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
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.