Gluten Free Pizza with Pesto & Cashew Cheese
By OcadoLife
Published on 20 April 2022
This pizza covers all options: it's gluten free, dairy free and suitable for vegans.Cook's Tip: Cooking in the frying pan first ensures a crispy base. This is also a great recipe to double up and freeze.Time and servings
1 hr 25 minsTotal time
4Servings
50 minsPrep time
35 minsCooking time
Ingredients
- 4 fresh bay leaves, for the tomato paste
- 75 g of pine nuts, toasted, for the pesto topping
- 250 ml of almond milk
- 7 g of dried yeast
- 400 g of gluten free plain flour
- 1 tsp of xanthan gum
- 0.5 tbsp of bicarbonate of soda
- 2 tbsp of cider vinegar
- 250 ml of olive oil, for the pesto topping plus 3tbsp for the pizza and 2tbsp for cashew cheese
- 500 g of cherry tomatoes, cut in half, for the tomato paste
- 1 vegetable stock cube, crumbled, for the tomato paste
- 250 g of cashew nuts, soaked in boiling water for 15 minutes, for the cashew cheese
- 3 tbsp of nutritional yeast flakes, for the cashew cheese
- 1 lemon, zest and juiced, for the cashew cheese
- 3 cloves of garlic, 1 for the cashew cheese; 2 for the pesto topping
- 100 g of fresh basil, for the pesto topping
Method
Step 1
Preheat oven to 240°C/220°C fan/gas 9. Make your dough: warm the almond milk slightly in a saucepan, add the yeast and oil, and give it a good stir.Step 2
In a large bowl, mix the flour, xanthan gum, baking soda and a pinch of salt.Step 3
Add the almond-milk mixture and cider vinegar, and stir until the dough comes together. Knead for 1 min, pop back into the bowl, cover and leave in a warm place until you’re ready to use it (note: it won’t rise like normal dough).Step 4
Make the tomato paste: add the tomatoes to a large, non-stick pan with the oil, bay leaves, stock cube and seasoning. Bring to a boil, then simmer with a lid on for 12 mins.Step 5
Once cooked, push through a sieve to make a thick sauce – set aside for later.Step 6
Whizz all the cashew cheese ingredients, together in a blender, followed by the pesto ingredients and set aside (these will keep in the fridge for up to 5 days).Step 7
Assemble the pizzas: divide the dough into four and roll into circles on a floured surface.Step 8
Put a large, non-stick pan on a high heat, cook each pizza base for 1 min each side and remove to baking sheets.Step 9
Spread tomato paste over each one, then add the cashew cheese, pesto and anything else you fancy. Cook for 5 mins in the oven and serve.