Dough
1½ Cups all-purpose flour
1 tsp fast acting yeast
½ tsp salt
½ tbsp coconut sugar
1 tbsp olive oil
¾ cup warm water, or as needed
Spread
1/2 cup raw cashews (soaked for at least 4 hours)
1 large garlic clove
1/2 cup sun-dried tomatoes, drained
1 medium tomato
¼ tsp chili powder
¼ tsp freshly ground black pepper
1/2 tsp salt
2 tbsp olive oil
Fresh/dried basil
Veggies of your choice
Vegan cheese (optional)
Directions
Dough
Add the flour, yeast, salt, sugar and oil to a large mixing bowl. Mix until combined.
Add the water, as needed, until the dough is soft and has come together nicely. Form into a ball.
Place the dough ball in a well-oiled bowl and cover with a clean dish towel. Allow to rise, until it has doubled in size, which can take up to 1 hour (it was 40 minutes for me).
Spread
Add all ingredients to a high-powered blender or food processor and blend/processed until smooth, adding a bit of water, if needed. healthy pasta salad
Assembly
1. Preheat oven to 500F. healthy pasta salad
2. Divide the dough into 3 or 4 portions. and roll each one into a thin layer.
3. Spread the sauce on each calzone, leaving 2-3cm of space from the edge.
4. Add the "toppings" - veggies and vegan cheese - on one side of the calzone.
5. Fold into a semicircle and seal the edges.
6. Poke a few holes into each calzone, brush with a bit of oil, and sprinkle some on top.
7. Cook for about 10 minutes, or until the bottoms have browned nicely.
