FOR THE BASE
- 1/2 medium cauliflower
- 3 tablespoons ground flaxseed
- 6 tablespoons water
- 1/2 cup ground almonds
- 1/4 teaspoon Himalayan (or sea) salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon oregano
FOR THE CASHEW CHEESE
(makes one generous cup)
- 1/2 cup cashews
- 1/2 cup water
- 4 tablespoons nutritional yeast flakes
- Generous pinch Himalayan (or sea) salt
- Juice 1/2 lemon
FOR THE TOPPING
- 1 red onion thinly sliced
- 10-12 cherry tomatoes sliced in half
- 1 clove garlic crushed
- 1 tablespoon ghee or organic butter
- Basil leaves roughly torn
Pre heat the oven to 200C and line a baking pan with paper. Place the cauliflower florets into the large bowl of a food processor and pulse until you get a rice texture. In a large bowl mix together the ground flax with the water and mix to get a sticky texture. Add in all of the other base ingredients as well as the cauliflower and mix together with your hands to make a “dough”. Spread this evenly across the baking sheet and place in the oven for 30 minutes. Then turn carefully and cook for another 15 minutes. Remove from the oven and set aside to cool and crisp.
For the cashew cheese place all ingredients into a food processor until you have a smooth-ish texture.
For the topping heat the ghee (or butter) and sauté the onions until soft, add the tomatoes and then the garlic. Remove from the heat and stir through the basil leaves.
To assemble add a generous spread of the cashew cheese onto the pizza base and then add the tomato & basil topping.
Serve with a herbs and greens salad with toasted seeds.