No-Yeast Pizzas with Cashew Cheese

Simple, fluffy and authentic homemade pizzas ready in less than half an hour. This no-yeast base is perfect for speedy vegan and gluten-free pizzas and is delicious topped with homemade vegan walnut pesto, cashew cheese and tomatoes.

Gluten free

Wheat free

Freezable

Kids recipe

Courtesy of Nourishing Amy

See other recipes by Nourishing Amy

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

10 min

Cook time

20 min

Total time

Cuisine

Italian

Meal

mains
lunches

Servings

2-4

Ingredients

1 x batch of Easy Vegan Homemade Cashew Cheese

Walnut pesto

15g basil leaves, stems too
50g walnuts, toasted
2 tbsp nutritional yeast
½ tsp salt
2 tbsp olive oil
1 tbsp lemon juice
3 tbsp water

No-yeast pizzas

245g self-raising flour or GF self-raising flour (more flour as needed)
230g thick vegan yogurt
A pinch of salt
2 tbsp olive oil

Tomato sauce

4 tbsp tomato puree
½ tsp garlic granules
¼ tsp dried oregano
Salt and pepper
Topping suggestions: 250g sliced mixed tomatoes, fresh salad leaves, spring onion, black pepper

Instructions

Prepare the cashew cheese according to the recipe.
Make the walnut pesto: lightly toast the walnuts in a dry frying pan for a few minutes until smelling fragrant. Add to a food processor with all the other ingredients, season to taste and pulse to a chunky pesto. Store in an airtight container in the fridge for 3-5 days.
When ready to make the pizzas preheat the oven to 160Fan/180*C. Prepare the tomato sauce by stirring together all the ingredients.
Make the pizza dough: stir together the flour, yoghurt and salt and bring to a dough. Tip onto a lightly floured surface and knead for 1 minute to bring to a smooth dough. If using GF flour, add more as needed if the dough is wet and skip the kneading, just bring to a ball of dough. Divide into 2 or 4 pieces and roll out to ovals/circles.
Transfer the dough to a parchment lined tray and brush all over with the oil. Now top with the tomato sauce, leaving a gap round the edge for the crust.
Bake in the oven for 18-22 minutes, turning round halfway. You can add on the cashew cheese, pesto and any toppings at the start, halfway through or you can wait till the pizzas are fully cooked before topping. (The pizzas will take longer to cook if you add the toppings at the start).
Enjoy straight away or cold later on. Store leftovers in an airtight container for 1-2 days and eat cold or warm again in the oven or grill.

Keywords

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No-Yeast Pizzas with Cashew Cheese

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

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