A creamy, salty tomato cashew cream replaces cheese, and it’s dolloped with a delicious avocado sauce. I’m confident that you and your family will wolf down and enjoy this pizza, whether you’re vegan or not.
Tomato cashew cream
sun-dried tomatoes ½ cup chopped.
cashew nuts ¾ cup softened* (see notes below on how to soften cashew nuts).
tomato paste 1 tablespoon.
extra-virgin olive oil 3 tablespoons.
vegetable stock ½ cup.
salt ½ teaspoon.
lemon juice of ½.
avocado 1 just-ripe.
flat-leaf parsley or coriander ¼ cup chopped.
mint leaves ¼ cup chopped.
lemon juice of 1.
extra-virgin olive oil or avocado oil 2-3 tablespoons.
Lebanese flat breads 4 large
button mushrooms 150g, sliced
courgettes 2 medium, peeled into thin ribbons with a vegetable peeler (reserve a handful for garnish)
roasted red capsicum 2 large (from a jar or the deli), sliced
cherry tomatoes ½ punnet, cut in half
marinated artichokes 1/3 cup sliced marinated artichokes (from a jar, can or the deli)
kalamata olives 16
basil leaves to garnish
Preheat oven to 220degC.
To make the tomato cashew cream, place all ingredients in a food processor and blitz until smooth and creamy, scraping down the sides of the bowl as necessary. It will take at least a couple of minutes for the cashew nuts to break down completely. Transfer to a bowl and set aside.
To make the avocado sauce, place all ingredients in the food processor and blitz until smooth and creamy, scraping down the sides of the bowl as necessary. Season to taste with salt and pepper. Set aside.
Place Lebanese flat breads on 2 large baking or flat oven trays. Spread each base with about 2-3 tablespoons of tomato cashew cream. Then top with mushrooms, courgette ribbons, roast capsicum, cherry tomatoes, artichokes and olives. Dollop over remaining tomato cashew cream. Drizzle with a little extra-virgin olive oil and bake for 8-10 minutes until edges are crispy.
To finish, top each pizza with remaining fresh courgette ribbons, dollop over avocado sauce and garnish with basil leaves.