Autumn vegetable pizza

Vegan main dish Baking piquant
Total: 1 hr 10 min. | Active: 25 min.
vegan, lactose-free, gluten-free

If you like seasonal produce and pizza then this recipe is the one for you! A colourful oven-baked pizza with delicious autumn vegetables and a creamy sauce that tastes like cheese even though it's vegan. What a tasty treat! And all of this on a gluten-free, lactose-free ready-made dough so that anyone and everyone can enjoy a delicious slice of pizza.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 2 person

Dressing
40 g cashew nuts
  water, boiling
4 dl almond drink
½ tbsp olive oil
½ tbsp lemon juice
1 tbsp baking powder
¼ tsp salt
a little  pepper
Pizza
1  pizza dough, rolled into a circle (gluten-free)
To top the pizza
100 g pumpkin puree
1 pinch nutmeg
¼ tsp salt
a little  pepper
120 g squash (e.g. butter groove, in approx. 3 mm thick discs)
100 g mushrooms, sliced
20 g washed, prepared kale
½ tsp salt
a little  pepper

How it's done

Dressing

Place the cashew nuts in a bowl, pour over the boiling water and leave to soak for 20 mins. Drain the nuts, rinse and place in the blender. Pour in the almond milk, olive oil and lemon juice. Add the baking powder, season, mix into a creamy dressing, set aside.

Pizza

Roll out the dough and place on a tray along with the baking paper.

To bake

Approx. 10 mins. on the bottom shelf of an oven preheated to 220°C. Remove.

To top the pizza

Spread the squash puree on top of the dough, season. Place the squash, mushrooms and kale in a bowl, season, spread on top of the squash puree.

Return to the oven

Approx. 15 mins. on the bottom shelf of the oven. Drizzle the dressing over the pizza.

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