Bake Your Guilt-Free And Gluten-Free Pizza From Scratch

• Chop and add cauliflower in a food processor or blender. Crush everything well.
• Steam it for 10 minutes.
• Remove excess water by squeezing it out.
• Add flax seed eggs, salt, and gluten-free flour. Mix and bind everything well.
• Grease a baking tray with a few drops of oil and flour.
• Spread the dough and flatten it well with your hands.
• Bake it in a preheated oven at 350° C for 15-20 minutes on one side.
• Flip the base and bake again for 10 mins till the crust is dry and crispy.

Pizza preparation and assembling:

• Once the base is ready, spread the sauce on it.
• Add chopped veggies and cashew cheese.
• Garnish with a few more veggies of your choice.
• Bake for 15 minutes at 180° C or lightly roast on a tawa until crispy.

Power tips and variations

• If cauliflower is unavailable, you can also alternate it with sweet potato, potato, beetroot, or broccoli.
• For the sauce, if you are allergic to tomatoes, avoid them. You can alternate it with roasted bell pepper or beetroot for delicious flavors and rich natural colors.
• The best way to swap the cashews for the cashew cheese is to use sunflower seeds.

• Soak 1 cup of raw cashews in water overnight (for at least 12 hours).
• Once your cashews have softened, strain and rinse and place them into a high-speed blender.
• Then, add 1 cup sweet potato purée, 2 tbsp carrot purée, salt, vegetable stock, 2 tsp olive, 1 tbsp cassava flour, and a little coconut or almond milk, as required.
• Blend on high speed until everything is puréed well.
• Check in between and scrape the sides.
• If your cheese is too thick, add 1 tbsp more vegetable stock to adjust the consistency.

• Pressure cook bottle gourd, ginger and garlic paste, and tomatoes for 3 to 4 whistles. Let it cool down completely.
• Add them to the blender with all other ingredients. Grind them to a paste.
• Heat the sauce in a skillet till it thickens by stirring continuously. Let it cool down.