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Cauliflower and Cashew Pizza Crust with Speedy Cheats Topping

Makes 1 Pizza


  • ½ medium cauliflower
  • 2tbsp Meridian Smooth Cashew Butter
  • ¼ tsp dried oregano
  • ¼ tsp ground garlic powder
  • 5tbsp of your choice of tomato sauce pizza topping
  • 150g jar antipasti roast vegetables
  • Few basil leaves and shavings of parmesan to serve


  1. Preheat oven to 200℃ (Gas Mark 6, 400°F). Whizz the cauliflower florets in a blender until they resemble rice. Tip the cauliflower into a muslin or thin tea towel and squeeze to extract as much water as possible.
  2. Return to the blender, add the cashew butter, oregano and garlic powder. Season and blend again until combined into a dough.
  3. Line an oven tray with non-stick baking paper. Tip the dough onto the tray and shape it into a circle approximately 8” wide. Bake in the oven for 30 minutes. Carefully run a pallet knife under the base to loosen from greaseproof paper.
  4. Spread with the tomato sauce return to the oven for 2 minutes. Drain the antipasti vegetables from their oil and quickly pat dry with some kitchen roll. Scatter the vegetables over the pizza along with a few basil leaves and parmesan shavings.


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