Mini Vegan Pizzas December 16, 2016 0 Share No Comments on Mini Vegan Pizzas Mini Vegan Pizzas This tasty vegan and gluten free Mini Pizza recipe is by Nadia's Healthy Kitchen! Prep Time 25 minutes Cook Time 50 minutes 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.