Making My Pizza at Blogathon 2015 the Recipe

Me Cooking today at Icetank Kitchen
Me Cooking today at Icetank Kitchen








The Cheese

1 Cups cashews – soaked 2 hours in water

1 Lemon –  juiced (or 4 Tbsp)

3x Tbsp  Nutritional Yeast

1x tsp Sweet Paprika

Pinch x salt

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.



3x Medium Tomatoes

1 or 2  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

Dried Oregano

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 one serving

1/2 cup of oats – if you need gluten free oats

1/2 cup of sunflower seeds (in a bowl of water over night)

As much Oregano dried as you like

Chia, Hemp & Cold-Milled Linseeds From OTE Supperfoods

A little water

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. Use your water as much as needed for the mixture to form a ball of 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 180 degrees for 20 minutes. Should be dry and holding together. Then assemble your pizza together.

Basil leaves, olives to go on the top.


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