Zucchini and cashew pizza recipe

This gluten-free pizza uses blended cashews as a interim for the received normal tomato sauce, giving the dish a beautiful nutty flavour which pairs perfectly later the zucchini. Best served topped behind well-ventilated lighthearted rocket and drizzled afterward balsamic glaze.

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To get started afterward this recipe, we have to first prepare a few ingredients. You can have Zucchini and cashew pizza recipe using 8 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Zucchini and cashew pizza recipe:

1. 3/4 cup (115g) cashews
2. 1/4 cup (60ml) gluten-free vegetable buildup
3. 2 tbsp olive oil
4. 2 garlic cloves, crushed
5. 2 x 180g pkts Toscano Gluten clear Pizza Base
6. 2 small zucchini, peeled into ribbons
7. 140g Coles Chargrilled Peppers (capsicum), drained, quartered
8. 1/2 small red onion, thinly sliced

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Steps to make Zucchini and cashew pizza recipe:

1. Preheat oven to 230C. Line 2 baking trays adjacent baking paper. Place the cashews in a heatproof bowl. Pour more than passable boiling water to cover and set aside for 10 mins to soften. Drain. Place cashews and accrual in a food processor. Process until smooth.
2. attach oil and garlic in a bowl. Place pizza bases roughly speaking lined trays. Brush each base taking into consideration oil mixture. expansion cashew incorporation incorporation evenly greater than bases. zenith top pinnacle in imitation of zucchini, capsicum and onion.
3. Bake for 10 mins or until the bases are crisp. Cut pizzas into pieces to serve.

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