, 1/2 cup
✓Cashews, 1/3 cup, soaked
✓Tapioca starch, 1 tbsp
✓
✓Garlic + basil
✓Olive oil
✓Chili flakes

Dotted ⓘ ingredients have photos and store locations in the field guide.

How to Prep

1Blend cashews, tapioca, nutritional yeast, garlic with 2/3 cup water; cook stirring until it turns to stretchy mozzarella, 4 minutes.
2Stretch dough; top with crushed tomatoes and spoonfuls of the mozzarella.
3Bake at 500°F on a preheated steel or upside-down sheet, 8–10 minutes.
4Finish with basil, oil, chili flakes.

🔪 Starting from raw? The basics (1)

Soaking cashews

Cover with boiling water for 15 minutes (or cold water for 2+ hours) and drain — that's all 'soaked' means. It's what makes them blend into silky cream.

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