Courgette and Lemon Pizzettes with Cashew Cream

Name: Courgette and Lemon Pizzettes with Cashew Cream
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 4
Ingredients: 300 g wholemeal spelt flour; 220 g courgettes sliced; 100 g courgettes, coarsely grated; 120 g cherry tomatoes; 1 red onion halved and sliced; 60 g unroasted, unsalted cashews; 180 ml unsweetened fortified almond or oat milk; 2 tbsp tomato puree; 1.3 tbsp rapeseed oil; 2 clove garlic, thinly sliced; 1/2 tsp vegetable bouillon powder; 1 tsp baking powder; 1 handful basil leaves and lemon zest, to serve

These vibrant mini pizzas feature a unique wholemeal spelt and courgette dough base topped with fresh sautéed vegetables and a silky, dairy-free cashew cream. A refreshing, plant-based meal that's both nutritious and bursting with zesty lemon flavor.

Servings4 Portions

Prep Time25 Mins

Cook Time18 Mins

Difficulty

Intermediate

Ingredients

wholemeal spelt flour
300 g
courgettes sliced
220 g
courgettes, coarsely grated
100 g
cherry tomatoes
120 g
red onion halved and sliced
1
unroasted, unsalted cashews
60 g
unsweetened fortified almond or oat milk
180 ml
tomato puree
2 tbsp
rapeseed oil
1.3 tbsp
garlic, thinly sliced
2 clove
vegetable bouillon powder
0.5 tsp
baking powder
1 tsp
basil leaves and lemon zest, to serve
1 handful

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6) and lightly grease two large baking sheets with a drop of rapeseed oil. Heat 1 tsp of oil in a large non-stick frying pan over medium heat. Sauté the sliced courgettes and garlic for 2–3 minutes until they just begin to soften.

Add the sliced red onion and cherry tomatoes to the pan. Toss the vegetables together briefly, then remove from the heat. The vegetables don't need to be fully cooked yet, as they will finish softening in the oven.

Prepare the cashew cream by placing the cashews and 1/4 tsp of bouillon powder in a heatproof bowl. Pour 100ml of boiling water over them and blend with a hand blender until the mixture reaches a smooth, cream-like consistency. In a separate small bowl, mix the tomato purée with 3 tbsp of water to loosen it.

To make the pizzette bases, whisk the oat milk with the remaining bouillon powder and 1 tbsp of oil. In a separate bowl, combine the spelt flour and baking powder. Stir in the grated courgettes and the milk mixture using a blunt knife until a soft dough forms.