Zucchini And Cashew Pizza Recipe

This gluten-free pizza uses blended cashews as a substitute for the traditional tomato sauce, giving the dish a beautiful nutty flavour which pairs perfectly with the zucchini. Best served topped with fresh rocket and drizzled with balsamic glaze.

The ingredient of Zucchini And Cashew Pizza Recipe

• 3 4 cup 115g cashews
• 1 4 cup 60ml gluten free vegetable stock
• 2 tbsp olive oil
• 2 garlic cloves crushed
• 2 x 180g pkts toscano gluten free pizza base
• 2 small zucchini peeled into ribbons
• 140g coles chargrilled peppers capsicum drained quartered
• 1 2 small red onion thinly sliced

The Instruction of zucchini and cashew pizza recipe

• preheat oven to 230u00b0c line 2 baking trays with baking paper place the cashews in a heatproof bowl pour over enough boiling water to cover and set aside for 10 mins to soften drain place cashews and stock in a food processor process until smooth
• combine oil and garlic in a bowl place pizza bases on lined trays brush each base with oil mixture spread cashew mixture evenly over bases top with zucchini capsicum and onion
• bake for 10 mins or until the bases are crisp cut pizzas into pieces to serve

Nutritions of Zucchini And Cashew Pizza Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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