Mini Vegan Pizzas
Category
Recipes
This tasty vegan and gluten free Mini Pizza recipe is by Nadia's Healthy Kitchen!
Ingredients
- BASE:
- •80g buckwheat flour
- 25g ground almonds
- ½ tsp baking powder
- ¼ tsp salt
- 1 flax 'egg' - 1 tbsp Linwoods Milled Organic Flaxseed mixed with 3 tbsp hot water. Leave to set for 15 minutes
- 1 tbsp coconut oil, melted
- 1.5 tbsp water - use more if needed
- BEET HUMMUS:
- 100g beetroot
- 1/2 can chickpeas, drained and rinsed
- 2 tbsp fresh lemon juice
- 1 heaping tbsp tahini
- 3 tbsp water
- 1/8 tsp garlic powder or 1/2 fresh garlic clove, crushed
- Salt to taste
- CASHEW CHEESE:
- 140g cashews, preferably soaked in water for 4 hours
- 3 tbsp nutritional yeast
- 1/8 tsp garlic powder or 1/2 fresh garlic clove, crushed
- Juice of 1/2 lemon
- 4 tbsp water
- Salt to taste
Instructions
- BASE:
- Preheat your oven to 200*C (180*C fan assisted)
- Mix the flour, ground almonds, baking powder and salt, then add in the flax egg, coconut oil and water.
- Kneed with your hands until you have a dough that’s not too sticky or dry.
- Roll out onto a floured work surface. Using a round cookie cutter, start cutting out the mini bases. Transfer onto a baking sheet covered with parchment paper and bake for 8-10 minutes.
- BEET HUMMUS:
- Preheat your oven to 200*C (180*C fan assisted).
- Place the beetroot cubes onto a baking sheet and drizzle with olive oil. Bake until soft (around 30 minutes).
- Leave to cool completely before blending all the ingredients together in the food processor until smooth.
- CASHEW CHEESE:
- Blend all the ingredients together in the food processor until smooth.
- FINAL PREP:
- Start assembling your pizzas by spreading a layer of the beet hummus onto the bases, then top with some of the cashew cream. Decorate with rocket.