Roasted vegetable and cashew nut pizza recipe
Crafted by Honest Eats’, this roasted vegetable and cashew nut pizza recipe is the ideal lunch.
Ingredients
- 1 courgette
- 3 baby aubergines or 1 small aubergine
- 1 chopped fresh chilli
- 200 g raw cashew nuts
- 1 Probios spelt pizza base
- 1 handful rocket or a few basil leaves
- 1 courgette
- 3 baby aubergines or 1 small aubergine
- 1 chopped fresh chilli
- 7.1 oz raw cashew nuts
- 1 Probios spelt pizza base
- 1 handful rocket or a few basil leaves
- 1 courgette
- 3 baby aubergines or 1 small aubergine
- 1 chopped fresh chilli
- 7.1 oz raw cashew nuts
- 1 Probios spelt pizza base
- 1 handful rocket or a few basil leaves
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 35 mins
- Serves: 2
Step-by-step
- Preheat the oven to 220°C/200°C (fan)/425°F/Gas mark 7.
- Chop the courgette and aubergine. Roast the vegetables, season and place into a preheated roasting tray in the oven for around 25 minutes. Once roasted, set aside.
- For the sauce, heat the olive oil and crushed garlic clove in a saucepan for a few minutes. Then add the passata and stir. Season and simmer under a lid for 10-15mins.
- To make the nut butter, blend the cashew nuts with cold water in a Nutribullet (or blender) to make a smooth paste. The texture can be improved by soaking the cashews for five hours or so beforehand if desired.
- Place the spelt base on a baking tray or pizza stone and smother with three tablespoons of tomato sauce. Assemble the vegetables, cashew nut butter and fresh chillies on top of the pizza.
- Pop in the oven for 10 minutes.
- Scatter with rocket or basil according to preference.
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