Recipe courtesy of Psychologies Magazine (September 2017)
Psychologies Nutrition Editor Eve Kalinik has written Be Good to Your Gut: The ultimate guide to gut health – with 80 delicious recipes to feed your body and mind
Eve created this recipe for a vegan friend of hers who was diagnosed coeliac and desperately missed pizza. Entirely unimpressed by a lot of the gluten-free versions, her friend gave this recipe a resounding thumbs-up.
Serves: 4
Ingredients:
½ medium-large cauliflower, cut roughly into florets
3 tbsp ground flaxseed
50g ground almonds
½ tsp dried oregano
¼ tsp garlic powder
¼ tsp mineral-rich salt
For the cashew cheese:
65g cashews, soaked for 2 hours, drained and rinsed
4 tbsp nutritional yeast flakes
Generous pinch of mineral-rich salt
Juice of ½ lemon
120ml filtered water
For the topping:
1 tbsp ghee or organic unsalted butter
1 red onion, peeled and thinly sliced
10-12 cherry tomatoes, sliced in half
1 garlic clove, peeled and crushed
Basil leaves, roughly torn
Step One: Preheat the oven to 200oC / 400oF / Gas Mark 6 and line a baking sheet with baking parchment. Place the cauliflower florets in a food processor and pulse until you have a fine rice-like texture.
Step Two: In a large bowl, mix the ground flaxseed with 6 tablespoons of filtered water to get a sticky texture. Ad the almonds, dried oregano, garlic powder and salt, along with the cauliflower, and use your hands to mix together and create a ‘dough’. Spread this on the baking sheet to form a circle that is about 5mm thick and place in the oven for 45 minutes. Remove from the oven and set aside to cool and crisp.
Step Three: To make the cashew cheese, put all the ingredients in a food processor and blend until you have a smoothish texture.
Step Four: For the topping, heat the ghee butter in a frying pan and saute the onion until soft. Add the tomatoes, then the garlic and cook for a further 2 minutes. Remove from the heat and stir through the basil leaves. To assemble, spread the cashew cheese over the pizza base, then add the tomato topping. Finish with a generous pinch of mineral-rich salt.
