ingredients//

• 2 personal pizza crusts (choose your favorite)!
• 2 tbsp olive oil
• 1 small red onion, sliced (reserve some slices for the top)
• 4 cloves garlic, minced
• 1 1/2 inch piece ginger, grated
• 1/2 tsp garam masala
• 1 tsp ground cumin
• 1/4 tsp turmeric
• 1/2 tsp cayenne (can reduce to 1/4 if you’re sensitive to spice)
• Kosher salt
• 1 tbsp tomato paste
• 1 15 oz can crushed tomatoes or tomato sauce
• 1 13.5 oz can full/fat coconut milk
• Vegan cheese
• Cilantro, for garnish
• Cashew yogurt, for garnish

method//

SAUCE: Heat the olive oil on the pan. Once it shimmers, add the sliced red onion, and cook the onions until they are lightly golden and starting to brown around the edges. Now add the minced garlic and ginger - cook with the onions until it starts to brown slightly. Add your spices - garam masala, cumin, turmeric, cayenne, and salt to taste. Cook the spices until they start to brown and smell aromatic and fragrant. Add the tomato paste and brown the paste with the onions and garlic for a couple of minutes until it darkens in color. Now add the canned and crushed tomatoes, and cook with the spices/garlic/onions until the tomatoes darken in color and start to reduce slightly. Add the coconut milk. Cook, covered for 5 minutes. Transfer the sauce to a blender or use an immersion blender to blend the sauce until it is completely smooth.

PIZZA: Spread your sauce onto your pizza crust. Add cheese and onions. Bake according to the crust instructions. Remove when golden and top with a drizzle of cashew yogurt and cilantro. Enjoy!