This recipe does take time but it is worth it! Very bite is Moorish, Delicious and Satisfying!
Oh and all cravings are gone…….. because all box’s are ticked.
2 Cups cashews – soaked 2 hours in water
1 Lemon – juiced (or 4 Tbsp)
3x Tbsp Nutritional Yeast
1x tsp Paprika – I use Sweet Paprika
Pinch x salt
½ Cup Water (a little more if needed)
Blend cashews, lemon juice and water in a high speed blender. Use a tamper if you have one. (if you don’t have a powerful blender, you may need to pulse and add slightly more water). Add the rest of the ingredients and blend to a cream. Taste and add salt or more paprika to your preference.
Should taste great and even better if this is made the night before.
6 x Medium Tomatoes
3 Sun-dried Tomatoes depending on the depth of flavor
(soaked for 1 hour in warm water and keep that water in case you need to add for a runnier sauce)
1/8 Red Onion
1 Garlic Clove
1 x tablespoon Cup Raw Apple Cider Vinegar
3 x tablespoons of Extra Virgin Olive Oil
Blend into a sauce, check it’s to your liking. Then add or a just to your taste.
Crust – this makes enough for two pizza’s
1 cup of oats – if you need gluten free oats
1 cup of sunflower seeds
As much Oregano dried as you like
1x tablespoon of chai seeds (soaked in water 1/4 a cup until seeds have soaked up the water) should look like a gel
1x low teaspoon of baking soda
1x teaspoon of turmeric
salt and pepper
Begin by making oats / sunflower seeds with salt flour, running your oats through a food processor until a powder or flour. Add to your flour all the other ingredients and blend it should go into a moist dough. If not make more of the chai gel and add what is needed for the mixture to ball into a dough.
On cling film top and bottom, push into a pizza base shape and make 2 bases to a shape you like. Bake on baking paper on a low heat about 150 degrees for 20 to 30 minutes. Should be dry and holding together, allow cooling time. Then assemble your pizza together.
Put put the pizza together and basil leaves and any other toppings you enjoy.