4-Cheese Stuffed Crust Alfredo Vegan Pizza

Ingredients: For the pizza dough:
1 cup warm water
1 tablespoon sugar
1 tablespoon active dry yeast
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
For the Alfredo sauce:
1 cup raw cashews, soaked in water for at least 2 hours
3/4 cup water
2 cloves garlic
1/4 cup nutritional yeast
2 tablespoons lemon juice
Salt and pepper to taste
For the cheese filling:
1 cup vegan mozzarella cheese, shredded
1/2 cup vegan cheddar cheese, shredded
1/2 cup vegan parmesan cheese, shredded
1/4 cup vegan cream cheese
For the toppings:
1/2 cup cherry tomatoes, halved
1/4 cup fresh basil leaves
1/4 cup sliced black olives
Instructions:
Preheat your oven to 425°F (220°C).
To make the pizza dough, combine warm water, sugar, and yeast in a mixing bowl. Let it sit for 5-10 minutes until the mixture becomes frothy.
Add flour, salt, and olive oil to the mixture and mix until it forms a ball.
Knead the dough for 5-7 minutes until it becomes smooth and elastic.
Let the dough rest for 10 minutes, then roll it out into a large circle.
To make the Alfredo sauce, drain the cashews and blend them with water, garlic, nutritional yeast, lemon juice, salt, and pepper in a blender or food processor until smooth and creamy.
Spread the Alfredo sauce over the pizza dough, leaving about an inch around the edges.
Mix the vegan mozzarella, cheddar, parmesan, and cream cheese together in a bowl.
Spoon the cheese mixture onto the edge of the pizza dough, then fold the edge over the cheese and press it down to seal.
Add the cherry tomatoes, fresh basil, and black olives on top of the pizza.
Bake the pizza for 20-25 minutes or until the crust is golden brown and the cheese is melted and bubbly.