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5 from 3 votes
Spelt Vegan Pizza with Herbed Cashew Cream
Prep Time
45 mins
Rest time
1 hr

Wheat-free, vegan and perfectly crunchy!

Course: Main Course
Cuisine: Italian
Keywords: Herbed Cashew Cream, Vegan Pizza, Wheat-free
For the Base
  • 3 cups wholemeal spelt flour
  • 2 tsp olive oil
  • 1/4 tsp fine salt
  • 2 tbsp coconut sugar
  • 7 grams dry yeast (1 packet)
  • 1 cup warm water (no hotter than 45°C)
For the Cashew Cream
  • 1 cup raw cashews soaked for at least 3 hours
  • 1/2 cup coconut cream
  • 3 tbsp nutritional yeast
  • 1/4 cup fresh mixed herbs roughly chopped
  • 1 tbsp apple cider vinegar (fresh lemon juice works too)
  • salt & pepper to taste
For the Topping
  • 150 mL (approx.) tomato paste for the base
  • your favourite veggies & pizza toppings *see note
To Make the Base
  1. Place the warm water into a small bowl and stir in the coconut sugar. Sprinkle the yeast in top and leave it to bubble and froth. This should take around 10 minutes. If you don't see any froth after 10 minutes, it means your yeast is dead so you'll need to start afresh with a new packet.

  2. If using a dough mixer or food processor: Add the flour, salt, olive oil and yeast mixture to the mixing bowl and mix or process according to your machine's instructions for making dough.

  3. If kneading by hand: Add the flour and salt to a large mixing bowl and make a well in the centre. Add the yeast mixture and olive oil and work with your hands until it all starts to come together, then turn onto a well-floured surface and knead baby, knead! Do this for about 10 minutes.

  4. Place the prepared dough into an oiled mixing bowl and leave for 1 hour with a tea towel placed over the top of the bowl.

  5. Split the dough into 2 (for thicker pizzas) or 3 (for thinner pizzas) balls and use a rolling pin to roll them into bases of about 25cm (10inch) diameter. 

To Prepare the Toppings (while dough rests)
  1. Add any seasonings or garlic to your tomato paste as desired. I recommend a couple pinches each of salt and pepper and a big clove of crushed garlic.

  2. Chop any vegetables for your topping and be sure to par-cook them to at least halfway or more if you want to be sure they are nice and cooked through. You can do this in a frypan with lid-on and a little water added so they maintain the moisture which may be lost in the oven, preventing them from drying out too much. Feel free to season with a little salt & pepper while you do this.

Final Steps
  1. Once all toppings are prepared, preheat your oven to 230°C (450°F).

  2. Spread the sauce over the prepared bases and arrange your toppings. (Don't add cashew cream prior to baking).

  3. Bake for 15 minutes or until edges are golden brown and crispy.

  4. While the pizzas are baking, make the herbed cashew cream by adding all ingredients to a blender and blend for 1 good minute or so, until very smooth.

  5. Remove pizzas from oven and top with as much as you like of the herbed cashew cream! It's a lot healthier than cheese so no need to be shy ;-)

Recipe Notes

*I used spanish onion, broccoli, zucchini (all par-cooked prior to adding to the pizza) and fresh avocado.