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Gluten-free pizza with pesto and cashew cheese

This recipe combines the classic flavours of Italian cooking with plant-based substitutes.

Serves 4 Total Time  prep 50 mins, cook 35 mins.


Get the ingredients here.

  • 250ml almond milk 
  • 7g sachet dried yeast 
  • 3 tbsp olive oil 
  • 400g gluten-free plain flour 
  • 1 tsp xanthan gum
  • ½ tsp bicarbonate of soda 
  • 2 tsp cider vinegar

For the tomato paste (this is so worth the effort of making fresh):

  • 500g ripe cherry tomatoes, cut in half 
  • 2 tbsp olive oil 
  • 4 fresh bay leaves 
  • 1 vegetable stock cube, crumbled

For the cashew cheese topping:

  • 250g cashew nuts, soaked in boiling water for 15 mins 
  • 75g water 
  • 3 tbsp nutritional yeast flakes 
  • zest and juice of 1 lemon 
  • 1 large garlic clove

For the pesto topping:

  • 250ml extra virgin olive oil 
  • 2 garlic cloves 
  • 75g pine nuts, toasted 
  • Salt and pepper
  • 100g fresh basil


1. Preheat oven to 240°C/220°C fan/gas 9. Make your dough: warm the almond milk slightly in a saucepan, add the yeast and oil, and give it a good stir.

2. In a large bowl, mix the flour, xanthan gum, baking soda and a pinch of salt.

3. Add the almond-milk mixture and cider vinegar, and stir until the dough comes together. Knead for 1 min, pop back into the bowl, cover and leave in a warm place until you’re ready to use it (note: it won’t rise like normal dough). 

4. Make the tomato paste: add the tomatoes to a large, non-stick pan with the oil, bay leaves, stock cube and seasoning. Bring to a boil, then simmer with a lid on for 12 mins.

5. Once cooked, push through a sieve to make a thick sauce – set aside for later.

6. Whizz all the cashew cheese ingredients, together in a blender, followed by the pesto ingredients and set aside (these will keep in the fridge for up to 5 days).

7. Assemble the pizzas: divide the dough into four and roll into circles on a floured surface.

8. Put a large, non-stick pan on a high heat, cook each pizza base for 1 min each side and remove to baking sheets. 

9. Spread tomato paste over each one, then add the cashew cheese, pesto and anything else you fancy. Cook for 5 mins in the oven and serve

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