Healthy Vegan Mini Pizzas With Cashew Cream And Spelt Flour

I made these gorgeous looking, vegan mini pizzas, the other day, and they turned out better than expected! For the toppings, I added a generous amount of my flavorful fermented onions, roughly chopped some kalamata olives, and topped it with my super easy, mouth-watering cashew cream.

Sounds interesting, right darlings? It gets better!

The vegan pizza base is made from whole grain spelt flour, which isn’t totally gluten free, but is low in gluten, and I’ve heard from a lot of people that it’s easier for them to digest.

With just a few basic ingredients, I ended up with an airy, light pizza dough, that’s a keeper! Just look at how airy that dough looks, right before I popped it into the oven! 🙂

What You’ll Need

Makes 6 vegan mini pizzas 

• 1 cup of Whole Grain Spelt Flour
• 2 Teaspoons of Active Dry Yeast
• 2 Teaspoons of my Infused Olive Oil
• Pinch of Sea Salt
• 1/4 cup of Warm Water

For The Cashew Cream

• 1/2 cup of Cashews
• 1 Garlic Clove
• 2 Tablespoons of Olive Oil
• Pinch of Sea Salt
• 1/4 Teaspoon of Nutmeg Powder
• 1/4 cup of Water

Toppings

• 4 -6 Fresh Thyme Sprigs
• 1/2 cup of Fermented Red Onions
• 10 – 12 Kalamata Olives, pits removed
• Black Pepper to taste

Instructions

1. For the healthy pizza base, place the whole grain spelt flour in a bowl, along with the active dry yeast, and give it a quick mix.

2. Next, add the warm water, making sure it isn’t hot or you’ll kill the yeast, to the dry ingredients, along with the olive oil, and mix well, until everything’s combined.

3. Finally, add the sea salt, and give it a final mix.

4. Transfer your dough onto a floured surface, then flour your hands, and knead the dough for a minute. Continue adding a pinch of flour, until the dough doesn’t stick to your hands.

5. Finally, divide the dough into 6 even pieces, roughly shape them into balls, then loosely cover them with a plastic bag, or towel, and let the dough rest for an *hour, or until doubled in size.

*If the weather is hot, it’ll be ready quicker, and if cold, it’ll take longer. So, just keep an eye out, for when it doubles in size.

6. When your pizza dough balls have doubled in size, flour your surface, and rolling pin, and roll each ball into an oval shape.

7. Lightly brush your baking paper with my infused olive oil, then transfer your healthy pizza bases onto the paper, and onto a baking tray, to rest for another 10 – 15 minutes.

8. In the meantime, preheat the oven to 392 degrees F (200 C), and let’s prepare the cashew cream.

For The Cashew Cream

Add all the ingredients to a food processor, and blend.

Occasionally stop, to scrape down the sides, then continue blending, until your cream is super smooth.

Back To Our Healthy Mini Pizzas

9. Evenly divide your fermented onion, and roughly chopped kalamata olives, pits removed, onto your vegan mini pizza bases.

10. Finally, transfer your cashew cream to a piping bag, and pipe a few dollops on top of each pizza, then garnish with fresh thyme leaves, and a dash of ground black pepper.

11. Pop them into the oven for 10 – 15 minutes, until your crust is golden brown, then take them out, and dig in! 🙂

Remember, sharing is caring darlings! So, let your friends in on the fun too! 🙂 

Until next time,

Have A Bright Day xx