This is a high-protein pizza dough recipe that makes an easy and delicious gluten free option.
1 cup cashews
1 cup almond meal
1 teaspoon granulated garlic
1 teaspoon sea salt
2 tablespoons olive oil.
Fun fact, cashews grow as the bottom part of the cashew apple on a tree. Thus the cashew is actually a seed, whereas a nut is botanically a fruit with a hard shell. When you buy cashews, it's like buying a very very compact bag of apples.
Preheat oven to 350 degrees F or 175 degrees C. In a food processor or using a dry food blender, pulse the cashews until a fine flour has formed. Repeat with the almonds if you begin with blanched almonds instead of meal.
In a large bowl mix together the dry ingredients and then add the eggs and oil. You can use a spoon but the dough will be quite sticky, so for ease you might as well get your hands in there.
If you want to avoid the sticky on your fingers, sprinkle a piece of parchment paper with a little flour (cashew or almond) and drop the dough on top. Sprinkle a little more flour on the top of the ball of dough, then place another piece of parchment on top. Use your hands to flatten the ball into a disc, then lightly roll out the dough into a circle that is 1/4 inch thick. Remove the top piece of parchment by gently tugging from one corner. Slide the bottom parchment with the flattened dough onto a pizza pan. *If you can’t remove the parchment without taking half of the dough with it, just bake the crust with the top piece intact. You can remove it once the crust has baked and before you add the toppings.
Bake the crust for 12 minutes, or until it is golden brown around the edges. Top with your favourite sauce and vegetables, or else try tomatoes, peppers, goat cheese, garlic and basil. Bake with the toppings for another 10-15 minutes. Enjoy!
Thanks to Jadwiga for the recipe.
Illustrations by Rosie Kosinski