I love eating healthier and, honestly, I rarely miss the naughty stuff (I say naughty stuff…I have desserts every single day, I just make sure they’re made from wholesome, nutrient-dense foods).
However, every now and then, a craving for pizza sets in. It’s usually on a Saturday evening when I’m snuggled onto the sofa, watching easy TV or a movie. And, you know, sometimes you just want something to munch on, am I right?
I invented this pizza just for those days. I made the base using spelt flour which, although not gluten-free, has an amazing nutty taste and plenty of nutrients – it’s twice as high in vitamin K than standard wheat flour, and also has a lot more selenium.
To keep things vegan, I used cashews to make a Ricotta-esque cheese (is there anything cashews can’t do?!), which adds some delicious creaminess to the pizza. If you’re not vegan or you don’t care, then just use standard Ricotta or Mozzarella!
Spelt Pizza With Cashew Ricotta
- Serves 2
- For the base –
- 2 cups spelt flour
- ¼ tsp Himalayan pink salt
- 2 tsp baking powder
- 2 tsp melted coconut oil
- ½ cup water
- For the cashew ricotta –
- ¾ cup cashews, soaked 4-6 hours and drained
- 3-4 tbsp water
- ½ tbsp. apple cider vinegar
- 1 tbsp Nutritional Yeast
- 1 garlic clove
- Pinch onion powder
- Salt and pepper, to taste
- For the shiitake bacon –
- 1 pack shiitake mushrooms, destemmed
- 1 tbsp oil of choice
- ¼-1/2 tsp pink salt
- Black pepper
- For the tomato sauce –
- 1 tin chopped tomatoes
- 1 onion, peeled and diced
- 1 clove minced garlic
- Handful fresh basil
- 1 tsp mixed herbs
- 1 tsp coconut sugar
- Squeeze lemon juice
- Pinch salt and black pepper
- For the topping –
- Use whatever you fancy! E.g. cooked red onion, mushroom “bacon”, rocket
- Preheat the oven to 180C. Start by making your cheese by blending all ingredients until smooth. Taste and adjust flavours as needed. Spoon into an airtight container and place in the fridge until needed.
- Now, make your tomato sauce. Heat a little coconut oil in a pan and saute the onions until translucent. Add the garlic and fry once more until the garlic turns golden. Tip in the tomatoes, then stir in the seasoning and herbs. Bring to a simmer and cook gently for 15 or so minutes, or until thickened. Blend smooth, if desired, or leave slightly chunky. Set aside to cool.
- To make your shiitake bacon, line a baking tray. Toss the mushrooms in oil and salt, coating well, then sprinkle with black pepper. Bake for around 20 minutes, turning every 5 minutes, until crispy. Set aside.
- Next, make your pizza base by tipping the flour, baking powder and salt into a large bowl. Make a well in the centre and pour in the water and the coconut oil to make a dough. Knead with your hands until silky, adding a splash more water if necessary.
- Cut the dough in half, then sprinkle a work surface with flour and roll each half into two circles (make it thin – we want it to cook through and to be nice and crispy!). Spread your pizza bases with the tomato sauce and scatter over your choice of toppings (leaving the shiitake bacon) and then spoon over dollops of “ricotta”.
- Bake in the oven for 8 minutes or so, or until golden and crispy, then scatter over your “bacon”. Enjoy!