Asparagus and Beet Root Pizza with Saffron Cashew Cheese

I started out the day making two six inch pizzas, one with shaved asparagus and a beet root crust and the other with carrot greens and a beet carrot sauce.  The first turned out awesome and the second not so awesome.  The issue with the second was due to human error.  The pizza sauce was a little too sweet because I inadvertently added sugar to the already sweet beets and carrots.  I know better for next time!

So, here is the recipe for the yummy shaved asparagus pizza with beet root crust.

First the lowdown on the health benefits.  Beets are awesome for purifying the blood and liver and are loaded with additional nutrients to aid in your well being (health benefits of beets).  Like most of our spring vegetables, asparagus is a great detoxification aid thanks to its high concentration of glutathione and is also a very good source of fiber, folate, vitamins A, C, E and K. Lastly, saffron contains crocin which is believed to  promote learning and memory retention.  So this vegan pizza is not only yummy, but packs an incredible nutrient punch!

I adapted a gluten free crust recipe from Carol Fenster’s 100 Best Gluten Free Recipes but feel free to substitute with your favorite recipe or store bought.

Shaved Asparagus and Beet Root Pizza with Saffron Cashew Cheese

Servings: Makes a 6” Pizza

Cashew Cheese Ingredients*:

3/4 cup raw cashews (soaked in water overnight)

1/8 cup water

1 tablespoons dry white wine

1 teaspoons apple cider vinegar or lemon

1 tablespoon parm or nutritional yeast (optional – I did not use)

2 cloves garlic crushed and chopped

1/8 to 1/4 teaspoon saffron threads

1/2 teaspoon salt

Asparagus Ingredients:

1/4 lb asparagus spears

1 teaspoon grape seed oil (or olive oil)

1/4 teaspoon salt

1/8 teaspoon red pepper flakes(optional)

1 scallion sliced thinly

Crust Ingredients:

1/2 tablespoon active dry yeast

1/3 cup millet flour

1/4 cup tapioca flour

1 teaspoon xanthan gum

1/2 teaspoon Italian seasoning

1/4 teaspoon maple syrup

1/4 teaspoon salt

1/4 + 1/8 cup warm almond milk

1/2 tablespoon olive oil

1/2 teaspoon apple cider vinegar

1 tablespoon of fine grated beets

You can make the cheese a day ahead or start it in the morning if you would like.  I started my cheese out in the morning.

Directions for Cheese:

Warm water and infuse saffron threads for about 10 minutes stirring.

Mix together all ingredients in blender or food processor and process until smooth.  Set aside.

Directions for Crust and Asparagus:

Preheat oven to 425 degrees F.

Mix all dry ingredients in a bowl.

Add wet ingredients (make sure that your milk is warm: 120-130 degrees F) and beets with the dry ingredients and mix until blended well.  Your dough should not be too stiff and should resemble a soft bread dough.

Cover the bowl with a wet paper towel and allow your dough to rise for 20-30 minutes.  While dough is rising prepare your asparagus.

For the asparagus, keep the tough ends in tact so that you can use them to hold onto the asparagus as you peel.  Using a vegetable peeler, shave the asparagus from the bottom (base of stalk) to the top.  You will come out with long shaved pieces of asparagus.  Shave all of the asparagus spears and place shavings into a bowl.  Add the oil, salt and crushed red pepper and mix.

Oil a piece of wax paper or aluminum foil (12 inch diameter) and place your dough in the center.  Make sure that the surface is well oiled so that you can easily transfer the rolled dough to your pizza pan.  The dough will be very sticky so you want to make sure that your bottom surface is well oiled.

Dust top with extra flour and roll the dough out to a 12 inch circle.

Prepare baking pan by dusting with cornmeal (you can skip this if you would like).

Invert your dough onto your prepared pan or pizza stone.

Bake crust for 10 minutes.

Take the crust out of the oven and spread on the cashew “cheese” and pile the asparagus on top.

Bake for 15-20 minutes.

Sprinkle the scallions, cut, and enjoy.


The cheese is enough for 2 pizzas or you can also eat on crackers, toast, or crudites.

We may not be chefs but our food is from our hearts --→ ♥
Becoming a healthy vegan was is still a challenge.
We hope the vegan recipes and info here helps you along your way.
Looking for more? Go to the Spring Vegan Recipes Section.

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