This Vegan Grandma-Style Pizza is made with homemade cashew ricotta and fresh kale shreds. Then, topped with melty vegan mozzarella cheese shreds and grape tomatoes.
Mix yeast in warm water and stir to dissolve. Let sit to activate yeast for about 10 minutes or until frothy.
Add flour, salt, and sugar to a large bowl and whisk to combine. Add olive oil and yeast + water mixture and mix with a spoon until well-combined. As the mixture starts coming together, use your hands to combine and slightly knead into a smooth dough ball.
Place dough in a lightly greased bowl and roll it around to cover it in the oil. Cover the bowl with a clean towel and set aside in a warm area to rise until doubled (about one hour).
Once doubled, sprinkle flour on a clean counter and knead dough for 5 minutes, using the quarter-turn method, until smooth and elastic.
Place raw cashews into a small pot and cover with water. Bring to a boil on high-heat. Once boiling, remove from heat and cover. Let sit for 15 minutes. Drain water.
Meanwhile, add all the other cashew ricotta ingredients to a food processor. When cashews are ready, drain and add them to the food processor. Pulse until well-combined and creamy.
Preheat oven to 425°F.
Lightly grease a 13x9 baking sheet. Stretch dough out onto the pan, until it touches the edges. If you rip any holes, use the dough to fill them in. Cover and let sit for 20 minutes to puff up some more.
Prepare kale by ripping the leaves into small shreds. Massage olive oil into kale leaves and set aside.
Once dough is ready, evenly spread a layer of vegan ricotta cheese, leaving a small gap close to the edges, for the crust. Add kale shreds evenly on top of the ricotta. Repeat for additional ingredients.
Bake at 425°F for 20-25 minutes, until the crust starts getting browned and crisp. Remove and let cool before slicing and serving.