How To Make The Gluten Free Pizza That’s Actually A Bit Healthy

We know what we're making tonight

Gluten free but still love pizza? While everyone else is waiting for their Two For Tuesdays, whip up Honest Eats’ gluten and dairy free roasted vegetable and cashew nut pizza. We guarantee it’s your new classic.

Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 2 (unless you’re starving…)

You will need…
1 courgette
3 baby aubergines or 1 small aubergine
1 chopped fresh chilli
200g of raw cashew nuts
Probios spelt pizza base
Handful of rocket or few basil leaves

And for the tomato sauce...
1 tablespoon of Piano degli Ulivi organic olive oil
1 garlic clove
1 jar of Valli Bio Passata
 

How to make…

1. Preheat the oven to 220°C

2. 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

3. 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

4. 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 5hrs or so beforehand if desired

5. Place the spelt base on a baking tray or pizza stone and smother with 3 table spoons of tomato sauce. Assemble the vegetables, cashew nut butter and fresh chillies on top of the pizza. Pop in the oven for 10 minutes

6. Scatter with rocket or basil depending on what you prefer

Still hungry? Try this gluten-free quinoa, orange and halloumi summer salad

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How To Make The Gluten Free Pizza That’s Actually A Bit Healthy