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Gluten-free Pizza with Pesto and Cashew Cheese

Gluten Free Pizza with Pesto & Cashew Cheese

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

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.
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Ingredients

  • 250ml almond milk
  • 7g dried yeast
  • 400g gluten free plain flour
  • 1 tsp xanthan gum
  • ½ tbsp bicarbonate of soda
  • 2 tbsp cider vinegar
  • 250ml olive oil, for the pesto topping plus 3tbsp for the pizza and 2tbsp for cashew cheese
  • 500g cherry tomatoes, cut in half, for the tomato paste
  • 4 fresh bay leaves, for the tomato paste
  • 1 vegetable stock cube, crumbled, for the tomato paste
  • 250g cashew nuts, soaked in boiling water for 15 minutes, for the cashew cheese
  • 3 tbsp nutritional yeast flakes, for the cashew cheese
  • 1 lemon, zest and juiced, for the cashew cheese
  • 3 cloves garlic, 1 for the cashew cheese; 2 for the pesto topping
  • 75g pine nuts, toasted, for the pesto topping
  • 100g 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.

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