Well, I sure wasn’t missing either one on this pizza, which was basically a meatless Hawaiian number with chopped onions and pineapple on a whole wheat pita crust smeared with barbecue sauce and sprinkled with ground cashews. The original recipe — from vegan triathlete-turned-firefighter Rip Esselstyn’s The Engine 2 Diet — called for spinach, but I wasn’t in the mood (though I usually love spinach).
Since that first cashew pizza experiment, I next tried a “nut supreme” version, with powdered PB2 replacing the “cashew dust” and a few whole almonds, cashews and walnuts. I didn’t have any pineapple this time around, so I sliced up some kiwi, and that worked pretty well.
I still love traditional pizza, and don’t see myself giving it up anytime soon. But I’m definitely adding these vegan nut pizzas to my repertoire.